|
Soupe De Pesach (Passover Soup) beef, ceideburg, jewish, soups, tunisian 3 ribs cardoon, cut into 1/2- cubes (; see -- note) 3 kohlrabies, cut into 1/2 cubes 5 carrots, cut into 1/4- cube 1/4 cup parsley, chopped 1/4 cup fresh coriander, chopped 1 lb beef chuck, cut into thin 2 inch pi; eces 1/2 teaspoon ; pepper 1 teaspoon ; salt, or to taste 1 teaspoon paprika 5 cup ; water 3 sheet matzoh, broken into 1- square; pieces Tunisians like cardoons, the freshly ribs from a plant of the artichoke family. Along w/all the other vegetables & seasonings it makes & a fine soup for the holiday. 1. Put everything into a pan except the water & matzoh. Steam over low heat for 10 mins, shaking the pan vigorously. Add the water, bring to a boil, & simmer over low heat for 1 hr. 2. When the meat is tender, put the matzoh pieces on top of the soup, cover the pan, & simmer for 10 mins more. Do not stir. Serve hot, meat & vegetables together. NOTE: CARDOON (Cynara Cardunculus): Related to the artichoke, but cardoon is grown primarily for the stalks. The fleshy ribs are eaten. To some it is an esoteric vegetable, but there are those it traditionally. The flavor is slightly bitter, the texture is similar to celery. A popular vegetable in Morocco & Tunisia, occasionally seen in New York ethnic markets. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |