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soups

Aromatic Mushroom Broth

Recipe by Jessica Grosman

Aromatic Mushroom Broth

Making a homemade broth sounds complicated, but it’s actually quite easy! Mushrooms are packed with flavor, but those notes need to be coaxed out of them gently. Simmering dried and cooked mushrooms with pungent onions and woody thyme is a simple way to make a delicious broth. The result is a liquid full of umami

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Tsukune “Matzah Ball” Soup

Recipe by Kristin Eriko Posner

<em>Tsukune</em> “Matzah Ball” Soup

When learning about reducing kitchen waste a few years ago, I read the book Waste Free Kitchen Handbook. There is a suggestion to keep food scraps like chicken bones, onion ends, carrot, turnip, celery and other vegetable peels and scraps in a bag in the freezer. When the bag fills up, you simply toss everything

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Golden Orange Gazpacho with Basil

Recipe by Jennifer Segal

Golden Orange Gazpacho with Basil

Fresh-squeezed orange juice highlights the flavor of golden cherry tomatoes and makes this soup taste like pure sunshine. It’s the sort of thing you can keep in the fridge in the summertime, eat three times a week and never tire of. And it’s good for you, too.

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Creamy Carrot-Quinoa Soup with Zesty Gremolata

Recipe by Jessica Grosman

Creamy Carrot-Quinoa Soup with Zesty Gremolata

Just a few simple pantry ingredients are needed to become a vibrant-colored soup to enjoy for a light lunch or evening meal. Dairy-free soups often get their creaminess from puréed beans; however, in this kosher-for-Passover recipe, puréed quinoa gives the soup the right amount of silky texture! Topped with a simple gremolata, this soup feels

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My Mom’s Borscht

Recipe by Sasha Felikson

My Mom’s Borscht

I believe that cooking should be looked at as a hearty thing, as a homey thing, something that touches your soul, and the way a chef can do that is through the food and through the plate. So for me, cabbage, potatoes, beets, strawberries and cherries—these things speak through me much more so than ingredients

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Balaboosta Borscht

Recipe by Michele Amira

<em>Balaboosta Borscht</em>

My entire family is obsessed with red borscht—the kind that looks almost radioactive in color and conjures up memories of Mother Russia. That’s why I’m here to make a case for borscht this summer. Although it doesn’t get as much hype, this cold beet soup is just as refreshing as its hip Spanish cousin gazpacho

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Matzeballen (Traditional Dutch Matzah Balls)

Recipe by KOL Foods

<em>Matzeballen</em> (Traditional Dutch Matzah Balls)

Recipe contributed by Gidon van Emden. Born and raised in Amsterdam, Gidon is currently KOL Foods’ Customer Experience Manager and previously worked as a cook and kashrut supervisor. He shares, “These matzah balls are actually made from matzah, rather than from matzah meal alone. Because you crumble the matzahs yourself, they give a nice texture to

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Mushroom and Bean Soup

Recipe by Sarah Newman

Mushroom and Bean Soup

The primary ingredients in this soup require little water to be grown. They are sowed in the ground and dark places, reflective of the shorter days of winter. With the cold weather, we stay inside more and perhaps become more insular and reflective in our nature.

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