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The slow addition and sautéing of each vegetable contributes delicious taste and awesome depth of flavor as they each release their own juices into the soup. Serve with any meat meal and wait for compliments!
2–3 tablespoons Bartenura Olive Oil
2 medium/large onions, halved and thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, thinly sliced, or 4 cubes Gefen Frozen Garlic
3 carrots, peeled and grated
2 medium sweet potatoes, peeled and grated
1 large potato, peeled and diced
2 medium zucchini, peeled and grated
2 handfuls shredded cabbage
3 medium/large juicy tomatoes + 2 handfuls cherry tomatoes, blended
8–10 cups water, divided
2 heaping tablespoons Tuscanini Tomato Paste
2 teaspoons paprika in oil
2 pinches sugar
3 meat bones
1 turkey leg (or 1 chicken bottom or 1 piece of flanken)
2 handfuls Pesach noodles (see note)
salt, to taste
pepper, to taste
handful fresh parsley, cleaned and chopped
Heat oil in an eight-quart pot. Add onion, celery, and garlic and sauté for five minutes, stirring occasionally. Add carrots and sweet potatoes; sauté an additional four minutes. Add potato; sauté three to four minutes. Add zucchini and cabbage; sauté four minutes. Add blended tomatoes and continue sautéing for three to four more minutes. Stir every few minutes to ensure that nothing is sticking and that all the vegetables get evenly sautéed.
Add eight cups water, tomato paste, paprika, sugar, meat bones, and turkey leg. Bring to a boil. Lower heat and cook for two hours. Add two additional cups water, noodles, and salt and pepper, and continue cooking for 10 minutes more.
Remove from heat and stir in the parsley. Let steep for a few minutes to infuse soup with fresh herb flavor. Remove meat bones before serving. Freezes well.
Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern
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