- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
The smoky flavor of beef fry is said to be similar to bacon. Here it’s used to flavor the soup and then as a garnish as well.
1 (6-ounce) package beef fry, cut into thin strips
2 onions, diced
3 medium butternut squash
maple syrup for drizzling, plus 2 tablespoons
Manischewitz Chicken Broth or other chicken stock, to cover
2 teaspoons Glicks Soy Sauce
2-3 inch cubes of smoked meat, or 1 additional package beef fry
salt, to taste
fresh ground Gefen Black Pepper, to taste
1 teaspoon dried thyme
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Slice butternut squash in half and drizzle with maple syrup. Place face-down on a cookie sheet.
Roast for about half an hour or until skin can be pierced with a fork. Scrape out seeds and discard.
Preheat a large pot and place the sliced beef fry at the bottom. Let cook for about five minutes, letting the fat fry and the meat shrivel up.
Remove from pot and set aside on a paper towel (do not wash the pot).
Add the onions and cook until soft.
Add the remaining ingredients, letting the piece of smoked meat cook along with the rest of the ingredients. Simmer for 45 minutes to an hour.
Let soup cool and remove the piece of smoked meat.
Blend with an immersion blender. Taste for seasoning.
If making ahead, plan to rewarm before serving. If soup is too thick, add chicken stock until desired consistency is reached.
Throw the pieces of cooked beef fry back into a pan for one minute to reheat. Garnish with a spoonful of the fried meat.
Photography: Daniel Lailah Styling: Amit Farber
How Would You
Rate this recipe?
Please log in to rate
Delicious!