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Marak she’ouit, Israeli white bean soup with meat

Marak she’ouit, Israeli white bean soup with meat

Main dishes

A traditional Israeli stew: dried beans simmered for three hours with fatty meat, bones, carrots, turnips, apples, celery, and herbs, seasoned with paprik…

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Recipe from מישהי שאיכפת לה, Gran, אליהו52ק and 2 other contributors, adapted by Recette de cuisine · · updated on

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This thick soup is made with a fatty cut of meat that can withstand a long cooking time, such as ribs. The beans, soaked the previous day, cook gently for three hours; and the mashed potatoes added at the end thicken the soup.

Ingredients and directions

  • Prep time30 min
  • Cook time3 hr
  • Resting12 hr
  • Total15 hr 30 min
  • DifficultyEasy
  • Cooking methodnibbled

Ingredients

8 people
  • $0.41
  • $2.57
  • $1.26
  • $1.19
  • $1.74
  • $0.40

Directions

  1. Finely chop the onions and sauté them in a large pot until they are translucent. ≈ 8 min
  2. Pour commencer, add water, then add the drained beans, diced meat, bones, and tomato paste. ≈ 3 min
  3. Grate some of the carrots; peel the potatoes, parsnips, and the remaining carrots, then chop them into large cubes and add them to the stockpot. ≈ 8 min
  4. Add the finely chopped herbs and season generously with paprika and pepper; only add salt at the very end. ≈ 2 min
  5. Simmer over low heat for about 3 hours, until the beans are tender.
  6. Salt the soup, and if you like, mash the apples in to thicken it.

Equipment

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Before you start

Ingredients

  • 2 large onions
  • One bunch of parsley
  • 1 bunch of dill
  • 1 to 2 bunches of celery
  • 1 to 2 cups of dried white beans, soaked overnight
  • 1 kg of fatty meat suitable for slow cooking (such as ribs or beef shanks)
  • 500 g of bones
  • 1 to 2 small cans of tomato paste
  • 3 to 4 garden apples
  • 4 to 5 carrots
  • salt, black pepper, and paprika
  • water

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