Shana Tova - the Jewish New Year
September 25, 2014
Amazing beehive cake
June 14, 2016
September 27, 2014
Chicken noodle soup. (The Jewish Penecillin) it has many variations. This recipe is inspired by my father, he was a fab cook, loved fresh produce and understood depth and layers of flavor.
3 pieces of bone marrow
3pieces of sheen muscle
1 celeriac root
3 red potatoes
3 small hot green peppers (optional)
a small piece of white cabbage
a small pumpkin piece
2 table spoons of salt
1/2 a bunch of parsley, dill, celery stalks - held together with string (to easily remove before serving)
Use a large skillet pan , place the various types of meat and cover with water, bring to a boil, then discard the water and replace with fresh water.
Peel and half the various vegetables, except the onion, just score the onion on both ends.
Place all the vegetables in with the meat. Bring to a boil, then reduce the heat.
Simmer slowly for 3 hours, skim the top from time to time.
When done, let the soup cool then strain.
Seperate the meat and vegetables and place in containers.
Can be served as a clear consommé or with the rest of the ingredients.