Life is full of coincidences. I had been thinking that I need to find a more interesting way to make my Shabbos Chicken Soup because, even though my kids never get tired of it, my wife and I feel we need a change every so often. Then on Israeli television someone mentioned adding beef spare ribs to our traditional Jewish chicken soup, and it was just the twist to meet our needs. The broth is so flavorful that there was no need to use soup powder.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Ingredients:
- 1 large turkey neck, cut into pieces
- 3 chicken thighs and legs
- 2 beef spare ribs with bone (Asado in Hebrew)
- 1 pound (500 grams) fresh pumpkin, peeled
- 1 celery root, peeled
- 1 large onion, peeled
- 1 garlic clove, peeled
- 1 turnip (optional)
- 1 kohlrabi (optional)
- 6 medium carrots, peeled and cut into 1 inch circles
- 6 medium zucchini, cut into 1 inch circles
- 2 parsnips, peeled and cut into 1 inch circles (optional)
- handful of fresh parsley
- handful of fresh dill
- salt and freshly ground black pepper to taste
- thin egg noodles
Preparation:
1. Place meat in a large soup pot. Add enough water so the water is about 1 inch higher than the meat. Bring to a boil. Scrape and discard froth.
2. Add pumpkin, celery root, onion, garlic, turnip and kohlrabi. Add more water if needed so that the water level continues to be about 1 inch higher than the soup contents. Bring to a boil again. Lower flame, cover partially, and cook on as low heat as possible for 1 hour.
3. Strain the soup, putting the clear broth into a clean soup pot. Add the carrots, zucchini, and parsnip. Add back some finely cut pieces of the cooked chicken. If the soup broth is less than an inch higher than the vegetables and chicken, add water. 4. Cook on low heat for another 20 minutes, or until the vegetables are just softened.
5. Add parsley, dill, salt and pepper. Continue to cook on low heat for another 10-15 minutes. Adjust seasonings according to taste.
SERVING SUGGESTIONS: Serve this soup with thin egg noodles. Prepare the egg noodles ahead of time and store them in a closed container in the refrigerator. When it is time to serve the soup, put some noodles in each bowl and ladle the hot soup over them.
2. Add pumpkin, celery root, onion, garlic, turnip and kohlrabi. Add more water if needed so that the water level continues to be about 1 inch higher than the soup contents. Bring to a boil again. Lower flame, cover partially, and cook on as low heat as possible for 1 hour.
3. Strain the soup, putting the clear broth into a clean soup pot. Add the carrots, zucchini, and parsnip. Add back some finely cut pieces of the cooked chicken. If the soup broth is less than an inch higher than the vegetables and chicken, add water. 4. Cook on low heat for another 20 minutes, or until the vegetables are just softened.
5. Add parsley, dill, salt and pepper. Continue to cook on low heat for another 10-15 minutes. Adjust seasonings according to taste.
SERVING SUGGESTIONS: Serve this soup with thin egg noodles. Prepare the egg noodles ahead of time and store them in a closed container in the refrigerator. When it is time to serve the soup, put some noodles in each bowl and ladle the hot soup over them.