Golden Broth
by
Andrea Kaufmann
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 or egg noodles, and garnished with chopped parsley and dill.
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.
- Level
Basic
- Cooking
2h+
- Overral
3h+
- Ready
Large Whole Chicken
1Veal Shank
600gShmaltz
2tbspLarge Onion
3Tomato
1Celery
2 stalksLeek
1Carrot
2Garlic
6 clovesBlack Peppercorn
to tasteSalt
to taste
Large Whole Chicken
1Veal Shank
600gShmaltz
2tbspLarge Onion
3Tomato
1Celery
2 stalksLeek
1Carrot
2Garlic
6 clovesBlack Peppercorn
to tasteSalt
to taste
Golden Broth
Andrea Kaufmann
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 1tbsp 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 1tbsp of shmaltz
Add 1 whole large chicken and 600g 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!