SOLJANKA
Serves about 6.
This recipe is easily doubled to feed a crowd. It does not freeze well, but leftovers keep up to a little over a week and it's a nice soup to have on hand. Serve with dense chewy rye. Schmek gute ("tastes good")!
• 1/2 c. tomato paste
• 1 (15-oz.) can tomato sauce
• 1 (15-oz.) can diced tomatoes
• Approximately 4 to 6 c. of water
• 1 clove crushed garlic
• Several whole allspice berries
• 1 tsp. dried dill
• 1 tsp. chili powder
• 1 tsp. sweet Hungarian paprika
• 1 tbsp. unsalted butter
• 1/2 tsp. coarse salt, or to taste
• 1/2 tsp. freshly ground black pepper or to taste
• 1 tbsp. chopped parsley
• 1 tbsp. brown sugar, or more to taste
• 1 red bell pepper, cored, deveined, seeded and diced
• 1 yellow bell pepper, cored, deveined, seeded and diced
• 1 medium carrot, diced
• 1 c. sliced smoked "wursts" (ie. smoked bratwurst, Polish sausage, ring bologna) or diced ham
• 1/4 c. sour cream, optional
Directions
In a large soup pot, over low heat, whisk together the tomato paste, tomato sauce, canned tomatoes and enough water to make a thick soup base. Stir in the garlic, allspice, dill, chili powder, paprika, butter, salt and pepper, parsley, brown sugar, red and yellow peppers, carrot, and meat. Cook, uncovered, on low, stirring continually, for about 11/2 to 2 hours. Just before serving, stir in the sour cream, if using.
Nutrition information per serving of 6:
Calories162Fat9 gSodium1,010 mg
Carbohydrates18 gSaturated fat4 gCalcium63 mg
Protein6 gCholesterol19 mgDietary fiber4 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 2 fat.
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