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Dinner in a Bowl Soup


While living in Eretz Yisrael, on one of those bone-chilling days, I called my sister desperately for an idea for a “comfort soup.” A little while later, the fragrant smell alone had made me feel warmer!


1. In an eight-quart pot, on a medium flame, sauté shredded carrots and garlic until wilted and fragrant, stirring constantly for about 10 minutes. Add the rest of the ingredients and bring to a boil. Lower the flame and cook for an additional three hours.
2. Take out cutlets and shred. Return to the pot and continue cooking for another 15 minutes.


My kids love when I serve this with baguettes so they can dip them into the soup. Now that’s definitely a complete supper!