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The Birkett Mills

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Salads and Soups: Balkan Soup

A European classic with a kasha twist
Serves: 8
1 24
oz. frozen mixed vegetables
4 cups chicken broth
4 cups water
1 16
oz. can tomatoes
1 cup chopped celery
1 cup chopped onion
1 cup sliced cabbage
Salt optional
1 cup uncooked kasha

In large pot, combine mixed vegetables, broth, water, tomatoes, celery, onion, and cabbage. Cook over medium heat for 10 minutes or until raw vegetables are almost tender. Add kasha to soup and simmer for 30 minutes of until kasha is tender. Salt to taste. If soup is too thick, thin with broth, tomato juice, or water. Serve hot.
Balkan Soup
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