Tsores mit zup iz gringer tsu fartrogn vi tsores on zup
Ayalti, 430, p.107
Az an oremen est a hun, is oder er iz krank, 
oder di hun iz krank
Galvin and Tamarkin, p.315
the chicken
The success of the yukh entirely depends on the quality of the main ingredient - the chicken. The best source for the authentic product would be the market in Kasrilovke. If this brand is unavailable, try your best to find something similar. Use of the frozen boulders found in the poultry section of your local supermarket is strongly discouraged.
  • Large chicken 
  • 2 peeled onions 
  • 2 celery stalks 
  • 2 peeled parsley roots 
  • 5 peeled large carrots 
  • Fresh parsley and dill 
  • Fresh chopped dill 
  • Salt
Cut the chicken into pieces. Put the chicken in a saucepan  and add enough water to cover the chicken. Cover and bring to a boil. Skim the scum off the top. Add the carrots, onions, celery, dill, parsley, and salt. Lower the heat. and simmer covered over low heat for 2 hours. Before serving, add chopped dill and separately cooked lockshen (noodles), kreplach, or kneidlach (matzo balls). 
Background: Olives by Alexander Vaisman
© Shura Vaisman, 1997
Feedback, questions: send e-mail to Iosif_Vaisman@unc.edu
Family Recipes  -  Shtetl kitchen
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