Shabbat Soup
Shabbat Soup Recipe from Israel with Turkey, Carrots, Zucchini, and more
Introduction
Shabbat Soup is a traditional Jewish dish that is often enjoyed on the Sabbath, a day of rest and celebration in the Jewish faith. This hearty and comforting soup is made with a variety of vegetables and a turkey neck for added flavor.
History
Shabbat Soup has been a staple in Jewish households for generations. It is often served on Friday nights to kick off the Sabbath meal, which typically includes multiple courses and special dishes. The slow cooking process allows the flavors to meld together, creating a rich and flavorful broth.
Ingredients
How to prepare
- Place the turkey neck in a large soup pot.
- Cover it with water.
- Boil for 15 – 20 minutes.
- Scrape and discard any froth.
- Add the vegetables and spices.
- Bring it to a boil and simmer on medium heat for 1 hour.
- Add the pumpkin, parsley, and dill and cook for another 0.5 hour.
- When cool, strain the soup and add back the cut-up vegetables (pieces of carrot, zucchini, onion, and parsnip).
- Serve with noodles and/or soup nuts.
Variations
- Add barley or rice for a heartier soup.
- Use different vegetables such as potatoes, sweet potatoes, or turnips.
- Add a squeeze of lemon juice for a burst of freshness.
Cooking Tips & Tricks
Be sure to skim off any froth that forms on the surface of the soup while it is cooking. This will help to clarify the broth and remove any impurities.
- For a richer flavor, you can roast the turkey neck before adding it to the soup pot.
- Adjust the seasoning to taste, adding more salt, pepper, or chicken soup powder as needed.
Serving Suggestions
Serve Shabbat Soup with a side of challah bread or matzo for a complete and traditional Sabbath meal.
Cooking Techniques
The key to a flavorful Shabbat Soup is to simmer it slowly over low heat, allowing the flavors to develop and meld together. Be sure to taste and adjust the seasoning as needed.
Ingredient Substitutions
If turkey neck is not available, you can use chicken neck or wings for a similar flavor profile. You can also use vegetable broth instead of water for a vegetarian version of the soup.
Make Ahead Tips
Shabbat Soup can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.
Presentation Ideas
Garnish the Shabbat Soup with fresh herbs such as parsley or dill for a pop of color and flavor. Serve it in individual bowls with a sprinkle of soup nuts on top for added crunch.
Pairing Recommendations
Shabbat Soup pairs well with a light and refreshing salad, such as a cucumber and tomato salad. It also goes well with a glass of red wine or grape juice for a traditional Sabbath meal.
Storage and Reheating Instructions
Store any leftover Shabbat Soup in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat until warmed through, stirring occasionally.
Nutrition Information
Calories per serving
Each serving of Shabbat Soup contains approximately 150 calories.
Carbohydrates
Each serving of Shabbat Soup contains approximately 15 grams of carbohydrates.
Fats
Each serving of Shabbat Soup contains approximately 5 grams of fats.
Proteins
Each serving of Shabbat Soup contains approximately 10 grams of proteins.
Vitamins and minerals
Shabbat Soup is rich in vitamins and minerals, including vitamin A, vitamin C, and potassium from the vegetables used in the recipe.
Alergens
This recipe contains poultry (turkey neck) and may not be suitable for those with poultry allergies.
Summary
Shabbat Soup is a nutritious and hearty dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a Sabbath meal.
Summary
Shabbat Soup is a comforting and traditional dish that is perfect for a Sabbath meal. With its rich flavors and nutritious ingredients, it is sure to become a family favorite for generations to come.
How did I get this recipe?
I remember the sense of anticipation I felt when I first discovered this recipe for Shabbat Soup. It was many years ago, when I was just a young girl, eager to learn the ways of the kitchen from my own grandmother. She was a master in the art of cooking, and I was always in awe of her culinary skills.
One Friday afternoon, as the sun began to set and the Sabbath was approaching, my grandmother invited me into the kitchen to help her prepare the traditional Shabbat meal. As she began to gather the ingredients for the soup, I watched in fascination as she moved with grace and precision around the kitchen.
"Today, I will teach you how to make Shabbat Soup," she said with a smile. "It is a recipe that has been passed down through generations in our family, and it is one of my favorites to make for Shabbat."
I eagerly followed her every move as she began to chop the vegetables, slice the meat, and season the broth. She explained each step to me in detail, sharing with me the secrets and techniques that had been handed down to her from her own mother and grandmother.
As the soup simmered on the stove, filling the kitchen with its rich and savory aroma, my grandmother sat me down at the table and began to recount the story of how she had first learned to make Shabbat Soup.
"It was many years ago, when I was just a young bride," she began. "I had just gotten married and moved into a new home with my husband. I was eager to impress him with my cooking skills, but I was still learning my way around the kitchen."
"One Friday afternoon, as I was preparing for Shabbat, I realized that I had forgotten to buy the ingredients for the soup. I was in a panic, not knowing what to do. But then, a neighbor who lived down the street came to my rescue."
"She was an elderly woman, who had been making Shabbat Soup for many years. She took me under her wing and taught me the recipe, step by step. She showed me how to chop the vegetables just right, how to season the broth with the perfect blend of spices, and how to simmer it all together until it was just right."
"I will never forget the taste of that first batch of Shabbat Soup that I made with her. It was a revelation, a dish that brought warmth and comfort to our home on those cold winter nights. From that day on, I made Shabbat Soup for every Shabbat, passing down the recipe to my own daughters and granddaughters."
As my grandmother finished her story, she ladled the steaming soup into bowls and garnished it with a sprinkle of fresh parsley. The aroma of the soup filled the air, transporting me back to that first time I had tasted it all those years ago.
As we sat down to enjoy our meal, I felt a sense of pride and connection to my family's culinary heritage. The recipe for Shabbat Soup had not only filled our bellies, but it had also filled our hearts with memories of love, tradition, and the bonds that tied us together across generations. And as I took my first spoonful of the soup, I knew that this recipe would continue to be a cherished part of my own culinary repertoire for years to come.
Categories
| Carrot Recipes | Celeriac Recipes | Celery Recipes | Israeli Recipes | Jewish Soups | Parsnip Recipes | Pumpkin Recipes | Turkey Meat Recipes | Zucchini Recipes |