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recipes |
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Chicken Soup |
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I am from Poland, but this recipe was taught to me by my mother-in-law in a displaced persons’ camp in Germany after the war. At this time we lived in a single room, which served as kitchen, dining room and bedroom for three people. Usually we were given prepared or dried food to cook in our one room. Once I was given a chicken and I didn’t know what to do with it. My mother-in-law taught me how to make my very first chicken soup, starting from plucking the bird and scorching the feathers. My own recipe is a refinement of this original one after 50 years of marriage Chicken soup is usually the centre of the Friday night Sabbath dinner. The chicken meat is then served as the next course with horse radish. Of course, chicken soup is famous in Jewish culture for its ability to cure any ailment. Whether this is by science or love is not yet known.
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Ingredients |
Method |
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1 clove garlic 5 chicken frames from Uri in the arcade off Carlisle Street. 5 necks 5 wings 5 pulkas (drumsticks) a piece of shpondra ( a cut of flat beef with a layer of fat) 3 small carrots 1 parsnip 1 leek, cut at the top a few sticks of celery half a bunch of fresh dill 1 tablespoon salt |
Cover shpondera with water and cook for quarter of an hour, then add chicken. When the liquid boils, skim off the surface scum with a slotted spoon. After the soup has boiled for 5 minutes, add the parsnip, cut in 8 pieces, and the carrots, leeks, celery and dill (tied into a bundle with a piece of cotton.) Add salt and boil very slowly for 2 to 3 hours. When it is cooked, take the vegetables, bones and dill out and add a fresh 1/3 of a bunch of dill and leave for a few minutes. Put in the fridge overnight . In the morning you can scoop the fat which has risen to the surface and hardened. Chicken soup is usually served with homemade noodles, but can be served with kreplech (meat filled dumplings), rice, or matzoh balls. |
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