12 Feb 2015 Zucchini Meat Soup

In this week’s parsha, Parshas Mishpatim, the Torah says that “Six days you shall do your work and on the seventh day you shall rest” (Ex.23:12). In last week’s parsha, Parshas Yisro, we were already commanded regarding the Shabos, which is the fourth of the Aseres HaDibros:
“You shall remember the Sabbath day to keep it holy” (Ex.20:8). When and how shall we remember the holy Shabos? The Sages explain that we are to pay attention to always remember the day of Shabos, and if we come upon a special item during the week, we should set it aside and prepare it for Shabos (see Rashi to Ex.20:8).

The other week, I came across ten enormous zucchini! To make a long story short, there was some confusion with my sister-in-law’s grocery order, and instead of ten zucchini, they sent her twenty huge ones. Not sure what to do with so many, she asked if I wanted some. Sure, I said… thanks so much, I said! “If you come upon an attractive object, prepare it for Shabos” the Sages teach.
I think these can be made into a yummy soup, I thought to myself.

And that Friday night we enjoyed a scrumptious fleishig Zucchini soup. Our Shabos company that week said I should sell it, but I think I’d rather just share it with you.
Thanks to Shabos Kodesh, the advice of the Sages and my sister-in-law’s extra zucchini, I present you with tasty and delicious Zucchini Meat Soup.

Zucchini Meat Soup
Heat a couple of tablespoons of oil in a large stockpot over medium heat.

Add 3 medium size onions diced, and sauté for a few minutes. Add one strip good quality bone-in flanken, cut into chunks. Sear meat on both sides.

To the pot add: 6 very large zucchini, peeled and cut into chunks (perhaps equal to 10 medium zucchini); 2 Idaho potatoes, peeled and cut into chunks; 1 large carrot, peeled and cut into chunks; 2 cubes frozen garlic and 2 cubes frozen parsley. Season with black pepper to taste and 1-2 Tbsp. salt (or to taste).

Sauté all together for about ten minutes, stirring occasionally to prevent the vegetables and meat from sticking to the bottom of the pot.

Add 1 box (32 oz.) msg-free chicken stock and then water to cover the vegetables. Simmer, covered, for 2 hours, until meat is very soft.

Remove meat from the pot and puree the soup using an immersion blender. Shred the meat, discard the bones, and return the shredded meat to the pot.
Enjoy!

And wishing you a beautiful Shabos Kodesh,
Michal