RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Tomato Soup with Kasha, Fresh - pareve
The article which included this recipe was an article about new cookbooks featuring Jewish cuisine. This recipe comes from EVERYDAY COOKING FOR THE JEWISH HOME by Ethel Hofman. The author's recipes and anecdotes draw on her experiences growing up as the only Jewish family on the Shetland Isles in Scotland. The author explains the ways in which her mother had to assimilate the local foods to the traditional Ashkenazic cooking she knew. 2 tablespoons olive oil 3 very ripe beefsteak tomatoes (about 1 1/2 lbs) (peeled, seeded and diced) 1 yellow bell pepper, cut into thin strips about 1-inch long 4 cups vegetable juice, such as V-8 2 tablespoons kasha, straight from the box 1/4 cup shredded fresh basil 2 garlic cloves, chopped 2 tablespoons fresh lemon juice 1 teaspoon sugar salt and pepper to taste Heat oil in large pot over medium heat. Add tomatoes and cook, stirring until soft and broken down, about 5 minutes. Stir in pepper strips, vegetable juice, kasha, fresh basil, garlic, and 1 cup water. Simmer for 5 minutes, or until kasha is soft. Stir in lemon juice and sugar. Season to taste with salt and pepper. Serve hot. Serves: 4-6 Source: THE PALM BEACH POST, October 9, 1997 Gertrude and Martin Peller Karen Peller Selwyn
