Yemenite Soup Recipe
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 45 minutes minutes
Servings: 4
Calories: 497kcal
Print Recipe
- 1 tablespoon oil
- 1 pound stew meat cut into cubes
- 2 marrow bones
- 3 carrots chopped
- 1 large onion chopped
- 1 tablespoon tomato puree
- 1 tablespoon Hawaij
- 3 ½ cups chicken or beef stock
- Salt and pepper to taste
- 1 potato chopped
Heat oil in a large pot over medium-high heat. Add meat and marrow bones and sear on all sides until golden brown and slightly crusty, about 6 minutes.
Add carrots and onions and mix well. Add tomato paste and mix to coat. Add hawaij and mix again.
Add broth and use a wooden spoon to scrape up all the brown bits on the bottom of the pan. Add salt and pepper and bring to a boil.
Cover and lower temp to simmer for 1 hour. Skim off anything that has risen to the surface and adjust salt and pepper to taste. Add potatoes and cover for 30 minutes.
Serve with schug and hilbe, and warm challah or lachuch.
Calories: 497kcal | Carbohydrates: 24g | Protein: 34g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 401mg | Potassium: 1035mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7720IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 4mg