HIGH HOLIDAY SOUP STEW
- 3 pieces beef marrow bone (about 2
- One 3-pound chicken, cleaned and quartered
- 3 pounds beef shoulder, ribs, or stew meat
(fat removed), left whole or cut into pieces
- 5 quarts water (about)
- 10 - 12 cloves garlic, separated but
- large onions, peeled and quartered, or 9
small white onions, peeled
- 1 large white turnip, unpeeled but
- 4 leeks or green onions, coarsely cut
- 3 celery stalks, cut in 2-inch pieces
- 1 medium zucchini or acorn squash, cubed
- 3 medium carrots, cut in 3-inch slices
- 1 large tomato, almost quartered but not
cut apart at bottom
- 3 potatoes, peeled and diced
- 1 small bunch parsley or fresh coriander,
woody stems trimmed
- Salt to taste
- 1 tablespoon hawayij spice combinations or
- In a large kettle, place the beef marrow
bones and chicken with water to cover. Bring to a boil, simmering until
a froth forms, Remove the meat and bones and discard the water. Clean
- Add the beef and bones and cover with
water. Bring to a boil again, lower the heat, and add the unpeeled
garlic cloves. (By being left unpeeled, they won't soften in cooking.)
Add the onions, turnip, and leeks or green onions. Cook, covered, about
1½ hours, or until the meat seems relatively tender.
- Remove the marrow bones, add the chicken,
cover, and simmer another 20 minutes. Cook and leave as is overnight.
- Before serving, skim off the fat and add
the celery, zucchini or acorn squash, carrots, tomato, and potatoes.
Cover and simmer another 20 minutes. Just before serving add the parsley
or coriander, salt, and hawayij and cook for 10 minutes. Remove garlic
buds, adjust seasonings.
- Place a bowl of soup at each table
setting. Serve with pita or a pita-type bread and helbeh. Dip the bread
into the helbeh and then into the soup, scooping up the meat and
vegetables and the sauce.
The Jewish Holiday Kitchen by Joan Nathan