Prep 48 hrs
Cook 0 mins
This is the best chicken soup I've ever made. It's very different and flavorful! The recipe comes from a Jewish cookbook. It's the typical Yemenite dish for Rosh Hashana (Jewish New Year).
- 8 cups water
- 1⁄2 lb beef shoulder or 1⁄2 lb beef rib
- 2 marrow, bones
- 8 garlic cloves, peeled
- 2 large onions, quartered
- 1 large tomatoes
- 1⁄4 cup fresh parsley
- 1⁄4 cup dill
- 8 chicken pieces
- 2 carrots
- 4 celery ribs
- 1 tablespoon curry
- 1⁄2 teaspoon cumin
- 1 zucchini
- 3 potatoes, cut in 1-inch pieces
- 1 tablespoon hawaij (Yemenite spice)
- salt and pepper
- 1 lemon, juice of
- 1 cup fresh cilantro
- In a large pot, place water, beef and marrow bones and bring to boil.
- Lower heat and add garlic, onions, parsley and dill.
- Cut a cross in the tomato (do not cut all the way through) and add to pot.
- Cover pot and simmer 20 minutes.
- Add the chicken and bring to boil.
- Add carrots (peeled but whole), celery, curry and cumin.
- Lower heat and simmer 20 minutes until cooked.
- Refrigerate overnight.
- In the morning, skim the layer of fat off the top. Fish out the chicken, remove the skin and bones, cut chicken into pieces and return chicken pieces to pot.
- Add zucchini, potatoes, hawaij and salt and pepper to taste. Bring to boil, reduce heat and simmer covered 10 minutes.
- Add lemon juice. Remove marrow. Garnish with cilantro.
- Good served with z'chug (Yemenite chili pepper paste) and hilbe (Yemenite fenugreek paste) to taste.