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Kosher Soups



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Recipe Adapted from 97 Orchard by Jane Ziegelman (Harper Collins)

This treasured recipe is from the 1940’s Jewish American Cook Book, by Regina Frishwasser. In the 1930’s, Frishwasser edited a regular cooking column in Yiddish, in the Jewish Daily Forward. The column featured reader-submitted recipes.

 

Bring 2 quarts water to a boil; add 1 cup yellow split peas, one half-cup minute barley, one half-cup lima beans and one-teaspoon salt.

Simmer 1 hour; add 1 ounce broken dried mushrooms, 1 minced onion, 1 diced carrot and 1 diced parsley (root). Cook until the vegetables are tender.

Fry 1 minced onion in 2 tablespoons of parve margarine until golden brown, then add to the soup.

Recipes: Soups, Vegetarian, Bean,  Parve, Kosher


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