Dr. Zhivagos Russian Stew this is a Wow soup for a Wow meal

[Guest guest]

Here's a great Nava Atlas soup.

 

Dr. Zhivago's Russian Stew

 

1-1/2 Tbl. extra virgin olive oil

2 large onions, chopped

3 medium potatoes, scrubbed, coarsely grated

4 medium beets, peeled, coarsely grated

1 large carrot, scrubbed, coarsely grated

1 medium celery rib, diced

Handful celery leaves

1 cup fresh orange juice

Juice of 1 lemon

2 Tbl. minced fresh dill or 2 tsp. dried dill

1 tsp. dry mustard

Salt and ground black pepper, to taste

Vegetable broth, as needed

Sour cream, for garnish, optional

 

In a large soup pot, heat the olive oil over medium

heat, then add onion

and saute until golden.

Add all the remaining ingredients (except sour cream)

and just enough

vegetable broth to cover

the vegetables. Bring mixture to a simmer and cook

gently, covered, until

vegetables are tender,

about 45 minutes.

 

Remove stew from heat and allow to stand for an hour

or so, then reheat

and serve with a dollop

of sour cream in each bowl, if desired.

 

Serves 6 to 8.

 

 

 

______________________________\

____

Never miss an email again!

Toolbar alerts you the instant new Mail arrives.

http://tools.search./toolbar/features/mail/

[Guest guest]

I am really looking forward to this recipe... I love soups...

 

Do you know if the nutrition information is available for

this recipe? I looked up the book " Vegetarian Soups for

All Seasons " by Nava Atlas on Amazon and noticed that the

sample recipe has nutrition included. Do all of the

recipes in this book include nutrition information?

 

Thanks,

Gloria

 

, Mark Midnite

<midnight_weeds wrote:

 

Here's a great Nava Atlas soup.

 

Dr. Zhivago's Russian Stew

 

1-1/2 Tbl. extra virgin olive oil

2 large onions, chopped

3 medium potatoes, scrubbed, coarsely grated

4 medium beets, peeled, coarsely grated

1 large carrot, scrubbed, coarsely grated

1 medium celery rib, diced

Handful celery leaves

1 cup fresh orange juice

Juice of 1 lemon

2 Tbl. minced fresh dill or 2 tsp. dried dill

1 tsp. dry mustard

Salt and ground black pepper, to taste

Vegetable broth, as needed

Sour cream, for garnish, optional

 

In a large soup pot, heat the olive oil over medium

heat, then add onion and saute until golden.

Add all the remaining ingredients (except sour cream)

and just enough vegetable broth to cover

the vegetables. Bring mixture to a simmer and cook

gently, covered, until vegetables are tender, about

45 minutes.

 

Remove stew from heat and allow to stand for an hour

or so, then reheat and serve with a dollop

of sour cream in each bowl, if desired.

 

Serves 6 to 8

[Guest guest]

I have Nava Atlas' 5-Ingredient Gourmet & Vegetarian Express & all

those recipes include nutrition info. This soup isn't in those books

though. It looks yummy though and I'm going to try it soon. Plus I

LOVE that movie.

 

Peace,

Diane

 

 

, " Gloria " <chefgloria1030

wrote:

>

> I am really looking forward to this recipe... I love soups...

>

> Do you know if the nutrition information is available for

> this recipe? I looked up the book " Vegetarian Soups for

> All Seasons " by Nava Atlas on Amazon and noticed that the

> sample recipe has nutrition included. Do all of the

> recipes in this book include nutrition information?

>

> Thanks,

> Gloria

>

[Guest guest]

Me too! That is one long lovely movie. I'm making

that soup soon!

Donna

--- strayfeather1 <otherbox2001 wrote:

 

> I have Nava Atlas' 5-Ingredient Gourmet & Vegetarian

> Express & all

> those recipes include nutrition info. This soup

> isn't in those books

> though. It looks yummy though and I'm going to try

> it soon. Plus I

> LOVE that movie.

>

> Peace,

> Diane

>

>

> , " Gloria "

> <chefgloria1030

> wrote:

> >

> > I am really looking forward to this recipe... I

> love soups...

> >

> > Do you know if the nutrition information is

> available for

> > this recipe? I looked up the book " Vegetarian

> Soups for

> > All Seasons " by Nava Atlas on Amazon and noticed

> that the

> > sample recipe has nutrition included. Do all of

> the

> > recipes in this book include nutrition

> information?

> >

> > Thanks,

> > Gloria

> >

>

>

>

 

 

He blesses the boys as they stand in line

The smell of gun grease and the bayonets they shine

He's there to help them all that he can

To make them feel wanted he's a good holy man

Sky pilot.....sky pilot

How high can you fly

You'll never, never, never reach the sky.

SOURCE: Sky Pilot - Eric Burden & The Animals

 

 

 

______________________________\

____

Finding fabulous fares is fun.

Let FareChase search your favorite travel sites to find flight and hotel

bargains.

http://farechase./promo-generic-14795097

[Guest guest]

I entered the recipe in my Master Cook. Here's what it calculated (for six

servings); I don't think there were any unknown items:

Per Serving (excluding unknown items): 153 Calories; 4g Fat (24.3% calories from

fat); 4g Protein; 27g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 334mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat.

 

James P. " Jim " Lynch

jplynch

jimlynch

(H) 540-775-7002; (cell) 540-273-2829

(Note: I use an agressive spam catcher)

-

Gloria

Saturday, March 24, 2007 10:08 AM

Re: Dr. Zhivagos Russian Stew this is a Wow soup

for a Wow meal

 

 

I am really looking forward to this recipe... I love soups...

 

Do you know if the nutrition information is available for

this recipe? I looked up the book " Vegetarian Soups for

All Seasons " by Nava Atlas on Amazon and noticed that the

sample recipe has nutrition included. Do all of the

recipes in this book include nutrition information?

 

Thanks,

Gloria

 

, Mark Midnite

<midnight_weeds wrote:

 

Here's a great Nava Atlas soup.

 

Dr. Zhivago's Russian Stew

 

1-1/2 Tbl. extra virgin olive oil

2 large onions, chopped

3 medium potatoes, scrubbed, coarsely grated

4 medium beets, peeled, coarsely grated

1 large carrot, scrubbed, coarsely grated

1 medium celery rib, diced

Handful celery leaves

1 cup fresh orange juice

Juice of 1 lemon

2 Tbl. minced fresh dill or 2 tsp. dried dill

1 tsp. dry mustard

Salt and ground black pepper, to taste

Vegetable broth, as needed

Sour cream, for garnish, optional

 

In a large soup pot, heat the olive oil over medium

heat, then add onion and saute until golden.

Add all the remaining ingredients (except sour cream)

and just enough vegetable broth to cover

the vegetables. Bring mixture to a simmer and cook

gently, covered, until vegetables are tender, about

45 minutes.

 

Remove stew from heat and allow to stand for an hour

or so, then reheat and serve with a dollop

of sour cream in each bowl, if desired.

 

Serves 6 to 8

 

 

 

 

 

 

[Guest guest]

Thanks for the help.... I need to get this book...

I will make this soup just as soon as I can get

a ride to the store to get the ingredients...

(I no longer drive due to health)...

Thanks again so much...

Take care to all,

Gloria

 

, " Jim Lynch " <jplynch wrote:

 

I entered the recipe in my Master Cook. Here's what it calculated

(for six servings); I don't think there were any unknown items:

Per Serving (excluding unknown items): 153 Calories; 4g Fat (24.3%

calories from fat); 4g Protein; 27g Carbohydrate; 4g Dietary Fiber;

trace Cholesterol; 334mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean

Meat; 2 Vegetable; 0 Fruit; 1 Fat.

 

James P. " Jim " Lynch jimlynch

(H) 540-775-7002; (cell) 540-273-2829

(Note: I use an agressive spam catcher)

-

Gloria

 

Saturday, March 24, 2007 10:08 AM

Re: Dr. Zhivagos Russian Stew this is a Wow soup for a Wow meal

 

I am really looking forward to this recipe... I love soups...

 

Do you know if the nutrition information is available for

this recipe? I looked up the book " Vegetarian Soups for

All Seasons " by Nava Atlas on Amazon and noticed that the

sample recipe has nutrition included. Do all of the

recipes in this book include nutrition information?

 

Thanks,

Gloria

 

, Mark Midnite

<midnight_weeds@> wrote:

 

Here's a great Nava Atlas soup.

 

Dr. Zhivago's Russian Stew

 

1-1/2 Tbl. extra virgin olive oil

2 large onions, chopped

3 medium potatoes, scrubbed, coarsely grated

4 medium beets, peeled, coarsely grated

1 large carrot, scrubbed, coarsely grated

1 medium celery rib, diced

Handful celery leaves

1 cup fresh orange juice

Juice of 1 lemon

2 Tbl. minced fresh dill or 2 tsp. dried dill

1 tsp. dry mustard

Salt and ground black pepper, to taste

Vegetable broth, as needed

Sour cream, for garnish, optional

 

In a large soup pot, heat the olive oil over medium

heat, then add onion and saute until golden.

Add all the remaining ingredients (except sour cream)

and just enough vegetable broth to cover

the vegetables. Bring mixture to a simmer and cook

gently, covered, until vegetables are tender, about

45 minutes.

 

Remove stew from heat and allow to stand for an hour

or so, then reheat and serve with a dollop

of sour cream in each bowl, if desired.

 

Serves 6 to 8