Soups Jewish cuisine

borscht sour cream

a number of soups characteristically ashkenazi, 1 of common of chicken soup (יױך, yoykh), traditionally served on shabbat, holidays, , special occasions. soup may served noodles (lokshen in yiddish) or rice. served shkedei marak (lit. soup almonds  – croutons popular in israel), called mandlen or mandlach in yiddish. other popular ingredients kreplach (dumplings) , kneidlach (matzo balls) – mixture of matzo meal, eggs, water, melted fat, pepper , salt. reserve kneidlach passover , kreplach other special occasions.

in preparation of number of soups, neither meat nor fat used. such soups formed food of poor classes. expression among jews of eastern europe, soup mit nisht (soup nothing), owes origin soups of kind. soups such borsht considered staple in ukraine. soups krupnik made of oatmeal, potatoes, , fat. staple food of poor students of yeshivot; in richer families, meat added soup.

at weddings, golden chicken soup served. reason name yellow circles of molten chicken fat floating on surface. today, chicken soup referred (not among jews) in jest jewish penicillin, , hailed cure common cold.

there number of sour soups in borscht category. 1 kraut or cabbage borscht, made cooking cabbage, meat, bones, onions, raisins, sour salt (citric acid), sugar, , tomatoes. beet borsht served hot or cold. in cold version, beaten egg yolk may added before serving, , each bowl topped dollop of sour cream. last process called farweissen (to make white).