Serious Eats: Recipes

Kosher Revolution's Be-All, End-All Chicken Soup

[Photograph: Antonis Achilleous]

What makes Kosher Revolution's chicken soup the Be-All, End-All of all chicken soup recipes? It might have something to do with the nine pounds of meat that goes into the slow simmered stock. Not content with using a plain old stewing chicken, this recipe calls for an additional 3 pounds of chicken pieces plus a pound of flanken i.e. cross cut short ribs.

Along with this intriguing and really quite revolutionary combo of beef and poultry, into the pot go the usual chicken soup suspects: onion, carrot, celery, parsley, bay leaves, and of course, plenty of dill. It's the dill that gives the chicken soup its uniquely Eastern European flavor.

After simmering, skimming, and straining your left with a golden broth that's over the top chickeny with a touch of beefy flavor that adds a wonderfully fatty depth. While we'd be more than happy to sip steaming cups of this broth on its own, what we're really looking forward to is loading it up with fluffy matzoh balls.

As always with our Cook the Book feature, we have five (5) copies of Kosher Revolution to give away this week.

Adapted from Kosher Revolution by Geila Hocherman and Arthur Boehm. Copyright © 2011. Published by Kyle Books. Available wherever books are sold. All Rights Reserved

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