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Yemenite Soup I (M, TNT)
Source: Unknown
Serves: 4

1/2 pound beef shoulder or ribs, with fat removed
3 pieces of marrow bone
6 to 10 garlic buds, according to taste, unpeeled
1 large onion, peeled, whole
1 carrot, whole
1 large tomato, almost quartered, but not cut apart at bottom
4 sprigs parsley
4 sprigs dill
2 chicken legs, including thighs
1 zucchini
2 potatoes, peeled
4 celery stalks
1/2 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1 cup cooked noodles or rice (optional)

Place the beef and marrow bones with 1-1/2 quarts water in a kettle. Bring them to a boil and skim the froth from the surface, removing every bit.

Lower the heat and add the garlic buds, (by being left unpeeled they do not get soft in the cooking.) Add the onion, carrot, tomato, parsley and dill. Cover the pot and cook, simmering for about 20 minutes. Remove the marrow bones.

Add the chicken legs, cover and simmer another 20 minutes. Add the zucchini, potatoes and celery, cover and simmer another 20 minutes.

Add the salt and additional spices and cook for the final 10 minutes, remove the garlic buds.

When serving, place a portion of rice or noodles in a large soup plate. Pour in some soup liquid and add meat and vegetable portions.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A