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This recipe is adapted from a recipe by Rabbi Abraham J. Twerski from "A Taste of Nostalgia: Tales and Recipes to Nourish Body and Soul" with Judi Dick, an Artscroll/Shaar Press editor. Rabbi Twerski enjoys cooking and calls himself a "volume" home cook, making dishes in large quantities and freezing them for later meals. This is Rabbi Twerski's favorite chicken soup.


5 quarts water
2 lbs. beef or veal neck bones,
1 medium beets peeled
2 lbs. chicken bones
2 large onions, halved
4 large carrots, peeled
1 kohlrabi, peeled
1 parsley root, peeled
2 ribs celery
1 piece (3- by 3-inch) celery root
Salt, to taste
1 small zucchini
1 leek, trimmed and washed
4 sprigs fresh dill, optional
4 teaspoons dry chicken soup mix, optional


Fill a 12-quart or larger pot with the water, neck bones and beet. Bring to a boil and cook for 15 minutes. Add the chicken bones, onions, carrots, kohlrabi, parsley root, celery ribs, celery root and salt. Simmer for 2 hours. Add the zucchini and leek. Simmer 30 minutes.
If desired, add the dill and chicken soup mix during the last 60 minutes of cooking.
Allow to cool. Remove the solid ingredients and reserve for another use. Strain the soup through a fine sieve.


Makes 5 quarts.

Recipe: Kosher, soup, meat


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