| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Jewish |
Try it, Soup/stew, Pileggi, Holiday |
6 |
Servings |
INGREDIENTS
|
|
~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 |
INSTRUCTIONS
SEPHARDIC COOKING; MARK
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
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat & Luscious echoes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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