Put the water and the chicken in a large frozen ukrainian brides and bring the water to a boil. 4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper.

2 hours, adjusting the seasoning to taste. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Remove the fat from the soup. Just before serving, reheat the soup. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm.

Serve with the remaining snipped dill. Reprinted with permission from Jewish Cooking in America by Joan Nathan. We’ve partnered with Edamam to provide nutritional information for most recipes in our database. The information displayed is Edamam’s analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. If you are sick, you need this. I did add one clove of garlic and one small onion sauteed in butter at the beginning.

I had only parsnips and carrots for root vegetables, but the broth was sweet and delicious. I did use the zucchini and added spaetzle at the end. I agree with other reviewers that this is ok, but nothing special. I always make my own homemade stock and I thought that adding the root vegetables would somehow “amp” this up, but it really didn’t. I also threw in a few sprigs of the carrot greens. A special extra ingredient which my mother and grandmother also used to add is at least 1 teaspoon of ground ginger, which adds depth to the flavour. And I add white pepper, not black.