Jewish Recipes: Sweet and Sour Fish, Vegetarian Chopped Liver and Cabbage Soup
Recipes in this Video
Vegetarian Chopped Liver is a beloved dish in Jewish cuisine, often served as a spread on crackers or bread during gatherings and holidays. Traditionally made with chicken liver, this vegetarian version substitutes lentils and walnuts, making it accessible for those who follow plant-based diets. It captures the essence of the original dish with its rich flavors and creamy texture, and has gained popularity beyond Jewish communities, becoming a staple at potlucks and parties.
Ingredients
- ●lentils
- ●onion
- ●mushrooms
- ●walnuts
- ●olive oil
- ●garlic
- ●soy sauce
- ●black pepper
- ●salt
- ●parsley
- ●lemon juice
- ●cumin
- ●thyme
- ●nutmeg
Instructions
- 1Cook lentils in boiling water until tender, about 20-25 minutes.
- 2Drain and let cool slightly.
- 3Sauté onions in olive oil over medium heat until translucent, about 5-7 minutes.
- 4Add garlic and mushrooms to the pan; cook until mushrooms are browned, about 5-7 minutes.
- 5Combine lentils, sautéed mixture, walnuts, soy sauce, black pepper, and salt in a food processor.
- 6Pulse until the mixture is a smooth, spreadable consistency, scraping down the sides as needed.
- 7Add parsley, lemon juice, cumin, thyme, and nutmeg; pulse to combine.
- 8Taste and adjust seasoning if necessary.
- 9Transfer to a serving dish and refrigerate for at least 1 hour to firm up.
- 10Serve chilled with crackers or bread.
Ingredient Alternatives
walnuts
Healthier: pumpkin seeds
Cheaper: sunflower seeds
Pumpkin seeds provide healthy fats and protein while being lower in calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a cost-effective option for sautéing.
soy sauce
Healthier: tamari
Cheaper: coconut aminos
Coconut aminos are a gluten-free alternative with a similar flavor.
mushrooms
Healthier: cauliflower
Cheaper: button mushrooms
Button mushrooms are often more affordable and still provide a good texture.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb fish fillets (such as tilapia or cod)
- ●1/2 cup cornstarch
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup vegetable oil
- ●1/2 cup bell peppers (sliced)
- ●1/2 cup onion (sliced)
- ●1/2 cup pineapple chunks
- ●1/4 cup sugar
- ●1/4 cup vinegar
- ●1/4 cup ketchup
- ●1/4 cup soy sauce
- ●1/2 tsp garlic powder
- ●1/2 tsp ginger powder
Instructions
- 1Rinse the fish fillets under cold water and pat them dry with paper towels.
- 2In a bowl, mix cornstarch, salt, and black pepper. Dredge the fish fillets in the cornstarch mixture until well coated.
- 3Heat vegetable oil in a large skillet over medium-high heat. Add the coated fish fillets and cook until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- 4In the same skillet, add sliced bell peppers and onion. Stir-fry for about 2-3 minutes until they start to soften.
- 5Add pineapple chunks to the skillet and stir for another minute.
- 6In a separate bowl, mix sugar, vinegar, ketchup, soy sauce, garlic powder, and ginger powder to create the sweet and sour sauce.
- 7Pour the sweet and sour sauce over the vegetables in the skillet and bring to a simmer.
- 8Add the fried fish fillets back into the skillet, gently coating them with the sauce. Cook for an additional 2-3 minutes to heat through.
- 9Serve hot over rice or noodles.
Equipment
Cabbage soup is a versatile dish found in many cultures, often associated with frugality and comfort. It can be made with various vegetables and seasonings, reflecting local tastes and available ingredients. Traditionally, it serves as a hearty meal, especially in colder months, but it can be enjoyed year-round. Its simplicity and adaptability make it a staple in many households.
Ingredients
- ●cabbage
- ●carrots
- ●onions
- ●celery
- ●garlic
- ●vegetable broth
- ●tomatoes
- ●potatoes
- ●herbs
- ●spices
Instructions
- 1Chop the cabbage, carrots, onions, and celery into small pieces.
- 2In a large pot, heat some oil over medium heat.
- 3Add the onions and garlic, sauté until translucent.
- 4Stir in the carrots and celery, cooking for a few minutes.
- 5Add the chopped cabbage and cook until slightly wilted.
- 6Pour in the vegetable broth and add diced tomatoes and potatoes.
- 7Season with herbs and spices to taste.
- 8Bring the mixture to a boil, then reduce heat and simmer.
- 9Cook for about 30 minutes until vegetables are tender.
- 10Taste and adjust seasoning if necessary.
- 11Serve hot, garnished with fresh herbs if desired.
Ingredient Alternatives
cabbage
Healthier: kale
Cheaper: green cabbage
Kale is more nutrient-dense, while green cabbage is often less expensive.
vegetable broth
Healthier: homemade vegetable broth
Cheaper: water
Homemade broth can be healthier and cheaper than store-bought.
Techniques
Equipment
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