Chicken Soups

Cholent (pronounced “choolnt”) is a traditional slow cooked Jewish stew for Shabbat (the Sabbath).  Because no fires are to be lit during Shabbat, which lasts from Friday evening until Saturday evening, it begins cooking on Friday afternoon, and allowed to cook in the oven or slow cooker until Saturday.  Preparation starts on Thursday night though.  It is similar to a slow cooked chili, but the ingredients are according to Jewish ethnic tastes.  This recipe should be made in a large slow cooker or cooking pot on low heat.

You will need:

• 1 1/2 kg. chicken gizzards
• 1 dozen small or medium eggs
• 1/2 kg. white beans
• 6 large to 9 small potatoes
• 3 large carrots
• 1 large onion
• 2 cloves of garlic
• 1 cup barley
• 1 tablespoon gray salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried parsley
• 2 teaspoons cumin
• 1 teaspoon paprika (sweet or hot depending on your tastes)
• 1 teaspoon ginger powder
• a pinch of fenugreek

Instructions:

1. The night before, roast your barley by stirring it in a hot pan until parts of it are golden brown.
2. Then rinse the barley, and allow it to soak in a pot of water overnight.
3. Check, rinse, and soak the beans as well.
4. Let the pupik (gizzards) thaw in the refrigerator.
5. The next day, rinse and then pre boil the pupiks for 15 minutes.
6. While that is going, chop your vegetables, and have them ready.
7. Drain and rinse the beans and barley as well.
8. Wash the eggs with vinegar and rinse them with water.
9. Rinse the pupiks in cold water, and clean off any residue or clumps of fat.  Also be sure to remove any of the stomach pockets that might not have gotten cut off before.
10. Cut the pupiks into individual units, and arrange them at the bottom of the slow cooker.
11. Sprinkle the onions, garlic, salt, pepper, and spices over the meat.
12. Spread the beans over the meat, and then the barley.
13. Arrange the eggs around the sides of the pot.
14. Add the potatoes and carrots starting from the middle.
15. Pour enough water over it all to cover it plus a couple of centimeters if there’s room.
16. Cover, and turn the heat setting to High.
17. When it begins to boil a little, turn the heat setting down to low, and go enjoy your Friday evening.
18. The next morning, check to make sure there is still enough moisture covering all of the stew.  If there isn’t, then add more boiling water.
19. Let it continue cooking until lunch time.

Serve it by first taking out one of the eggs, and peeling it.  Then put some of the stew into a bowl, and put the egg on the side.  The idea is for the person to smash up the egg and mix it with their cholent.  Different people have different ways though.

This is a nice stew to have with nice, crusty country bread.