Egg and Matzah Soup

The peculiarity of this recipe lies in its use of eggs for enhancing the flavor of the soup. The original recipe called for a large amount of onions, vegetable oil, acids, and a small quantity of alcohol. Several centuries before the Common Era, Near Eastern cooks were familiar with this technique of enhancing soup flavor. It is has been speculated that Jews brought this method to the Diaspora after the exile, later forgetting part of the
technology.

Today’s egg enriched soup recipes are fairly simple and it is this method that is used by Bukharian Jews.

• 1 lb/450 g meat or chicken,
• 3/8 cup vegetable oil
• 3 medium onions finely chopped
• 4 large potatoes
• 3 eggs, beaten
• 10 unripe apricots
• 2-3 handmade or 5-10 machine-made matzos
• 1 bunch cilantro, finely chopped
• ¼ teaspoon ground black pepper
• salt

Cut meat and potatoes into small cubes (3/5 inch/1 ½ cm).

In a kazan (Dutch oven), heat oil.

Add onions and meat and sauté until pink.

Add 5-6 cups of water and bring to a boil.

Simmer for 30 minutes.

Add potatoes and boil 5 minutes longer.

Add unripe apricots and salt to taste.

Simmer until ready.

Pour eggs into boiling soup, season with cilantro, stir, and remove from heat.

Serve soup with matzah, which should be broken into he soup.​

By Amnun Kimyagarov