Often referred to as Jewish penicillin, there are few dishes more iconic in the Jewish repertoire than this Ashkenazic Friday Night staple, served with kneidlach (matzah balls) or lokshen (noodles). There are an infinite number of minor tweaks to this recipe from the addition of tomatoes and dill to arguments about clarity, but what we can all agree upon is that if your mum ever made chicken soup for you when you were sick then you will insist forevermore that hers is, was and always will be the best, and nobody will ever convince you otherwise. We’re okay with that, because our mums all made the best soup, too!
Immersive Ten Plagues Seder Menu: Plagues 1 & 2 – Blood & Frogs Serves 6 Prep time: 30 mins | Cooking time: 2h 10mins We wanted something warming to start the meal and while chicken soup might be traditional for many a festive feast, opening with tomato soup might just spark the question, ‘Why is […]
125g (1 cup) matza meal 4 eggs, beaten 60ml (1/4 cup) oil 60ml (1/4 cup) sparkling water/seltzer 1 tsp salt Combine all ingredients together in a medium sized bowl. Place in the fridge for at least half an hour to set up. Meanwhile, bring a large pot of well salted water to a boil. To […]