VR Cookbook

DIRECTIONS In a large stock pot over medium heat add marrow bones, and stir to brown 5 min. Add meat cubes, stir and cover cook for about 10 minutes until bones and meat are brown. 1. Add onions, garlic, hawaij, turmeric, paprika, pepper and tomato paste, Mix well and cook for about 5 min. 2. Add carrots and chicken broth or water, salt. 3. Cover the pot and simmer on low for 1 hour. 4. Add potatoes, recover pot and cook for an additional hour. 5.

Yemenite Soup by Daniella Rutner

INGREDIENTS

4TBSP oil 3-4lbs beef marrow bones 3lbs cubes stew meat

2 onions, diced 1 head of garlic sliced thinnly

1 1/2 TBSP Hawwaij spice (I use more) 1 TBSP tumeric 1TBSP paprika 1/2tsp of black pepper 1 6oz can of tomato paste 6 large carrots cut 12 cups chicken broth or water 1TBSP salt 5-6 russet potatoes peeled and cut

NOTE: Serve with crusty bread like sour dough. I like to eat the marrow from the bone or you can discard bones.