Vegetable And Kasha Soup
|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|
|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)|
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.