Yemenite Soup
My oldest sister, Yali, married someone Moroccan. I love the way Sephardim cook. They cook with tons of spices and fresh herbs. Ashkenazi cooking more utilizes mayo and sugar, which don’t get me wrong, I love too, but you aren’t getting that pack of flavor.
Since Yali is the oldest (of 9), she played a motherly role to all of us. I remember having a version of this soup with her at one of the big holidays. I started making it as a special holiday soup. I feel like this is an elevated dish, especially because of the expensive meat in it. But, let's get real, we are jewish and have A LOT of Jewish holidays to cook for. You do not need to use flanken! Use any meat that you have. I have taken Yali’s recipe and adapted it over the years. And you can too. This soup is pretty versatile. Add any veggies or beans that you like. Serve it over couscous or just as a soup. I personally do not use stock, I use water. I find that when I use stock, it makes everything taste the same. The key to good soups without stock is to really extract as much flavor as you can from the actual food. This can be accomplished by first sauteing the spices for 1-2 minutes, or by sauteing your vegetables for as long as you can. Let the soup cook for longer for a richer flavor.
Yemenite Soup Ingredients:
2 tablespoons olive oil
2 onions, chopped
4 garlic cloves, minced
2 celery stalks, chopped
4 carrots, chopped
3 potatoes, cubed
16 ounces tomato sauce
1 can great northern beans
1 small can tomato paste
6 oz flanken
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon curry powder
½ teaspoon ginger
1 teaspoon salt
1 teaspoon pepper
8 cups water or stock (chicken, beef, or vegetable)
Instructions
1. In a large soup pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions are translucent, about 5 minutes.
2. Add the chopped celery and carrots to the pot. Continue to sauté for another 5 minutes, stirring occasionally.
3. Meanwhile, cut the flanken into pieces. Once the vegetables are softened, add the flanken to the pot. Brown the meat on all sides, approximately 5 minutes.
4. Add the cubed potatoes, tomato sauce, great northern beans, and tomato paste to the pot.
5. Sprinkle in the turmeric, cumin, curry powder, ginger, salt, and pepper. Stir well to combine all the ingredients.
6. Pour in the 8 cups of water or stock, whichever you prefer.
7. Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let the soup simmer for 1 hour, stirring occasionally.
8. After simmering for an hour, taste and adjust seasoning if necessary.
9. Serve hot with challah with crumb toppings for a delightful meal. The soup's spicy and sweet combination makes it perfect for Yuntif celebrations or any occasion.
10. Enjoy the hearty, wholesome, and delicious flavors of this crowd-pleasing soup. It makes plenty and freezes well for later enjoyment!
