Recipe by Roosie
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.
Top Review by OliveLover
At first, we thought, "onion, carrot, celery, tomatoes, vegetable stock, and kasha, how can you go wrong with that?" Sorry, but this just didn't work for us. Perhaps it was the 40 minute simmer time before adding the kasha. We'll not be trying this again.
- 14.79 ml vegetable oil
- 473.18 ml onions, chopped
- 236.59 ml carrot, chopped
- 236.59 ml celery, chopped
- 907.18 g can tomatoes, chopped, undrained
- 2 bay leaves
- salt and pepper, to taste
- 1064.65 ml water or 1064.65 ml vegetable stock
- 118.29 ml dried kasha, uncooked
Directions See How It's Made
- 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.