Title: Shorba Yavron (Assorted Vegetable Soup)
Categories: Afghan
Yield: 1 servings

3 tb Corn oil
2 lg (1-1/2 cups) onions; chopped
1/2 ts Salt; or to taste
4 c Water
2 md Potatoes; peeled & cut into
; 1-in cubes
2 lg Carrots; cut into 1-" cubes
2 Ribs celery w/leaves; sliced
1/4 ts Pepper
1/4 ts Ground cinnamon
1 Egg; beaten
2 tb Fresh flat-leaf parsley;
-chopped

There are many occasions in Jewish cooking when a pareve or neutral soup is
wanted for dairy occasions or for very hot days. This is a simple soup,
full of flavor, is ideal for summer dining or vegetarians any times.

1. Heat oil in a soup pan, add onions & 1/4 teaspoon of the salt, &
stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will
hasten frying as onions change color.) Add the water, potato, celery,
remaining salt, pepper, & cinnamon & bring to a boil. 2. Simmer soup,
covered, for 30 mins. When ready to serve, dribble beaten egg into pan of
soup in a circular motion. Sprinkle w/parsley. Serve hot. Serves 4 to 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published
by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Per serving: 687 Calories (kcal); 46g Total Fat; (58% calories from fat);
12g Protein; 60g Carbohydrate; 187mg Cholesterol; 1219mg Sodium Food
Exchanges: 3 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 8 1/2 Fat; 0
Other Carbohydrates

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