Soups


              CHICKEN SOUP
             Traditional Jewish penicillin

1 lg or 2 sm chickens       3 large carrots...
Soups

                MATZO BALLS
                     (KNAIDLACH)

3 tbs oil 3                  1 tsp salt
3 eggs       ...
CHICKEN DUMPLINGS
1 chicken breast          1 egg beaten
   skinned and            !/4 cup matzo meal
   boned            ...
Soups

    MEAT CABBAGE BORSCHT
1 piece of flanken, beef 1 small head cabbage
   ribs or brisket          shredded
2 qts w...
BORSCHT BISQUE
1 lg potato                   !/4   tsp onion powder
1 qt jar borscht              #/4    tsp salt
1 cup so...
Soups
            COLD CHERRY SOUP
                   A favorite of the Shores

2 16-oz cans dark             1 tbs potato...
*Use the remaining cherries in a compote, schalet or
fruit kugel (or just nosh).




                                     ...
Soups

      DAIRY VEGETABLE SOUP
    A great way to use up those extra vegetables in a
                    low-calorie so...
GAZPACHO


2 tomatoes peeled*       1 qt tomato or V-8 juice
1 green pepper           juice of 1 lemon
1 red pepper       ...
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chicken soup

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chicken soup

  1. 1. Soups CHICKEN SOUP Traditional Jewish penicillin 1 lg or 2 sm chickens 3 large carrots (about 5 lbs) 2 parsnips 2 onions 1 tbs salt 3 stalks celery Wash chicken thoroughly and cut into large pieces. Peel vegetables and cut in half. Put chicken, vegetables and salt into a large pot. Cover with water (about 3 quarts) and bring to a boil; skim the soup. Simmer (covered) until the chicken is tender and starts to fall off the bone (1 or more hours). Strain the soup reserving the carrots, parsnips and some celery. Skin and bone the chicken while it is warm. Serve the soup with some of the chicken and vegetables; or serve with matzo balls (recipe on page 18). Note: The soup is best if made a day ahead and refrigerated (or frozen) so that the fat can be easily removed. 1
  2. 2. Soups MATZO BALLS (KNAIDLACH) 3 tbs oil 3 1 tsp salt 3 eggs !/4 tsp pepper #/4 cup matzo meal 2 tbs soup or water Mix oil with slightly beaten eggs. Add matzo meal, salt and pepper; mix until well blended (do not beat.) Add soup and mix well. Cover and refrigerate at least 20 minutes. Bring salted water to a boil in a large pot and turn down heat. With wet hands, form balls and drop into slightly boiling water. Cover pot and cook 30 minutes. (Makes about 12 matzo balls.) ( Use 3 tsp oil for a lower fat alternative. OTHER VARIATIONS: 1. For lighter matzo balls, beat yolks and whites separately. Fold beaten egg whites into final mixture. 2. Add fried onions. 3. Add some finely chopped nuts and a dash of nutmeg. 4. Put a teaspoon of chopped liver in the center of each matzo ball. 2
  3. 3. CHICKEN DUMPLINGS 1 chicken breast 1 egg beaten skinned and !/4 cup matzo meal boned !/2 tsp salt Chop ingredients in food processor (don't overprocess). Refrigerate for 20 minutes. Form tiny balls and drop into boiling water. Cover and cook 20 minutes. Makes about 18 1-inch balls. NOODLES (LUKSHEN) 3 eggs 1 tbs matzo cake 1 tbs potato flour meal dash salt oil for frying Beat eggs well. Add flour, salt and matzo cake meal. Heat a little oil in small skillet. Pour in batter and immediately pour out excess so that there is a thin layer. Fry on both sides and repeat until all batter is used. Roll up each pancake and slice into thin strips. 3
  4. 4. Soups MEAT CABBAGE BORSCHT 1 piece of flanken, beef 1 small head cabbage ribs or brisket shredded 2 qts water !/2 cup brown sugar 2 onions chopped juice of 1 lemon 1 16-oz can tomatoes !/2 tsp pepper 2 tsp salt Put meat and water in a large pot and bring to a boil; skim off fat. Chop onions and tomatoes and add to the pot. Simmer covered for 1 hour. Add remaining ingredients and cook 1 more hour or until meat is tender. Adjust sugar, lemon and seasoning to taste. The soup is best if made a day in advance so that the fat may be easily removed. 4
  5. 5. BORSCHT BISQUE 1 lg potato !/4 tsp onion powder 1 qt jar borscht #/4 tsp salt 1 cup sour cream 1 Peel and cook potatoes (boil until tender). Cut in pieces and combine with remaining ingredients (in 2 batches); purée in blender for 1 minute. Serve cold. Serves 6. COLD CUCUMBER SOUP 4 cucumbers 1 cup yogurt1 6 scallions 1 tsp salt 1 qt buttermilk 2 tsp dill 1 cup sour cream1 Peel, seed and dice cucumbers; dice scallions. Add 2 cucumbers and 2 scallions to some buttermilk and purée in blender. Add sour cream, yogurt and the rest of the buttermilk and mix well. Combine with remaining ingredients (do not purée) and chill. Serves 6 - 8 S Try fat-free sour cream or yogurt. 5
  6. 6. Soups COLD CHERRY SOUP A favorite of the Shores 2 16-oz cans dark 1 tbs potato sweet pitted starch cherries !/3 cup sweet wine 1 tbs sugar !/2 cup sour cream or !/4 tsp cinnamon yogurt 2 tsp lemon juice Drain the juice from the cherries into a saucepan. Add the sugar, cinnamon and lemon juice to the cherry juice and heat to boiling. Adjust sugar and lemon juice to taste. Dissolve the potato starch in a little cold water and add, cooking and stirring until thickened. Remove from heat and cool a bit. Stir in the wine and sour cream (or serve the sour cream as a dollop in each bowl). Mix in !/2 the cherries*. Serve cold. Serves 6. S Try fat-free sour cream or yogurt. 6
  7. 7. *Use the remaining cherries in a compote, schalet or fruit kugel (or just nosh). 7
  8. 8. Soups DAIRY VEGETABLE SOUP A great way to use up those extra vegetables in a low-calorie soup 2-3 broccoli stems 1 stalk celery 1 large potato 6 mushrooms 1 large carrot 1 tbs pareve vegetable 1 parsnip or chicken bouillon 1 onion 1 cup lowfat milk Peel broccoli stems, potato, carrot, parsnip and onion. Dice all the vegetables. Sauté onion and celery in vegetable spray until lightly browned. Put all the vegetables (except mushrooms) in water to cover (about 3 cups). Bring to a boil, then turn down to simmer and cook covered for about 30 minutes. Add mushrooms, bouillon and cook another 5 minutes. Add milk and heat (do not boil). Serves 6. 8
  9. 9. GAZPACHO 2 tomatoes peeled* 1 qt tomato or V-8 juice 1 green pepper juice of 1 lemon 1 red pepper 3 cloves garlic minced 1 small cucumber 2 tbs olive oil 1 small onion 1 tsp salt 1 - 2 tsp chili powder Seed the tomatoes, peppers and cucumber (easy with a teaspoon). Dice all the vegetables. In a large bowl, combine tomato and lemon juices. Add the remaining ingredients and mix well. Chill. Serves 6. *To peel tomatoes, drop into boiling water for 10 seconds. Stab stem end with fork to remove from pot; peel while hot. 9

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