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Cook with Kids Around the World

Miriam Walfish

From blintzes to baba ghanoush, from kugel to kitchree, Jews all over the world have enjoyed food prepared from a wide variety of recipes. This column introduces you to some of these recipes, so that you can prepare and enjoy them, too.

Wednesday, January 04, 2012

Kartoffel Zup-Potato Soup

Potatoes were first brought to Europe in the 16th century from Spain; the Spanish word for potato is “patata.” Potatoes quickly became an important food staple for the Jews of Eastern Europe and they were soon used in an endless number of recipes. One common recipe was potato soup, often prepared with grains such as barely and buckwheat, or with root vegetables such as carrots, parsnips, and/or turnips. For a richer flavor, milk or sour cream was added.

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