Side Pannel
Matzo Joshawk (Passover Soup)
Matzo Joshawk (Passover Soup)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Holiday
Ingredients List
- --------------------------SEPHARDIC COOKING; MARK--------------------------
- ~Jewish
- 1/4 c Corn oil
- 1 1/2 c Onions, chopped
- 4 c Water
- 1 lb Boneless beef or lamb, cut
- ~into 1" pieces
- 1 md Potato, peeled and cut into
- 1-in cubes
- 1/2 ts Salt, or to taste
- 1/4 ts Black pepper
- 1 Eggs; beaten
Directions
NOTE: 2 chicken legs and thighs with bone, halved, may be substituted for
the beef or lamb.
1. Heat the oil in a soup pan, add the onions, and stir-fry over moderate
heat for 1 minute, just long enough to change the color. Add the water and
bring to a boil. Add the beef or lamb or chicken pieces, the potato, salt,
and Black pepper. Cover the pan and cook for 1 hour, or until tender.
2. Just before serving, dribble the beaten egg in a circle into the
simmering soup.
Serve hot with matzoh.
Here is an everything meat soup to be served with the inevitable homemade
matzoh during the days of Passover.
Posted 12-01-93 by D. PILEGGI on F-Cooking
the beef or lamb.
1. Heat the oil in a soup pan, add the onions, and stir-fry over moderate
heat for 1 minute, just long enough to change the color. Add the water and
bring to a boil. Add the beef or lamb or chicken pieces, the potato, salt,
and Black pepper. Cover the pan and cook for 1 hour, or until tender.
2. Just before serving, dribble the beaten egg in a circle into the
simmering soup.
Serve hot with matzoh.
Here is an everything meat soup to be served with the inevitable homemade
matzoh during the days of Passover.
Posted 12-01-93 by D. PILEGGI on F-Cooking
Tweet