Tomato Soup with Kasha, Fresh - pareve

Posted by : Karen Selwyn

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 

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

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