I’m spending 2015 looking back.
Back into my Jewish cookbooks.
I haven’t been using them like I used to. Something newer, younger and sexier has come along. Cooking blogs! Many of them are so fabulous and gorgeous.
They make it easy for me by choosing a recipe so I don’t ever have to think about what to make. It’s all right there in front of me beautifully photographed calling out to me.
But I’ve missed turning the pages of my Jewish cookbooks. Part of the fun is reading recipe after recipe, fantasizing about all the wonderful dishes that await me. More often than not, there are no pictures, which is a good thing for a cook like me. I won’t get disappointed when my dish doesn’t live up to expectations.
Plus, my Jewish cookbooks have stuck by me. When I was first married, I didn’t know how to roast a chicken. I never made a kugel before. My Jewish cookbooks were there for me through my failures and, later, my successes. They’ve been loyal.
So, I’m diving back in this year. (I’m forgoing the latest food trends too.) Once a month I’ll be cooking something from my Jewish cookbooks and then I’ll share it.
Today I’m sharing a recipe from The Molly Goldberg Jewish Cookbook. I love this cookbook because my sister gave it to me.
I’ve never made sauerkraut soup before, so I thought I’d give it a try. The recipe looked easy enough for a weeknight family dinner. My kids rolled their eyes when I told them I was making soup with sauerkraut in it, but we were all surprised when it turned out so delicious. I will definitely make it again.
Sauerkraut Soup Adapted from The Molly Goldberg Jewish Cookbook*
1 pound of sauerkraut
2 pounds of stew beef
7 cups water (I used beef broth)
2 onions, chopped
1/2 pound mushrooms, chopped
2 potatoes, peeled and diced
2 teaspoons of salt
1/2 teaspoon of pepper
Saute the onions in olive oil for about 10 minutes. Add the mushrooms and saute for 5 minutes more. Then add the potatoes.
Add the beef, beef bones, sauerkraut, broth and salt and pepper. Bring to a boil.
The recipe says to cook on the stove on low heat for 1/2 an hour but I covered the pot and cooked it in the oven at 300/350 for a couple hours until the meat was very tender.
*The Molly Goldberg Jewish Cookbook was written by Gertrude Berg along with cookbook author Myra Waldo. Berg was known to millions of Americans in the 1940’s and 1950’s as Molly Goldberg of the long running radio and television show The Goldbergs. She was the first woman in history to win an Emmy award for Best Actress. To learn more about Berg, check out the excellent documentary Yoo-Hoo, Mrs. Goldberg from Director Aviva Kempner.