Fort Ross Russian-Style Vegetable Soup

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* Exported from MasterCook *

 

Fort Ross Russian-Style Vegetable Soup

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 8 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons butter or olive oil

1 yellow onion -- diced

1 leek, white and light green parts, only -- cleaned,

sliced thin

1 medium carrot -- minced

4 cloves garlic -- minced

1 medium celery root, peeled and sliced thin

2 medium Jerusalem artichokes, scrubbed and -- sliced thin

2 medium potatoes, peeled and diced

1 1/2 pounds white cabbage, cored and shredded or -- 1 1/2 pounds

sauerkraut, rinsed and drained

1 bay leaf

1 sprig oregano or marjoram

8 cups water or vegetable broth

Kosher salt and black pepper in a mill

1/4 cup sour cream

1 tablespoon dill -- minced

 

In a large stockpot, heat the butter or olive oil over medium heat. Add the

onions and leeks, and sauté them until they are limp, about 8 to 10 minutes. Add

the carrots, and sauté for 5 to 6 minutes more. Add the garlic, and sauté for 2

minutes more. Add the celery root, Jerusalem artichokes, potatoes, cabbage or

sauerkraut, bay leaf, and oregano or marjoram. Pour in the water or stock. Ring

to a boil, reduce the heat, and simmer, partially covered, until the vegetables

are very tender, about 1 hour. Taste the soup, and season with salt and pepper.

Ladle into soup bowls, top each portion with 1 tablespoon of sour cream and a

sprinkling of dill, and serve immediately.

 

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