Recipe - Hearty Country Soup

4 tablespoon Butter
1 cup Diced carrots
1 cup Diced celery
1 cup Diced cabbage
1 Onion; chopped
1 teaspoon Salt
8 cup Chicken or beef stock
1 cn Tomatoes
1 cup Wolff's Kasha
1 Slightly beaten egg
1 pack Frozen string beans; cooked
1 pack Frozen peas; coooked

Adina, I hope this is the one you want. I have an OLD Wolff's Kasha
Cookbook.

Saute carrots, celery, cabbage, onion and salt in butter in large heavy pan
for ten minutes, stirring, until vegetables are soft. Add stock and
tomatoes and add along with liquid. Cook for 30 minutes covered. Combine
Kasha and egg, cook over low heat stirring until Kasha is dry. After soup
has cooked, add Kasha and cook 15 minutes longer. Add cooked beans and peas
and simmer soup 10 minutes longer. Correct seasonings. Soup will be a rich,
thick consistency.

Posted to JEWISHFOOD digest by Steve and Marilyn Kerman
sdkerman@hevanet.com on Dec 29, 1998, converted by MM_Buster v2.0l.