This soup is what we traditionally broke the fast with in my family growing up. Unfortunately, I am unable to continue the tradition with my family. Soup for Yaffa is more difficult to eat, and my husband doesn’t enjoy it either. So that leaves only Raizel and me. Soup for 2 is not as much fun. Sigh…….
I am posting the recipe anyway, since it is tasty and part of my culinary legacy. When my mother made it, it was a labor of love and a work of art. My sisters make it every year.
2 onions chopped
6 potatoes pealed and cubed
1 cup barley
Water to cover
Salt, pepper and fresh garlic, crushed
Fresh dill at the end, if desired
Sauté onions until translucent. Add the other ingredients and simmer until done.
This can also be made in a crockpot or a pressure cooker. For the pressure cooker I recommend 10 minutes to pressure without the potatoes, release the pressure and then add the potatoes. Bring to pressure again for 7 minutes. Adjust the seasoning et voila, potato barley soup!
This soup is meant to be white. White is the color associated with Yom Kippur and purity. On this day we are asking to have our sins forgiven and to be returned to a higher level of spiritual purity.