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Shorba Yavron (Assorted Vegetable Soup)

afghan, jewish, soups

3 tablespoon corn oil
2 large (1-1/2 cups) onions, chopped
1/2 teaspoon salt, or to taste
4 cup water
2 medium potatoes, peeled & cut into 1-in cu; bes
2 large carrots, cut into 1- cubes
2 ribs celery w/leaves, sliced
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 egg, beaten
2 tablespoon 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. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Yield: 1 servings

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