Israeli Foods: Soups

This is the well-known and now universal soup of the "Yiddishe mama" as it was served in east European Jewish homes. Former Prime Minister of Israel Golda Meir was known to cook a fine-tasting chicken soup for both family and VIPs whenever they came to call. Chicken soup is reputed to cure the sick but is equally recommended to the healthy.

1 soup chicken
2 cubes chicken bouillon
3 1/2 quarts water
2 onions
2 sprigs dill
1 tbs. salt
2 carrots
3 celery stalks
1 parsley root
3 sprigs parsley
1 tsp. lemon pepper salt

Clean chicken thoroughly. Combine in a deep saucepan with water, onions, and bouillon. Bring to a boil and cook over medium heat for 1 hour. Add remaining ingredients. Cover and cook over low heat 1/2 hour longer, or until chicken is tender. Remove chicken and strain soup. Taste and correct seasonings. Makes about 2 to 2-1/2 quarts of soup. Use the chicken in other dishes or serve with the soup.

Meat borscht comes from Russia and is a winter favorite. It is cooked for several hours on a low flame and its pungent aroma penetrates every corner of the home. It has become popular to serve hot borscht at parties at the stroke of midnight. No one wanting to miss this treat will go home before that hour. The influx of thousands of newcomers from the former Soviet Union in recent years has reinforced the popularity of the various types of borscht in Israel.

3 quarts water
2 lbs. brisket
beef bones
8 beets, grated
2 onions, diced
2 garlic cloves, minced
1 tbs. salt
3 tbs. brown sugar
1/3 cup lemon juice
1/2-15 oz. can tomato pure
2 eggs
1/2 cabbage, shredded

Combine water, meat and bones in a deep saucepan. Bring to a boil and skim. Add beets, cabbage, tomato puree, onions, garlic and salt. Cover and cook over medium heat for 2 hours. Add brown sugar and lemon juice. Cook for an additional 30 minutes. Taste to correct seasoning.

Beat eggs in a bowl. Gradually add a little hot soup, beating steadily to prevent curdling. Return to saucepan. Serve hot. Serves 8-10.

Tarato comes from Bulgaria. The Jews of Bulgaria, like those of Holland, Greece, Turkey, and Italy, are descended from Jews expelled from Spain and Portugal in the 15th century. This cold soup is particularly suitable for hot summer nights in Israel. Yogurt, the main ingredient, has been a popular food in Israel for many years.

3 cups plain yogurt
3 cups water
crushed nuts
dash of salt
2 tbs. olive oil
1 tbs. vinegar
2 cucumbers (diced or cut into small pieces)

Mix all ingredients except nuts. Sprinkle with nuts and cool in refrigerator for 2-3 hours before serving.

Herods Herzliya Chef Kfir Haddad created this watermelon soup recipe.

Ingredients:

1 whole red watermelon
2 tablespoons mint leaves, coarsely chopped
½ cup water
½ cup sugar
Juice of 1 lemon
1/2 teaspoon peeled and chopped fresh ginger
A handful of ice cubes

Remove the watermelon from the rind and cut into coarse bits.

Place the watermelon, ginger, sugar, lemon juice, mint and water into a food processor.

Puree for about 2 minutes until smooth.

Pour into 10 cups, add ice, and drink l’chaim.

10 servings

This recipe from Chef Amir Kalfon at the Carmel Forest Spa Resort is one of about 100 recipes in the hotel’s new English-language cookbook.

Ingredients:

Ingredients:

1 beetroot, cooked and peeled
4.5 pounds (2 kilo) watermelon (about ½ a small watermelon), rind removed
2 ripe avocados, pitted and peeled
4 tablespoons red wine vinegar
1 teaspoon sugar, honey or silan (date honey)
Salt and white pepper
Lemon zest and olive oil for garnish

Puree beetroot in a food processor. Add watermelon, avocado, vinegar, sweetener, salt and pepper; puree until smooth. Strain into a bowl to make sure there are no chunks. Chill at least two hours before serving. Serve cold garnished with a sprinkling of olive oil and lemon zest.

6 servings