SIMANIM SOUP RECIPE
Sopa de Roshashana
Meat:
12
3-4 lb cheek meat
¼ cup olive oil
One large onion finely diced
2 bay leaves
1 tsp salt
½ tsp white pepper
Pinch of saffron (optional)
1 cup water
Soup:
¼ cup olive oil
4 leeks, washed thoroughly and sliced thinly
1 bunch Swiss Chard, with stem removed and chopped thinly
2 cups butternut squash, cubed
1 large green apple or quince, peeled and cubed
2 large zucchini, peeled and diced
2 small sweet potatoes, peeled and cubed
4 medium Yukon gold potatoes, peeled and cubed
1 large turnip, peeled and cubed
4 celery stalks, diced
3 large carrots, peeled and diced
2 parsnip, peeled and diced
½ small cabbage, thinly sliced
2 Tbsp chicken consommé powder
½ tsp white pepper
1 teaspoon turmeric
Salt to taste
Meat:
In pressure cooker or large pot, add oil and warm over medium heat. Add onion and sauté for 5 minutes.
Add meat, bay leaf and spices. Cook for one hour in pressure cooker or until tender in the pot.
Soup:
In a very large pot warm oil over medium heat, then add sliced leeks.
Sauté for 5 minutes until they start to soften.
Add all the ingredients, except Swiss chard, zucchini and butternut squash. Set aside the Swiss chard, zucchini, and butternut squash.
Pour enough water to cover the top of the vegetables. Cover the pot and simmer on medium heat.
Bring to a boil, then lower heat to a simmer.
Cook vegetables for an hour. Add the zucchini and butternut squash. Simmer for another half hour and add the Swiss chard, continue to cook on a simmer for an additional 30 minutes.
Taste and Seasoning.
