Catholic Recipe: Vegetable Soup
Also Called: Zupa Jarzynova
Polish soup, usually cooked for the Wigilia or Christmas Eve dinner, but also appropriate during the colder seasons. St. Hedwig's feast, which marks the harvest of the root vegetables, would be appropriate to have this vegetable soup.
DIRECTIONS
Cook soup bone in salted water in deep saucepan. Add onion. Simmer 2 hours; strain. Remove fat. Return to saucepan. Wash, scald, dried mushrooms. Add to hot soup. Boil 15 minutes. Sprinkle sugar over vegetables. Allow to stand until sugar dissolves. Add to soup. Boil 20-25 minutes. Combine sour cream, flour, lemon juice, marjoram, additional salt if needed. Add to soup. Bring to a boil. Garnish with parsley, chopped eggs. Yield, 6 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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