Kasha Soup Recipe

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Kasha Soup Recipe

 



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Dust your work area with flour, place the dough on the surface and dust with more flour.

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Kasha Soup

 

Ingredients

1 (3) piece kombu
4 cup water
1 cup diced onions
1/2 cup diced carrots
1/2 cup shredded green cabbage
1/2 cup diced potatoes
1/2 cup sliced mushrooms
1 tbsp plain sesame oil
2 tsp garlic powder
1 tsp dried basil
1/2 cup kasha
1/2 cup frozen lima beans
1/2 cup sauerkraut, pressed dry
1 1/2 tsp miso



 

Preparation

Place kombu in water for 10 minutes to reconstitute
it. Remove kombu, chop and set aside, reserving water.

Saute onions, carrots, cabbage, potatoes and mushrooms
in oil in a large stockpot until slightly softened,
about 5 minutes.

Add garlic powder, basil, kombu, reserved water,
kasha, lima beans and sauerkraut and bring to a simmer.

Remove 1/4 cup broth to a small bowl, dissolve miso in
it and return mixture to stockpot.

Simmer until beans and kasha are cooked, about 8
minutes. Serve hot.

Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb,
4 g fat, 0 mg chol, 37 mg calcium

HINT: for more intense flavor, increase miso to 2-1/4
teaspoons.

Source: Chef Ron Pickarski in Vegetarian Gourmet
(Winter 1993) Typed for you by Karen Mintzias

 

 

Servings: 5

 

 

 

 


 

Kasha Soup Recipe brought to you by Recipes 4U