From blintzes to baba ghanoush, from kugel to kitchree, Jews all over the world have enjoyed food prepared from a wide variety of recipes. This column introduces you to some of these recipes, so that you can prepare and enjoy them, too.
Kartoffel Zup-Potato Soup
Potatoes were first brought to Europe in the 16th century from Spain; the Spanish word for potato is “patata.” Potatoes quickly became an important food staple for the Jews of Eastern Europe and they were soon used in an endless number of recipes. One common recipe was potato soup often prepared with grains such as barely and buckwheat or with root vegetables such as carrots parsnips and/or turnips. For a richer flavor milk or sour cream was added.
Create a free account to keep reading.
