Saute in a covered soup pan on medium heat
Oil One large chopped yellow onion Half a cabbage finely chopped and rinsed One large shredded carrot One large potato peeled and cut into french fry size rectangles Fill pot with water to about 2 inches above sautéed vegetables and boil on medium high heat until potatoes are fully cooked In a separate sauce pan bring to a boil a cup of tomato juice (or freshly juiced tomatoes) Add a teaspoon of oil (optional) 4 cloves garlic shredded 3 whole bay leaves Add about half a bunch of each of these herbs rinsed and chopped Celery leaves + celery stalk Cilantro Parsley Dill Bring to a boil Add this mixture to your soup mix, bring that to a slow boil Add one peeled and shredded beet and one chopped jalapeño or pepper of choice 1 teaspoon balsamic vinegar (or more to taste, I usually add a little more to my individual bowl of soup) Salt and pepper to taste Remove from heat Serve with a garnish of fresh herbs and sour cream. I really like to add some hot sauce too! (photo not mine, no copyright infringement intended)
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Jahni Ittelis an artist residing in Tbilisi, Georgia after serving as a Peace Corps Volunteer. She has a BA in Studio Art from Hanover College (2011), She is available for custom portraits, murals, invitation design, and other art projects. Archives
July 2020
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