Savor the Flavor

Lentil Soup

Ingredients: 1 cup Lentils Broth or Water

1 tsp. salt

1/4 tsp. black pepper 2 tbsps. dried mint 1/4 cup lemon juice

2 medium potatoes, cubed 1 medium onion, diced 3-4 cloves garlic, crushed 1 can drained, chopped spinach OR collard greens

1/8 cup olive oil

Instructions: Rinse and drain lentils. Transfer to cooking pot, Add water. Bring to a boil and all ingredients. Lower heat and simmer for approximately 30 minutes or until lentils are cooked and soup has thickened. Adjust seasonings or lemon juice. The addition of the greens makes for a very savory combination!

Carla Mounzer, Lebanon

Borshi A traditional beet soup very much loved by the Slovak peoples.

Ingredients: 1/3 cup oil

2 medium onions, chopped 6 whole carrots cut in circles 1 medium cabbage, chopped 5-6 medium potatoes, peeled and cubed 3 bay leaves

1 (8oz.) can tomato sauce Salt and pepper to taste 1 tbsp. vinegar

Water OR Stock (for desired consistency) 2-3 medium beets, peeled and coarse grated

Fresh Parsley or Cilantro, to taste Optional, for serving: Sour cream

Instructions: In a soup kettle, sauté in the oil over medium heat the onions. Add the carrots, browning them slightly, then the cabbage, stirring all frequently. While that is cooking, boil 5-6 medium pared potatoes that have been cubed. Cook until soft. When cabbage is soft add to pot the bay leaves, cooked potatoes, tomato sauce, salt and pepper to taste, vinegar and water or vegetable stock for thickness of soup you desire. Mix well and heat to simmer. Add and cook until tender: 2-3 medium, peeled and coarse grated beets. Stir in a few sprigs of cilantro and parsley to taste. Check seasonings. Remove from heat and serve.

*If not fasting, this is traditionally served with a spoonful of sour cream on top.

Maka Shioshvili Wellons, Ukraine/ Georgia

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