Soups

Throughout Jewish history, soups have provided sustenance in times of scarcity and deprivation. Clear, golden chicken soup is perhaps the most famous, but warming, stew-like soups made of root vegetables, and light summer soups based on sorrel and beetroot are evocative of the shtetl life of the Ashkenazim. The spicy soups of the Yemenite Jews are reminiscent of the North African lands settled by the Sephardim.