This is a soup that I make on a regular basis. If you know how to use a potato peeler, then this soup is easy to make. I make my matzo balls right in the soup. If you leave a couple of matzo balls in, they will disintegrate in the soup and make it thicker. Sometimes I do it on purpose and sometimes by accident. Either way, it comes out good.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
We love soup in my family. I make this soup for each holiday with matzo balls. It's real Jewish soul food.
- olive oil - 2 tablespoons
- onion - 1 large, chopped
- garlic - 2 cloves, chopped
- mushrooms - 4 large, chopped
- carrots - 2, chopped
- celery - 2 stalks, chopped
- kishuim - 2, chopped
- sweet potato - 1 large, chopped
- parve chicken soup bouillon - 3 tablespoons
- water - 10 cups
- In a large soup pot, heat oil
- Add onion, garlic, mushrooms, carrots and celery and cook until onions are translucent
- Add kishuim and sweet potatoes and cook another 5 minutes
- Add the rest of the ingredients and bring to boil
- Lower flame and let cook for about an hour
- Serve hot
Love this soup. I could eat it all year round
What is kishuim? is it available in the states??
Kishuim are light green zucchini. If you can’t find them in the US, you can use regular zucchini. I find that the lighter ones are a bit sweeter than the darker ones, but you can really use them interchangeably. Let me know how it goes!