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https://www.npr.org/2023/09/08/ [login to see] /shabbat-chicken-soup-recipes-from-around-the-world
It's Friday morning, and Jewish culinary guru Adeena Sussman is wheeling home a cart of vegetables from the Carmel Market for a weekend cooking ritual she recommends to everyone.
Shabbat is when the hectic week comes to a standstill, and Jews mark the sabbath from Friday sundown to Saturday sundown. It's a time to reboot, reflect and eat.
"You need excuses now to slow down in the world that we live in," Sussman says.
The bestselling author of more than a dozen cookbooks, Sussman has a new recipe collection out called Shabbat: Recipes and Rituals from My Table to Yours. It features 130 diverse recipes from Shabbat tables around the world.
It's Friday morning, and Jewish culinary guru Adeena Sussman is wheeling home a cart of vegetables from the Carmel Market for a weekend cooking ritual she recommends to everyone.
Shabbat is when the hectic week comes to a standstill, and Jews mark the sabbath from Friday sundown to Saturday sundown. It's a time to reboot, reflect and eat.
"You need excuses now to slow down in the world that we live in," Sussman says.
The bestselling author of more than a dozen cookbooks, Sussman has a new recipe collection out called Shabbat: Recipes and Rituals from My Table to Yours. It features 130 diverse recipes from Shabbat tables around the world.
Cooking chicken soup for the Shabbat soul
Posted from npr.org
Judaism
Culture
Tradition
Food/Chow
Reading
Posted 8 mo ago
Responses: 3
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PO1 William "Chip" Nagel
"Fill an 8 quart pot half way with water. Add the chicken pieces and bring to a rapid boil. Place the herbs in a cheesecloth pouch and tie with a knot. Skim the water and add all the vegetables and herbs. Bring to a second boil then simmer covered for 2 hours on a very low flame. Remove the vegetables. the herb pouch, the chicken and skim."
"Fill an 8 quart pot half way with water. Add the chicken pieces and bring to a rapid boil. Place the herbs in a cheesecloth pouch and tie with a knot. Skim the water and add all the vegetables and herbs. Bring to a second boil then simmer covered for 2 hours on a very low flame. Remove the vegetables. the herb pouch, the chicken and skim."
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PO1 William "Chip" Nagel good day Brother William, always informational and of the most interesting. Thanks for sharing, have a blessed day!
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