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Tag Archives: soups

Pumpkin Lentil Soup

Serves: 8-10
Large 12-14 quart pot with lid

Ingredients

1-2 Tbls olive oil
2 onions, finely diced
2 medium zucchinis, unpeeled, washed well, and chunked
1 lb (½ kilo) fresh pumpkin (only! It won’t work with canned), peeled and cubed
1 large white potato, cubed
1 cup dried red lentils (they appear orange in the bag)
2-3 scallions, diced
1 Tbls salt
1/3 tsp pepper
¼ tsp dried mustard powder
8 cups water

Method

Sautee the diced onion in the olive oil until clear; add the chunked zucchini on top of it and continue to sautee for 2 more minutes.

Add all the water, and while it is coming to a boil, add in all the rest of the ingredients. If you do not have mustard powder, you can use one heaping tablespoon of regular mustard in its place; it won’t be exactly the same but will still be quite good. After the soup has started boiling, turn down the flame and simmer for 2 & ½ hours. Freezes well, just make sure to reheat completely before serving.

Meat ‘n Barley Soup

This is a great soup, that even my kids like, and it’s almost a full meal unto itself.

The smell it emits while simmering is out of this world and will fill your home with the inviting aromas of a really good meal on its way. I especially enjoy this soup for a cool Succos evening meal…

Serves 6-8 people, depending on how hungry they all are…

Ingredients

½ pound / 1 kilo flanken meat, cut into large cubes
1 large onion, diced
1 tablespoon olive oil
4 large carrots, peeled and grated
3 stalks celery, diced
1 standard box of fresh mushrooms, cleaned and sliced
10 cups water
3/4 cup barley
3 tablespoons of onion soup mix, without the msg in it
1 tablespoon mushroom soup mix, optional
2 teaspoons salt
¼ teaspoon pepper

Method

Cut off as much of the fat on the meat pieces as possible without ruining the meat.

Place the onion in a large soup pot. Add the olive oil to it and start to sautee it on a medium heat. Add the meat pieces and brown them well on all sides.

Turn the flame down and add the carrots and celery. Let this cook for five minutes together with the meat, and then add the mushrooms, water and all else. Turn up the flame again until the soup starts to bubble. Turn down the flame and simmer for 2-3 hours. Serve immediately. If you happen to have anything left over, this freezes well also, but chances are, you won’t have to worry about that!

Blended Fruit Soup

A delightful summertime treat that I specifically save it for seudas shelishis (the third meal of Shabbos afternoon)

serves 8 to 10

My neighbor Esther shared this with me. It is a variation on an otherwise typical fruit soup, and it is such a delightful summertime treat that I specifically save it for seudas shelishis/ the third meal of Shabbos afternoon. It also is such a refreshing treat in the Succah. Here in Israel, Succos is still very warm in the daytime, unlike most of the East Coast of the US of A! My kids love it; they don’t see or taste any pieces and the color is very attractive. For those who DO like texture in a fruit soup, you can just puree it half way.

Ingredients

each of assorted overripe fruits, such as seedless grapes, plums, peaches,
nectarines, and apricots, or even a glass jar of red cherries
1/4 – 1/2 cup sugar (optional)
1 cup orange juice
2 tablespoons agave syrup (a natural chemical-free sweetener available in health-food stores)
** You can use 2-4 tablespoons of apple juice concentrate instead if you don’t have access to the agave syrup

Method

Wash all fruit. Slice and dice (if you are not pureeing all the way, be sure to cut each grape in half to prevent small children from choking G-d forbid) and place all fruit in a large pot. Fill the pot with water halfway up to the height of the fruit.

When the water boils, turn down the heat and simmer until fruit is completely cooked, about 40 minutes. Cool and add orange juice and agave syrup. Taste the liquid. If it is too tart for your taste, add sugar (but I never need to). (Or more agave if you want to keep the sugar out completely.)

Puree the fruit soup with a stick blender and chill thoroughly in a glass or plastic container, covered. Serve in small dessert bowls or pretty glasses and watch your family enjoy it to the last drop!

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