Classic Cabbage Kasha Soup | PCC Natural Markets

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Classic Cabbage Kasha Soup

Serves: 8 to 10

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This soup, served with dark rye bread and a root vegetable salad, is a great family meal.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free


In a soup pot over medium heat, sauté onions in oil for 3 minutes. Add cabbage and turnips and sauté until the cabbage is quite wilted, about 15 minutes. Add caraway seeds and buckwheat groats and sauté an additional 2 to 3 minutes. Add water or stock and bay leaf. Bring to a boil, lower heat and simmer for 15 to 20 minutes. Just before serving, remove 1 cup liquid and dissolve miso in it; add back to the pot.

Garnish the soup with shredded apples. Soaking apples in lemon juice helps retain its color and gives a little tang to the soup.


Variation: Use millet or arborio rice instead of buckwheat.

Recipe by Marie Donadio, PCC Cooks instructor

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