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Vegetable And Kasha Soup

Fresh.n.Natural's picture
Ingredients
  Egg 1 , lightly beaten
  Kasha 2⁄3 Cup (10.67 tbs)
  Vegetable broth 2 Quart (Homemade)
  Celery stalk with leaves 1 , finely chopped
  Turnips 4 Medium, diced
  Carrots 4 Medium, diced
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Dried thyme 1 Teaspoon
  Finely chopped parsley 1⁄4 Cup (4 tbs)
  Plain yogurt 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
Directions

1. Mix the egg with the kasha until the grains are moistened. Cook the egg-kasha mixture in a large heavy saucepan, stirring until the grains separate and dry out.
2. Add the broth, celery, turnips, carrots, salt, pepper, and thyme. Bring to a boil and simmer for 30 minutes, or until the kasha and vegetables are tender. Stir in the parsley.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 869 Calories from Fat 116

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 4.9 g24.5%

Trans Fat 0 g

Cholesterol 226.2 mg75.4%

Sodium 6166.4 mg256.9%

Total Carbohydrates 165 g54.9%

Dietary Fiber 41.3 g165.4%

Sugars 36.7 g

Protein 31 g62.2%

Vitamin A 842.4% Vitamin C 219.1%

Calcium 53.7% Iron 72.4%

*Based on a 2000 Calorie diet

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Vegetable And Kasha Soup Recipe