SCHALET OR TSCHOLNT (SHABBAS SOUP)
This hearty and comforting soup, known as Schalet or Tscholnt, is a traditional Jewish dish perfect for a Shabbat meal. The slow cooking process allows the flavors to meld, creating a rich and savory broth with tender beans and barley. This classic soup is a satisfying and flavorful meal, often served with crusty bread.
Ingredients
- 1 pint White haricot beans
- 1 pint Coarse barley
- 1 pound Fatty meat (beef or lamb) (Estimated quantity (not specified in original recipe))
- 2 pieces Marrow bone
- 1 teaspoon Ginger (Estimated quantity (not specified in original recipe))
- 2 cloves Garlic (Estimated quantity (not specified in original recipe))
- 1/2 teaspoon Black pepper (Estimated quantity (not specified in original recipe))
- 1 teaspoon Salt (Estimated quantity (not specified in original recipe))
- 8 cups Water (Estimated quantity (not specified in original recipe))
Instructions
- 1Wash the white haricot beans and coarse barley thoroughly. If using, prepare the fat meat and marrow bones.
- 2Place the washed beans and barley into a large, heavy-bottomed pot or Dutch oven. Add the pieces of fat meat and marrow bones. Season with ginger, minced garlic, pepper, and salt.
- 3Pour in enough water to completely cover the ingredients. Bring the mixture to a boil, then reduce the heat to a very low simmer. Cover the pot tightly.
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