Shorba Yavron (Assorted Vegetable Soup)

== Description ==
== Ingredients ==
* 3	tbl	corn oil
* 2	lrg	(1-1/2 cups) onions, chopped
* 1/2	tsp	salt, or to taste
* 4	cup	water
* 2	med	potatoes, peeled & cut into 1-in cubes
* 2	lrg	carrots, cut into 1-" cubes
* 2	x	Ribs celery w/leaves, sliced
* 1/4	tsp	pepper
* 1/4	tsp	Ground cinnamon
* 1	x	egg, beaten
* 2	tbl	Fresh flat-leaf parsley, chopped
== Directions ==
# There are many occasions in Jewish cooking when a pareve or neutral soup is wanted for dairy occasions or for very hot days. This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times.
# Heat oil in a soup pan, add onions & 1/4 teaspoon of the salt, & stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, Potato, celery, remaining salt, pepper, & cinnamon & bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle w/parsley. Serve hot.
Category:Afghan Recipes
Category:Afghan Soups
Category:Potato Recipes
Category:Corn oil Recipes
Category:Recipes that need photos