Adapted from The Barefoot Contessa Cookbook by Ina Garten

Ingredients

1 English cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Notes

4-6 servings

Recipe: Kosher, parve, soup

Adapted from Weight Watchers 50th Anniversary Cookbook

An easy to make – very flavorful soup. Rich chicken soup, flavored with tomatoes and chiles and topped with strips of crisp tortillas, is a Mexican classic that first became popular north of the border in the 1980s. Our speedy version is loaded with vegetables and flavored with chili powder, cumin, and plenty of fresh cilantro.

Ingredients

3 cups reduced-sodium chicken broth
2 cups frozen mixed vegetables (broccoli, cauliflower, carrots, corn, and red bell pepper)
1 (14.-ounce) can diced tomatoes
2 teaspoons chili powder
2 teaspoons ground cumin
1 cup chopped skinless cooked chicken breast
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
12 baked tortilla chips, crumbled

Directions

Combine the broth, vegetables, tomatoes, chili powder, and cumin in a large saucepan. Bring to a boil; reduce the heat and simmer, covered, until the vegetables are tender, 10 minutes.

Stir in the chicken and cook until heated through, 2 minutes. Stir in the cilantro and lime juice. Top each serving with 3 of the tortilla chips.

Notes

Serves 4

Per serving (11⁄4 cups soup with 3 tortilla chips): 142 Cal, 3 g Total Fat, 1 g Sat Fat, 29 mg Chol, 719 mg Sod, 15 g Carb, 4 g Fib, 16 g Prot, 79 mg Calc.
PointsPlus value: 4.

Recipe: Kosher, soup, meat

This recipe is adapted from a recipe by Rabbi Abraham J. Twerski from "A Taste of Nostalgia: Tales and Recipes to Nourish Body and Soul" with Judi Dick, an Artscroll/Shaar Press editor. Rabbi Twerski enjoys cooking and calls himself a "volume" home cook, making dishes in large quantities and freezing them for later meals. This is Rabbi Twerski's favorite chicken soup.

Ingredients

5 quarts water
2 lbs. beef or veal neck bones,
1 medium beets peeled
2 lbs. chicken bones
2 large onions, halved
4 large carrots, peeled
1 kohlrabi, peeled
1 parsley root, peeled
2 ribs celery
1 piece (3- by 3-inch) celery root
Salt, to taste
1 small zucchini
1 leek, trimmed and washed
4 sprigs fresh dill, optional
4 teaspoons dry chicken soup mix, optional

Directions

Fill a 12-quart or larger pot with the water, neck bones and beet. Bring to a boil and cook for 15 minutes. Add the chicken bones, onions, carrots, kohlrabi, parsley root, celery ribs, celery root and salt. Simmer for 2 hours. Add the zucchini and leek. Simmer 30 minutes.
If desired, add the dill and chicken soup mix during the last 60 minutes of cooking.
Allow to cool. Remove the solid ingredients and reserve for another use. Strain the soup through a fine sieve.

Notes

Makes 5 quarts.

Recipe: Kosher, soup, meat

By Rebbetzin Rifki Freundlich
A healthful, lovely first course or appetizer

Ingredients

4 lbs. canned peaches with extra light syrup
4 lbs. frozen strawberries- partially defrosted
Optional: 1 lb. frozen mango, partially defrosted
Optional: lemon juice

Directions

In a large container, purée canned peaches and whole strawberries. I do not drain the peaches and use the canned syrup as sweetener for the soup. Generally, this means one does not have to add sugar). When there are no people with allergies coming, I add a bag or 2 of mango.

Chill soup and serve in a small bowl, glass or clear plastic tumbler. For a nice touch, skewer blueberries and kiwi slices on a toothpick and rest on inside of bowl or glass.

Soups can also be prepared separately by color (peaches and mango in one container and strawberries in another). When ready to serve, ladle or pour from each container simultaneously into the bowl for a bright and eye-catching look. Serves 20-25

Optional: Add a bit of lemon juice and water to thin the soup and increase volume.

Notes

Recipes, kosher, soup, parve

Adapted by June Hersh
June Hersh, food lecturer, culinary expert and author of the cookbook "The Kosher Carnivore," shared a live on-air recipe with TV anchor Sukanya Krishnan on PIX11 (New York City). We present the recipe but suggest that you also watch the video for extra soup-making tips and secrets from June.

Ingredients

For the Broth:
1 whole (3- to 4- pound) hen
1-tablespoon kosher salt
4 celery stalks, with leaves, cleaned and chopped
3 carrots, cleaned and chopped
1 onion, chopped
2 leeks, cleaned and chopped
3 whole unpeeled garlic cloves
4 sprigs flat-leaf parsley
3 sprigs dill
½ teaspoon whole black peppercorns
2 dried bay leaves
For the garnish
Carrot rounds (blanched till soft)
Chopped fresh dill
Kosher salt and freshly ground pepper

For the Matzo Balls:
1 cup Matzo Meal
4 eggs
1 ounce rendered chicken fat (schmaltz)
½ ounce kosher Salt
½ teaspoon double-acting or Passover friendly baking powder
2 ounces seltzer

Directions

For the Broth:
Rub chicken with kosher salt, inside and out. Let stand 15 minutes. Rinse well under cold water. Pat dry with paper towel. Put chicken in a large pot and cover with cold water by 3 inches. Bring to boil. Impurities will rise to the top; skim off and discard. Add the rest of the broth ingredients. Bring back to a boil, skim again, then reduce to a simmer. After simmering for 45 minutes (or until chicken is cooked) remove chicken from the pot. Take the meat off of the bone (save meat for another meal) and put bones back in pot and cook for 1 hour more. Strain the broth through a fine-mesh sieve lined with a cheesecloth. Cool in the refrigerator. When cool, the fat will rise to the top and solidify, making it easy to remove

For the Matzo Balls:
In a large mixing bowl combine all ingredients except the seltzer and mix well. Add seltzer and set the mixture aside, covered, in the refrigerator, for 1 hour. Fill a large-diameter pot ¾ full with water and bring to a simmer. With wet hands roll the matzo mixture into 1-ounce balls. Lower balls into water on a slotted spoon. Cook until the matzo balls are tender, 45 to 60 minutes (test with tooth pick or do what Eric Bromberg does and cut in half). The balls should be light and fluffy in the center. Let the matzo balls cool.

For the soup:
Bring the broth to a boil with the carrot rounds, the dill, and the matzo balls. Season to taste. The soup is ready to serve when the matzo balls are warm in the center. 

Notes

About 8 to 10 servings
Start to finish: Under 2 ½ hours

Recipe: Kosher, Soup, Matzo Balls, Passover

Adapted from New Kosher Cuisine by Helen Nash

"With their magnificent color, delicious flavor, and vitamin richness, beets are one of my favorite vegetables. In the summer I serve this soup at room temperature; in the winter I like it hot."

Ingredients:

1 1/4 pounds beets, plus 1 small beet for garnish
2 tablespoons extra virgin olive oil
1 small red onion, sliced
2 garlic cloves, sliced
1 McIntosh apple, peeled and sliced
4 1/2 cups vegetable broth
2 tablespoons apple cider vinegar
1 tablespoon dark brown sugar
Kosher salt
Freshly ground black pepper
Peel and slice the beets (see note).

Directions:

Heat the oil in a medium saucepan. Add the onion, garlic, and apple and sauté for 5 minutes. Add the beets and broth. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, until the beets are tender. Cool a little.

While the soup is cooking, wrap the reserved beet tightly in foil. Bake in a toaster oven at 400° for 30 minutes, or until just tender when pierced with the tip of a paring knife. Cool, slip off the skin, and grate.
Purée the soup in a blender until very smooth. Season to taste with the vinegar, sugar, salt, and pepper.

To serve, garnish with the grated beet.

Notes:

Yield: 6 servings

I always wear thin plastic gloves when I work with beets, as this avoids staining my fingers with beet juice, which can be hard to remove.

                           Photo: The At Home Gourmet

Adapted from The At Home Gourmet by Sarah Lasry

Growing up, Sarah was the typical kid that just wouldn’t eat her peas, She literally ran out of the room whenever her mother made them for dinner. From Sarah: “I took my Pea Phobia into adulthood until the day my chef at the Café went over my head and insisted on putting split pea soup on the menu! 
Needless to say it was a good move by my chef as it was a best seller, and because I prided myself on tasting EVERYTHING before I served it to my customers, I had no choice but to taste this dreaded soup. Much to my surprise it was sooo delicious that I have become a HUGE fan ever since. I happen to love to make this soup in the meat version, the flavor is so much more intense and robust.”

Ingredients:

1 tablespoon extra virgin olive oil
4 pieces of small sliced pieces of smoked turkey, turkey pastrami or deli meat
1 large onion, diced
1 teaspoon ginger
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon curry
1 bay leaf
1 beef marrow bone
2 carrots, sliced
1 celery stick, sliced
1 cup yellow split peas
1 1/2 cups green split peas
3 cups chicken or beef broth
6 cups water
1 large potato, diced
Kosher salt and black pepper to taste

Directions:

In a soup pot or small cast iron oven, stir-fry the smoked turkey or deli meat in olive oil for 4-5 minutes. Add the chopped onions and all the spices; stir well and continue to stir fry for another 3-4 minutes. Add the marrow bone, carrots, celery and both split peas and mix until everything is well incorporated. Add the broth and water and bring to a boil. Once boiling, add the potatoes and lower the soup to simmer for about 20 minutes.  After 20 minutes, remove the bone and bay leaves from the soup with a slotted spoon. Using a hand blender, blend the soup to a creamy smooth texture; add salt and pepper to taste. Serve hot with crusty bread.

Notes: For the best results, soak both yellow and green split peas in cold water for an hour. If you don’t have deli, a piece of beef stew, chuck or spare rib bone can be substituted. You can use vegetarian broth and omit the meat as well for a perfect parve, vegetarian version.

Notes:

Yield: About 8 servings

Recipes, Soup, Split Pea, Meat/Turkey, Kosher

Adapted from a recipe submitted by Rebbetzin Lori Palatnik, JRWP
This is a very simple-one pot chicken soup. The long cooking time adds so much flavor.

Ingredients:

1 whole chicken
4 large carrots (sliced)
2 large onions (peeled and cut in half)
salt (to taste)
8 Tablespoons dried parsley
1 box matzah ball mix (optional)
water- 3- 4 quarts

Directions:

Place above ingredients in a large pot of water, bring to a boil, simmer all day, covered (the longer the better). Skim fat from top occasionally. In last hour, make matzah ball recipe, drop directly into soup (not in plain water as the box usually indicates).
10-12 servings

by Sarah Lasry, KosherStreet.com

A combination of three comfort soups – chicken, tomato, and barley – all in one delicious recipe. This is a comforting and hearty soup that can be made in either a slow cooker or on the stove top. Great with a crusty piece of bread.

Ingredients:

1 lb chicken wings or chicken thighs
1 extra large parsnip (or 2 medium), peeled & chopped
2 carrots, peeled & chopped
1 1/2 cups sliced mushrooms
2 stalks celery, chopped
1 sweet potato, peeled
1 small onion, cut into quarters
1/2–inch piece of fresh ginger
3 large cloves of garlic
1 handful of fresh parsley
1 handful of fresh dill
1 cup barley
2 cups crushed tomatoes
2 cups water
Kosher salt to taste
Black pepper to taste

Directions:

For One-Pot Stovetop:
In a large pot add all your ingredients. I put the fresh parsley and fresh dill in a cheesecloth before putting in the soup.

Fill the pot with water and then cook on stove on high until starts to boil, about 20 minutes, and then lower flame to medium low and continue to cook for another 1 1/2 hours.

If you like it more stew like versus soup like – add less water and let cook till thick and creamy.

Directions For Slow Cooker:
Add everything into your slow cooker and put on high for 6 hours. If you like it a little more stew like versus soup like – add less water.

Notes:

Recipes: Soup, Chicken, Tomato, Barley, Kosher

                                                     Photo: June Hersh

by June Hersh, Reprinted from Recipes Remembered, a Celebration of Survival

There are dishes that transport all of us back in time. Maybe an aroma that fires up a memory or a taste so singular that you know exactly the time and place you first experienced it.  For me, one of those immutable memories is cabbage soup.  I remember how my grandmother would chop the cabbage, hand select the meat, crush the tomatoes or make it oh so sour with lemon after lemon.

I prepared this recipe as a homecoming dinner for my dad, the ultimate wandering Jew.  I figured it might be fun to take you along on my trip back to Minsk and show you step by step how to prepare this hearty winter soup.  I do warn you, the cabbage can be pungent, but the results are delicious. This recipe reminds me of an H.L. Mencken quote:

An idealist is one who, on noticing that roses smell better than cabbage, concludes that it will also make a better soup.

Ingredients:

1 large head of green cabbage, cored and shredded
1 (28-ounce) can whole tomatoes, with 1/2 cup of its juice
3 to 4  pounds of flanken/short ribs, cut into 2 to 3-inch pieces
1 (15-ounce) can sauerkraut, drained
2 quarts beef broth
8 jumbo hotdogs
The juice of 1 to 2 lemons
Kosher salt and pepper

Directions:

Place the shredded cabbage in a very large soup pot. Add the tomatoes, crushing them over the pot with your hands, allowing the juices to stream in.  Add 1/2 cup of the juice from the can. Tuck the ribs into the cabbage and top with the sauerkraut.  Pour the broth into the pot and bring to a boil.  Reduce the heat to low, cover and cook for 1 1/2 to 2 hours.  If the meat is not falling off the bone, cook an additional 30 minutes.  When the meat is cooked, remove it from the pot, so you can trim the meat from the bones to make serving easier.  Cut the meat into large chunks and reserve. Add the hotdogs and the juice from one lemon and cook for 15 minutes. Season to taste with salt and pepper. If time allows, refrigerate the soup overnight so the fat rises to the top and solidifies.  Remove this layer of fat, reheat and serve. Serve the soup with a piece of short rib in each bowl and extra lemon to squeeze for a more sour taste.

Step through the recipe with June

1. My first ingredient is cabbage. After all, it is in the name of the recipe. No mandolin or food processor for me.  What I like about hand chopping is the lack of uniformity in the shredded cabbage.  It gives the soup a more interesting texture, so cut away the core and chop in any direction you choose. Toss that cabbage into the pot, I used a Dutch oven this time, but a good sturdy stockpot works well too.

2. The next ingredient is the beef.  I have used everything from oxtails to short ribs, neck or shin meat. That’s the beauty of making soup; you can easily substitute or customize the dish. My daughter likes a beefier broth, so I sometimes add more beef than the recipe suggests. It’s all about keeping your customer happy!  For this brew I used a mixture of short ribs and neck meat. Neck meat can be a bit sweeter, but my dad loves to suck on those bones!

3. I got the meat right into the pot along with the tomatoes, which I crushed as I added them, the sauerkraut and the stock.  Toss in a few bay leaves and make sure everything is nicely covered.

4. After the soup comes to a strong simmer, put a lid on it and walk away.  The soup needs at least 1 ½ to 2 hours for the flavor to really develop and the meat to fall off the bone.  Once the meat is fork tender, I remove the pot from the stove and allow it to cool before transferring everything to a container.

I generally refrigerate the soup overnight so that I can skim off the fat; it also allows the flavors to mingle better.  I guess in the cold fridge the ingredients huddle together for warmth.  As you can see, these containers had barely any fat on top, the meat I selected was very lean and therefore, the soup was too.

5. After skimming off any fat, if you like, remove the meat and cut it into smaller pieces. My family likes the meat left whole.  They feel if you need a fork and knife to eat your soup, it’s a meal. When you reheat the soup, toss in the hotdogs- the sauerkraut had been whining for them to join the party.  My sister is happy with just the hotdogs and very sour cabbage, so if your family is like mine, don’t skimp on the dogs or that extra squeeze of lemon.  On a low fire, heat through and serve.

6. All you need now is a big bowl, some crusty bread and a shot of good ole Russian vodka to clean your palate after you’re done.  It’s nice to know you don’t need to travel to Belarus to enjoy this authentic soup.  Enjoy! It would make my grandmother very happy.

 Notes:

Yields: 10 servings

Recipes: Soups, Cabbage, Beef, Kosher