INGREDIENTS

INSTRUCTIONS

One of the rare Jewish fish soups
Source: Mama Leah's Jewish Kitchen by Leah Loeb Fischer with Maria
Polushkin Robbins
In a 3-quart saucepan, saute the onion in margarine until it is soft but
not brown. Add milk, potatoes, lox, wings of lox (if used) and pepper.
Simmer until potatoes are very soft, about 30 minutes. Make sure the soup
does not boil. Remove from heat and taste for seasoning. Remove wings of
lox, pick away any cooked lox and place in soup, and discard the wings.
Taste for seasoning. If the lox was not salty, the soup may need some salt.
*If you are buying your lox from a deli where they slice it fresh, ask to
but the wings, which are usually discarded. They are the large fins that
are cut away to allow for easier slicing.
Advice from Mama: I'm against violence in cooking in general, but most
soups and stews in particular should never be cooked at a violent boil. A
gentle simmer is what's needed for the soup ingredients to develop a full
flavor without losing their texture and integrity. Milk should never be
boiled because it will foam up and boil over and make a mess and a smell
you won't believe. Fish, too, should always be cooked on a gentle heat. So
keep your heat low enough for the liquid to cook at the gentlest simmer.
Posted to JEWISH-FOOD digest Volume 98 #030 by David Fillingham
<dfillingham@earthlink.net> on Jan 16, 1998

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