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I love how this recipe uses a variety of vegetables. It was a little bland for my family, but we also eat thai chili peppers raw so I kicked it up a bit with cayenne and drizzled a little olive oil over it. Very nice. My kids even loved eating all of the vegetables in this dish. Thanks for posting. I'll definitely make this again.

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Jacqueline Michelle October 04, 2008

We liked this. It needed a bit more spicing up for our tastes, but the combination of herbs plus lemon was a nice change. It is a good way to use up leftover winter vegetables. I will make this again.
Update to review: I served the leftovers last night, having added some tomato sauce, as reviewers suggested, and some additional herbs and lemon. With those changes DH said "I could eat this 3 times a week." So I guess I will be making this again!

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alvinakatz January 22, 2013

I thought this was okay. Nothing special. I subbed turnip for kohlrabi. I also used the eggplant and the zucchini, and threw in a small amount of tomato sauce. I'll have to try the cayenne suggested by another reviewer. Also, if this makes six servings, they must be giant servings! I could have fed at least 12 people.

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windhorse23 April 23, 2010

I left out the dill - not everyone in my family likes it - and the cabbage. Made it with eggplant and zucchini. One tablespoon tomato paste will kick it up a bit. Great recipe.

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littlemafia October 11, 2009

A nice heart-warming and tummy-filling soup.I did use beef broth instead of water, only because I had some extra in the fridgs. Another change was no peas,dill or lemon juice. But I did add a small can of tomato juice at the end. After step 6 I added the zucchini and transferred to my crockpot and left it on low for the rest of the afternoon. This gave all the flavors a chance to really come out and meld. mmmmmm Thanks for posting. ox Kathy

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Chicopee January 04, 2007
Ghiveci---Romanian Vegetable Stew