Tara
Tara
A traditional Passover soup of meat and mountain greens such as mallow or Swiss chard, finished with broken matzo for body. It reflects the herb-forward cooking of the Caucasus and the adaptation of spring produce to the rules and rhythms of Pesach.
Ingredients
- •1 lb beef stew meat or chopped lamb
- •1 medium onion, chopped
- •2 tbsp vegetable oil
- •1 bunch Swiss chard or mallow, chopped
- •1/2 bunch cilantro, chopped
- •6 cups beef or chicken stock
- •1 tsp kosher salt
- •1/2 tsp black pepper
- •1/2 tsp turmeric
- •2 sheets matzo, broken into pieces
Instructions
- 1
Heat the oil in a soup pot and sauté the onion until softened.
- 2
Add the meat and brown it on all sides to build flavor.
- 3
Season with salt, pepper, and turmeric, then pour in the stock.
- 4
Bring to a boil, reduce the heat, and simmer until the meat is nearly tender, about 45 minutes.
- 5
Stir in the chopped chard or mallow and the cilantro.
- 6
Continue simmering until the greens are soft and the broth is fragrant.
- 7
Taste and adjust seasoning; the soup should be savory with a fresh green character.
- 8
Just before serving, add broken matzo pieces to each bowl or to the pot and let them soften slightly in the hot broth.
- 9
Serve immediately while hot.
Kosher notes
For Passover, use kosher-for-Passover stock and matzo. Keep the dish meat and do not finish with yogurt or sour cream.
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