Thursday, January 17, 2013

The Yiddish Chefs are Back, Cooking Vegetarian Cabbage Borscht with Matza Balls


It's been awhile since we posted an episode of Est Gezunterheit, the Jewish Daily Forward's cooking show with Rukhl Schaechter and Eve Yochnowitz, the resident Yiddish speaking chefs teaching as they cook up one of their specialties.

Yesterday they released their latest production, a vegetarian pareve borscht made with beets and cabbage, paired with matza balls made with white and whole wheat matza meal.

One of the benefits of watching these episodes is the use of colorful Yiddish words and expressions, which are rendered in English subtitles. Since this series started a few years ago, we've posted 14 episodes, most containing definitions of  a few Yiddish words that were either new to us or that we just wanted to share because of the way the words sound.

Some of the words we picked up in today's episode are:
berikes - beets
gringger - right away
antioxidenten - antioxidants
hindle yoich - chicken soup
hocken di knubble - chopping the garlic
roite kartuffle - red potatoes
roite tzibbeleh - red onion
kimmel - caraway seeds
kneidlach - matza balls
pomidoren - tomatoes
vebzeitel - website

The chefs use lots of words that we posted in previous episodes. If you missed them, you can find all of them by clicking on the words "Est Gezunterheit" in the labels section of this blog in the left column.

If you want to prepare this dish, you'll find screen shots with the recipes just below the video.

Est Gezunterheit!

(A SPECIAL NOTE FOR NEW EMAIL SUBSCRIBERS:  THE VIDEO MAY NOT BE VIEWABLE DIRECTLY FROM THE EMAIL THAT YOU GET EACH DAY ON SOME COMPUTERS AND TABLETS.  YOU MUST CLICK ON THE TITLE AT THE TOP OF THE EMAIL TO REACH THE JEWISH HUMOR CENTRAL WEBSITE, FROM WHICH YOU CLICK ON THE PLAY BUTTON IN THE VIDEO IMAGE TO START THE VIDEO.)