Yom Kippur is just around the corner, and a breaking meal is one of the most important things for those who are fasting.
To this end, Chef Golan Israeli prepared a meal for us with a slightly different concept - in the form of soup.
What does this soup include?
Only the most important ingredients in one dish: protein (chicken), carbohydrates (rice/potato) and vegetables, with a separate carp that you can dip in the soup - so you can safely complete the fast with a full stomach.
Chef Golan Israeli, photo: PR
Ingredients (for 10 diners):
10 units of chicken legs
3 large carrots, peeled and cut into 2 cm rings
3 large leeks cut into 2 cm rings
4 stalks of American celery, including the leaves, roughly chopped
Three white onions cut into quarters including the skin (tip: the onion skin makes the soup an amazing champagne color)
Option: beet root and parsley root, peeled and roughly chopped.
A bunch of parsley leaves and a bunch of dill leaves
2 tablespoons of salt
A teaspoon of black pepper
4 liters of cold water
Instructions:
Wash the chicken parts under running water and put in a pot with cold water until it boils.
After that, reduce the heat to a weak simmer.
After that, remove the "foam" that rises with a ladle until the liquid becomes clear - at this stage it is important to have a weak boil and not a strong bubble, so that the soup comes out clear and not cloudy.
Add all the vegetables we cut, season and keep it bubbling weakly.
Cook all the ingredients for about an hour and a half.
Add the kneidlech that you prepared according to the manufacturer's instructions.
You can also add plenty of vegetables from all over the world to your liking.
Chef Golan Israeli's soup, photo: PR
Ingredients for salads/luxation (homemade noodles), 40 leaves in a 22 cm diameter blintz pan:
3 eggs L
1/2 teaspoon of salt
480 cc of water
90 cc canola oil
420 grams of flour
A bunch of parsley
Instructions:
Mix all the ingredients in a food processor.
Heat a pan over low heat.
Transfer with a ladle from the mass to the pan, and drop leftovers back into the mass so that the sheet of the blinches comes out thin.
Cook until you see that the whole mass is dry.
Remove to an upside-down plate, and place the leaves on top of each other until they cool.
Slice into half cm strips and add to the soup.
Bon appetit and have an easy fast!
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