Best 2 Kasha Soup Recipes
Kasha soup, a traditional dish with Slavic origins, is a hearty and flavorful soup that is perfect for a cold winter day. Made with buckwheat groats, also known as kasha, this soup is packed with nutrients and has a wonderfully nutty flavor. The soup is typically made with a combination of vegetables, such as carrots, celery, and onions, and can also include meat or mushrooms for added protein. There are many variations of kasha soup, each with its own unique flavor and ingredients. Some popular recipes include:
- **Classic Kasha Soup:** This traditional recipe is made with buckwheat groats, vegetables, and a flavorful broth. It is often served with a dollop of sour cream and fresh herbs.
- **Ukrainian Kasha Soup:** This variation of kasha soup is made with a rich broth made from smoked meats, such as kielbasa or ham. It is also typically made with sauerkraut, which adds a tangy flavor to the soup.
- **Polish Kasha Soup:** This Polish version of kasha soup is made with a creamy broth and often includes mushrooms and dill. It is sometimes served with boiled potatoes or dumplings.
- **Jewish Kasha Soup:** This Jewish recipe for kasha soup is made with a light chicken broth and is often served with matzo balls or kreplach.
- **Vegetarian Kasha Soup:** This vegetarian version of kasha soup is made with a vegetable broth and includes a variety of vegetables, such as carrots, celery, onions, and mushrooms. It is often served with a dollop of yogurt or sour cream.
KASHA TOMATO SOUP
Kasha is another name for buckwheat groats, which are very healthy and full of nutrients. They have sort of a smokey flavor, which pairs very well with the tomatoes in this recipe to make a deep, satisfying soup. Recipe attributed to "Lean and Luscious" by Bobbie Hinman and Millie Snyder.
Provided by Roosie
Categories Grains
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a stockpot or large saucpan over medium heat.
- Add onions, carrots, and celery.
- Sautee until onions are translucent and begining to turn golden, about 10 minutes.
- Add tomatoes, bay leaves, and water/stock.
- Bring boil, then reduce to low heat, cover and simmer 40 minutes.
- Stir in kasha, cover, and cook 20 minutes more or until kasha is tender.
- Remove and discard bay leaves before serving.
KASHA SOUP
Number Of Ingredients 14
Steps:
- Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water. Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes. Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer. Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot. Simmer until beans and kasha are cooked, about 8 minutes. Serve hot. HINT: for more intense flavor, increase miso to 2-1/4 teaspoons.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use a combination of buckwheat groats and barley for a more complex flavor and texture.
- Rinse the buckwheat groats and barley thoroughly before cooking to remove any impurities.
- Toast the buckwheat groats and barley in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Use a flavorful broth, such as chicken broth or vegetable broth, to make the soup more flavorful.
- Add vegetables such as carrots, celery, and onions to the soup for added nutrition and flavor.
- Season the soup with salt, pepper, and other herbs and spices to taste.
- Serve the soup hot with a dollop of sour cream or yogurt, and a sprinkle of fresh herbs.
Conclusion:
Kasha soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it simple or loaded with vegetables, kasha soup is a satisfying meal that will warm you up from the inside out.
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