Story submitted by Miriam W. Rosenblatt from Beachwood, Ohio. She is a member of the Beachwood Kehilla and Amit women. Her son graduated from Fuchs Mizrachi school. She also knits with the Cleveland Jewish Federation and connect with a knitting group in Jerusalem.
The Story Behind the Recipe:
My husband and I spent 6 months in Jerusalem in 2018. We had a wonderful opportunity to reconnect with our Cleveland friends who made Aliyah over the years as well as make new friends. My husband worked with a chemistry postdoc whose family originally comes from Switzerland and made Aliyah years ago. Orit insisted we come to Friday night dinner at her parent's home. Her mother dazzled us with an incredible meal along with a fascinating group of people. Her soup is a uniquely wonderful recipe that I had not seen before and her mom could not tell me how she made it. According to her mother Rachel Cohen, it is a Swiss recipe based on a book called Betti Bossi which is a collective of Swiss cooks.
She Told me what the ingredients were and I reworked the recipe, making a few modifications. It is now one of our house specialities.
Recipe:
Ingredients:
This recipe may be doubled or tripled for a crowd.
List of ingredients:
1 onion, diced
1 tsp of cumin
1 tsp coriander
1 tablespoon of olive oil
Kosher salt to taste
3-4 stalks of celery, diced
1 small kohlrabi, diced
1 medium potato, parboiled and diced
6 cups parve vegetable bullion.
Notes:
The amount of vegetables, spices, and broth can be adjusted to taste.
The secret to the recipe is to toast the onions with the spices to bring out the flavor.
The potato is used to thicken the soup but it was not used in the original recipe.
Cooking or baking directions:
Sauté onion in olive oil for 5 minutes or until the onion is soft. Sprinkle the onion during the sautéing process with some kosher salt to draw out the water. Add the cumin and coriander to the onion and toast it for 1 minute. Add the diced celery and kohlrabi, and sweat the vegetables for about 10 minutes.
Add the broth and potato. Cover and simmer for 20 – 30 minutes. When the soup has cooled, puree with an immersion blender. Heat and serve.
Roll out each all separately as thin as possible on a floured surface with a floured rolling pin.Brush dough with preserves and remainder of ingredients. Roll up and bake at 350 degrees.
Check in 25 minutes. Cool. Cut into one inch diagonal slices when done. Freezes well.
Our family always loved Grandma’s delicious strudel and looked forward to family gatherings to savor it together. We were so delighted that Mom would share her recipe with us and with various other family members, living as far away as Alaska.
Our mother was a very, very special, and beautiful lady and I am so pleased to share a little of her with the Jewish Community of Cleveland of which she was so proud to be a member.
This recipe may be doubled or tripled for a crowd.
List of ingredients:
1 onion, diced
1 tsp of cumin
1 tsp coriander
1 tablespoon of olive oil
Kosher salt to taste
3-4 stalks of celery, diced
1 small kohlrabi, diced
1 medium potato, parboiled and diced
6 cups parve vegetable bullion.
Notes:
The amount of vegetables, spices, and broth can be adjusted to taste.
The secret to the recipe is to toast the onions with the spices to bring out the flavor.
The potato is used to thicken the soup but it was not used in the original recipe.
Cooking or baking directions:
Sauté onion in olive oil for 5 minutes or until the onion is soft. Sprinkle the onion during the sautéing process with some kosher salt to draw out the water. Add the cumin and coriander to the onion and toast it for 1 minute. Add the diced celery and kohlrabi, and sweat the vegetables for about 10 minutes.
Add the broth and potato. Cover and simmer for 20 – 30 minutes. When the soup has cooled, puree with an immersion blender. Heat and serve.
Roll out each all separately as thin as possible on a floured surface with a floured rolling pin.Brush dough with preserves and remainder of ingredients. Roll up and bake at 350 degrees.
Check in 25 minutes. Cool. Cut into one inch diagonal slices when done. Freezes well.
Our family always loved Grandma’s delicious strudel and looked forward to family gatherings to savor it together. We were so delighted that Mom would share her recipe with us and with various other family members, living as far away as Alaska.
Our mother was a very, very special, and beautiful lady and I am so pleased to share a little of her with the Jewish Community of Cleveland of which she was so proud to be a member.