Vegetable Soup with Plums



Preparation info

  • Difficulty


  • Serves


Appears in

Sephardic Flavors: Jewish Cooking of the Mediterranean

Sephardic Flavors

By Joyce Goldstein

Published 2000

  • About

From Sefarad Yemekleri comes this deliciously lively “Georgian-style” soup served in Turkey. Greengage plums add both sweetness and tartness to the combination of herb-scented beef, onion, and rice. Keeping with Turkish Sephardic tradition, lemon juice is added for additional tartness. If you don’t have leftover stewing beef, you can braise some cubed beef chuck or brisket in water or stock for about an hour and add it and the cooking liquid to the soup. And if you cannot find Greengage plums, any tart plum will do.


  • 3 tablespoons vegetable oil
  • 2 yellow onions, chopped, or 2 bunches green onions, including green tops, chopped
  • ½ pound greengage or other tart plums (3 or 4), pitted and chopped
  • 1 bunch fresh dill, chopped (4 to 6 tablespoons)
  • 3 tablespoons chopped fresh mint
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ cup long-grain white rice
  • 4 to 6 tablespoons fresh Lemon Juice
  • 1 teaspoon sugar
  • 2 teaspoons tomato paste
  • 1 pound cooked beef Brisket, cut into bite-size pieces
  • Meat stock or water, to cover
  • Salt and freshly ground black pepper


Warm the vegetable oil in a large saucepan over medium heat. Add the onions and sauté until tender and translucent, about 10 minutes. Add the plums, half of the dill, the mint, half of the parsley, the rice, lemon juice to taste, sugar, tomato paste, and beef. Stir well and add meat stock or water to cover. Bring to a boil, reduce the heat to low, cover, and simmer until the rice is cooked, about 20 minutes.

Season with salt and pepper and sprinkle with the remaining dill and parsley. Ladle into bowls and serve.