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.
