Рецепт Gypsy Soup
This flavorful vegetarian soup is gluten-free and uses
Mediterranean spices for a unique, but not overwhelming flavor.
Week after week of reading Monday posts at Living in the Kitchen with Puppies, I'm reminded of one of my first cookbooks - Moosewood. I don't use it often at all, but every time I see one of the recipes, it's a little push to pull out my own copy.
My very first copy was literally that - a photocopy I had made from a friend's version (the original 1977 edition, I might add). I vowed that when I could afford to buy my own copy, I would. And I eventually did. The second edition (c. 1992) is a little different. still hand-drawn, but the recipes are a bit healthier. Less heavy creams, cheeses and butter, and more yogurt and olive oil (or no oil at all).
One of the things I noticed the very first time I opened the book is that some of the methods are very labour intensive. You're hard-pressed to find a recipe that takes less than an hour. The very first recipe I made (Russian cabbage borscht) took me quite a while as I had a cabbage as big as a basketball and a stockpot to make a double batch.
On this particular day, I decided to make my own version of the Gypsy soup. I say my own version for two reasons: because Katzen's own notes lists a plethora of substitutes for vegetables, and; there's no way I'm blanching, peeling and seeding tomatoes by hand. I will, however, use a small bottle of my mom's home-made tomato sauce instead.
Vegetable Soup (Gypsy Soup)
- 2 tbsp olive oil
- 2 cups onions, chopped
- 4 garlic cloves, minced
- 1 celery stalk, minced
- 2 cups peeled, diced carrots
- 1/2 tsp salt
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp basil
- dash cinnamon
- dash cayenne pepper
- 1 bay leaf
- 3 cups water
- 2 cups tomato sauce
- 1 bell pepper (green or red), diced
- 1 can chickpeas (drained and rinsed)
In a dutch oven, heat oil on medium. Add onions, garlic, celery and carrots and saute for 5 minutes.
Add salt and saute for an additional five minutes.
Add paprika, turmeric, basil, cinnamon, cayenne, bay leaf and water. cover and simmer for 15 minutes.
Add tomato sauce, peppers and chickpeas. cover and simmer for an additional 10-15 minutes, until vegetables are tender.
Remove bay leaf before serving.
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