Hungarian Vegetable Soup

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* Exported from MasterCook *

 

Hungarian Vegetable Soup

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons vegetable oil or butter

2 cups chopped onions

2 garlic cloves -- minced or pressed

2 tablespoons Hungarian sweet paprika

1/2 teaspoon Hungarian hot paprika -- optional

1/4 teaspoon dried marjoram

2 small carrots -- cut into 1/2-inch rounds

2 cups thinly sliced cabbage

1 cup cut green beans

2 green peppers -- chopped

1 small zucchini -- cut in half lengthwise and sliced in

half-moons

2 cups sliced mushrooms -- (8 ounces)

2 large tomatoes -- chopped

salt to taste

5 cups vegetable stock or water

2 cups tomato juice

1/2 cup dry red wine

2 tablespoons tamari soy sauce

1 tablespoon dried dill

sour cream or yogurt

 

In a large soup pot, saute the onions and garlic in oil until the onions are

translucent. Add the paprika, marjoram, carrots, and cabbage and cook on medium

heat for 5 minutes. Add the remaining vegetables and salt, reduce the heat,

cover, and cook for 5 more minutes. Finally, add the liquids and seasonings and

simmer until all the vegetables are tender, about 25 minutes. Serve with a

dollop of sour cream or yogurt and a crusty black bread.

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 95 Calories; 1g Fat (5.3% calories from

fat); 4g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 659mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fat.

 

NOTES : Serves 6 to 8

As appropriate for lunch with the kids as for late night suppers. Adding a cup

of cooked egg noodles will create an even heartier soup.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0