Yakhni Nisonui Soup
Origin of the recipe
This meat soup with egg, potato, and dried cherry plum is traditionally prepared by Jews living in the Caucasus on the first day of Passover, the Jewish holiday commemorating the liberation of the Jewish people from Egyptian slavery. It's a variation of the Persian-origin eshkeneh soup. The difference is that yakhni nisonui doesn't include any greens. This soup is eaten with matzah, crumbling it into the bowl.
What do you need for cooking?
Ingredients
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Beef on the bone
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Potato
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Onion
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Cinnamon
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Eggs
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Dried cherry plum
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Water
Kitchen utensils
- Knife
- Board
- Bowl
- Pot
Yakhni Nisonui Soup is a fragrant meat soup with potatoes, eggs, and dried cherry plums, served with matzo, adding to the bowl to taste to highlight the uniqueness of this festive dish.
Step-by-step recipe
Step 1:
Bring water to a boil in a saucepan and place the pieces of beef on the bones.
Step 2:
Skim off the scum, add salt, cover and cook.
Step 3:
Finely chop the onion, add to the pan and continue cooking.
Step 4:
Cut the potatoes into quarters lengthwise and add to the soup.
Step 5:
Add a cinnamon stick and dried cherry plum.
Step 6:
Break three eggs into a bowl, add salt, stir with a fork and pour into the soup.
Cooking tips
Cook the soup as a whole over medium heat for about an hour and a half.
Add the potatoes to the soup 15-20 minutes before the end of cooking to prevent them from becoming overcooked.
Dried cherry plum is not a typical type of dried fruit, but it can be ordered from online stores.
