Soups and Stews

Deconstructed Stuffed Cabbage


Stuffed cabbage was a Schoen family favorite for many years. This Polish-Jewish heirloom recipe was a specialty of Dr. Keats’ “Nana Ruthy”, and her two sisters. For special occasions, Shabbos and YomTov, they would prepare the dish by rolling each cabbage carefully and lovingly by hand and securing each roll with a toothpick. Ruthy’s grandson simply “deconstructed”  the original recipe, making it more time efficient and easier to prepare.


1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt


Heat the olive oil over medium heat in a large skillet. Saute the onions until tender, then add ground beef (or turkey) until the meat is browned.

Add the garlic and cook an additional minute before adding the remaining ingredients. Bring to a boil, cover, reduce the heat and simmer about 25 minutes (or until the cabbage is quite fork tender). 6 to 8 servings.

This post was submitted by Michael Keats.

My Favorite Shakshuka



Tomato sauce

Onions & peppers

Feta cheese

Salt & pepper


Cook tomato sauce with onions and garlic and peppers. Poach eggs on top and garnish with feta cheese.

This post was submitted by Daniel Lombroso.

Parve Veggie Soup


Can of tomatoes

Sauteed onions


other veggies (Carrots, celery, dried beans)


Cook for 4 hours on small light

This post was submitted by RoslynPearl1.

Grama Fela’s Real Jewish Chicken Soup

Grandma showed me this recipe directly. The real Jewish penicillin is the marrow bone. It’s what makes you better when you’re sick. Watcher her with her spoon with small holes skim off the froth and discard.


Onion (whole), discard after water
Celery, chopped
Parsnip, whole, discard after
Chicken, Kosher
Carrots, chopped
Bone marrow, Kosher
Salt and pepper
Pinch of sugar at the end


Put all ingredients in boiling water for 20 minutes.
Boil, then simmer for 40 minutes.
Take off froth and discard
For serve w/ Matzah Balls next day
(Separate broth into pitcher) and skim off smatz – discard and put rest of ingredients back in.

This post was submitted by LindaCohn.



1/2 lb. ground pork (or not!)
1/2 lb. ground beef
1/2-cup Short grain white rice
2 eggs
2 white onions, peeled and diced
1 carrot, peeled and diced
1 clove garlic, finely minced
1/2 lb. tomatoes, blanched, peeled and diced or 12 ounce can peeled and crushed tomatoes
1 medium zucchini, diced
1 bunch cilantro, picked and chopped
3 sprigs mint leaves, chopped
1-teaspoon ground cumin
1-tablespoon dried oregano (preferably Mexican)
4 cups chicken stock
1 tablespoon salt
½ teaspoon pepper
Vegetable oil


Bring to a boil 1 cup of water and pour over the rice, let soak for 20 minutes and then drain. Sweat 1/2 of the onion in scant vegetable oil until soft, let cool and then add to the meat. Add the soaked rice, egg, ½ of the cilantro, ½ of the mint, the cumin, oregano, and salt and pepper to taste. Blend everything together very well and form into 1 inch meatballs.

In a large sauté pan over medium high heat, place two tablespoons of oil into the pan and brown the meatballs lightly, remove from the pan and add the onions, garlic, celery and carrots, sweat slightly and add the tomatoes. Add the chicken stock and bring to a simmer, add the meatballs and the mint. Simmer for about 1 hour, season to taste with salt and pepper, add the zucchini and cook for another 10 minutes, garnish with remaining cilantro and serve.

This post was submitted by TRACI DES JARDIN.


Although matzo ball soup is traditionally served on Passover, my mother makes it for every holiday the whole family spends together. Quantities are perhaps more than you’ll need, but my mother never feels that there is enough unless we have copious amounts of leftovers.


2 gallons flavorful chicken stock
1 large 4 lbs chicken
2 lbs additional chicken necks and backs
10 black peppercorns
2-3 bay leaves
1 garlic head split in half
3 sprigs thyme
3 sprigs parsley
Kosher salt
5 medium carrots
1 medium onion
from 2 heads celery- pale inner hearts and leaves

1 cup toasted, halved walnuts
11⁄2 cups matzo meal
6 eggs, slightly beaten
6 Tbsp chicken broth
6 Tbsp chicken fat “schmaltz” (reserved from the top of the broth)

2 Tbsp chopped curly parsley
1 Tbsp dill, chopped
Kosher salt


In a large stockpot, combine the first eight ingredients. Add a small amount of salt. Bring to a boil and immediately turn down to a simmer. Skim the top once with a ladle and discard. Simmer for about 21⁄2 hours or until the chicken is falling apart. While the soup is simmering, peel the carrots, cut in half lengthwise and slice into 1⁄4” thick half moons. Set aside. Pull the leaves off of the celery hearts and set aside. Slice the stalks of celery on a bias, 1⁄4” thick. Combine with the carrot and set aside. Peel the onion and cut in half from root to tip. Slice in half again and slice the quarters 1/8” thick. Combine with the carrots and celery.
Using a ladle, skim as much fat as possible off the top of the soup and refrigerate. Using a combination of a skimmer and tongs, gently remove the chicken from the pot. Place on a platter to cool. Strain the soup through a fine sieve, pour back into the pot, and allow to cool before refrigerating overnight.
Pull the skin off of the chicken. Pull the meat off of the bones. By hand, shred the meat into bite-sized pieces along the grain of the meat. The chicken should fit on a soupspoon. Discard the sinew, veins and cartilage. Pack the chicken meat tightly in a bowl and cover tightly with plastic wrap. Refrigerate overnight.

The next day, remove the soup and the reserved chicken fat from the refrigerator. With a soupspoon, scrape the fat off of the top of the soup and combine with previously reserved fat. Allow fat to warm but not liquefy in the vicinity of the stove. Remove two quarts of stock from the pot and bring to a simmer in a wide pot. Skim the foam and fat from the top. Check and adjust the salt if necessary.
Pour the matzo meal into a large mixing bowl. Add the salt and whisk together well. Combine eggs, “schmaltz” and cool chicken broth. Mix until the batter just comes together. The batter should be stiff enough to just form a ball but it will be somewhat difficult to work with. A loose batter is part of the secret to light, fluffy matzo balls. Refrigerate mix for 20 minutes.

Fill a small bowl with cool tap water. Dip your hands in to wet them. Grasp a walnut in one hand and then scoop up enough batter to form a 1” ball. Form a ball around the walnut and gently drop into the simmering soup. Repeat, wetting your hands as necessary until you have four or five matzo balls in the pot. Simmer gently for about 20 minutes until the balls have fluffed-up and float. You may have to sacrifice one in order to test the doneness. (You can then use the same timing for subsequent batches.) When cut in half, the matzo ball will be moist all the way to the center- there will not be an undercooked core around the walnut in the center. When done, transfer the cooked matzo balls to a large platter. Keep covered between batches.

While the matzo balls are cooking, add the cut vegetables to the other pot of soup and cook until soft. When done, add the chicken and the matzo balls. Simmer until both the chicken and the matzo balls are heated-through. Add the parsley and dill, simmer five more minutes and serve.

This post was submitted by CRAIG STOLL.



2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cups beef broth or vegetable broth
1 medium russet potato, peeled and diced
1 cup shredded green cabbage
1-teaspoon salt
1/4 teaspoon freshly ground black pepper
1⁄2 tsp allspice, ground
1 smashed garlic clove
1 1/2 cups roasted & diced beets
3 teaspoons red-wine vinegar
1/4-cup sour cream
1 tablespoon freshly grated horseradish
1 tablespoon fresh parsley, lightly chopped
2 tablespoons fresh dill, lightly chopped


In a medium saucepot, heat the oil and add the onions. Cook the onions until translucent. Add the broth, potato,
cabbage and salt. Cover with a lid and cook for 10 minutes.
Add the diced beets, black pepper, garlic clove, allspice and black pepper. Cover with a lid again and cook for another
25 minutes.
Add the vinegar, then turn off the heat and stir in the parsley and 1⁄2 the dill. Taste and add additional salt and pepper
as desired.
To serve, ladle the soup into bowls; top with a dollop of sour cream and a sprinkling of fresh horseradish and dill.

This post was submitted by MARK LIBERMAN.

Beef Barley Soup with a Secret

My grandmother, Bertha Scher, was a believer in the slow sauté. Chopped onions and garlic, sautéed over the lowest flame, still releases the familiar memories of so much of the food she joyfully prepared for 8 grandkids. We all loved the sweetness and depth of flavor in her cooking and of course, never gave it much thought.

It occurs to me, now, that she teased it out with another kitchen basic. This common and distinctly American condiment added a toasty honey hue (yup, she knew about eye appeal, too) to countless bowls of her veggie soup and equally irresistible potted meatballs.

The secret ingredient was ketchup.

And while Nanny may have knowingly reached for ketchup for a little zest and tang, I rarely do. But, anticipating yet another snowfall last week, I channeled her slightly sweet and perfectly uncomplicated cooking with this easy, long simmered, beef barley soup. I am sure she would have loved this “bowl of health”.


1 onion, chopped
4 cloves garlic, chopped
6 carrots, peeled and chopped
2 stalks celery, chopped
one pound beef flanken, chopped or stew meat (not too lean)
8 oz. white, organic, mushrooms, wiped clean and sliced
1 cup pearl barley, rinsed
1 cup homemade beef or chicken stock
10-12 cups beef or veggie broth (organic, preferably)
3 Tb. ketchup
a generous handful of fresh dill, chopped
salt and pepper


Sautee onion and garlic, 7-10 mins.
Add beef and brown.
throw all ingredients into slow cooker , stir to combine and simmer on low for 8 hours. Alternatively, simmer, covered, on stove top for 2 hours.

Enjoy this rich and old fashioned soup on a freezing winter day!

Tips: The best dishes use homemade chicken, beef or vegetable broth. I keep a container for each, clearly labeled, in my freezer. When I have leftover gravy from roasted chicken or cooking liquid from wokked or steamed vegetables, I cool it and add it to the appropriate container. These long simmered gravies serve as rich, complex bases for winter soups.

This post was submitted by Liz.


I got this recipe in my first year of marriage, and I am celebrating 18 years of happiness! It is perfect for Shavuot or Shabbat lunch in the summer.


1 jug of tomato juice
2 small cucumbers
Handful of parsley or cilantro
2 small tomatoes, chopped
6 tbs olive oil
6 tbs balsamic vinegar
3 tbs honey
Juice of 2 lemons


Mix wet ingredients together. Add veggies and herbs. Can be left chunky or blended. Enjoy!

This post was submitted by Francis Levine-Grater.

Veggie Cholent

I developed this recipe as an alternative to meat cholent- because I stopped eating meat when I started keeping shabbat. It’s yummy and fast!


1 can whole potatoes
1 can cut sweet potatoes
1 brown onion – sliced
1 can garbanzo beans
1 can veggie baked beans
4-6 whole cloves of garlic
1 cup of ketchup
1 cup of BBQ sauce
1 parve kishke (sliced)


Grease sides and bottom of crock pot with olive oil. Cover bottom of crock pot with thin layer of barley. Put all ingredients in crock pot in order listed on Friday before shabbat- it will be ready for shabbat lunch!

This post was submitted by Batsheva Frankel.

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