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Jewish Recipes --> Recipes --> Soups for the Soul

We remember the lentil stew Yaakov prepares for his father who is mourning the death of Avraham. Enter Eisav, starving and exhausted after a daylong, rage-filled, crime spree. In this ravenous state, only his hunger matters.

Yaakov seizes this opportunity to gain the Birthright of the firstborn. He gives him, in exchange for the Birthright, a simmering bowlful, which Eisav pours down his throat in one swift gulp. The ultimate in fast food.

Volumes have been written about Eisav, his differences with his brother, his life in the fast lane and his rejection of the Birthright. What are the Birthright and the Yaakov-Eisav relationship really about? How are we to understand this episode’s relevance to our lives today?  Read more from about Soup for Soul

Jewish Soups:


Jewish Soups

Matzah Ball Soup


Passover Soups

Soup A Kosher Collection

by Gail Hankin

Featured Soup:


Soup Stock:



The Life-Transforming Diet based on Health and Psychological Principles of
Maimonides and other Classical Sources

"All physicians agree that eating a small quantity of bad foods is less harmful than overeating good and healthy foods. When a person eats bad foods without satiating oneself, the foods are digested well, the organs obtain nourishment from any element in the food that is beneficial and whatever is unhealthy is expelled from the body ... However, overeating even the best foods can never, ever result in good digestion."

We can conclude from Rambam that when it comes to diet, the primary concern must be quantity. The quality of food is of secondary concern.

(p. 18) Rambam's main principles of health are timeless. . .overeating was, is and always will be, unhealthy for human beings ... Exercise was, is and always will be, a cornerstone of health. . .

(p. 21) ... there are three different ways you can overeat:

  • Having too many meals
  • 2. At a meal
  • Between meals

The ancient physicians wrote about the three main components of an exercise program (cardio, strengthening and stretching). Rambam also stresses the psychosomatic component of exercising.

Soup is usually a savory liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of clay or animal skin) about 5,000 years ago (possibly longer), so soups presumably were little-known before that time.

Over the centuries, the terms gruel and potage have become separated from broth and stock (and their refinement, consommé). The language may have shifted over time, but the modern definitions of soup and stew were established in the 18th century: soups usually are more liquid; stews are thicker, containing more solid ingredients. Stews are cooked in covered containers for longer periods of time, at a gentle boil with less water and at a lower heat.

Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods