| 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 [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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