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Vegetable Shorba (Soup)

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, D, E, P
MineralsSelenium, Copper, Natrium, Chromium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Potato - medium

  2. 1 Carrot - medium

  3. 1 Beet - medium

  4. 1 Turnip - small

  5. 1 Onion - small

  6. 1/4 cup 59ml Green peas

  7. 1/4 cup 40g / 1.4oz Green beans

  8. 1/2 cup 73g / 2.6oz Cauliflower

  9. 2 Cabbage leaves - chopped

  10. 5 Peppercorns

  11. 1/4 teaspoon 1 1/3ml Cumin seed

  12. 1 teaspoon 5ml Salt

  13. 1 Bay leaf

  14. 1 tablespoon 15ml Butter/oleo

Instructions Jump to Ingredients ↑

  1. Don't peel the vegetables. Wash and cut the vegetables into small pieces.

  2. Melt butter in a 4-qt saucepan. Add bay leaf and cumin seed. Brown in the saucepan. Add the cut vegetables and salt. Cover for 10 minutes. Stir every 3 minutes or so.

  3. Add 4 cups of water. Bring to a boil. Lower heat and simmer for one hour.

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