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Warm Your Body and Mind: Winning Soup Recipes by Jerusalem Chefs Israel today


Winter is an ideal time of the week with the warm and delicious liquid • We asked famous chefs from the Holy City to give us their secret recipes for the most beloved soups - so you too can enjoy them

Meat soup with root vegetables - Chef Kobi Avitan, Crowne Plaza Tel Aviv


1 kg of osoboku cut into large cubes with bone

3 liters of beef axis

5 English pepper

3 bay leaves

Beetroot cut into cubes

Parsley root cut into cubes

4 diced potatoes 

4 carrots (peeled) cut into cubes

2 zucchini cut into cubes

3 cloves of garlic slices

Celery stalks cut into cubes, the leaves cut chopped.

A box of mushrooms cut into quarters

Tablespoon of tomato paste

Spoon Seelan

Salt, pepper, smoked paprika, turmeric, cumin


Cook the meat for an hour, save the cooking water and set aside.

In a saucepan fry the onion, garlic and celery until translucent and add the spices, tomato paste, sesame seeds and fry for 2 minutes.

Then add the meat and vegetables and fry for a few minutes.

Add 3 liters of water and the beef stock and cook until the meat is completely tender (cooking for an hour).

At the end of cooking add chopped celery leaves.

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Mark Aricha, Photo: Shay Neiburg

Aricha soup, the recipe of Itai Arikha, Aricha husbandry Sabih from Mahane Yehuda market

Ingredients (4-5 servings):

2 kilos of ripe red tomatoes

Medium white onion

2 cloves garlic

1 package chard leaves

3 celery stalks with leaves a

handful of coriander a

handful of parsley

2 cups chickpeas Cooked

1 beautiful bloody eggplant 

2 lemons

How to prepare:

Coarsely chop the white onion and the chard and celery roots and the garlic and fry until golden.

Half the amount of tomatoes cut into sixes and half of the amount grind with a hand stick until smooth, half the amount of tomatoes we cut into sixes should be added to the pot for light frying.

Cut eggplant into small cubes and sprinkle with fine salt and place in a colander for half an hour until liquid is drained.

Preparation for frying.

At this stage, add between 3-4 liters of water and the tomato puree we ground, and in addition, add the chickpeas to the soup.

Cook over high heat until boiling and continue cooking over low heat for about half an hour.

I recommend starting seasoning with a teaspoon of salt and adding in stages a teaspoon of ground black pepper and half a teaspoon of freshly ground cumin.

Heat a saucepan with soybean oil over high heat, fry the eggplants into gold cubes and place on absorbent paper.

Chop all the fresh leaves and coarsely chop the juices, add into the pot along with the eggplant cubes, and set on high heat.

Squeeze the 2 lemons and add to the soup.

Cook for about 2 minutes.

Jerusalem artichoke soup, anyway, Photo: Daniel Leila

Jerusalem artichoke soup - Chef Oshri Zafrani, Mamilla Hotel

(vegan and gluten-free)


5 cloves of garlic

1 leek sliced ​​into rings

1 kg Jerusalem artichoke peeled

half a glass of white wine

1 tablespoon truffle

oil Olive oil


ground ground pepper

1 Tofu cheese for spreading (this is the secret to the ceramic texture when we want fur soup)

How to prepare:

Heat 4 tablespoons Olive oil in a saucepan and lightly fry the garlic cloves, add the leek rings and continue to fry until the leeks soften,

add the peeled Jerusalem artichoke to the pot, cover with water and cook for 30 minutes until the artichokes are completely soft. Until a smooth and velvety texture is obtained, you can add another tablespoon of the tofu cheese until you get the desired texture.

If you do not have a hand-blender rod, you can grind in a food processor


To make Jerusalem artichoke chips:

Slice 2-3 Jerusalem artichokes lengthwise with a mandolin or a very thin knife, and fry in deep oil heated to 120 degrees until golden.

Remove with a slotted spoon to absorbent paper, lightly salt and serve as a side dish to the soup.

Sweet potato soup Avihail coffee, Photo: PR

Spicy sweet potato soup - Avihail coffee


5 large white onions coarsely chopped

2 tablespoons freshly crushed garlic

half a cup olive oil and canola oil mix a

tablespoon of dry chili a

tablespoon of dried thyme

half a tablespoon of white pepper

A bag of coarsely peeled and chopped coarsely

6 large sweet potatoes coarsely chopped

5 Large peeled and coarsely chopped potatoes

6 liters of

salted water to taste

How to prepare:

Fry the onions with the oil until golden.

Add the garlic and spices and continue to fry for 5 minutes.

Add the sweet potatoes, potatoes, carrots and water and bring to a boil.

Cook for an hour and a half.

When the vegetables are really soft, grind well and transfer to boxes.

Harira soup Avi Levy, Photo: PR

Chef Avi Levy's Harirah Soup:

Ingredients (4 servings):

200 grams of chickpeas, soaked in water overnight and then cooked for an hour and a half on low heat

A cup of black lentils, soaked in water overnight with a

little canola oil, for frying

1 large onion, chopped Thin

2 cloves garlic, crushed

a large bunch of celery, chopped

a large bunch of coriander, chopped

bunch of parsley, chopped

5 tomatoes, peeled and cut into small cubes

a liter and a half chicken stock (less desirable alternative: a liter and a half water mixed with chicken broth powder)

1 teaspoon cumin ( Or to taste)

black pepper


4 lemons, squeezed

How to prepare:

1. Fry in a little canola oil in a large pot over medium heat the onion, garlic, herbs, chickpeas and lentils for a minute or two.

2. Add the diced tomatoes and cook for 20 minutes on low heat, in a covered pot.

3. Add the chicken stock and cook for another 45 minutes, until everything softens.

Season with cumin and salt and pepper to taste.

Just before serving, squeeze the lemon and add to the pot, or directly to the plate.

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Source: israelhayom

All news articles on 2022-01-27

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