Oshi Masozgoshak

Based on recipes from myjewishlearning.com and CookingKosher with Bella

Servings: 8 to 10. Makes about 15 cups

Ingredients

For the soup:

3 tablespoons vegetable, safflower, or canola oil

2 cups coarsely chopped onion (about 1 large)

2 large carrots, peeled and chopped

2 stalks celery, chopped

2 bell peppers, chopped

3 boneless chicken breasts and 1 chicken leg quarter cut into chunks OR 1¼ pounds veal stew, beef stew

12 cups homemade chicken broth or water

1 tablespoon kosher salt

2 cups white potatoes, cut into ½-inch cubes

2 cups finely chopped sorrel leaves or loosely packed coriander leaves (stems discarded)

6 large eggs, lightly beaten

For serving:

4 squares matzah, broken into 2-inch pieces 

Step by Step Instructions

Step 1

Pour oil into a large 4-6-quart pot or saucepan and warm over high heat for 1 minute. Reduce to a medium-high heat and mix in onions, carrots, celery and bell pepper. Cook for 5 to 7 minutes until very soft but not browned.

Step 2

Add meat and or chicken and mix well. Cook, stirring often until onions start to caramelize and meat/ chicken begins to look cooked.

Step 3

Pour in broth (or water), and salt. Bring to a boil over high heat. Reduce to a medium low heat and simmer for 45 minutes to an hour, covered.

Step 4

Add the potato pieces. Cook until the potato chunks are about halfway done.

Step 5

Slowly add the beaten eggs while stirring until eggs become long ribbon like strands, about 1 minute.

Step 6

Remove from heat and add the chopped sorrel and / coriander.

Step 7

Turn heat off and let sit for a few minutes to allow potatoes to complete cooking.

Step 8

Serve immediately into individual soup bowls with about ½ a square matzah broken up into each bowl.