This golden broth, traditionally called "Goldena Yoich", is known as the Jewish penicillin. It is a rich, comforting, and nutritious broth that brings back memories of aromas and gestures in special moments of Jewish life.
It's perfect when served with matzah balls, and sometimes egg noodles. It's often served with chopped parsley and dill as a garnish.
The soup is a staple of Ashkenazi Jewish cuisine and is often served as an appetizer or as part of the main meal during Passover.
Cut 3 large onions in half
Cut 1 tomato in half
Chop 2 large celery stalks into large pieces. Reserve the celery leaves
Chop 1 leek into large pieces. Reserve the dark green parts
Trim, peel, and chop 2 carrots into large pieces
Crush 6 garlic cloves
Place the onions in a large stock pot over high heat, cut side down, until charred
Reduce the heat to medium and add 1 tbsp of shmaltz
Add the carrot, the leek, the celery, and the crushed garlic
Add the celery leaves and and dark green parts of the leek
Add 1 tbsp of shmaltz
Add 1 whole large chicken and 600 g of veal shank
Generously add salt and black peppercorns to taste
Cover with water and place a weight on top of the chicken. Turn the heat to medium-low and simmer for 1½h until the chicken and veal are cooked through
Remove the weight. Turn off the heat and remove the chicken and the veal from the pot
Strain the broth through a fine mesh sieve. The golden broth is ready
Enjoy using it as a base to other recipes or eating it with matzah balls!
Yield 10 portions
Large Whole Chicken1
Veal Shank600 g
Black Peppercornto taste