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| Sweet and Sour Cabbage Soup with Brisket (6-8 portions) 2 lb. beef brisket � cup vegetable oil 4 medium onions, chopped 3 cloves garlic, minced 1 small head of cabbage (about 2 lbs.), rinsed, outer leaves discarded, cored and coarsely chopped 1 16 oz. can diced tomatoes in juice 1 13� oz. can beef broth water juice of 2 lemons � cup brown sugar, or to taste (subtitute � cup Splenda and 1 tbsp. molasses to if low carb. soup is desired) 1 carrot, sliced salt and freshly ground pepper to taste 1. Heat oil over medium heat in a large soup pot. Brown brisket in oil on all sides. Remove from pot andset aside. 2. Pour off all but two tablespoons fat from the pot. Brown onions in remaining fat until almost caramelized. 3. Add garlic, tomatoes, broth, brisket and sufficient water to cover. Bring to boil, cover, reduce heat to a very low simmer, and cook about two hours. 4. Add remining ingredients and simmer another hour, covered. Sugar may be increased or decreased depending on tartness desired. 5. Remove brisket from pot. It should be very soft. Cut or shred into bite site chunks and return to pot before serving. |
| Hearty Lentil Soup (8-10 portions) 4 tbs. olive oil 3 medium onions, minced 3 medium carrots, diced 4 cloves garlic, minced 1 lb. brown lentils, rinsed 1 28 oz. can crushed tomatoes in puree 1 49 oz. can low fat chicken or beef broth � cup white wine 2 tsp. ground cumin 1 tsp. dried thyme 1 tsp. salt 1 tsp. paprika � tsp. cayenne � cup celery or flat parsley leaves, or a mixture, chopped 1 medium red pepper, diced (optional) � lb. smoked ham, kosher salami or summer sausage, cut in � dice water or broth 1. Saut� onions, carrots and garlic in oil in a large soup pot until golden, about 10 minutes. 2. Add lentils, tomatoes, broth, wine, cumin, thyme, salt, paprika and cayenne to pot. Bring to boil. Reduce heat to simmer. Cover and cook until lentils are tender, about 1 hour. 3. Leave heat on under pot. Remove about half the contents and place in a bowl. Allow to cool for five minutes. Puree in batches in a food processor or blender and return to the pot with the reserved portion. 4. Add parsley, red pepper and ham. Simmer on low heat, covered, for an additional 20 minutes. If soup is too thick, dilute with water or broth. |
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| Three Mushroom Soup With Barley (8 portions) 1 oz. dried dark mushrooms, rinsed 1� cups boiling water 1 large onion, chopped 2 tbsp. vegetable or olive oil 1 lb. fresh button or cremini mushrooms, cleaned and thinly sliced 4 13� cans low fat beef broth, vegetable broth or a mixture of both � cup barley 1 oz. dried shiitake mushroom or 4 oz. fresh shiitake mushrooms, stems removed 1 carrot, thinly sliced salt and pepper to taste 1. Place dried dark mushrooms in a bowl. If using dried shiitake mushrooms, add them to the bowl as well. 2. Pour boiling water over the dried mushrooms and allow to stand 20 minutes. Drain and chop, reserving the soaking liquid. 3. Meanwhile, saut� onion in olive oil in a large soup pot until translucent. Add fresh mushrooms and continue to saut� until the mushrooms have begun to give up their liquid. 4. Add dried mushrooms, soaking liquid, broth, fresh shiitake if using, and remaining ingredients. Bring to boil. Cover and simmer until barley and carrot are cooked, about 45 minutes to an hour. |
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| A young gentile girl walked into a Jewish deli. She asked for a bowl of soup and the waiter brought matzo ball soup. She especially liked the matzo balls. �What are these?� she asked. �Matzo balls,� said the waiter. �They�re delicious. Is there any other part of the matzo that�s good to eat?� *************************************************************************************** The following is my adaptation of my mother's recipe. It differs from other versions in that I put the chicken meat back in the soup and don't use a beef bone. Matzo Ball Soup (10 - 12 servings) 1 4 to 5 lb. chicken, quartered (stewing hen preferred) 4 quarts water 4 medium onions, peeled 3 medium carrots, scraped 1 small parsnip, scraped 1 small turnip, scraped 2 stalks celery, with leaves 1 bay leaf 16 whole peppercorns salt Matzo Balls (recipe below) fresh dill (garnish) 1. Place chicken in large soup kettle. Include neck but not other giblets. Cover with water and bring to full boil. Boil for five minutes. Remove scum from surface. Add vegetables, bay leaf, and peppercorns and reduce heat. 2. Cover and simmer for 3 to 4 hours. 3. Remove and discard vegetables. Remove chicken and cool. Separate meat from bones and skin. Reserve meat, discard remainder. Put soup through a strainer, if desired, and cool overnight in refrigerator. 4. Remove solidified chicken fat from top of soup. Make matzo balls. Reheat soup, salt to taste, and add matzo ball and reserved chicken meat. Serve garnished with fresh dill. |
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| Matzo Balls 5 tbsp. chicken fat from soup 4 large eggs, beaten 1 cup matzo meal (available in Jewish food section of most supermarkets) 1� tsp. salt � tsp. freshly ground pepper pinch nutmeg � chicken stock (you can take it from the soup above) Combine all ingredients in a bowl. Cover and refrigerate 30 minutes. Roll quickly into 1 inch balls, handling as little as possible. Bring 3 quarts of water to a boil. Drop in matzo balls, simmer covered for 30 to 40 minutes (balls will float when done), remove with slotted spoon and add to soup. |
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| Tortellini Soup with Green Vegetables (8 portions - keeps well in fridge) 4 tbs. olive oil 2 medium onions, minced 2 cloves garlic, minced 1 cup green beans, cut in � inch lengths 1 bunch Swiss chard, leaves separated from stems, thoroughly washed and chopped 1 small head escarole, thoroughly washed and chopped 1 small zucchini, thinly sliced 1 tsp. oregano 5 13� oz. cans chicken broth 8 oz. dry tortellini salt and freshly ground pepper to taste parmesan cheese 1. Saut� onion and garlic in oil in a large soup pot until translucent. 2. Add green beans and Swiss chard stems. Saut� another 5 minutes, until stems are slightly softened and beans turn bright green. 3. Add Swiss chard leaves and escarole. Saut� another 2 to 3 minutes, until leaves wilt.. 4. Add chicken broth, zucchini, and oregano. Bring to boil, lower heat and simmer covered about 20 minutes. 5. Meanwhile, cook tortellini separately according to package instructions and drain. 6. Add tortellini to soup. Season with salt and pepper to taste. 7. Pass parmesan cheese to add to soup at serving time. |
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