This popular soup isn’t only your favorite–it’s also a favorite in the Fishbein household.
There are many iconic Susie Fishbein recipes–but when we asked Susie Fishbein which her family loves the most, these Chicken Wontons and this Yemenite Beef Soup topped the list. Read more about Susie family favorites in this post.
BCP: Is there a dish you make that’s not really a recipe but you make all the time? Something that your family loves but you couldn’t put in a cookbook because it’s either embarrassingly simple and/or uses ready-made or store-bought ingredients?
Susie: Showtime Chicken. I use my Showtime Rotisserie Grill and Paul Pudhommes Barbecue Magic Spice for an amazing rotisserie chicken.
Yemenite Beef Soup
Reproduced from Kosher by Design Cooking Coach by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
Hawaij is a flavorful Middle Eastern spice mixture. It is delicious but not fiery; a basic version contains cumin, cardamom, turmeric, coriander, and black pepper. You can buy it at any well-stocked kosher supermarket or on the internet.
If you have the time, refrigerate the soup overnight. Before you reheat the soup, remove the solidified layer of fat from the top.
- 3 tablespoons canola oil
- 2 pounds beef marrow bones
- 1½ pounds cubed shell roast or beef stew meat
- 1 onion, peeled, cut into ½-inch dice
- 6 cloves fresh garlic, sliced
- 2 teaspoons hawaij Yemenite spice mixture
- ¼ cup tomato paste (from a small can)
- 3 carrots, peeled, cut into thick rounds
- 6 cups chicken stock
- 2 large or 3 small russet potatoes, peeled, cut into large chunks
- chopped fresh cilantro for garnish
- Heat the oil in a large soup pot, over medium heat. Add the beef marrow bones. Stir, cover, and cook for 5 minutes. Add the beef cubes, cover, cook for 10 minutes longer, until there is some brown coloring on both the bones and the meat.
- Uncover the pot and add the onion and garlic; cook for 5 minutes. Sprinkle in the hawaij. Stir and cook for 3 minutes. Stir in the tomato paste, coating the meat and bones. Cook for 3-4 minutes to deepen the tomato flavor. Add the carrots and stock. Cover the pot. Turn the heat to low and cook, simmering for 1 hour. Skim off any foam or fat.
- Add the potatoes. Cover and cook for an additional hour.
- Discard the bones. Ladle soup into bowls. Garnish with chopped cilantro.
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