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Catholic Recipe: Vegetable Soup

    INGREDIENTS

  • 1 pound soup bones
  • 2 quarts water
  • 1 teaspoon salt
  • 1 large onion, chopped
  • 4 large dried mushrooms, chopped
  • 1 teaspoon sugar
  • 3 cups sliced beets
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cups shredded cabbage
  • 1 cup sour cream
  • 2 teaspoons flour
  • 1 teaspoon lemon juice
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon salt
  • 1 teaspoon chopped parsley
  • 3 hard-cooked eggs, chopped
  • Details

  • Serves: 6
  • Prep Time: 4 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Poland

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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