Monday, 16 July 2007

Welcome to Mrs Bagel!

Welcome to my very first post at Mrs Bagel! I am hoping to post kosher recipes and other little goodies for all us Mums. So for my very first post, I am going to post a classic Jewish Chicken Soup reicpe which I cam across on the wonderful website Modern Jewish Mom.... I know, what good Jewish Mother doesn't know how to cook chicken soup, but considering it is winter here and the whole family has been sick with colds and coughs.... well, who can go past a nice warm bowl of soup!


1 chicken (whole, but take out the junk inside)

2 turnips, cut into cubes

1 bag parnips cleaned, cut off ends, cut into chunks

6-8 stalks celery cleaned, cut into chunks

6-8 carrots cleaned, cut into chunks

3 yellow onions, cut and leave the skin on (it colors the soup)

1 bunch of dill

kosher salt, white pepper


Put everything EXCEPT THE DILL AND SEASONINGS into a large stockpot. Put cold water over it, filling the pot full.

Bring to a boil, then simmer.

I let it simmer until the chicken is falling off the bone (about 2 to 3 hours). Then line a colander with paper towels or cheesecloth and put the colander over another stockpot. Slowly pour the soup through it, changing the towels as necessary. You should, in the new stockpot, have a nice broth.

Bring the new broth up to a boil, then simmer another hour (this intensifies the flavor). Then, float dill in it for 15 minutes and remove.

Season with kosher salt and white pepper (I prefer this as it doesn't show up in the broth and has a nice strength).


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