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
Note: The soup is best if made a day ahead and
refrigerated (or frozen) so that the fat can be easily
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.
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
4. Put a teaspoon of chopped liver in the center of
each matzo ball.
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
Makes about 18 1-inch balls.
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.
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
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.
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.
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
Try fat-free sour cream or yogurt.
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
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
Try fat-free sour cream or yogurt.
*Use the remaining cherries in a compote, schalet or
fruit kugel (or just nosh).
DAIRY VEGETABLE SOUP
A great way to use up those extra vegetables in a
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).
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.
*To peel tomatoes, drop into boiling water for 10
seconds. Stab stem end with fork to remove from
pot; peel while hot.