ISHKENA (Eshkena, Eshkene, Eshkana) – is a very flavorful and tasty soup. This Mountain Jew dish is usually cooked during Pesach (Passover).
*A full-sized picture of this dish is available in the Gallery
Ingredients for 2-3 servings:
1 lb (½ kg) lamb on bones
½ bunch of parsley
½ bunch of cilantro
½ bunch of spinach
1 bunch of green onions
4 golden sour prunes
1 egg (optional)
2 tbsp olive oil
Salt to taste
Cut the meat into portion-sized pieces, place them in a pot, add water, and bring to a boil over high heat. As it comes to a boil, skim the foam off the top. Reduce the heat to low, add salt, and simmer until the meat is cooked. Then, remove the meat from the pot, strain the stock through a fine sieve and place the meat back into the stock.
Peel and cut the potatoes into medium-sized pieces and add them to the soup. Cook over low heat until the potatoes are ready.
Peel the onion, cut it in half, and slice it into thin half-rings.
In a separate frying pan add olive oil, and fry the onions over low heat, until they are lightly golden.
Wash all the herbs and pat them dry with a towel to remove all water before cooking.
Chop the herbs (not too finely) and add them to the fried onion. Cook everything together over low heat until the herbs are tender, but not mushy.
Place the onion-herb mixture into the soup, add golden sour prunes and simmer for 15 minutes.
Lightly beat the egg and slowly add it into the soup, while stirring quickly, until the egg flows through the soup in long strands.
Serve with Matzah bread.
Bon Appétit! Enjoy!
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