Planning A Meal? Try these:
Side: Latkes
Ave. Rating is
Appetizer: Gefilte Fish
Ave. Rating is 0


More Like This:
Borscht (Beet Soup) Ave. Rating is 2
Russian Borscht- vegetarian style Ave. Rating is 1
Vegetable Soup Ave. Rating is
Matzo Balls Ave. Rating is
Cabbage Soup Ave. Rating is

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5

 

See all of jrt 's recipes

 

 

Search Jewish Web




 

Vegetable Stock Soup
Ave. Rating is 5 (1 ratings) Add Your Comments and Ratings

Posted by:  

Soup can be eaten as-is or add matzo balls, vegetarian kreplach or egg noodles.

Serves: 10-12

Prep Time:
Cook Time:
Total Time:

Ashkenazi Parve Soup

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe



Ingredients

4 large carrots, sliced
1 large yellow onion, sliced thin
1 large bulb fennel (including leaves), coarsely chopped
4 large stalks celery, chopped
4 cloves garlic, crushed
2 medium red potatoes, quartered
1 apple, quartered
1 pear, quartered
3 ears of corn, quartered
1 cup chopped leeks (greens only)
1 bay leaf
1 bunch fresh parsley, chopped
2 tbl. fresh thyme, minced (or 2 tbl dried)
2 tbl. fresh oregano, minced (or 2 tbl dried)
1 tbl. allspice
salt and pepper, to taste
20 cups very cold water

Directions

  1. In a large pot, combine all ingredients. Bring to a boil, then cover and reduce heat to simmer for 4 hours.
  2. Remove and discard all vegetables (or eat them!)
  3. Strain and serve.

Reader Comments


Dahrann says...
Rating is 5

I'm shkcoed that I found this info so easily.
May 16, 2016 (report abuse)


 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2008-10 Recipe Trader