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Jewish Soups
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Jewish
Soup Recipes |
Barley-Bean-Split Pea Soup (Meat)
Serves: 4-6 |
1/2 lb. split green peas
1/2 lb. red lentils
4 tbsp. heaped pearl barley
4 tbsp. white haricot beans
1/2 lb. soup meat (flanken, or shin beef, or
whatever you can get)
3 pints of water
1 meat/marrow bone
Salt and pepper to taste
2 large carrots cut into thick slices
1 large parsnip, cut in chunks
1 turnip, cubed
A small swede (rutabaga), cubed
2 stalks of celery, sliced
1 leek, chopped up (optional) |
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Wash everything, cut/dice vegetables
as directed, and put it all into a big pot.
Bring to a boil and then simmer for about 2 hours,
until the beans almost dissolve and the meat is
falling to bits. You can add more water at any point
if it looks too thick. Adjust the seasoning and take
out the bone. I cut the meat into small chunks at
this point and then freeze some portions for other
times.
Notes: This is not just tried and true, but you
could say it is worn out! My family has been making
it forever. You can alter the amounts with excellent
results. It is the ultimate in winter comfort food!
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