I make this recipe every year after Christmas, with some modifications. I do not include potatoes, tomatoes, cabbage or barley. I use all the celery I have left over from making the stuffing, and 2-3 carrots. I cook the whole recipe in my pressure cooker (or my largest slow cooker). When the soup is done I strain it. My husband eats the boiled veggies - the dog gets whatever he doesn't finish. If the broth is not enough, I add chicken broth. I use the broth to make Greek avgolemono soup, by cooking rice until done, then beating together 2-3 eggs, adding 2-3 lemons and beating until light yellow and slightly thickened. I add hot but not boiling broth a little at a time and beat until the broth has tempered the egg mixture. I then add it back to the soup, stir well, and voila - beautiful soup. Note: you cannot cover the soup immediately after adding the egg mixture as it will curdle (ask me how I know!)
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I make this recipe every year after Christmas, with some modifications. I do not include...