HUNGARIAN VEGETABLE SOUP

This one is a killer vegetable soup, but I really dig vegetables. Its good anytime, not just during lent.

Note: I think carrots are better cut with the grain. They seem to have more taste when you cut them that way. Maybe its just me.

HUNGARIAN VEGETABLE SOUP

• 3 Tbsp. vegetable
• 2 cups chopped onions
• 2 garlic cloves, minced
• 2 Tbsp. paprika
• ¼ tsp. dried marjoram
• 2 sm. carrots, cut into ½ inch rounds (see above)
• 2 cups thinly sliced cabbage
• 1 cup cut breen beans
• 2 green peppers, chopped
• 1 small zucchini, cut in half lengthwise and sliced in half-moons
• 2 cups sliced mushrooms (8 oz.)
• 2 large tomatoes, chopped with salt to taste
• 5 cups water
• 2 cups tomato juice
• ½ cup dry red wine
• 2 Tbsp. soy sauce
• 1 Tbsp dried dill

In a large soup pot, saute onions and garlic in oil until the onions are translucent.

Add the paprika, marjoram, carrots, and cabbage.

Cook on medium heat for 5 minutes.

Add the remaining vegetables and salt and pepper to taste.

Reduce heat, cover the pot and cook for 5 more minutes.

Finally, add the liquids and seasonings and simmer until all of the vegetables are tender.

This will take about 25 minutes.

After Lent, this soup is great with a little sour cream added. Also, cooked egg noodles give it more body.

Give it a try. Let me know what you think.

Editor

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