What To Eat Before A Fast Day: Sarah’s T’sha Baav Soup

Hey KS Fans,

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.






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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (5)

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  1. sharon says:

    YUM! Looking for a good soup for before the fast…perfect!

  2. Hannah says:

    Hi. just read this over and it looks good! Just checking tho – no salt or pepper so what do we do for flavor? and the 1 onion is quartered, everything else is diced – is that right?

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