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Recipes
Soups
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Wine soups, particularly popular in Central European cooking, were brought to Israel by emigrants. This version is enhanced with the addition of raspberries and oranges. If you prefer whole fruit in the soup, add the oranges to the cooled soup.
Vegetable stock is a delicate substitute for chicken stock in soups. It can actually be very inexpensive if you think ahead: Instead of using whole vegetables, save your cleaned trimmings and scraps (potato skins, onion skins, carrot tops and peels, celery leaves, etc.) in the refrigerator or freezer. Use about 2 cups of vegetable scraps for every quart of water. Of course, you can also use fresh vegetables as below. Do not overdo strongly flavored vegetables such as members of the cabbage family. Avoid adding bell peppers, which impart an off flavor. For extra richness, save the water when cooking vegetables to use as part or all of the stock’s cooking liquid.
This soup is quite a bit more spicy and colorful than the European type.
I always try to serve plenty of squash and pumpkin dishes for Yom Tov. If you prefer to use fresh pumpkin or variety squashes, go ahead. You will need to cook the raw vegetable in the broth until it is tender, and then you’ll need to puree the mixture before proceeding.
This smoky, piquant, filling, beautiful to look at soup is an explosion of
textures and can be whipped up in less than 1/2 hour.
This hearty soup is an outstanding blend of textures and flavors and colors
and is rich in protein, fiber and vitamins.
This is soup that satisfies at any time of the year. A version of the classic
Provincial dish is good hot or cold, pureed or not and as a first course or a
meal.
Traditionally served by Moroccan Jews for Rosh Hashanah this spicy soup is sweet and tangy at the same time.
This autumnal dish is especially welcome on a cool fall evening. The subtle sweetness of the squash is enhanced by the flavors of the pears, orange, and ginger
