Vegetable Soup with Plums


Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

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 Greeng