Soup | The Jewish Week | Food & Wine


Debbie’s Cherry Tomato, Red Lentil, 
and Chickpea Soup

My sister Debbie served this to me as a dinner party appetizer one night and it was so delicious; even better, it’s very healthy. I’ve recreated it many times since and it works just as well as a...

How To Make Cold Borscht

(The Nosher via JTA) — I can’t eat borscht that comes from a jar that’s been sitting on a supermarket shelf for who knows how long. So sue me. Tell me I’m a snob. I just can’t. It’s the wrong...

in  Recipes, Soup
Vegetable Cream Soups

Shavuot, which begins at sunset on May 30th, celebrates the giving of the Torah to the Israelites after the Exodus from Egypt.

It is also one of the most delicious holidays. Think...

Quick Black Bean Soup

Making a hearty bean soup in a hurry seems like a dinner-hour fantasy, but canned black beans are so flavorful that they do the job perfectly. I suggest using organic black beans. Organic canned...

in  Sides, Soup
Isa Chandra Moskowitz’s Flaxen Matzoh Ball Soup

This is the shining star of every Jewish holiday. It doesn’t matter what’s on the rest of the table—there could be bowls of gold doubloons, but everyone will reach right over them for those matzoh...

in  Sides, Soup
Warm Up With These Soups From Israeli Restaurateurs

Soup may be the ultimate comfort food. In the cold winter, nothing warms and satisfies the belly like a steaming, fragrant bowl of hearty soup.