photo taken by VancityAllie, on August 1, 2010, CC licensing
Tidbits savory with garlic and vinegar or satiny with schmaltz may pique the appetite, but for many Jews, no real meal begins without soup. So for much of the calendar, stocks simmer on the stove for hours, and out of the oniony fog come golden chicken soup, earthy mushroom and barley, tangy borscht--brought to the table steaming hot.
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