Classic Cabbage Kasha Soup
Serves: 8 to 10
This soup, served with dark rye bread and a root vegetable salad, is a great family meal.
- 1 large onion, coarsely chopped Add to list
- 1 tablespoon sunflower or other high-heat oil Add to list
- 1 small head cabbage, finely chopped Add to list
- 1 turnip, peeled and chopped Add to list
- 2 teaspoons caraway seeds Add to list
- 1/2 cup toasted buckwheat groats (kasha) Add to list
- 4 to 6 cups water or vegetable stock Add to list
- 1 bay leaf Add to list
- 3 tablespoons miso Add to list
- 1 apple, shredded and soaked in 2 tablespoons lemon juice (optional) Add to list
In a soup pot over medium heat, sauté onions in oil for 3 minutes. Add cabbage and turnips and sauté until the cabbage is quite wilted, about 15 minutes. Add caraway seeds and buckwheat groats and sauté an additional 2 to 3 minutes. Add water or stock and bay leaf. Bring to a boil, lower heat and simmer for 15 to 20 minutes. Just before serving, remove 1 cup liquid and dissolve miso in it; add back to the pot.
Garnish the soup with shredded apples. Soaking apples in lemon juice helps retain its color and gives a little tang to the soup.
Variation: Use millet or arborio rice instead of buckwheat.
Recipe by, PCC Cooks instructor