web analytics
July 29, 2014 / 2 Av, 5774
Israel at War: Operation Protective Edge
 
 
Sections
Sponsored Post
IDC Advocacy Room IDC Fights War on Another Front

Student Union opens ‘hasbara’ room in effort to fill public diplomacy vacuum.



Home » Sections » Food » Recipes »

Soup

Fruchter-Cooking-logo

This column will focus on making cooking easy and simple. We begin with a perennial favorite dish – Chicken Soup.

There have been so many volumes written about chicken soup – so many recipes and so many ingredients. I have always thought the most important ingredient ever added to chicken soup was the love of a yiddishe mama.

Now, my chicken soup is a whole production – but I don’t cook soup every week, I use a 20 quart pot and make enough for a few weeks. And then I have more than soup. As you will see over the next few columns, when I am done, I have carrots and potatoes for potato salad, I have vegetables to make into side dishes and much more. Once you see how much one pot of soup can produce, you will agree that it is worthwhile to try.

My Chicken Soup Recipe

 

Ingredients

Water to cover, plus 3 cups

3 – 4 knuckle bones and/or other bones (I love knuckle bones, they give body and taste to the soup and are delicious to eat. Chicken bones are messy, not so flavorful and it’s hard to remove them from the soup.)

4 – 8 chicken quarters (Or more as needed)

1 – 10 carrots (Carrots add sweetness to the soup. You can put in one or ten—it’s up to you.)

1 – 2 zucchini (Zucchini is a great vegetable. It needs to cook for only a short time and can be used peeled or unpeeled.)

4 – 10 cloves garlic (Garlic adds taste and vitamins.)

1 potato (Potatoes add very little flavor to the soup, however, it is a good way to cook them for other dishes. Just keep in mind that they cook faster than some of the other vegetables and tend to sink to the bottom. If you are using them, be sure to fish them out long before the soup is ready or they will disintegrate.)

1 onion (I generally discard the onion once the soup is ready.)

1 sweet potato (This is a great soup vegetable – it adds a lot of sweetness.)

1″ – 2″ piece ginger (Ginger has a very strong taste; a little piece the size of a thumb can be detected in a large quantity of soup.)

1 kohlrabi (This is a great addition to the soup. Kohlrabi is a versatile vegetable that can be served on it’s own or added to other dishes.)

1 chayote (This vegetable can be found at most fruit stands. It looks like a flattened green pear and the taste is similar to a kohlrabi.)

1 small butternut squash

1 jicama (This vegetable is a newcomer in my kitchen, but a welcome one. It tastes like a sweet turnip.)

2 – 3 stalks celery

2 – 3 parsnips

1 celery knob

½ of a Fennel (Fennel tastes like licorice.)

¼ of a Rutabaga (Rutabaga is a large ball, half yellow and half purple.)

¼ of a head of cabbage

½ a head of Cauliflower or one bag frozen

1 bunch parsley greens (Parsley is added at the last 10 minutes of cooking.)

Salt, pepper, garlic powder, paprika

About 2 tbsps chicken soup mix without MSG

Directions:

Put bones, chicken, and any other meat you would like to use that Shabbos, into your largest pot, cover with water and bring to a boil. As soon as it boiled, turn off the heat, take the whole pot to the sink and pour everything out. Rinse all the pieces and the pot, return only the chicken and meat to the pot, add enough water to cover plus 2 to 3 additional cups and bring to a boil. Then reduce heat to a low simmer.

Now add the vegetables. First add the root vegetables, the ones that cook the longest, such as carrots, kohlrabi, onions, chayote, etc. Cook until tender, remove, and add the other vegetables. Don’t forget to take out the chicken quarters after about 35-50 minutes of cooking. Last, add the parsley greens.

Simmer on low for four hours.

After putting so much effort into cooking chicken soup, don’t waste a drop. Drain the soup through a sieve; the clear soup should be stored in covered plastic or glass containers, divided according to your family size. Keep in the refrigerator overnight. In the morning, skim off the fat and then put the containers into the freezer.

(By the way, any combination of the above vegetables can be used in chicken soup. If you are short on time the minimum is carrots, onion, garlic and parsley added to chicken and water. Cook for about an hour on a low flame after it has boiled.)

About the Author:


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

No Responses to “Soup”

Comments are closed.

SocialTwist Tell-a-Friend

Current Top Story
rocket in a field near Kibbutz Mefalsim
Heaven on Earth (With Rockets)
Latest Sections Stories
Teens-Twenties-logo

What Hashem desires most is that we learn to connect with each other as children in the same family.

Jerusalem to Jericho Road: photograph by Chanan Getraide
“Chanan Getraide Photographs”: 2004 exhibition at Hebrew Union College Museum

“We are living in a Golden Age of Jewish Art, but don’t know it.”

Respler-072514

The real solution to bullying is to empower the bullied child.

Time outs increases compliance and positive behavior far more than other forms of discipline

Interestingly, sometimes people who have a very high self-awareness may experience intense reactions to circumstances that others might respond to more mildly.

“You Touro graduates are automatically soldiers in [Israel’s] struggle, and we count on you,” Rothstein told the graduates.

The lemonana was something else. Never had we seen a green drink look so enticing.

On his marriage, he wrote: “This is what I believe: something of the core, of the essence of this meaningful and life-affirming Judaism will not be absent from our home” (1882).

With the recent kidnapping by the Hamas and the barbaric murder of three children – Gilad Shaar, Eyal Yifrach and Naftali Frankel, we believe that the best answer to honor the memory of those murdered is to continue building those very communities – large and small – that our enemies are trying to destroy.

Written entirely through Frayda’s eyes, the reader is drawn by her unassuming personality.

Adopting an ancient exegetical approach that is based on midrashic readings of the text, thematic connections that span between various books of the Bible are revealed.

While Lipman comes from an ultra-Orthodox background and is an Orthodox rabbi, he offers a breath of fresh air when he suggests that “polarization caused by extremism and isolationism in the religious community may be the greatest internal threat to the future of the Jewish people”

More Articles from Yaffa Fruchter
Stuffed Cabbage

When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.

Fruchter-Cooking-logo

The holidays are upon us which means lots of food. So, what to do with all those leftovers? Here are some creative ideas.

As we mentioned last time, chicken or meat leftovers can be used in a variety of ways. First, you have to evaluate how much food is available and then with easy planning you can calculate how many family meals can be prepared from it. The following are some wonderful suggestions for meals.

Welcome to Part III – what to do with the cooked chicken. Our job is to rehydrate it, change the way it looks, and, at times, hide it using dough, eggs, mayonnaise, or sauce. I have found that making up fancy names for the dish not only adds flair, but will help your family know what to ask for next time. Unless otherwise stated these recipes serve 4-6 people. (Note: Though we use the word chicken – each recipe works just as well with meat or turkey.)

Welcome back to Simple Home Cooking. Last time we focused on making a large pot of chicken soup. This week, as promised, we will discuss how to use all the cooked vegetables from the soup to create many dishes.

This column will focus on making cooking easy and simple. We begin with a perennial favorite dish – Chicken Soup.

    Latest Poll

    Do you think the FAA ban on US flights to Israel is political?






    View Results

    Loading ... Loading ...

Printed from: http://www.jewishpress.com/sections/food/recipes/soup/2012/01/12/

Scan this QR code to visit this page online: