Recipies

[caravan]

Does anyone have a recipie for (Jewish) Chicken Soup, I know I can buy Chicken Soup But this is the real thing

[sithlord]

Try the 'This Morning'' website. Was watching it Monday and they featured a recipie for Jewish (Medicine) chicken soup.

[lia*]

jewish chicken soup with matzo balls

2 large eggs
1 large egg white
1/2 teaspoon salt
3/4 cup matzo meal
1 tablespoon oil
8 cups homemade chicken broth
2 parsnips, peeled and chopped
1 large carrot, peeled and chopped
1 onion, chopped
1 cup broccoli florets
1 cup mushrooms, Sliced
2 tablespoons fresh dill, Chopped
parsley

In a mixing bowl, whisk together eggs, egg white and salt. Whisk in matzo meal, oil and 3 Tbsp cold water.

Cover and chill the mixture at least 1 hour or overnight.

In a large pot, bring chicken broth to a boil. Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes.

Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work. Cook the matzo balls, covered, for 15 minutes. Do not lift the lid; the broth must simmer rapidly to allow the matzo balls to expand properly.

Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes.
Ladle into bowls, sprinkle with dill or parsley and serve

[lia*]

jewish chicken soup

1 whole fresh chicken
2 bunches carrots
2 stalks celery
3 large sweet potatoes
4 medium onions
2 bunches soup greens (anise tops)
1-2 parsnip
pot stickers (used in place of kreplach)
salt and pepper
garlic granules

Do not cut up the chicken.
Place the whole chicken in a very large pot.
Cover chicken with water.
Place on high heat and bring to a boil.
Cook for 5 minutes.
Remove from heat& skim the scum off the top.
Slice carrots across into pieces 1/4" thick and place into pot.
Slice celery the same as the carrots and place into pot.
Quarter onion and place into pot.
Peel& quarter the sweet potatoes and place into pot.
Cut up parsnips and place into pot.
Place the soup greens, which are the tops of anise, into the pot.
Discard the actual anise root.
Place pot back on the burner on medium-low heat and simmer.
Slightly season with salt, pepper and garlic to taste.
Cover and continue to simmer until vegetables are tender and the chicken is done and almost falling off the bone.
Remove the chicken from the pot and remove all of the chicken from the carcass.
Discard the carcass and return the chicken pieces back to the pot.
Taste to see if it is seasoned to your liking.
If it's not, adjust with more salt, pepper and garlic as needed.
Separately boil the pot stickers and then add them to the soup just before serving, or else you can make matzo balls as directed on the box of matzo ball mix, and then add the matzo balls to the soup just before serving

[lia*]

jewish chicken soup

Do not cut up the chicken.
Place the whole chicken in a very large pot.
Cover chicken with water.
Place on high heat and bring to a boil.
Cook for 5 minutes.
Remove from heat& skim the scum off the top.
Slice carrots across into pieces 1/4" thick and place into pot.
Slice celery the same as the carrots and place into pot.
Quarter onion and place into pot.
Peel& quarter the sweet potatoes and place into pot.
Cut up parsnips and place into pot.
Place the soup greens, which are the tops of anise, into the pot.
Discard the actual anise root.
Place pot back on the burner on medium-low heat and simmer.
Slightly season with salt, pepper and garlic to taste.
Cover and continue to simmer until vegetables are tender and the chicken is done and almost falling off the bone.
Remove the chicken from the pot and remove all of the chicken from the carcass.
Discard the carcass and return the chicken pieces back to the pot.
Taste to see if it is seasoned to your liking.
If it's not, adjust with more salt, pepper and garlic as needed.
Separately boil the pot stickers and then add them to the soup just before serving, or else you can make matzo balls as directed on the box of matzo ball mix, and then add the matzo balls to the soup just before serving

[glenis]

i love the recipes but what are pot stickers? are they like dumplings

[lia*]

pot stickers

2 cups cabbage, finely chopped
1 teaspoon salt
1/2 lb shrimp, peeled,deveined and finely chopped
1 lb lean meat of choice, ground
2 tablespoons light soy sauce
2 tablespoons rice wine, sherry or white wine
1 tablespoon green onions, chopped
1 tablespoon sesame oil
2 teaspoons fresh ginger, chopped
2 cloves garlic, minced
64 wonton wrappers (usually 1 pkg)
1/4 cup vegetable oil
1 cup chicken stock

Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
Squeeze out any liquid from the shrimp.
Mix cabbage, shrimp, meat, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and then place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
Repeat for the remaining 32 dumplings.

[lia*]

dipping sauce for pot stickers

2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger, minced

mix together and serve with warm or hot dumplings

[chongalolo]

If you need the soup to be kosher you would have the leave out shrimp from the potstickers!