To learn a little about Jewish cuisine click the link below. http://www.jewfaq.org/food.htm Chicken Soup: A Jewish recipe serves 4-6 people 1 whole chicken, cut up 1 bunch of dill 1 bunch of parsley 1 wax turnip, cut into large chunks 2-3 parsnips, cut into large chunks 2-3 carrots, cut into large chunks 3 leeks, cleaned, quartered and cut in half 1 onion, quartered salt to taste water Jewish pasta, cooked separately - Place the chicken in the bottom of the pot. - In layers, add carrots, parsnips, turnips, leeks, onion. - Top with parsley and dill. - Fill water to cover all ingredients. - Add salt to taste. - Bring to a boil, remove any foam. When it reaches a boil, reduce heat to medium/low, cover the pot and simmer for 1 hour. - After 1 hour the vegetables should be tender and not overcooked. - Discard parsley and dill. Remove chicken to cool. Pull off all the meat and add it back into the pot. Discard the bones. Meanwhile, cooked the pasta. - To serve, add pasta to a bowl. Ladle the soup over the top. Serve with bread and butter.

• published: 02 Jan 2014
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