Soup is per­fect for cold win­ter days

The Canadian Jewish News (Toronto) - - Food - SYBIL KAPLAN

Jerusalem has been un­sea­son­ably cold this year, so I started read­ing my soup files. Here are three that will be won­der­ful cook­ing dur­ing frigid win­ter weather. I al­ways make enough to serve and to put a con­tainer in the freezer!


4 tbsp. canola oil 2 minced gar­lic cloves 1 cup chopped onions 2 lb. ground beef 3 cups kid­ney beans 1 chopped green pep­per 1 cup finely chopped toma­toes salt to taste 2 tsp. su­gar 2 tsp. pa­prika 4 tbsp. chili pow­der 4 cups tomato sauce

Heat oil in a soup pot. Sauté gar­lic, onion and beef. Add beans, green pep­per, toma­toes, salt, su­gar, pa­prika, chili pow­der and tomato sauce. Sim­mer 45 min­utes.

Easy sweet and sour cab­bage soup

6 pareve beef cubes 7 1/2 cups wa­ter 3 cups sliced cab­bage 1 1/2 cups tomato sauce 6 tbsp. brown su­gar 1 1/2 tsp. le­mon juice dash white pep­per 1 1/2 diced onions

Place beef cubes in a soup pot with wa­ter to dis­solve. Add cab­bage, tomato sauce, brown su­gar, le­mon juice, pep­per and onions. Bring to a boil. Re­duce heat and let sim­mer 45 min­utes. Makes 6 serv­ings.

Asian chicken noo­dle soup

2 tbsp. canola oil 2 tbsp. sesame oil 2 chopped onions 4 sliced cel­ery ribs 8 smashed gar­lic cloves 2 sliced car­rots 6 cups wa­ter 4 chicken cubes 3 lb. chicken thighs 2 juli­enne sliced kohlrabi 2 cups crushed toma­toes in thick puree 2 tsp. ground ginger salt to taste 1 lb. Chi­nese noo­dles 2 cups chopped cilantro leaves 2 lb. sliced bok choy 1/2 cup lime juice 1/4 cup soy sauce Heat canola and sesame oil in a soup pot. Add onion, cel­ery, gar­lic and car­rots. Cook and stir about 5 min­utes. In a sec­ond pot with boil­ing wa­ter, cook the Chi­nese noo­dles about 5 min­utes. Drain.

To first pot, add wa­ter, chicken cubes, chicken thighs, kohlrabi, toma­toes and ginger. Cover and cook 30 min­utes. Re­move chicken and cut into bite-size pieces. Re­turn to pot. Add cilantro, bok choy, lime juice, soy sauce and noo­dles. Bring to a boil and sim­mer 5 min­utes.

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