Shorba Yavron (Assorted Vegetable Soup)--The Platinum Recipes Collection

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Shorba Yavron (Assorted Vegetable Soup)

Categories: Soups, Jewish, Afghan
Yield: 1 servings

3 tb Corn oil
2 lg (1-1/2 cups) onions, chopped
1/2 ts Salt, or to taste
4 c Water
2 md Potatoes, peeled & cut into -1-in cubes
2 lg Carrots, cut into 1-" cubes
2 Ribs celery w/leaves, sliced
1/4 ts Pepper
1/4 ts Ground cinnamon
1 Egg, beaten
2 tb Fresh flat-leaf parsley, -chopped

There are many occasions in Jewish cooking when a pareve or neutral soup is wanted for dairy occasions or for very hot days. This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times.

1. Heat oil in a soup pan, add onions & 1/4 teaspoon of the salt, & stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, & cinnamon & bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle w/parsley. Serve hot. Serves 4 to 6.

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