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Krupnik, or barley soup, originates in Polish lands; its name comes from the Slavic term for hulled grains, krupa. While non-Jewish recipes for krupnik often involve meat (beef, chicken, pork or a mixture) and dairy (sour cream) in the same recipe, Jewish recipes for meat-based krupnik generally use chicken or (more rarely) beef broth; if made ...
Heat oil in a large pot and add in the mushrooms, onion, celery and carrots. Sweat until the vegetables start to soften; approximately 5-8 minutes. Stir in the flour, then add the vegetable broth ...
If you’re craving something traditional for Hanukkah (like drool-worthy potato latkes), seeking a modernized twist on a classic for Passover (hi, miso matzo ball soup) or in need of a little ...
Home-made "soup almonds" (soup mandel, soup nuts) Matzah brei: A Passover breakfast dish made of roughly broken pieces of matzah soaked in beaten eggs and fried. Miltz Spleen, often stuffed with matzah meal, onions, and spices. Onion rolls (Pletzlach) Flattened rolls of bread strewn with poppy seeds and chopped onion and kosher salt. Pastrami ...
Stir in the flour, then add the vegetable broth and barley; mix well. Bring to a boil, then reduce heat and simmer for 1-1 1/4 hours or until the barley has fully expanded. Season with salt and pepper. *Nutritional Information per Cup: Calories 108, Carbs 15.5g, Fat 4g, Protein 3.8g, Fiber 3.2g
A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...
As the Jewish Festival of Lights, or Hanukkah, is fast approaching (December 25, 2024 to January 2, 2025), we’re looking forward to playing dreidel (and winning gelt!), lighting the menorah with ...
Two varieties of barley were cultivated: two-rowed, and six-rowed. Two-rowed barley was the older, hulled form; six-rowed barley was unhulled and easier to thresh, and, since the kernels remained intact, store for longer periods. Hulled barley was thus the prevalent type during the Iron Age, but gruels made from it must have had a gritty taste ...