SOUPS THAT SATISFY

PESACH PHO

A good soup can truly make a meal. In fact, we decided to feature soups that can be meals unto themselves, because there are so many meals over Pesach. A soup is so versatile and the best make-ahead menu item that freezes better than anything.

One of the greatest soups to make ahead is a basic chicken soup. Once you’ve made a pot of this Jewish Penicillin, strain the stock and you have a building block for so many recipes, like Pesach Pho.

Lately, in the Fleishigs test kitchen, we use leftover chicken soup to create a variety of vegetable soups, from chunky to creamy — both can be equally hearty. You can literally make any creamy soup by combining 4 cups of vegetables (lightly sautéed for added flavor) with 4 cups of strained chicken soup.

SLOW COOKER MEAT AND CABBAGE SOUP This soup is an excellent freezer-friendly dish that can be made ahead of time and is a great alternative to cholent for Shabbat day. It’s also a great hearty meal to serve on erev Pesach when you’re in need of a filling meal to prepare for the long Seder night ahead.

SLOW COOKER MEAT AND CABBAGE SOUP

Serves: 8-10

RECIPE BY NAOMI NACHMAN

2 tablespoons oil 3 pounds flanken 2 (28-ounce) cans

crushed tomatoes 1 large onion, sliced 2 (14-ounce) bags shredded white cabbage, or 1 head cabbage, shredded 1 cup brown sugar 1 cup lemon juice 1 teaspoon kosher

salt, plus more to taste ¼ teaspoon freshly ground black pepper, plus more to taste

Heat oil in a large, heavy-bottomed pot over medium-high heat. Sear flanken for 2-3 minutes per side, until meat releases from the pot. Transfer meat and juices to a large slow cooker and set to high. Add tomatoes, onions, cabbage, sugar, lemon juice, 4 cups of water, salt and pepper.

Cook for 8 hours or overnight.

Shred meat into bitesized pieces and add back to soup.

Season with more salt and pepper to taste.

PESACH PHO

Serves: 4

RECIPE BY NAOMI NACHMAN

Pho is not the type of dish many would associate with Pesach. Be- sides for the traditional flavorings of sesame and soy, both of which are kitniyot and therefore not ko- sher for Pesach for many, pho is not complete without noodles. However, packaged kosher for Pesach egg noodles are now readily available or you can make your own out of Naomi Nachman’s crêpes. Don’t be alarmed by the use of raw meat, it’s cut so thin that when the hot soup is poured over, it is cooked à la minute.

Note: Coconut Secret brand of coco- nut aminos is a wonderful alterna- tive to soy sauce and is all-natural. This particular brand, certified under the Star-K, does not require a Pesach designation. It’s an excel- lent stand-in if imitation soy sauce cannot be found.

1 teaspoon olive oil 3 cloves garlic, minced 1 teaspoon minced fresh ginger ½ teaspoon cinnamon 2 (32-ounce) containers

Manischewitz beef or chicken broth (or homemade) 1 tablespoon coconut aminos or kosher for Pesach soy sauce ½ teaspoon Sriracha, optional 10 shiitake mushrooms 1 pound New York boneless strip steak, frozen for 1 hour Kosher salt and freshly ground black pepper, to taste 1 (12-ounce) package kosher for Pesach medium egg noodles, prepared according to package directions or 1 recipe Basic Crêpes (pg. 20), thinly sliced to form noodles 3 scallions, chopped or thinly sliced 2 heads baby bok choy, halved Julienned daikon radish, for garnish Sliced lime, for garnish Fresh mint or cilantro leaves, for garnish Red chili peppers, sliced, for garnish, optional

LET MY PEOPLE PHO.

Add olive oil to a large soup pot over medium-high heat. Add garlic and gin- ger and sauté until fragrant, about 2 minutes. Add cinnamon and sauté 1 more minute, just until cinnamon is incorporated. Add broth, coconut ami- nos or soy sauce and Sriracha, if using. Bring soup to a boil, then reduce heat to low and simmer for 20 minutes. Sea- son with salt and pepper to taste. While soup is simmering, slice shiitake mushrooms and discard stems. Remove meat from the freezer and slice as thinly as possible.

In large individual serving bowls, divide noodles, mushrooms, meat, scal- lions and bok choy.

Pour boiling hot soup into bowls and serve immediately. Garnish with rad- ish, lime, fresh herbs and chili pepper, if using.

BEET MAGIC CHICKEN SOUP

Serves: 12

RECIPE BY SHLOMO KLEIN

For those of you who follow along on Instagram (@fleishigsmag), you are likely to have met the viral sensation that is my mother’s magic beet trick. For years, this was her secret recipe to achieve a golden-hued soup traditionally associated with the perfect chicken soup. After sharing the tip one Friday afternoon, I was surprised at how fast and far it took off. Hundreds of people have used this trick to great success. It is a traditional chicken soup, no major frills, but the combination of vegetables, the use of chicken breast (which makes for a clearer soup) and of course the addition of the beet creates a magical comforting bowl of goodness.

In the initial stages of cooking, the soup will turn slightly pink as the beet seeps into the soup. As the soup continues to cook, however, the color will turn a deep, rich golden yellow. 3 skin-on, bone-in chicken breasts 4 carrots, peeled 3 zucchini, cut into chunks 1 onion 3 stalks celery 1 parsnip 1 beet peeled 2 cloves garlic 1 small bunch parsley 1 small bunch dill 3 teaspoons kosher salt, plus more to taste

Place all ingredients into an 8-quart pot. Cover with cold water and bring to a boil.

Lower heat to a simmer and cook with a tilted lid for 2 hours.

Remove vegetables and chicken for a smooth broth.

Serve as is or with noodles.

COCONUT LIME HALIBUT

COCONUT LIME HALIBUT

Serves: 4-6

RECIPE BY ELISHEVA TAITZ

Poached fish is such an easy-toprepare, light lunch option and was a Pesach staple in my home growing up. Determined to elevate the oldschool reputation of poached fish, Shifra suggested taking a Thai route, so during the shoot I threw this dish together with ingredients we had on hand. Though it’s delicious served cold, it can even be prepared prior to the meal on Yom Tov (provided you have a flame on).

Note: This recipe can be stretched to feed 8 for a delicious appetizer. It can also be prepared with bigger (8-ounce) fillets, but we preferred the smaller fillets for the faster cook time.

8 (4-ounce) cod or halibut fillets 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 (13.5-ounce) can full-fat coconut milk 1 cup white wine 1 jalapeño or red chili pepper,

halved lengthwise, plus more for garnish 2-inch knob ginger, peeled 2 scallions, halved, plus more for garnish 1 cup sliced pineapple, plus more for garnish ¼ cup cilantro, plus more for garnish 1 lime, halved

Season fish with salt and pepper. Set a wide-mouthed shallow pot over medium-high heat. Add coconut milk and white wine; bring to a boil and stir to break up any coconut milk solids. Lower heat to medium-low and add jalapeño, ginger, scallions, pineapple and cilantro. Juice the lime into the liquid and add the lime in. Nestle fish into the liquid (it should be mostly covered with liquid). Cover with a tilted lid and simmer until fish flakes easily, about 15-20 minutes. Plate the fish with some extra sauce and garnish with jalapeño or chili pepper, scallions, pineapple and cilantro.

BALSAMIC CITRUS BRANZINO

Serves: 4

RECIPE BY SHIFRA KLEIN

I absolutely LOVE roasting a whole fish. It’s easier than you’d think, makes for a dramatic presentation and most importantly, in my opinion, results in the best tasting fish. Always, even if it’s broiled a little longer than it should be. In a holiday that calls for lots of cooking, it’s wonderful to have simple, yet gourmet, options on hand.

Note: When making whole fish, I always order butterflied fish, which means that the fishmonger took the time to debone the center so that there aren’t many bones. This makes stuffing the fish super simple.

1 Spanish onion, sliced into rounds 2 whole branzino, butterflied ¼ cup balsamic vinegar ¼ cup extra-virgin olive oil 2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper, divided 2 oranges, sliced 1 bunch parsley

Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread sliced onions on the baking sheet and place fish directly on top of onions. In a small bowl, combine balsamic vinegar, olive oil, 1 teaspoon salt and ½ teaspoon pepper.

Drizzle 1 tablespoon of vinaigrette inside the fish and rub over the flesh.

Fill fish with orange slices and parsley. (You can roast any remaining orange slices on pan with fish.)

Close fish and cut slits in the skin of the fish.

Drizzle with remaining vinaigrette and season top of the fish with remaining salt and pepper. Roast for 15 minutes. Turn oven to broil. Broil for 3-5 minutes until the skin starts to char.

Serve immediately.

SWEET AND SOUR SALMON

Serves: 6

RECIPE BY NAOMI NACHMAN

Solid pantry staples result in a myriad of options. My sweet and sour sauce is great for dipping and is amazing on everything from corned beef, chicken and salmon. This is one of the most requested fish dishes that I offer to my Pesach clients.

6 (6-ounce) salmon fillets 2 teaspoons kosher salt 2 cups Sweet and Sour Sauce (pg. 20)

Preheat oven to 400°F. Arrange salmon in a 9x13-inch baking dish.

Sprinkle with kosher salt. Pour sauce over salmon and cook, uncovered, for 25 minutes.

Serve immediately or cool, cover and refrigerate for up to 3 days.