Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (3 page)

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Authors: Marlena Spieler

2 chicken stock (bouillon) cubes, crumbled

2 garlic cloves, finely chopped (optional)

salt and ground black pepper

FOR THE KNAIDLACH

175g/6oz/
3
/
4
cup medium matzo meal

2 eggs, lightly beaten

45ml/3 tbsp vegetable oil or rendered chicken fat

1 garlic clove, finely chopped (optional)

30ml/2 tbsp chopped fresh parsley, plus extra to garnish

1
/
2
onion, finely grated

1–2 pinches of chicken stock (bouillon) 2 chicken stock (bouillon) cubes, crumbled cube or powder (optional)

about 90ml/6 tbsp water

1
Put the chicken pieces in a large pan. Keeping them whole, cut a large cross in the stem end of each onion and add to the pan with the water, carrots, celery, parsnip, parsley, half the dill, the turmeric, and salt and black pepper.

2
Cover the pan and bring to the boil, then immediately lower the heat to a simmer. Skim and discard the scum that surfaces to the top. (Scum will continue to form but it is only the first scum that rises that will detract from the clarity and flavour of the soup.)

3
Add the crumbled stock cubes and simmer for 2–3 hours. When the soup is flavourful, skim off the fat. Alternatively, chill the soup and remove the layer of solid fat that forms.

4
To make the knaidlach, in a large bowl combine the matzo meal with the eggs, oil or fat, chopped garlic, if using, parsley, onion, salt and pepper. Add only a little chicken stock cube or powder, if using, as these are salty. Add the water and mix together until the mixture is the consistency of a thick, soft paste.

5
Cover the matzo batter and chill for 30 minutes, during which time the mixture will become firm.

6
Bring a pan of water to the boil and have a bowl of water next to the stove. Dip two tablespoons into the water, then take a spoonful of the matzo batter. With wet hands, roll it into a ball, then slip it into the boiling water and reduce the heat so that the water simmers. Continue with the remaining matzo batter, working quickly, then cover the pan and cook for 15 minutes.

7
Remove the knaidlach from the pan with a slotted spoon and transfer to a plate for about 20 minutes to firm up.

8
To serve, reheat the soup, adding the remaining dill and the garlic, if using. Put two to three knaidlach in each bowl, pour over the hot soup and garnish.

Nutritional information per portion: Energy 266kcal/1115kJ; Protein 25.7g; Carbohydrate 24g, of which sugars 6.6g; Fat 7.5g, of which saturates 1.2g; Cholesterol 109mg; Calcium 48mg; Fibre 2.7g; Sodium 86mg.

Hungarian cherry soup

Soups made from seasonal fruits are a favourite Central European treat, and cherry soup is one of the glories of the Hungarian table. It is often served at the start of a dairy meal, such as at the festival of Shavuot when dairy foods are traditionally feasted upon.

SERVES 6

1kg/2
1
/
4
lb fresh, frozen or canned sour cherries, such as Morello or Montmorency, pitted

250ml/8fl oz/1 cup water

175–250g/6–9oz/about 1 cup sugar, to taste

1–2 cinnamon sticks, each about 5cm/2in long

750ml/1
1
/
4
pints/3 cups dry red wine

5ml/1 tsp almond extract, or to taste

250ml/8fl oz/1 cup single (light) cream

250ml/8fl oz/1 cup sour cream or crème fraîche

1
Put the pitted cherries, water, sugar, cinnamon and wine in a large pan. Bring to the boil, lower the heat and leave to simmer for about 20–30 minutes until the cherries are tender. Remove from the heat and add the almond extract.

2
In a bowl, stir a few tablespoons of single cream into the sour cream or crème fraîche to thin it down, then stir in the rest until the mixture is smooth. Stir the mixture into the cherry soup, then leave to chill until ready to serve.

Nutritional information per portion: Energy 484kcal/2037kJ; Protein 3.7g; Carbohydrate 64.1g, of which sugars 64.1g; Fat 16.3g, of which saturates 10.3g; Cholesterol 48mg; Calcium 125mg; Fibre 1g; Sodium 53mg.

Sweet
and
sour cabbage, beetroot
and
tomato borscht

There are many delicious variations of this classic Ashkenazi soup, which may be served either hot or cold with slices of buttered rye bread. This version includes plentiful amounts of cabbage, tomatoes and potatoes to make it into a substantial meal.

SERVES 6

1 onion, chopped

1 carrot, chopped

4–6 raw or cooked, not pickled beetroot (beets), 3–4 diced and 1–2 grated

400g/14oz can tomatoes

4–6 new potatoes, cut into bitesize pieces

1 small white cabbage, thinly sliced

1 litre/1
3
/
4
pints/4 cups vegetable stock

45ml/3 tbsp sugar

30–45ml/2–3 tbsp white wine vinegar

45ml/3 tbsp chopped fresh dill, plus extra to garnish

salt and ground black pepper

sour cream, to garnish

buttered rye bread, to serve

1
Put the onion, carrot, diced beetroot, tomatoes, potatoes, cabbage and stock in a large pan. Bring to the boil, lower the heat and simmer for 30 minutes.

2
Add the grated beetroot, sugar and wine vinegar and cook for 10 minutes. Taste and add more sugar and/or vinegar if necessary. Season.

3
Stir the chopped dill into the soup and ladle into warmed soup bowls immediately.

4
Place a generous spoonful of sour cream in each bowl and sprinkle some extra chopped dill over the top. Serve the soup immediately with slices of buttered rye bread.

Nutritional information per portion: Energy 70kcal/294kJ; Protein 2.4g; Carbohydrate 14.7g, of which sugars 9.6g; Fat 0.6g, of which saturates 0.2g; Cholesterol 0mg; Calcium 32mg; Fibre 2.8g; Sodium 43mg.

Fragrant beetroot
and
vegetable soup
with
spiced lamb kubbeh

This tangy soup from the Jewish community of Cochin in India is served with dumplings made of bright yellow pasta wrapped around a spicy lamb filling and a dollop of green herb paste.

SERVES 6–8