VEG

In eastern Europe, there is that one special seasoning used to make all dishes more savory and delicious. From meats to soups and stews, it seasons, stands in for bouillon... and contains a wholesome mix of carrot*, parsley*, sea salt, nutritional yeast*, garlic*, onion*, paprika*, celery*, tomato*, beet*, dill*, turmeric, nutmeg*. *organic

Use as a bouillon substitute in all your veggie soups. Especially delicious in borsch, mushroom soup, goulash, etc.

Add to ground meat for meatballs, stuffed peppers and cabbage, patties, etc.

Sprinkle on roasted or sautéed veggies for a delicious change of pace.

Croation Potato Soup (Zagorje)
~serves a crowd~

1 1/2 Tbsp butter
1 large onion finely chopped
1 1/2 lbs potato, grated
2 oz bacon, diced
2 cloves garlic, minced
1 Tbsp VEG
2 tsp KASH (or sweet paprika)
2 qt water
2/3 cup sour cream
1 tsp cornstarch
2 oz white wine, sherry, port, vermouth (opt)
Fresh parsley or dill, chopped

1. Melt butter in soup pot over med-low, stir in onion and cook until soft but not brown. Add bacon and cook 5-7 mins. Stir in garlic, VEG, KASH, and cook for a minute then add potatoes and water. Simmer until tender.
2. Use a stick blender to blend soup until nearly smooth. Alternately, pour soup into blender and blend in batches until smooth.
3. Mix cornstarch into sour cream and stir into soup, reduce to low heat, and cook another 5 minutes.
. Serve with a drizzle of wine and a sprinkle of herbs.

UKRAINIAN BORSCH

~serves a crowd~

INGREDIENTS:

1 lb beef short ribs or soup bones
1 Tbsp salt
Small red cabbage, shredded
1 lg onion, diced fine
2 lg carrots, peeled, shredded
3 med-lg beets, peeled, shredded
4 lg potatoes, diced
6 oz tomato paste
1 1/2 Tbsp VEG
1 Tbsp white vinegar
Pinch of sugar, maple syrup, or honey
To serve: sour cream, dill or parsley

INSTRUCTIONS:

1. Place well salted beef ribs or bones in a large soup pot and cover by at least 4 inches with cold water. Bring up to boil for 10 mins, skim foam and other impurities from the top. Lower heat to med-low and simmer until meat is very tender, at least an hour. Remove meat and bones to cool.

2. Top off stock with water to make 3 quarts and add cabbage. Cook 20 mins or so then stir in carrots, onion, and beets. Cook 10-15 mins then add potato, tomato paste, and VEG. Cover loosely, and simmer while you remove all the meat from soup bones. Add meat back to the pot and continue cooking until everything is very tender, at least an hour.

Just before serving stir in vinegar, sugar, and a teaspoon of dill. Cook another 5 mins.
Serve with a dollop of sour cream and sprinkle with more dill or parsley.