So T’sha Baav is a day away and I am hearing from many of my friends and family members that this last fast day we just had a few weeks ago, was quite hard for them.
As it happens T’sha Baav is a very long fast, starting the night before and running till the next sunset on a long summer day. Not easy for anyone to get through especially in this hot humid weather we have been getting lately.
Every year starting the full day before the night of the fast, I make this T’sha Baav Soup. I actually just put up a batch this morning, so my family and I can eat it for dinner and into the next day, filling up with the much needed carbohydrates and liquid our bodies will need to help make this fast day slightly easier.
I wish all of you – my KS family and friends a very easy fast – and will post more recipes soon that you can make for the night of the fast that are easy and filling.
Have a great Sunday!
T’sha Baav Soup
This is basically a delicious vegetable soup, loaded with heavy duty vegetables and carb filling noodles.
The spices are basic and not hard on the stomach. Make a huge pot today and eat it at will, till the start of the fast day.
It will fill you up with the much needed carbohydrates one needs before starting a long fast and the liquid of the soup will help you get the much needed water your body will want. Eating plenty of it will also keep you feeling full for a longer period of time before the hunger pangs start setting in.
Have an easy and meaningful fast. Sarah
1 large onion, quartered
4 carrots, diced
2 large parsnips, diced
2 turnips, diced
1 ear of corn
2 sweet potatoes, diced
1 whole tomato
3 cloves garlic
1 small piece of fresh ginger (or 2 tsp. dried ginger)
Bunch Fresh parsley
Bunch Fresh Dill
Kosher salt & Black Pepper to taste
1lb package Egg Noodles
Note: I also have added broccoli, peas, tofu pieces that I saute first in some olive oil and onions, lemongrass and shitake mushrooms to this soup. It all depends on what I have on hand. – All are delicious and filling in such a vegetable soup.
In a large stock pot filled ¾ way with water – add all your ingredients except the egg noodles. Put the fresh parsley and dill into a mesh cheese cloth before placing in soup. Let soup come to a boil and then lower flame and let simmer on stove top for at least 1 hr to 1.5 hrs. After the soup has cooked for that time, add the egg noodles, raise the heat and cook the noodles for about 8 minutes. Serve hot in deep soup bowls.