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Soup Vegetables (2) polish, soups 2 carrots -- peeled 1 slice celeriac 1 leek 1 parsnips 7 peppercorns 2 grains allspice 1 bay leaf 1 tablespoon salt 1/2 head savoy cabbage If being made as vegetable broth, put the veggies into stock pot with 8 c water. Otherwise, add to the liquid of whatever soup you're making The carrots should be about 6 inches long. Use only the white part of the leeks and wash well to remove all sand. The parsnip should be smaller rather than larger so as not to overpower the flavor of the other vegetables. If celeriac is not available, substitute 2 stalks of celery heart, with leaves. Cook until all are tender. The vegetables may be cooked whole or diced. Recipe By : Strybl, Polish Heritage Cookery Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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