Soups
Every soup cooked in Israel, in one place: a recipe in grams for each pot, a calculator for any number of people, what the pot costs, the calories in a bowl, and the science behind each soup.
IllustrationFind a soup
Filter by kind, sort by time, calories or cost. Every row is a full page.
75 soups
| Soup | Cuisine | |||
|---|---|---|---|---|
| Beet kubbeh | Iraqi, Kurdish | 2 h 40 min | 479 | ₪36 |
| Kubbeh hamusta | Kurdish, Iraqi | 2 h 30 min | 440 | ₪49 |
| Red kubbeh | Kurdish, Iraqi | 2 h 35 min | 466 | ₪45 |
| Pumpkin kubbeh | Iraqi | 2 h 35 min | 453 | ₪40 |
| Okra kubbeh | Iraqi | 2 h 30 min | 496 | ₪53 |
| Red lentil soup | Iraqi, Egyptian | 1 h | 273 | ₪18 |
| Harira | Moroccan | 2 h 30 min | 315 | ₪78 |
| Couscous soup | Moroccan, Libyan | 2 h 20 min | 427 | ₪88 |
| Yemenite beef soup | Yemenite | 3 h 35 min | 354 | ₪149 |
| Yemenite chicken soup | Yemenite | 1 h 55 min | 523 | ₪50 |
| Regel, Yemenite calf-foot soup | Yemenite | 6 h 10 min | 378 | ₪101 |
| Lahshu soup | Moroccan | 1 h 10 min | 193 | ₪18 |
| Beef soup | Israeli, Ashkenazi | 3 h 35 min | 338 | ₪98 |
| Turkey neck soup | Israeli | 3 h | 202 | ₪62 |
| Noodle soup | Moroccan, Israeli | 1 h 20 min | 381 | ₪56 |
| Red rice soup | Iraqi | 1 h 30 min | 340 | ₪47 |
| Chickpea soup | Moroccan, Italian | 1 h 55 min | 275 | ₪24 |
| Meatball soup | Israeli, Moroccan | 1 h 35 min | 236 | ₪41 |
| Libyan shorba | Libyan | 2 h | 428 | ₪78 |
| Molokhia | Egyptian, Lebanese | 1 h 55 min | 501 | ₪66 |
| Fish soup | Tunisian, Moroccan | 1 h 35 min | 232 | ₪95 |
| Bissara | Moroccan | 1 h 20 min | 401 | ₪17 |
| Lablabi | Tunisian | 1 h 35 min | 585 | ₪33 |
| Chicken soup | Ashkenazi, Israeli | 2 h 50 min | 303 | ₪60 |
| Kneidlach | Ashkenazi | 1 h 55 min | 158 | ₪8 |
| Clear soup (marak tzach) | Ashkenazi, Israeli | 4 h | 222 | ₪37 |
| Split pea soup | Israeli, Polish | 1 h 25 min | 298 | ₪13 |
| Barley soup | Ashkenazi, Polish | 1 h 25 min | 174 | ₪13 |
| Krupnik (Polish barley soup) | Polish, Ashkenazi | 2 h 50 min | 306 | ₪82 |
| White bean soup | Israeli, Balkan | 2 h 15 min | 292 | ₪22 |
| Borscht | Ukrainian, Russian | 3 h 20 min | 212 | ₪94 |
| Cabbage soup | Ashkenazi, Polish | 1 h 15 min | 121 | ₪16 |
| Goulash soup | Hungarian | 3 h 10 min | 368 | ₪121 |
| Solyanka | Russian, Ukrainian | 2 h 35 min | 237 | ₪143 |
| Rassolnik | Russian | 2 h 10 min | 317 | ₪48 |
| Kharcho | Georgian | 3 h 10 min | 355 | ₪107 |
| Shurpa | Bukharan, Uzbek | 2 h 50 min | 398 | ₪139 |
| Lagman | Bukharan, Uzbek | 3 h 10 min | 604 | ₪59 |
| Fruit soup | Hungarian, Ashkenazi | 4 h 35 min | 154 | ₪33 |
| Tarator | Bulgarian, Balkan | 1 h 15 min | 229 | ₪27 |
| Orange soup | Israeli | 1 h | 137 | ₪18 |
| Vegetable soup | Israeli | 1 h 25 min | 105 | ₪25 |
| Corn soup | Israeli | 50 min | 224 | ₪21 |
| Tomato soup | Italian, Polish | 1 h | 123 | ₪25 |
| French onion soup | French | 2 h | 420 | ₪52 |
| Mushroom soup | Israeli, Polish | 1 h 5 min | 218 | ₪73 |
| Sweet potato soup | Israeli | 55 min | 262 | ₪23 |
| Pumpkin soup | Israeli, Iraqi | 1 h 15 min | 134 | ₪32 |
| Cauliflower soup | Israeli, French | 55 min | 115 | ₪24 |
| Broccoli soup | Israeli | 45 min | 142 | ₪32 |
| Zucchini soup | Israeli | 45 min | 122 | ₪21 |
| Potato soup | Ashkenazi, Israeli | 1 h 5 min | 181 | ₪13 |
| Jerusalem artichoke soup | Israeli, French | 1 h | 271 | ₪36 |
| Chestnut soup | French, Italian | 50 min | 278 | ₪49 |
| Leek soup | French, Israeli | 1 h | 227 | ₪25 |
| Carrot soup | Israeli, French | 55 min | 164 | ₪11 |
| Garlic soup | Spanish | 35 min | 271 | ₪19 |
| Celery soup | French, Israeli | 1 h 5 min | 162 | ₪22 |
| Swiss chard soup | Lebanese, Israeli | 1 h 5 min | 167 | ₪25 |
| Root vegetable soup | Israeli, Ashkenazi | 1 h 15 min | 165 | ₪36 |
| Spinach soup | Turkish, Bulgarian | 45 min | 147 | ₪26 |
| Minestrone | Italian | 2 h 25 min | 278 | ₪32 |
| Gazpacho | Spanish | 3 h 50 min | 238 | ₪22 |
| Ramen | Japanese | 5 h 40 min | 1308 | ₪126 |
| Gondi | Persian | 3 h 30 min | 659 | ₪85 |
| Miso soup | Japanese | 30 min | 105 | ₪36 |
| Tom yum | Thai | 50 min | 273 | ₪41 |
| Pho | Vietnamese | 6 h 55 min | 842 | ₪270 |
| Thai coconut soup | Thai | 50 min | 503 | ₪63 |
| Wonton soup | Chinese | 3 h 40 min | 456 | ₪49 |
| Dizi | Persian | 3 h 55 min | 728 | ₪177 |
| Ash reshteh | Persian | 2 h 40 min | 415 | ₪79 |
| Bouillabaisse | French | 1 h 45 min | 739 | ₪175 |
| Chicken stock | French, Ashkenazi | 4 h 15 min | 97 | ₪30 |
| Bone broth | Israeli | 14 h 5 min | 140 | ₪162 |
Kubbeh soups
Semolina dumplings stuffed with beef in sour, sweet or sweet-sour soups: the heart of Iraqi and Kurdish cooking.
Beet kubbeh
Beet kubbeh is a red, sweet and sour beet soup with semolina dumplings stuffed with beef. It is the Friday and Shabbat…
IllustrationKubbeh hamusta
Kubbeh hamusta is a very sour green soup of Swiss chard, zucchini and celery, with semolina dumplings stuffed with beef…
IllustrationRed kubbeh
Red kubbeh is a kubbeh soup built on tomato paste and paprika, with zucchini, celery and carrot, and beef stuffed…
IllustrationPumpkin kubbeh
Pumpkin kubbeh is an orange, sweet and sour pumpkin soup with semolina dumplings stuffed with beef. Iraqi Jewish…
IllustrationOkra kubbeh
Okra kubbeh, kubbeh bamia, is an Iraqi stew of okra in a sweet and sour tomato sauce, with semolina dumplings stuffed…
Mizrahi and North African soups
From Yemen to Morocco, Libya to Egypt: hawaij, cumin, lemon and coriander.
IllustrationRed lentil soup
Red lentil soup is the quick, thick winter soup of the Israeli home: red lentils, carrot, celery and cumin cooked for…
IllustrationHarira
Harira is the thick Moroccan soup of tomatoes, lentils, chickpeas, a little meat and fresh herbs, thickened at the end…
IllustrationCouscous soup
Couscous soup is the yellow chicken and vegetable broth that Moroccan families ladle over couscous on Friday night:…
Yemenite beef soup
Yemenite beef soup is a pot of bone-in beef, potatoes, tomato, garlic and coriander, coloured gold and scented by…
IllustrationYemenite chicken soup
Yemenite chicken soup is a golden soup of chicken pieces, potatoes, tomato, garlic and coriander, seasoned with hawaij,…
IllustrationRegel, Yemenite calf-foot soup
Regel is a Yemenite soup of calf feet simmered for about five hours with hawaij, garlic and coriander, until the skin…
IllustrationLahshu soup
Lahshu soup is the Moroccan semolina soup: semolina simmered in water with olive oil, garlic, grated tomato and…
IllustrationBeef soup
Beef soup is a rich winter soup of beef cubes and marrow bones simmered slowly with onion, tomato paste and paprika,…
IllustrationTurkey neck soup
Turkey neck soup is a thick, golden home soup in which turkey necks simmer slowly until the meat falls off the bone,…
IllustrationNoodle soup
Noodle soup the Moroccan way is a yellow chicken broth with turmeric and ginger, chicken pieces, chickpeas and tomato,…
IllustrationRed rice soup
Red rice soup is a thick soup of tomato, chicken and rice, where the rice cooks right in the red broth and thickens it…
IllustrationChickpea soup
Chickpea soup the Moroccan way is a pot of chickpeas simmered slowly with onion, celery and carrot in cumin, turmeric…
IllustrationMeatball soup
Meatball soup is one pot of vegetables and golden broth with small ground chicken meatballs cooked right in it, giving…
IllustrationLibyan shorba
Shorba is a red, spicy Libyan soup of small lamb cubes, tomatoes, chickpeas and small pasta, finished with dried mint…
IllustrationMolokhia
Molokhia is the thick green soup of Egypt: finely minced molokhia leaves cooked in chicken broth only until they melt,…
IllustrationFish soup
Mediterranean fish soup starts with a half hour stock of white fish heads and frames, and goes on with tomatoes,…
IllustrationBissara
Bissara is a thick, smooth soup of dried peeled fava beans, garlic, cumin and paprika, served with a pool of olive oil…
IllustrationLablabi
Lablabi is a Tunisian soup of chickpeas in their own broth with garlic, cumin, harissa and olive oil, poured over…
Ashkenazi and Eastern European soups
Clear chicken soup, borscht, split pea and barley, and everything that came with olim from Russia, Hungary, Georgia and Bukhara.
IllustrationChicken soup
Clear chicken soup is the Friday night soup of the Israeli home: chicken, root vegetables and dill simmered slowly…
IllustrationKneidlach
Kneidlach are balls of matzo meal, eggs and fat that swell as they cook in water and are served in chicken soup. The…
IllustrationClear soup (marak tzach)
Clear soup, marak tzach in Hebrew, is chicken and vegetable broth cooked slowly, strained until it is completely…
IllustrationSplit pea soup
Split pea soup is the thick winter soup of the Israeli home: split peas, carrot, celery and potato cooked for about an…
IllustrationBarley soup
Barley soup is the thick winter soup of Ashkenazi and Israeli kitchens: pearl barley, carrot, celery, potatoes and…
IllustrationKrupnik (Polish barley soup)
Krupnik is the barley soup of Poland: meat broth, pearl barley, potatoes, root vegetables and dried mushrooms, thick…
IllustrationWhite bean soup
White bean soup with tomato paste and paprika is the orange winter soup of Israeli homes, with roots in the Balkans,…
IllustrationBorscht
Borscht is a sour beet soup from Eastern Europe, and here it is in its hot Ukrainian form: beef broth, beets, cabbage…
IllustrationCabbage soup
Sweet and sour cabbage soup is an Ashkenazi winter soup: white cabbage, tomatoes, onion and a little sugar and lemon,…
IllustrationGoulash soup
Goulash soup is the national soup of Hungary: beef simmered slowly with plenty of onion, sweet paprika and caraway,…
IllustrationSolyanka
Solyanka is a thick Russian soup that is sour, salty and smoky, cooked on beef broth with several kinds of sausage and…
IllustrationRassolnik
Rassolnik is a tangy Russian soup of pickled cucumbers and their brine, with pearl barley, potatoes, carrot and onion,…
IllustrationKharcho
Kharcho is a thick Georgian beef soup with rice, ground walnuts, plenty of garlic and coriander, and the sourness of…
IllustrationShurpa
Shurpa is a clear lamb soup from Central Asia, with bone-in meat, chickpeas and vegetables in large pieces: carrot,…
IllustrationLagman
Lagman is a noodle soup from Central Asia: long noodles stretched by hand, topped with a thick sauce of beef or lamb…
IllustrationFruit soup
Fruit soup is a sweet and tangy summer soup of sour cherries, apples and plums, cooked briefly with cinnamon and…
IllustrationTarator
Tarator is Bulgaria's cold summer soup: tangy yogurt thinned with cold water, chopped cucumbers, garlic, dill, walnuts…
Everyday vegetable soups
The soups every Israeli home makes in winter: orange, pumpkin, sweet potato, mushroom, onion and more.
IllustrationOrange soup
Orange soup is the cream soup of the Israeli winter: carrots, sweet potato and pumpkin cooked with golden onion and…
IllustrationVegetable soup
Vegetable soup is the first pot on the stove when the rain starts: a clear golden broth with pieces of carrot, potato,…
IllustrationCorn soup
Corn soup is creamy, sweet and golden, and in its parve form it can open a meat meal: corn, an onion and one potato,…
IllustrationTomato soup
A good tomato soup is deep red, tart and sweet in the same spoonful, and tastes of a ripe summer tomato even in the…
IllustrationFrench onion soup
French onion soup is an hour of patience at the stove: a kilo and a half of onions softening, turning golden and…
IllustrationMushroom soup
Good mushroom soup starts in the frying pan, not the pot: mushrooms browned in small batches over high heat until…
IllustrationSweet potato soup
Sweet potato soup is the sweetest of the winter soups, so it needs a balancing hand: ginger and cumin for warmth,…
IllustrationPumpkin soup
A good pumpkin soup is velvety, deep orange and exactly sweet enough. In our version half the pumpkin roasts in the…
IllustrationCauliflower soup
Cauliflower soup can be white, silky and as gentle as cream without a drop of cream. The condition is a short cook: a…
IllustrationBroccoli soup
Broccoli soup at its best is vivid green, smooth and gently sweet, and the secret is timing: the broccoli goes into the…
IllustrationZucchini soup
Zucchini soup is the fastest soup an Israeli fridge can produce: zucchini, an onion, one potato and dill, and in half…
IllustrationPotato soup
Potato soup is the simplest soup there is, which is exactly why it is easy to ruin. Half blended and half in cubes,…
IllustrationJerusalem artichoke soup
Jerusalem artichoke soup is a sweet, nutty winter cream soup that turns velvety without a drop of cream. Ours is parve,…
IllustrationChestnut soup
Chestnut soup is a sweet, smoky winter cream soup made in half an hour from roasted, peeled chestnuts, the vacuum packs…
IllustrationLeek soup
Leek soup is gentle and sweet, and all it needs is leeks, potatoes, olive oil and patience: sweat the leeks slowly…
IllustrationCarrot soup
Carrot soup at its best is simple and precise: a kilo of carrots, an onion, fresh ginger and one small potato, simmered…
IllustrationGarlic soup
Garlic soup in the Spanish kitchen is sopa de ajo: sliced garlic turned golden in olive oil, dry country bread, smoked…
IllustrationCelery soup
Good celery soup is built on two parts of the same plant: celery root gives body, a nutty sweetness and a velvety…
IllustrationSwiss chard soup
Swiss chard and lemon soup is a green, sour, garlicky soup from the Mizrahi kitchen: chard with its stalks, potatoes,…
IllustrationRoot vegetable soup
Root vegetable soup at its most wintry is this white one: celery root, parsley root, parsnip, kohlrabi and turnip,…
IllustrationSpinach soup
Spinach soup is a fast, vivid green cream soup: fresh or frozen spinach, potatoes for body, onion and garlic, and half…
IllustrationMinestrone
Minestrone is the big vegetable soup of Italy: a soffritto of onion, carrot and celery in olive oil, white beans,…
IllustrationGazpacho
Gazpacho is a cold tomato soup from Andalusia that is never cooked: ripe tomatoes, cucumber, green pepper, garlic,…
Persia, Asia, the Mediterranean and stocks
Ramen, gondi and miso, pho and tom yum, bouillabaisse, and the stock everything starts from.
IllustrationRamen
Ramen is a Japanese noodle soup built in five layers: broth, tare, aroma oil, noodles and toppings. In our kosher home…
IllustrationGondi
Gondi are large dumplings of ground chicken and roasted chickpea flour, scented with cardamom and simmered slowly in a…
IllustrationMiso soup
Miso soup is the everyday soup of Japan: a clear dashi of kombu and dried bonito flakes, with miso stirred in, cubes of…
IllustrationTom yum
Tom yum is the hot and sour soup of Thailand: a clear broth scented with lemongrass, galangal and lime leaves, with…
IllustrationPho
Pho is the national beef soup of Vietnam: a clear bone broth simmered for six hours with charred onion and ginger, star…
IllustrationThai coconut soup
Thai coconut soup, tom kha gai in Thai, is a gentle, sour chicken soup simmered in coconut milk with galangal,…
IllustrationWonton soup
Wonton soup is the classic way to eat wontons, small Chinese dumplings with wrappers almost as thin as paper: dumplings…
IllustrationDizi
Abgoosht is the hearty lamb soup of Iran, with chickpeas, white beans, potatoes, tomatoes and dried Persian lime. It is…
IllustrationAsh reshteh
Ash reshteh is the thick green soup of Iran: nearly a kilo of fresh herbs, chickpeas, beans, lentils and thin reshteh…
IllustrationBouillabaisse
Bouillabaisse is the fish soup of Marseille: a rich broth of olive oil, tomatoes, fennel, orange peel and saffron, with…
IllustrationChicken stock
Chicken stock is the quiet foundation of the kitchen: chicken backs and wings with onion, carrot and celery, cooked for…
IllustrationBone broth
Bone broth is a beef stock simmered slowly for 10 to 12 hours, from roasted bones, marrow bones and calf foot, until it…
Every soup known in Israel
The full list, by cuisine. Each soup on its own page, with a recipe in grams, a calculator and a price list.
| Soup | Cuisine | Type | Bowl |
|---|---|---|---|
| Beet kubbeh | Iraqi, Kurdish | Meat | 479 kcal |
| Kubbeh hamusta | Kurdish, Iraqi | Meat | 440 kcal |
| Red kubbeh | Kurdish, Iraqi | Meat | 466 kcal |
| Pumpkin kubbeh | Iraqi | Meat | 453 kcal |
| Okra kubbeh | Iraqi | Meat | 496 kcal |
| Red lentil soup | Iraqi, Egyptian, Turkish | Parve | 273 kcal |
| Harira | Moroccan | Meat | 315 kcal |
| Couscous soup | Moroccan, Libyan, Tunisian | Meat | 427 kcal |
| Yemenite beef soup | Yemenite | Meat | 354 kcal |
| Yemenite chicken soup | Yemenite | Meat | 523 kcal |
| Regel, Yemenite calf-foot soup | Yemenite | Meat | 378 kcal |
| Lahshu soup | Moroccan | Parve | 193 kcal |
| Beef soup | Israeli, Ashkenazi | Meat | 338 kcal |
| Turkey neck soup | Israeli | Meat | 202 kcal |
| Noodle soup | Moroccan, Israeli | Meat | 381 kcal |
| Red rice soup | Iraqi | Meat | 340 kcal |
| Chickpea soup | Moroccan, Italian | Parve | 275 kcal |
| Meatball soup | Israeli, Moroccan, Balkan | Meat | 236 kcal |
| Libyan shorba | Libyan | Meat | 428 kcal |
| Molokhia | Egyptian, Lebanese, Tunisian | Meat | 501 kcal |
| Fish soup | Tunisian, Moroccan, Israeli | Parve | 232 kcal |
| Bissara | Moroccan | Parve | 401 kcal |
| Lablabi | Tunisian | Parve | 585 kcal |
| Chicken soup | Ashkenazi, Israeli | Meat | 303 kcal |
| Kneidlach | Ashkenazi | Parve | 158 kcal |
| Clear soup (marak tzach) | Ashkenazi, Israeli | Meat | 222 kcal |
| Split pea soup | Israeli, Polish | Parve | 298 kcal |
| Barley soup | Ashkenazi, Polish, Israeli | Parve | 174 kcal |
| Krupnik (Polish barley soup) | Polish, Ashkenazi | Meat | 306 kcal |
| White bean soup | Israeli, Balkan, Bulgarian | Parve | 292 kcal |
| Borscht | Ukrainian, Russian, Polish | Meat | 212 kcal |
| Cabbage soup | Ashkenazi, Polish, Russian | Parve | 121 kcal |
| Goulash soup | Hungarian | Meat | 368 kcal |
| Solyanka | Russian, Ukrainian | Meat | 237 kcal |
| Rassolnik | Russian | Meat | 317 kcal |
| Kharcho | Georgian | Meat | 355 kcal |
| Shurpa | Bukharan, Uzbek | Meat | 398 kcal |
| Lagman | Bukharan, Uzbek | Meat | 604 kcal |
| Fruit soup | Hungarian, Ashkenazi | Parve | 154 kcal |
| Tarator | Bulgarian, Balkan | Dairy | 229 kcal |
| Orange soup | Israeli | Parve | 137 kcal |
| Vegetable soup | Israeli | Parve | 105 kcal |
| Corn soup | Israeli | Parve | 224 kcal |
| Tomato soup | Italian, Polish, Israeli | Parve | 123 kcal |
| French onion soup | French | Dairy | 420 kcal |
| Mushroom soup | Israeli, Polish | Parve | 218 kcal |
| Sweet potato soup | Israeli | Parve | 262 kcal |
| Pumpkin soup | Israeli, Iraqi, French | Parve | 134 kcal |
| Cauliflower soup | Israeli, French | Parve | 115 kcal |
| Broccoli soup | Israeli | Parve | 142 kcal |
| Zucchini soup | Israeli | Parve | 122 kcal |
| Potato soup | Ashkenazi, Israeli | Parve | 181 kcal |
| Jerusalem artichoke soup | Israeli, French | Parve | 271 kcal |
| Chestnut soup | French, Italian, Israeli | Parve | 278 kcal |
| Leek soup | French, Israeli | Parve | 227 kcal |
| Carrot soup | Israeli, French | Parve | 164 kcal |
| Garlic soup | Spanish | Parve | 271 kcal |
| Celery soup | French, Israeli | Parve | 162 kcal |
| Swiss chard soup | Lebanese, Israeli | Parve | 167 kcal |
| Root vegetable soup | Israeli, Ashkenazi | Parve | 165 kcal |
| Spinach soup | Turkish, Bulgarian, Italian | Parve | 147 kcal |
| Minestrone | Italian | Parve | 278 kcal |
| Gazpacho | Spanish | Parve | 238 kcal |
| Ramen | Japanese | Meat | 1308 kcal |
| Gondi | Persian | Meat | 659 kcal |
| Miso soup | Japanese | Parve | 105 kcal |
| Tom yum | Thai | Meat | 273 kcal |
| Pho | Vietnamese | Meat | 842 kcal |
| Thai coconut soup | Thai | Meat | 503 kcal |
| Wonton soup | Chinese | Meat | 456 kcal |
| Dizi | Persian | Meat | 728 kcal |
| Ash reshteh | Persian | Dairy | 415 kcal |
| Bouillabaisse | French | Parve | 739 kcal |
| Chicken stock | French, Ashkenazi, Israeli | Meat | 97 kcal |
| Bone broth | Israeli | Meat | 140 kcal |
We checked this list against every soup search on Google in Israel (21.10.2026). Every soup searched in Israel more than 200 times a month is here.
A soup for every season and holiday
What gets cooked when, by the traditions of Israeli homes.
| When | Soups | Why then |
|---|---|---|
| Rosh Hashanah | Pumpkin kubbeh, Chicken soup, Beet kubbeh | Pumpkin and beet are among the symbolic foods of the holiday night, and a clear chicken soup opens the meal. |
| After Yom Kippur | Harira, Chicken soup, Red lentil soup | After the fast, a warm, light soup: harira in Moroccan homes, chicken soup in many others. |
| Sukkot and the first rain | Kubbeh hamusta, Vegetable soup, Orange soup | The first rain brings the pots back: hamusta kubbeh, vegetable soup and orange soup. |
| Hanukkah and deep winter | Regel, Yemenite calf-foot soup, Split pea soup, White bean soup, Barley soup, Yemenite beef soup | The coldest nights and the thickest soups: regel, split pea, bean and barley. |
| Passover | Kneidlach, Chicken soup | Matzo balls in a clear chicken soup, nothing leavened. |
| Shabbat | Yemenite beef soup, Chicken soup, Gondi, Beet kubbeh | A soup for Friday night: Yemenite, chicken, Persian gondi or kubbeh. |
| Summer | Gazpacho, Tarator, Fruit soup | Cold soups: gazpacho, Bulgarian tarator and Hungarian fruit soup. |
The science of soup
Six things that happen in every pot, and how to use them.
Collagen turns into gelatin
Bones, feet and shank are full of collagen. Above 70 °C, over hours, it melts into gelatin, which gives the soup body and turns it to jelly in the fridge.
A gentle simmer keeps it clear
A hard boil whips fat and proteins into the liquid and the soup turns cloudy. Small bubbles, and skimming the foam early, keep it clear.
Starch thickens
Lentils, potatoes, barley and rice release starch that soaks up water and thickens. That is why a thick soup gets thicker in the fridge; reheat it with a little water.
Acid at the end
Lemon, vinegar and tamarind brighten the flavour, but acid early on slows the softening of legumes and dulls green vegetables. Add it at the end.
Salt and depth
Salt lifts every flavour and tames bitterness. A cold soup needs a little more, because cold dulls taste.
Fat carries colour and aroma
The orange of carrot and pumpkin and the aroma of spices dissolve in fat. A spoon of oil at the start gives a deeper colour and a fuller smell.
Safe soup: storing and reheating
The rules for every pot.
In the fridge
Soup with meat, chicken or fish, in a closed box, at 4 °C or less.
In the freezer
Most soups. Soups with cream or potatoes may change texture.
To cool
From 60 to 21 °C within two hours, and down to 5 °C within four more.
To reheat
Bring to a gentle boil and stir. Reheat only what you will eat.
Frequently asked questions
What is the most popular soup in Israel?
Chicken soup is the most searched and most cooked soup in Israel, followed by beet kubbeh, lentil soup, vegetable soup and orange soup.
What is the difference between beet kubbeh and hamusta kubbeh?
Beet kubbeh cooks in a red, sweet-sour beet soup. Hamusta kubbeh cooks in a green, sour soup of chard, zucchini, celery and lemon.
Which soup is the cheapest to make?
Legume and vegetable soups: lentil, split pea, bean and orange soup. In the table above you can sort by the cost of the pot.
Which soups are vegan?
Lentil soup, bissara, orange soup, pumpkin soup, gazpacho and more. The "Vegan" button above shows them all.
How long can soup keep in the fridge?
Up to 3 days in a closed box at 4 °C or less. Up to 3 months in the freezer.
Can I order a ready pot of soup?
Yes. Yemenite soup and beet kubbeh are on our menu, and other soups are cooked to order for Shabbat, an event or the office.
A pot of soup for Shabbat or an event
Tell us how many people and when, and get a quote for a ready pot from our kitchen at 99 Ibn Gabirol.
More from the kitchen
IllustrationKubbeh
Every kind of kubbeh: for soup, fried, mosul and halab, and the dough ratios.
Ready Shabbat food
Soup, hamin and mains for Shabbat, with a quantity calculator and prices.
Traditions
The cuisines of the communities: Iraqi, Kurdish, Moroccan, Yemenite, Persian and more.