2 1/2 cups dried lima beans
1/2 cup olive oil
2 medium onions, chopped finely
2 medium carrots, chopped
1/2 cup celery, chopped
1 - 2 cloves garlic, chopped finely
1 cup tomatoes, peeled and chopped
1 Tbsp. tomato puree
1/2 tsp. each salt, pepper and sugar
4 cups chicken stock
3 Tbsp. parsley, chopped
Place the beans in a mixing bowl and pour over 4 cups of cold water. Cover and soak overnight.
In a large saucepan, heat the oil and saute the onion, carrots, celery and garlic until the onions are translucent.
Add the tomatoes, tomato puree, salt, pepper and sugar. Cover and simmer on a medium low flame for about 10 minutes. Add the beans, stock and the water in which the beans were soaked.
Cover and continue to simmer gently for 2 hours longer. Add 1 Tbsp. of the parsley and cook until the beans are tender (about 45 minutes). Sprinkle over with the remaining parsley and serve hot.
Serves four to six.
6 cups water
1 cup dried lima or navy beans
1 large onion, diced
2 stalks celery, diced
4 cloves garlic, crushed
1/4 cup corn or vegetable oil
3 quarts beef or chicken broth or water
1/2 cup pearl barley
2 carrots, peeled and diced
1 tablespoon kosher salt to taste changes of cold water.
Saute the onion, celery and garlic in oil until vegetables start to turn transparent (about 10 minutes). Transfer to crockpot, add broth or water, barley, carrots and beans. Cover tightly and cook on low 18-24 hours. Season to taste. Makes 8 to 12 servings.
1 large green cabbage (about 3 pounds) or 2 medium cabbages
(1 1/2 pounds each)
4 large beets, peeled and diced (canned are okay)
2 medium onions, diced
8 cloves garlic
4 flanken or 8 short ribs
1/3 cup brown sugar
3/4 cup ketchup
1 tablespoon kosher salt
Juice of 2 lemons
3 quarts cold water
Remove and discard the large outer leaves of the cabbage. Wash it and cut into quarters. Cut away cores and cut cabbage quarters into 1/2-inch slices. Place in crockpot. Peel and dice the beets and onions, and crush the garlic. Add them to cabbage.
Add the flanken or short ribs, sugar, ketchup, salt and lemon juice. Add water to cover all the ingredients by 2 inches. Cover tightly and cook on low 18-24 hours, occasionally skimming.
Remove the flanken or sort ribs from soup. Cut the meat away from the bones, removing any fat and gristle. Return the meat to the soup and discard the bones.
Makes 6 main course, 8-10 soup course servings
1/4 cup corn oil
2 large onions, diced
2 stalks celery, diced
4 cloves garlic, crushed
1 tablespoon kosher salt
10 carrots, peeled and diced
2 potatoes, peeled and diced
6 marrow bones or any other bones for soup
1/4 teaspoon white pepper
Fresh dill for garnish
Heat the oil in skillet and saute the onion, celery and garlic until vegetables start to turn translucent. Transfer to crockpot and add remaining ingredients, except pepper and dill, with enough water to cover everything by 2 inches. Cover tightly and cook on low 18-24 hours. When soup is done, remove the bones, remove any marrow and return the marrow to the soup. Discard the bones. Place soup in blender and blend to a puree. Skim off any fat that rises to the top. Taste for seasoning, add pepper and salt if necessary. Serve hot, garnished with fresh dill.
Makes 6 to 8 servings. Freezes well.
8 cups cold water
2 cups dried baby lima beans
1/2 cup pearl barley
2 bunches carrots, about 10 to 12, peeled and diced
2 stalks celery, roughly chopped
2 medium onions, finely chopped
4 cloves garlic, crushed
2 marrow bones (optional)
3 quarts water
1 tablespoon kosher salt
1/2 teaspoon white pepper
Small chicken (2 1/2 to 3 pounds), split in half
Soak dried baby lima beans in 8 cups cold water overnight. Wash barley until water runs clear. Drain the lima beans and rinse in several changes of cold water. Place barley and lima beans in crockpot together with carrots, celery, onions, garlic, marrow bones, 3 quarts water, salt and pepper. Cover tightly and cook on high 1 hour, stirring occasionally. Add the chicken and more water if necessary (there should be enough to just cover chicken). Remove marrow bones and discard. Remove chicken and cut into smaller pieces. Return to soup and serve as meal-in-one. Makes 10-12 servings.
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.
Ingredients:
about 2 1/2 kgs. of chicken parts, including the heart, neck and gizzard
3 stalks celery with leaves, chopped coarsely
4 medium onions, whole
1 large carrot, sliced
1 parsley root, peeled and chopped
1 bay leaf
8 whole peppercorns
1 1/2 tsp. salt
pepper to taste
Remove the skin and excess fat from the chicken. Rinse and cut into convenient pieces.
Place the chicken parts in a large kettle and cover with 3 quarts (3 liters) of cold water. Cover and bring to a rapid boil. Continue boiling for 20 minutes. Uncover and skim the foam from the surface. Reduce the heat, cover again and simmer 15 minutes longer.
Add the remaining ingredients and continue simmering, covered, for 2 hours, skimming off whatever foam rises to the surface. Remove the chicken and strain the soup. Correct the seasoning. Serve with kneidelach. Serve the whole onions on a separate plate and garnish, if desired, with fresh chopped parsley. Cool and well-covered, the soup may be stored for several days in the refrigerator. Serves 12-16.
Ingredients:
3 cups dry red wine
3 Tbsp. each cornstarch and sugar
2 egg yolks, beaten lightly
1 stick cinnamon, about 3" (7 1/2 cm) long
peel of 1/2 lemon, in 2 - 3 pieces
In a saucepan, simmer together the wine, cinnamon and lemon peel for 10 minutes. Blend the cornstarch with 3 Tbsp. of cold water in a mixing bowl. Stir in 3 cups of water, transfer to a separate saucepan and simmer gently for 5 minutes. Strain the cornstarch mixture into the wine and add the sugar, stirring well (may add more sugar to taste).
Slowly spoon about 1 cup of the hot wine soup into the egg yolks, beating constantly. Pour the mixture back into the soup slowly, beating constantly. Heat through but do not boil. Taste and correct the seasoning with sugar if necessary. May be served hot or chilled.
Serves four.
Supplies
- 4 quart saucepan
- grater
- can opener
- mixing spoon
Ingredients
- 1 15 oz can whole beets
- 1/2 cans water
- 3 - 4 tsp. fresh lemon juice
- Sour cream (optional)
Seasoning Ingredients
- 1 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 - 1/3 cup sugar
Procedure
- Drain beets and add liquid to saucepan.
- Add water and bring to a boil.
- Grate beets.
- Add beets, seasonings, and lemon juice to the saucepan.
- Boil for 20 minutes.
- cool and then refrigerate.
- Serve cold.
NOTE: Whip in sour cream if desired or serve with a dollop of sour cream, boiled potato, or diced cucumber.
To make recipe sweeter, adjust sugar to taste.
1 1/2 tablespoons margarine
3 cups onion, thinly sliced
2 (10 1/2 oz.) cans Manischewitz Condensed Clear Chicken Soup
2 soup cans water
Sauté onion in margarine until soft and golden brown. Add Manischewitz Condensed Clear Chicken Soup and water. Bring to a boil, cover, reduce heat, and simmer for about 45 minutes. Serve with Toasted Matzah Farfel. Serves 5 or 6.
2 cups dried lima beans
8 cups cold water
1 pound lean chuck or bottom round
1 large onion, roughly chopped
1 carrot, peeled and quartered
2 cloves garlic, crushed
1 Knorr vegetable bouillon cube
2 tablespoons corn oil
1 medium onion, finely diced
2 teaspoons kosher salt
Fresh ground black pepper to taste
Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible. Place in crockpot with 8 cups fresh water, the meat, chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18-24 hours, until beans are very tender. Remove from heat and let cool a little.
In the meantime, heat the oil in a skillet and saute the finely diced onion until it is very brown. Remove meat from soup to a platter or cutting board and cut into bite-size pieces. Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot, add the meat, and stir in browned onions. Taste for seasoning and add salt and pepper to taste. Makes 8 to 10 servings. Freezes well.
NOTE: Instead of meat, add 1 quartered chicken. Remove the chicken before pureeing the soup. Take the meat from the bone and discard the skin. Pull meat apart with your fingers into bite-size pieces and return to the pureed soup.
1 pound lean chuck, cut into small cubes
1 large onion, diced
1/4 cup pearl barley
1/4 cup navy beans, soaked in cold water overnight
5 carrots, peeled and diced small
1 16-ounce can stewed tomatoes
4 cloves garlic, crushed
1/2 pound mushrooms, sliced
2 large potatoes, peeled and diced small
1/2 teaspoon freshly ground black pepper
Salt to taste
Place the meat, onion, barley, beans, carrots, tomatoes and garlic in crockpot and add water to cover by 2 inches. Cover tightly and cook on low overnight. In the morning, add the mushrooms and potatoes and cook on low additional 8-10 hours, until meat is fork tender and barley and beans are cooked through. Season to taste. Makes 8 to 12 servings.
675 gr. stewing lamb, cut into 2" (5 cm.) cubes
2 zucchini
2 medium tomatoes
3 Tbsp. olive oil
6 spring onions, chopped coarsely
2 - 3 cloves garlic, chopped
1/2 tsp. each black pepper, salt and turmeric
1/4 tsp. caraway seed
pinch saffron
Place all the ingredients in a heavy kettle and stir together gently. Pour over 6 cups of boiling water or stock and cook, covered, over a low flame until the meat is tender (about 2 hours). Skim occasionally during the cooking process. After the meat is tender, remove and discard the tomatoes. Serve hot, dividing the meat and vegetables equally.
Serves 6
2 cups lentils
1/4 cup corn oil
2 medium onions, diced fine
2 stalks celery
2 cloves garlic, crushed
2 quarts water or chicken broth
2 large Knorr chicken bouillon cubes (eliminate bouillon cubes if using broth)
4 carrots, peeled and diced
Salt and pepper to taste
Pick over lentils to remove any stones or debris. Put them in a large pot and wash them in several changes of cold water. Drain and set aside. (You can eliminate this step if the package says lentils are washed and presorted.)
Heat the corn oil in large skillet and saute onions, celery and garlic until vegetables become translucent. Transfer to crockpot. Add water or chicken stock, bouillon cubes, carrots, and lentils. Cover tightly and cook on low for 18-24 hours. Season to taste. Makes 8 to 10 servings. Freezes well.
2 tablespoons oil
2 eggs, slightly beaten
1/2 cup Manischewitz Matzah Meal
1 teaspoon salt
2 tablespoons soup stock or water
Mix fat and eggs together. Mix and add Manischewitz Matzah Meal and salt. When well blended, add soup stock or water. Cover mixing bowl and place in refrigerator for at least twenty minutes. Using a two or three quart size pot, bring salted water to a brisk boil. Reduce flame and into the slightly bubbling water drop balls formed from above mixture. Cover pot and let cook 30-40 minutes. Have soup at room temperature, or warmer, and remove Matzah balls from water to soup pot. When ready to serve, allow soup to simmer for about five minutes. Recipe makes eight balls.
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.
1/4 cup corn or vegetable oil
1 large onion, diced
2 stalks celery, diced small
4 cloves garlic, crushed
3 quarts beef broth or chicken broth
1/2 cup pearl barley, rinsed under cold running water
2 carrots, peeled and diced
2 large Idaho potatoes, peeled and diced small
1/4 teaspoon pepper
Salt to taste
Heat the oil in a large skillet and saute the onion, celery and garlic until vegetables start to turn transparent, but not browned (about 10 minutes). Transfer to crockpot. Add broth, barley and carrots, cook on low overnight. In the morning, add diced potatoes and cook additional 8-12 hours. Makes 10 to 12 servings.
1 pound chuck or bottom round
1 marrow bone (optional)
2 quarts water
1/2 large onion, finely diced
1 carrot, peeled and finely diced
1 stalk celery, finely diced
2 tablespoons cup barley
2 cloves garlic, crushed
1 bay leaf
1/2 tablespoon salt
1/8 teaspoon freshly ground black pepper, or to taste
3 large Idaho or russet potatoes
Place all the ingredients except potatoes in crockpot. Cover tightly and cook overnight. In the morning, skim away any scum that rises to the top. Peel and dice potatoes and add them to the soup. Cook additional 8-12 hours. Skim away any visible fat floating on top of the soup. Remove the marrow bone, pick out the marrow and return to soup. Discard the bones and bay leaf.
Remove the meat, cut into bite-size pieces, and return to the soup. Serve hot, in large bowls, as a meal-in-one.
NOTE: An interesting variation on this soup is to substitute 1 cup of baby lima beans, soaked in water to cover overnight, for the barley.
1/2 cup dried baby lima beans
6 cups cold water
1/4 cup corn or vegetable oil
1 large onion, diced
2 stalks celery, diced small
4 cloves garlic, crushed
3 quarts beef broth or chicken broth
2 carrots, peeled and diced
2 pounds mushrooms, sliced
4 large Idaho potatoes, peeled and diced
1/4 teaspoon pepper
Salt to taste
Soak the baby lima beans in water overnight. Drain and rinse the beans before adding them to the soup. Heat the oil in a large skillet and saute the onion, celery and garlic until vegetables start to turn transparent, but not browned (about 10 minutes). Transfer to crockpot. Add broth, lima beans, carrots and mushrooms. Cover tightly and cook on low overnight. In the morning, add diced potatoes and cook additional 8-12 hours.
NOTE: You can, if you like, substitute 1/2 cup dried mushrooms for 1 pound of fresh mushrooms. Soak the dried mushrooms in hot water to cover for 20 minutes, strain and add to soup. You can strain the mushroom soaking water through a paper coffee filter and substitute it for an equal amount of broth. Dried mushrooms have a more intense, woodsy flavor and will give a rich taste to the soup. Makes 10 to 12 servings.
1 1/2 tablespoons margarine
1 large onion, diced
4 large potatoes, peeled and quartered
2 (10 1/2 oz.) cans condensed Manischewitz Clear Chicken Soup
5 cups water
1 1/2 teaspoons salt
1 lb. spinach, washed and chopped
Sauté onion in margarine until tender but not brown: set aside. Cook potatoes in mixture of the Manischewitz Clear Chicken Soup, water and salt until tender. Rice the potatoes or work through a sieve; return them to the soup. Add spinach and sautéed onions. Cook over high heat 3 minutes, stirring constantly. Do not overcook.
Serves 6.
2 cups dried lima beans
8 cups cold water
1 large onion, roughly chopped
1 carrot, peeled and quartered
2 cloves garlic, crushed
1 Knorr vegetable bouillon cube
2 tablespoons corn oil
1 medium onion, finely diced
2 teaspoons kosher salt (optional)
Fresh ground black pepper to taste
Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible. Place in crockpot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18-24 hours, until beans are very tender. Remove from heat and let cool a little.
In the meantime, heat the oil in a skillet and saute the finely diced onion until it is very brown. Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add salt and pepper to taste. Makes 8 to 10 servings. Freezes well.
1 pound sauerkraut, fresh, canned or packaged
2 pounds flanken or short ribs
1/2 cup brown sugar
2 cloves garlic, crushed
1 pound canned tomatoes
4 cups water or enough to cover ingredients by 1 inch
6 gingersnaps, crushed (optional)
Place all the ingredients, except the gingersnaps, in crockpot and add water to cover. Cover tightly and cook on low 18-24 hours, stirring occasionally, until meat is fork tender. Thirty minutes before serving, add the crushed gingersnaps. When the soup is done, remove the flanken and/or short ribs. Skim away as much fat as possible from the soup. If you have time, refrigerate soup overnight and remove all the congealed fat. Cut meat away from the bone and into bite-size pieces, cutting away any fat and gristle. Return meat to the soup. Reheat if necessary.
1/2 kg. sauerkraut
1 1/2 Tbsp. parve margarine
1 1/2 Tbsp. vegetable oil
2 large onions, chopped coarsely
1 stalk celery, diced
2 1/2 liters hot beef stock
1 kg. lean beef, cut into cubes or 10 sliced frankfurters
1 bouquet garni made by tying 1 bay leaf, 8 peppercorns and 1 sprig of thyme in a cheesecloth
salt and pepper to taste
8 small potatoes, boiled in their skins
2 Tbsp. chopped fresh dill or 1 Tbsp. dried dill
1 cup sour cream
Rinse the sauerkraut in cold water and drain thoroughly.
Heat the butter and oil together in a large saucepan and gently saute the onion and celery until the onions begin to turn golden. Add the stock, meat and bouquet garni and simmer very gently, uncovered, for 2 hours. Discard the bouquet garni, correct the seasoning with salt and pepper to taste, add the sauerkraut and serve with the whole, peeled potatoes, dill and, if desired, sour cream. (Serves 6 - 8).
1 Tbsp. fenugreek seeds
1/2 tsp. tomato puree
3 cups chicken or beef stock
2 loaves saluf bread (see following recipe) or pita
juice of 2 lemons
Soak the fenugreek seeds in water for 3 hours. Drain the seeds well and grind them finely. Add the tomato puree and 1 Tbsp. of water and blend together well. Place the mixture over a low flame and bring to a boil, stirring constantly. Remove immediately from the heat and set aside.
Heat the stock and add the fenugreek mixture. Over a medium flame, bring just to a boil, stirring constantly. If the soup becomes overly thick, add more stock. As soon as a boil is attained, remove from the heat. To serve, divide the breads into equal portions and place one portion in each soup bowl. Pour the hot soup over the bread, add the lemon juice and serve at once.
Serves 4-6.
1 package Manischewitz Minestrone Cello Soup Mix
3 tablespoons chopped dried parsley
1 teaspoon dried oregano
2 cloves garlic
2 medium zucchini, chopped
1 large onion chopped
28 ounce canned Italian tomatoes, undrained and chopped
1/2 teaspoon dried basil
Make Manischewitz Minestrone Soup Mix according to the directions on the package. Lightly oil a pan and sauté onion until limp; add zucchini. Put the rest of the ingredients into the pan and stir. Combine soup with the combined remaining ingredients and heat for several minutes.
Serves 6.
1/2 kg. spinach
3 Tbsp. butter
7 cups vegetable stock
3 eggs
juice of 1 large lemon
salt and pepper to taste
1 cup croutons
1/2 cup grated Parmesan cheese
Remove the heavy stems from the spinach and wash well under running water. Dry the leaves on paper toweling. Melt the butter in a heavy skillet and saute the spinach leaves until just tender.
In a saucepan, bring the stock just to the point of boiling. Reduce the flame and let simmer gently for 4-5 minutes.
In a small mixing bowl, beat together the eggs, lemon juice, salt and pepper. Add 3 Tbsp. of the hot stock and beat well. Add this mixture to the rest of the stock and then add the spinach. Mix briskly, garnish with the cheese and croutons and serve hot.
Serves 6.
2 cups split peas
1/4 cup corn oil
2 medium onions, diced fine
2 stalks celery
2 cloves garlic, crushed
2 quarts water or chicken broth
2 large Knorr chicken bouillon cubes (eliminate bouillon cubes if using broth)
4 carrots, peeled and diced
Salt to taste
Pick over peas to remove any stones or debris. Put them in a large pot and wash them in several changes of cold water. Drain and set aside. (You can eliminate this step if the package says peas are washed and presorted.)
Heat the corn oil in large skillet and saute onions, celery and garlic until vegetables become translucent. Transfer to crockpot. Add water or chicken stock, bouillon cubes, carrots, and peas. Cover tightly and cook on low for 18-24 hours. Makes 8 to 10 servings. Freezes well.
2 medium potatoes, peeled
3 tablespoons margarine
1 small zucchini squash, unpeeled
2 10-1/2 ounce cans Manischewitz Condensed Clear Chicken Soup
2 large carrots, scraped
1 small onion
2 soup cans water
3 scallions
1 teaspoon sugar
2 stalks celery
salt and pepper
Dice vegetables. In a 3-quart saucepan, sauté the vegetables in the margarine for a few minutes. Add the Manischewitz Condensed Clear Chicken Soup, water, and sugar; cover and simmer 20 minutes or until vegetables are tender. Season to taste with salt and pepper. Serves 6.
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.
10-1/2 ounce can Manischewitz Condensed Clear Chicken Soup, undiluted
1/4 cup diced celery
1-1/2 pounds tomatoes, peeled and diced
1/2 bunch scallions, sliced thin
2/3 cup tomato juice
1-1/4 cups pared and diced cucumber
1 tablespoon sugar
1/4 cup diced green pepper
Salt and pepper
Place Manischewitz Condensed Clear Chicken Soup, scallions, cucumber, green pepper, celery, and tomatoes in a saucepan; bring to a boil, cover, and simmer 10 minutes. Add tomato juice and sugar; cover and simmer 5 minutes more. Season to taste with salt and pepper. Serve with Toasted Matzah Farfel. Serves 4 to 6.
1/4 cup margarine
1 1/2 cups carrots, thinly sliced
1/2 onion, diced
3 cups cabbage, finely shredded
2 cups potatoes, diced 1 teaspoon sugar
2 (10 1/2 oz.) cans condensed Manischewitz Clear Chicken Soup
2 soup cans water salt and pepper
Melt the margarine in a large saucepan. Add the carrots, onion, cabbage and potatoes. Cover and cook over low heat 10 minutes, stirring occasionally. Add sugar, Manischewitz Clear Chicken Soup and water. Bring to a boil; reduce heat and simmer 20 minutes. Season to taste with salt and pepper. Serves 6.
1 cup dried white beans
1 kg. marrow bones
3 medium potatoes, peeled and quartered
2 carrots, diced
2 medium onions
1 small celery root, cleaned
salt and pepper to taste
Soak the beans overnight in cold water. Drain, rinse and place the beans in a large saucepan with the marrow bones. Add cold water to cover. On a high flame, bring to a rapid boil and skim the foam from the surface. Cover, reduce the heat and simmer for 2 1/2 hours, opening occasionally to skim.
Add the remaining ingredients, bring to a boil again and let boil for 2 - 3 minutes. Reduce the heat and simmer, uncovered, for 1 hour. Discard the onion and celery root before serving. Serve with the bones.
Ingredients:
Chicken legs
Potatoes cut into quarters
Hawayij: spice for soup
chicken bullion cubes
3 tablespoons oil
Coriander leaves
1 whole onion
Water
For each person:
one leg of a chicken
1 potato
1 cup of water
Hawayij: a cury-like, yemenite spice mixture:
2 tablespoons black peppercorns
1 tablespoon cumin seeds
1 teaspoon cardamom seeds
1 teaspoon saffron
2 teaspoons turmeric
Put the chicken legs into a pot and boil. Take the white foam out. Lower the fire and add the rest of the ingredients. Cook for 3/4 of an hour until the chicken is ready. Add Chilbah.
Grind the spices together thoroughly, and store them in an airtight jar.
