Jewish Chicken Soup
Many people have heard the story of the Jewish Penicillin, it is true that ‘No two recipes are alike’ - since every Balabusta prides herself with her own ‘original recipe’.
Here is my own contribution to this fabulous dish:
Preparing time: 2 to 2.5 hours
Storing: Can keep for a week in the fridge, just bring to boil every time.
• 10 chicken wings (with the skin), properly cleaned
• 1 celeriac, peeled & chopped (keep the leaves)
• 2 parsley roots, chopped
• 2 big onions, quartered
• 1 head of garlic, skinned and roughly chopped
• 6 medium carrots, 2 cm slices
• 300 gram pumpkin, 2 cm slices
• 1.5 tbs Kosher salt
• 2 tsp ground pepper
• Bundle of parsley, chopped
• Bundle of dill, chopped
Take the wings, put in a big pan, cover with cold water, close the lid and bring to boil, drain the chicken, clean with cold water and put them again in the pan with cold water, cover the lid partly and bring to boil, lower the heat and simmer for 20 min. Take off any scum that is floating during that time (the scum can be composed from dirty fat that is situated in the upper layers of the skin, no need to be afraid from it - just skim it off and continue with the cooking).
Add all the vegetables, salt and ground pepper, make sure there is about 2 cm of water above everything. Bring it to boil and simmer for 1.5 hours (keep on scooping scum if there is any). 5 minutes before the end – add the parsley and dill.
Now, you can either eat it like that, or strain all of the ingredients, get rid of the bones and bring back into the soup the meat, some vegetables and any additions you made (noodles, kneydlekh, croutons etc.) – this is the “Pure” version, I personally like the “Rain Forest” one.
Wishing everyone a cozy Autumn with lots of tastes and stories around the table.
Be’te’avon (Bon Appetit in Hebrew)!
by: Amit Rabin