Traditional chicken and vegetable soup for Yom Kippur

Here are some amazing recipes for traditional, easy and flavorful soups you can enjoy while preparing for the Yom Kippur fast
Raheli Krut|


For you who have left things for the last minute, Ynet offers must-have starters for Yom Kippur
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Slow-cooked chicken soup
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yk13585848
Chicken and vegetable soups
((Photo: Raheli Krut))
Ingredients:
- 3 tablespoons of oil
- 3-4 pieces of chicken with the skin intact
- 2 onions, peeled
- 3 carrots, peeled
- 1/2 white cabbage
- 1/2 cauliflower (if in season)
- 1 parsley root, peeled
- 1/2 a box of celery stocks (including leaves)
- 2 tablespoons of salt
- 1/2 bunch of dill
- 2 bay leaves (optional)
For serving:
- Fine egg noodles, cooked
Instructions:
1. In a very large pot, capable of holding at least 5-6 liters, heat the oil and brown the chicken on the skin’s side for about 10 minutes or until lightly golden.
2. Meanwhile, chop all the vegetables into small, equal-sized cubes, and roughly chop the celery stocks.
3. Once the chicken is nicely browned, add whole peeled onions, carrots, parsley root, celery, cabbage, and sauté together for 5 minutes.
4. Add 5 liters of boiling water, the cabbage, cauliflower, salt, and bay leaves. Simmer on low heat for 1 hour. Skim off any foam with a spoon should it form.
5. Add the dill, and cook for another 30 minutes. At this point, it's essential to taste and adjust the salt to your taste.
6. If you want to serve the soup with egg noodles, cook them separately in salted water, and store them separately in the fridge. When you're ready to serve, heat a bowl of soup and add the cooked egg noodles.
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Vegetable soup
Vegetable soup
Vegetable soup
(Photo: Shutterstock)

Rich vegetable soup

Ingredients:
- 2-3 tablespoons of olive oil
- 3 carrots, peeled
- 2-3 zucchinis
- 2 onions, peeled
- 1/2 parsley root, peeled
- 4 stalks of celery (including leaves)
- 1/3 cabbage
- 1 cup of frozen peas
- 1 tablespoon of salt
- 1/3 bunch of parsley leaves
- 2 tablespoons of onion soup mix
Instructions:
1. Dice all the vegetables into small, equal-sized cubes, and finely chop the celery, including the leaves.
2. In a large pot, capable of holding at least 3-4 liters, heat the olive oil and sauté all the vegetables (carrots, zucchinis, onions, parsley root, celery, cabbage, frozen peas, and parsley leaves) for 15 minutes, stirring occasionally. Do not skip this step as sautéing the vegetables adds flavor.
3. Add 3 liters of boiling water, salt, and onion soup mix. Simmer together for 1 hour. Taste and add more salt if needed.
4. Serve with kreplach, cooked egg noodles, dumplings, or even boiled rice.
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