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Yemenite Soup
Serves: 4

1/2 pound beef shoulder or ribs, with fat removed
3 pieces of marrow bone
6 to 10 garlic buds, according to taste, unpeeled
1 large onion, peeled, whole
1 carrot, whole
1 large tomato, almost quartered, but not cut apart at bottom
4 sprigs parsley
4 sprigs dill
2 chicken legs, including thighs
1 zucchini
2 potatoes, peeled
4 celery stalks
1/2 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1 cup cooked noodles or rice (optional)

Place the beef and marrow bones with 1-1/2 quarts water in a kettle.
Bring them to a boil and skim the froth from the surface, removing
every bit.

Lower the heat and add the garlic buds, (by being left unpeeled
they do not get soft in the cooking.) Add the onion, carrot, tomato,
parsley and dill. Cover the pot and cook, simmering for about 20
minutes. Remove the marrow bones.

Add the chicken legs, cover and simmer another 20 minutes. Add the
zucchini, potatoes and celery, cover and simmer another 20 minutes.

Add the salt and additional spices and cook for the final 10 minutes,
remove the garlic buds.

When serving, place a portion of rice or noodles in a large soup
plate. Pour in some soup liquid and add meat and vegetable portions.


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