Algerian Julienne of Vegetable Soup for Passover

Name: Algerian Julienne of Vegetable Soup for Passover
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound beef shoulder (optional); 1 pound marrow bones (optional); 1 bay leaf; 2 whole cloves; 5 peppercorns; Salt to taste; 2 tablespoons vegetable oil; 1 onion, diced; 3 leeks, white and light-green parts, thinly sliced; 3 carrots, peeled and diced; 1 stalk celery, diced; 2 large potatoes, peeled and diced (about 1 1/2 pounds); 2 turnips (about 1 pound), peeled and diced; 1/2 small head of cabbage (8 ounces), shredded; 1/2 tablespoon turmeric; Pinch of saffron; 1 pound fresh or frozen fava beans, peeled; 4 tablespoons chopped fresh parsley for garnish

Servings: persons

1 pound beef shoulder (optional)
1 pound marrow bones (optional)
1 bay leaf
2 whole cloves
5 peppercorns
Salt to taste
2 tablespoons vegetable oil
1 onion, diced
3 leeks, white and light-green parts, thinly sliced
3 carrots, peeled and diced
1 stalk celery, diced
2 large potatoes, peeled and diced (about 1 1/2 pounds)
2 turnips (about 1 pound), peeled and diced
1/2 small head of cabbage (8 ounces), shredded
1/2 tablespoon turmeric
Pinch of saffron
1 pound fresh or frozen fava beans, peeled
4 tablespoons chopped fresh parsley for garnish

1
If using meat, place the beef and bones in a large soup pot.
2
Add the bay leaf, cloves, peppercorns, and 8 cups water.
3
Bring to a boil, add a teaspoon of salt, or to taste, and skim off any scum that rises to the top.
4
Lower the heat, and simmer, covered, for 1 hour.
5
Remove the bones, pour the liquid through a sieve, and return the broth to a clean soup pot.
6
Discard the bones, but save the marrow to eatthe cooks treat!
7
Cut the beef into 1-inch cubes, and put back into the broth.
8
Heat the vegetable oil in a frying pan, and saute the onion until translucent.
9
Transfer to the broth (or the water for vegetarian version; see headnote).
10
Add the leeks, carrots, celery, potatoes, turnips, and cabbage, stirring after each addition.
11
Season with turmeric (about 1/2 tablespoon, or to taste) and saffron.
12
Bring the soup to a boil, lower the heat, and simmer, covered, for about 20 minutes, or until the potatoes are cooked.
13
Add the fava beans, and cook for 5 more minutes.
14
Adjust seasonings, sprinkle with parsley, and serve.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound beef shoulder (optional), 1 pound marrow bones (optional), 1 bay leaf, 2 whole cloves, and more.

Yes, Algerian Julienne of Vegetable Soup for Passover falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!