Yemenite High Holy Day Soup Recipe

Name: Yemenite High Holy Day Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 celery stalks, cut into 2-inch pieces; 1 medium zucchini, peeled and cubed; 3 carrots, cut into 3-inch pieces; 1 large tomato, almost quartered but not cut apart at bottom; 3 potatoes, peeled and diced, kept in cold water; 3 pounds beef shoulder, ribs, or stew meat (fat removed); 3 pieces (about 2 pounds) marrow bones; 1 3-pound chicken, cleaned and quartered; Up to 5 quarts water; 10-12 cloves garlic, unpeeled; 9 small white onions; 1 large white turnip, quartered but unpeeled; 4 leeks or 8 green onions, coarsely cut; 1 small bunch fresh parsley or fresh coriander, woody stems trimmed away; Salt to taste; 1 tablespoon hawayij (Yemenite spices), or to taste; Storage cups for refrigerating; Covered soup kettle; Large slotted spoon

Servings: persons

3 celery stalks, cut into 2-inch pieces
1 medium zucchini, peeled and cubed
3 carrots, cut into 3-inch pieces
1 large tomato, almost quartered but not cut apart at bottom
3 potatoes, peeled and diced, kept in cold water
3 pounds beef shoulder, ribs, or stew meat (fat removed)
3 pieces (about 2 pounds) marrow bones
1 3-pound chicken, cleaned and quartered
Up to 5 quarts water
10-12 cloves garlic, unpeeled
9 small white onions
1 large white turnip, quartered but unpeeled
4 leeks or 8 green onions, coarsely cut
1 small bunch fresh parsley or fresh coriander, woody stems trimmed away
Salt to taste
1 tablespoon hawayij (Yemenite spices), or to taste
Storage cups for refrigerating
Covered soup kettle
Large slotted spoon

1
Child: Store the celery, zucchini, carrots, tomato, and potatoes in separate covered containers in the refrigerator until you need them the next day.
2
The potatoes must be in cold water or they will turn a terrible gray color.
3
Adult with Child: Place the beef and chicken in a large kettle with enough water to cover them.
4
Bring to a boil, lower the heat, and simmer, until a froth forms.
5
Remove the meat and bones and discard the water.
6
Clean the kettle.
7
Child: Put the beef and bones back in the kettle and cover with fresh water.
8
Bring to a boil again.
9
Lower the heat and add the unpeeled garlic cloves (by being left in their skins, they won't soften in cooking).
10
Add the onions, turnip, and leeks or green onions.
11
Cook, covered, about 1 1/2 hours, or until the meat seems fairly tender.
12
Adult: Remove the marrow bones, add the chicken, cover, and simmer another 20 minutes.
13
Let cool and refrigerate overnight.
14
Child: Bring the soup to a boil.
15
Add the celery, zucchini, carrots, tomato, and potatoes.
16
Lower the heat, cover, and simmer another 20 minutes.
17
Just before serving, add the parsley or coriander, salt, and hawayij, and cook, covered, for a few minutes.
18
Adult: Remove the garlic cloves.
19
Adjust the seasonings.
20
Eat by dipping bread into the soup, scooping up the meat and vegetables and/or the sauce.

1472

kcal

Calories

Fat

129

Carbs

117

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 19 ingredients. The key ingredients include: 3 celery stalks, cut into 2-inch pieces, 1 medium zucchini, peeled and cubed, 3 carrots, cut into 3-inch pieces, 1 large tomato, almost quartered but not cut apart at bottom, and more.

Yes, Yemenite High Holy Day Soup 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!

Yemenite High Holy Day Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions