Thanks to Shanie Reichman who sent me her great aunt’s recipe.

P’shala is a traditional, thick, winter vegetable soup. Accompanied by fresh rye bread, it was eaten as an entire meal. This recipe was provided by my Great Aunt Chana (Nash Didan and raised in Jerusalem), an exacting cook who, like my grandmother, never believed in short-cuts. It requires an entire day to make and any attempt to streamline the process will be met with disdain from both women.

P’shala vegetable soup

Course: Soup
Cuisine: Nash Didan
Author: Chana


3/4 cup red kidney beans
1 large onion, chopped
1 small cabbage, cored and sliced into 2×4 inch slices
3 stalks celery, chopped
18 oz spinach leaves
4 carrots, sliced
1/2 Lb medium egg noodles – boiled for 5 minutes and drained.
1 tbsp flour
  • Boil kidney beans in water for 3 minutes.
  • Drain and soak in clean water for 2-3 hours.
  • In 8 qt pot, fry onion in 1/4 cup oil, on medium heat until softened (Do not brown).
  • Allow to cool a few minutes and fill pot halfway with water.
  • When it boils, add beans with their water.
  • Add 1/8 tsp turmeric. Cook on low flame.
  • After 1 hour, add water if needed and add the hard pieces of the cabbage.
  • Cook for half hour and add celery and carrots. Cook for half hour.
  • In a separate frying pan, fry 2 tbsp of flour in a tbsp of oil.
  • Stir until browned. Cool a minute and add 1/4 cup of tepid water.
  • Mix together and add slowly to the soup.
  • Stir well so it doesn’t clump. Add the rest of the cabbage, salt and pepper.
  • Cook for 1/2 hour and add spinach leaves.
  • Cook 15 minutes and add cooked noodles.
  • Adjust the salt and pepper and cook additional 10 minutes.

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