KosherEye Best Recipes - Soups

Peach/Mango/Strawberry Soup

ContactUs@KosherEye.com (Allan Scher) — Thu, 25 Apr 2013 16:08:08 +0000

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By Rebbetzin Rifki Freundlich
A healthful, lovely first course or appetizer

Ingredients

4 lbs. canned peaches with extra light syrup
4 lbs. frozen strawberries- partially defrosted
Optional: 1 lb. frozen mango, partially defrosted
Optional: lemon juice

Directions

In a large container, pur

Matzo Ball Soup by Grandma Martha

ContactUs@KosherEye.com (Allan Scher) — Fri, 29 Mar 2013 17:19:51 +0000

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Adapted by June Hersh
June Hersh, food lecturer, culinary expert and author of the cookbook "The Kosher Carnivore," shared a live on-air recipe with TV anchor Sukanya Krishnan on PIX11 (New York City). We present the recipe but suggest that you also watch the video for extra soup-making tips and secrets from June.

Ingredients

For the Broth:
1 whole (3- to 4- pound) hen
1-tablespoon kosher salt
4 celery stalks, with leaves, cleaned and chopped
3 carrots, cleaned and chopped
1 onion, chopped
2 leeks, cleaned and chopped
3 whole unpeeled garlic cloves
4 sprigs flat-leaf parsley
3 sprigs dill

Beet Soup

ContactUs@KosherEye.com (Allan Scher) — Sun, 17 Feb 2013 19:45:47 +0000

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Adapted from New Kosher Cuisine by Helen Nash

"With their magnificent color, delicious flavor, and vitamin richness, beets are one of my favorite vegetables. In the summer I serve this soup at room temperature; in the winter I like it hot."

Ingredients:

1 1/4 pounds beets, plus 1 small beet for garnish
2 tablespoons extra virgin olive oil
1 small red onion, sliced
2 garlic cloves, sliced
1 McIntosh apple, peeled and sliced
4 1/2 cups vegetable broth
2 tablespoons apple cider vinegar
1 tablespoon dark brown sugar
Kosher salt
Freshly ground black pepper
Peel and slice the beets (see note).

Directions:

Heat the oil in a medium saucepan. Add the onion, garlic, and apple and saut

Split Pea Soup

ContactUs@KosherEye.com (Lois Held) — Mon, 28 Jan 2013 12:23:32 +0000

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Photo: The At Home Gourmet

Adapted from The At Home Gourmet by Sarah Lasry

Growing up, Sarah was the typical kid that just wouldn

Ima's Chicken Soup

ContactUs@KosherEye.com (Becky Sher) — Sun, 27 Jan 2013 13:53:18 +0000

Adapted from a recipe submitted by Rebbetzin Lori Palatnik, JRWP
This is a very simple-one pot chicken soup. The long cooking time adds so much flavor.

Ingredients:

1 whole chicken
4 large carrots (sliced)
2 large onions (peeled and cut in half)
salt (to taste)
8 Tablespoons dried parsley
1 box matzah ball mix (optional)
water- 3- 4 quarts

Directions:

Place above ingredients in a large pot of water, bring to a boil, simmer all day, covered (the longer the better). Skim fat from top occasionally. In last hour, make matzah ball recipe, drop directly into soup (not in plain water as the box usually indicates).
10-12 servings

Chicken Tomato Barley Soup

ContactUs@KosherEye.com (Lois Held) — Thu, 24 Jan 2013 13:17:52 +0000

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by Sarah Lasry, KosherStreet.com

A combination of three comfort soups

Grandma Rose

ContactUs@KosherEye.com (Lois Held) — Sun, 06 Jan 2013 19:55:31 +0000

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Photo: June Hersh

by June Hersh, Reprinted from Recipes Remembered, a Celebration of Survival

There are dishes that transport all of us back in time. Maybe an aroma that fires up a memory or a taste so singular that you know exactly the time and place you first experienced it. For me, one of those immutable memories is cabbage soup. I remember how my grandmother would chop the cabbage, hand select the meat, crush the tomatoes or make it oh so sour with lemon after lemon.

I prepared this recipe as a homecoming dinner for my dad, the ultimate wandering Jew. I figured it might be fun to take you along on my trip back to Minsk and show you step by step how to prepare this hearty winter soup. I do warn you, the cabbage can be pungent, but the results are delicious. This recipe reminds me of an H.L. Mencken quote:

An idealist is one who, on noticing that roses smell better than cabbage, concludes that it will also make a better soup.

Ingredients:

1 large head of green cabbage, cored and shredded
1 (28-ounce) can whole tomatoes, with 1/2 cup of its juice
3 to 4 pounds of flanken/short ribs, cut into 2 to 3-inch pieces
1 (15-ounce) can sauerkraut, drained
2 quarts beef broth
8 jumbo hotdogs
The juice of 1 to 2 lemons
Kosher salt and pepper

Directions:

Place the shredded cabbage in a very large soup pot. Add the tomatoes, crushing them over the pot with your hands, allowing the juices to stream in. Add 1/2 cup of the juice from the can. Tuck the ribs into the cabbage and top with the sauerkraut. Pour the broth into the pot and bring to a boil. Reduce the heat to low, cover and cook for 1 1/2 to 2 hours. If the meat is not falling off the bone, cook an additional 30 minutes. When the meat is cooked, remove it from the pot, so you can trim the meat from the bones to make serving easier. Cut the meat into large chunks and reserve. Add the hotdogs and the juice from one lemon and cook for 15 minutes. Season to taste with salt and pepper. If time allows, refrigerate the soup overnight so the fat rises to the top and solidifies. Remove this layer of fat, reheat and serve. Serve the soup with a piece of short rib in each bowl and extra lemon to squeeze for a more sour taste.

Beef and Barley Soup

ContactUs@KosherEye.com (Lois Held) — Sun, 06 Jan 2013 19:39:32 +0000

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June Hersh, The Kosher Carnivore

This iconic American dish walks a fine line between a soup and a stew. Thick and rich, laden with beef bits, chewy mushrooms and tender pearl barley this soup is a meal in itself.

Ingredients:

1 pound stew meat cut into 1/2

Gruenkern Soup with Mini Turkey Meatballs

ContactUs@KosherEye.com (Lois Held) — Sun, 06 Jan 2013 17:25:01 +0000

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by June Hersh, Reprinted from Recipes Remembered, a Celebration of Survival

When working on Recipes Remembered "my" survivors talked about a very popular German ingredient called gruenkern. It was a staple in their cooking and I wanted to incorporate it into a dish. Gruenkern has an interesting nutty flavor and is a nutritious substitute for rice, pasta or noodles in a soup. It has similar properties to farro, spelt or wheat berries. While this forgotten grain is not easy to find, most German specialty stores, or kosher suppliers can usually order it for you. The addition of turkey meatballs came from my love of Italian wedding soup. How fun it is to scoop up little bites of flavorful meatball with every spoonful of delicious broth.

Ingredients:

For the soup:
1 cup gruenkern, soaked*
1 large onion, finely chopped (about 1 cup)
2 carrots, peeled and finely chopped (about 1 cup)
2 celery ribs, finely chopped (about 1 cup)
3 tablespoons olive oil
2 quarts water or chicken broth (if using water, you will need to add a bouillon cube or chicken flavor seasoning packet)
Soup bones, optional
Kosher salt and pepper

For the meatballs (makes about 30):
1/3 cup plain bread crumbs
2 teaspoons garlic, minced
3 tablespoons chopped fresh flat-leaf parsley
1 large egg
Kosher salt and pepper
1- pound ground turkey
Chopped fresh parsley for garnish, optional

Directions:

Step One: Soak the gruenkern for 6 to 8 hours or overnight, in cold water, enough to completely cover the kernels.

Step Two: Heat the olive oil in a large soup pot, cook and stir the onion, carrots and celery, over medium heat, until they have softened a bit, you'll begin to smell their sweet aroma, about 15 minutes. Pour the broth (or water) into the pot, add the drained gruenkern. Season with salt and pepper. If you have any soup bones, feel free to add them to the pot for extra flavor. Cover and cook over low heat for 1

Minestrone Soup Mix

ContactUs@KosherEye.com (Lois Held) — Tue, 04 Dec 2012 17:17:04 +0000

Adapted from THE PERFECT MIX by Diane Phillips
Makes 2 cups

Soup is the perfect comfort food. This gift mix is packaged in two containers as the macaroni is packed separately. The ingredients for the soup look very appealing layered in a glass jar.

1/4 cup dried split peas
1/2 cup dried kidney beans
4 crumbled beef bouillon cubes such as Telma brand
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1 cup elbow macaroni

Combine the bouillon cubes, dried herbs, salt and pepper in a bowl and stir to blend. Place mixture into a small sandwich-size zipped-top plastic bag; seal and label. Layer the beans in an airtight container and place the spice package on top. Place the macaroni in a separate airtight container.

Another idea for packaging this gift mix is to use an airtight glass container that is large enough to hold all of the ingredients. Place the spices and pasta in separate zipped-top plastic bags, and place over the layer the beans.

Recipe Card:
Minestrone Soup
Serves 8 to 10

1 package Minestrone Soup Mix
8 cups water
Small amount of olive oil
2 carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup chopped onion
1 28-ounce can diced tomatoes
1 cup elbow macaroni
1 pound Sweet Italian Kosher sausage, sliced precooked such as Jack's Gourmet Kosher

Remove the packages of spices and macaroni and set aside. Rinse the beans and remove any shriveled pieces. Drain. Place 8 cups of water into a large stockpot and add the bean mixture. Saut