xpost cabbage soup with rye berries

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* Exported from MasterCook *

 

Cabbage Potato Soup

 

Recipe By :Mary F. Taylor

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup rye berries

2 cups sliced yellow onion -- divided

1 cup sliced carrot

1 stalk celery -- sliced

1 small parsnip -- sliced

3 pounds red potatoes -- cubed, divided

10 cups water

3 cloves garlic -- sliced

6 peppercorns

1 tablespoon caraway seed -- crushed

1 teaspoon salt

1 sprig fresh thyme

OR 1 tsp dried thyme

1 bay leaf

4 stalks italian parsley

2 tablespoons melted butter

1 1-pound head of cabbage

 

1. In a 6-qt saucepan, combine rye berries, half of the onion, the carrot,

celery, parsnip, one-third of the potatoes, and the water. Add garlic and

spices. Bring to a boil. After 3 minutes, cover, reduce heat, and simmer for 3

hours.

 

2. Strain the soup into a large bowl and discard the cooked vegetables. Return

the broth to the saucepan and cook on high heat, uncovered, until it is reduced

to 7 cups. Tip strain and measure and set aside; wipe the saucepan to use in the

next step.

 

3. Heat butter in the saucepan until hot but not smoking. Add the remaining

onions and saute for 2 minutes. Reduce the heat and continue to cook, stirring

often, until the onions are wilted, about 10 minutes. Add remaining potatoes and

the strained broth. Bring to a simmer and cook until potatoes are just beginning

to become tender, about 15 minutes. Stir in the cabbage and continue to cook

until the potatoes and cabbage are tender, about 5 minutes. Serve immediately.

 

Variation: Toast 2 tsp caraway seeds then grind them. Combine with 3 tbs mellow

miso; 1/4 cup minced parsley and 1/4 tsp black pepper. Whisk this into the soup

just before serving.

 

TIPS - Rye berries are cooked by adding 1 to 3 cups of boiling liquid and

simmering, covered, for around 2 hours. They double in bulk. They can be used as

a hot cereal or side dish and have a tangy taste. Can also use wheat berries,

barley or brown rice. Rye flakes can be substituted; cook alone or with rice;

can substitute cut oats for rye flakes; check package to determine yield. --

PatH

 

Description:

" Simple caraway flavored broth; rye berry protein "

Source:

" New Vegetarian Classics: Soups (1994) "

S(VegRecipes):

" Pat Hanneman 2001-Mar-16 "

Start to Finish Time:

" 4:00 "

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Per Serving (excluding unknown items): 319 Calories; 5g Fat (13.0% calories from

fat); 8g Protein; 64g Carbohydrate; 10g Dietary Fiber; 10mg Cholesterol; 450mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 4799 0 0 2523 0 0 0 0 0 0 0 0 2130706543 0 1035 0 0

 

 

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