Budapest Vegetable Soup

Ingredients:

  • Onion (med), diced – 1
  • Garlic cloves, minced – 2 T
  • Vegetable oil – ¼ cup
  • Hungarian paprika – 1 T
  • Marjoram – 1 T
  • Carrots – 4
  • Red cabbage – ½ head
  • Zucchini – 3
  • Mushrooms – ½ lb
  • Tomatoes, chopped – ½ can, (6 lb 6 oz can)
  • Red wine vinegar – 2 T
  • Dill (dried) – 2 T
  • Salt, to taste

Garnish: Sour cream


 

Directions:

  1. Saute the onions and garlic in oil until the onions are translucent.
  1. Add the paprika and marjoram.
  1. Add the carrots and cabbage, and saute on low heat, stirring occasionally for about 10 minutes.
  1. Add the remaining vegetables (except for the zucchini), ½ of the dill, and the vinegar and cook covered for 15 minutes.
  1. Add enough water to cover about two inches, add the zucchini and the rest of the dill, and simmer for 10 – 20 minutes.
Serves 15
Recipe originally from Moosewood Cooks for a Crowd, p 22)
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