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Soups

Soups

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Cabbage Soup       111111.JPG

Ingredients

  • 6 large green onions
  • 2 small green peppers
  • 1 or 2 large(24 oz.) cans of diced tomatoes
  • 2 carrots
  • 1 bunch of celery
  • 2 zucchini, sliced thin
  • 1/2 to 1 pk. of frozen chopped spinach
  • 1 to 2 cups of broccoli florets
  • 1/2 head of a small cabbage
  • 1pk.of Lipton’s onion soup mix
  • 1 or 2 cubes of beef or chicken bouillon(optional)
  • pinch of cayenne(optional)
  • season with pepper, parsley, garlic, basil, oregano etc. to taste

Instructions

Cut all vegetables into bite sized pieces. Add to a large soup pot. Add 1 or 2 large cans of diced tomatoes and stir. Add water to cover vegetables and stir. Add spices to taste. Cover and let simmer over low heat for 2 hours. Add seasonings if needed.

 

 

Gazpacho     111111.JPG

Ingredients

  • 3 large, ripe tomatoes, cored
  • 2 cucumbers peeled, halved lengthwise and seeded
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped or  few drops of Tabasco
  • 1 large green bell pepper diced
  • 2 tblsp minced fresh parsley
  • 1/3 cup red wine vinegar
  • 1/3 cup olive oil
  • 1/2 cup vegetable stock, tomato juice, or water
  • Salt, to taste
  • Freshly ground pepper, to taste

Instructions

Roughly chop the tomatoes and place in a food processor or blender along with 1 1/2 of the cucumbers (or 3/4 of the English cucumber), all the onion, garlic and jalapeno pepper. Purée.. Pour into a large serving bowl. Very finely dice the remaining 1/2 cucumber by hand. Stir it into the soup along with the green pepper, parsley, vinegar, oil, stock, salt and pepper. (If you are using Tabasco instead of a jalapeno pepper, add it now.

 

 

 

 

Borshch    111111.JPGfrom Granny Sima

 

 

 Ingredients

 

  • 2 lb. beef with good bones for rich broth
  • 1 lb. beets
  • 2 carrots
  • 3 Potatoes
  • 1 medium size head of white cabbage
  • 2 cloves of garlic
  • greens - whatever you like (dill, parsley, coriander, basil, sorrel, etc.) in any quantity
  • 1 onion
  • 0.5 l tomato juice
  • 2 tblsp olive oil
  • Salt

Instructions

Boil the meat (time depends on the meat, just make the broth almost ready). The pot should be half-filled with liquid. Peel and clean all the vegetables. Cut beets in long thin slices put it in the pot. Add salt. Carrots (sliced same as beets) and potatoes (cut in bigger soup pieces) go in the pot in about 30 to 40 minutes after beets. Use this time for preparing the rest of the vegetables because they take time, and have to be added by the end one after the other, and should not be overcooked. Prepare cabbage and garlic – slice them all in little pieces and keep in a big bowl. Cabbage has to be thin shredded. Slice onions. Heat up the frying pan with oil, fry the onions till golden color, then add tomato juice. Bring to boil, cook for 3 to 4 minutes. Add cabbage and garlic in about 10-15 minutes after carrots and potatoes. Bring your Borshch to boil and right away add the content of the frying pan. Very important is not to overcook the cabbage! It should not be boiling for over 5 minutes normally, unless you like it very soft. All the greens go in by the very end, 1 minute before you turn the flame off.

 

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