| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Jewish |
Holiday, Pileggi, Soup/stew, Try it |
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 |
|
Potato, peeled and cut into |
|
|
1-in cubes |
| 1/2 |
t |
Salt, or to taste |
| 1/4 |
t |
Black pepper |
| 1 |
|
Eggs, beaten |
INSTRUCTIONS
NOTE: 2 chicken legs and thighs with bone, halved, may be substituted
for the beef or lamb. 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. 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
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