Name: Tsivia Tobi's Merget Kaski (Vegetable Soup With Bulgur)
Yield: 8 - 10 servings
Ingredients: 3 tablespoons olive oil; 2 medium onions, peeled and quartered; 4 medium carrots, peeled and cut in half or thirds; 4-6 stalks celery, cut into two inch pieces; 1 medium to large turnip, peeled and cut into medium chunks; 2 medium parsnips, peeled and cut into medium chunks; 2 tablespoons parsley, chopped; ½ cup + 2 tablespoons cilantro, chopped; 2 tablespoons fresh dill, chopped; 3 tablespoon tomato paste; 3 ½ teaspoons of salt, divided; 6 cups of stock (any kind); 4 small potatoes (~1 lb.), quartered; 1 small butternut squash, peeled, seeded and cut into medium chunks; 2 large or 3 medium zucchinis, quartered; 1 can of chickpeas, drained and rinsed; 1 teaspoon of freshly ground black pepper; 1 cup of dry bulgur wheat, cooked separately, following instructions on box

Ingredients

Yield: 8 - 10 servings

3 tablespoons olive oil
2 medium onions, peeled and quartered
4 medium carrots, peeled and cut in half or thirds
4-6 stalks celery, cut into two inch pieces
1 medium to large turnip, peeled and cut into medium chunks
2 medium parsnips, peeled and cut into medium chunks
2 tablespoons parsley, chopped
½ cup + 2 tablespoons cilantro, chopped
2 tablespoons fresh dill, chopped
3 tablespoon tomato paste
3 ½ teaspoons of salt, divided
6 cups of stock (any kind)
4 small potatoes (~1 lb.), quartered
1 small butternut squash, peeled, seeded and cut into medium chunks
2 large or 3 medium zucchinis, quartered
1 can of chickpeas, drained and rinsed
1 teaspoon of freshly ground black pepper
1 cup of dry bulgur wheat, cooked separately, following instructions on box

Soups & StewsVegetarianVeganPareveNorth Africa

Preparation

Step 1

In a large stock pot, heat 3 tablespoons of olive oil over medium heat. Add onions, carrot, celery, turnip, parsnips, parsley, cilantro, and dill and saute for 15 minutes until vegetables soften.

Step 2

Stir in tomato paste and 1 ½ teaspoons of salt and sauté for 1 minute. Add the stock and 4 cups of water and bring to a boil. Reduce heat to low and simmer for 30 minutes, partially covered.

Step 3

Add the potatoes, butternut squash, and zucchini and simmer for 20 minutes until softened. Add the chickpeas and simmer for 10 more minutes.

Step 4

Add 2 teaspoons salt and 1 teaspoon pepper. Taste and adjust for seasoning.

Step 5

Remove from heat and stir in ½ cup of cilantro.

Step 6

To serve, spoon ½ cup of bulgur into a bowl, top with soup and meat patties.

The Home of Jewish Food

Ingredients

Preparation

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