This Rosh Hashanah soup comes from The Scent of Orange Blossoms. It’s a hearty and comforting soup traditionally served during Rosh Hashanah, but I think it’s probably okay to eat it other days of the year.
If I’m wrong, by all means speak your peace.
What you need
- 1 small to medium green cabbage
- 3 potatoes, peeled and cut into 1/2 inch cubes
- 1 large onion, diced
- 1 1/2 pounds beef stew meat, cut into 1 inch pieces
- 5 cups of water
- 1 1/2 teaspoons of salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon ground turmeric
- 10 sprigs cilantro, finely chopped, for garnish
The first step is to slice your cabbage. To do so, cut it in half, remove the core and slice into thin strips.
Cut all of your other ingredients now and then combine everything on the list, minus the cilantro. It’s garnish, people, not an ingredient.
Bring this concoction to a boil. When foam begins to appear, skim this off.
Have you ever wondered why recipes constantly ask to skim off foam. I mean, what did foam ever do to a soup. A lot, apparently. I looked it up.
The foam causes a greenhouse effect on your soup, which is a no-no to the cooking process because simmering is important in soup cooking. Otherwise you get overcooked soup and then people start debating about whether or not global warming is a real thing.
It’s just bad, so get rid of it.
Once you’ve gotten rid of the foam, minimize the heat to medium so the soup can simmer. Cover and cook for about 1 1/2 – 2 hours.
Basically, we want to cook until the meat is tender.
When the meat is tender, you are ready to serve and garnish with cilantro.
As you might have observed, this soup is effortless and straightforward to make. It’s also delicious. This dish ranks high on my list of meals to make again for those reasons. Sure, I like gourmet food, but if it’s labor intensive, I don’t want to make it all the time. What American who works over 8 hours a day and never gets month off vacations in August has time for that?
I’m jealous. I should move to Europe.