Shorba Yavron – afghan soup

Afghan soup, good taste.
Shorba Yavron

  • 3 tbsp corn oil
  • 2 onions
  • 1/2 tsp salt
  • 4 cups of water
  • 2 potatos (sliced, 1 inch)
  • 2 carrots (sliced, 1 inch)
  • 2 ribs celery (sliced)
  • 1/4 tsp pepper
  • 1/4 tsp ground cinnamon
  • 1 egg
  • 2 tsp fresh flat-leaf parsley, chopped


Great soup for dairy occasions or for very hot days
Heat the saucepan, heat the oil, add onions and half of the salt. Cook to golden brown, add water, potatoes, celery, carrots, rest of the salt, pepper, cinnamon and bring to a boil.
Simmer about 30 minutes, covered. Dribble beaten egg into pan of soup in a circular motion. Sprinkle w/parsley. Serve hot.

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