Onion Soup

Melt butter over medium/low heat in a large stockpot, then add the sliced onions.Sauté over medium to low heat, stirring frequently, until all the liquid is gone and onions are golden brown and resemble a thick paste in the bottom of the pot.

Vegetable Soup

Wash and cut vegetables into large chunks. Set aside. Chop onions. Heat oil in skillet. Saute onions until softened. In a large soup pot, mix together the sauteed onions with the cut vegetables and Cover with water.

Tomatoes Soup

Sauté the onion and garlic in the oil until the onions are transparent. Add the crushed tomatoes, tomato juice, tomato soup mix and the water and bring the mixture to the boil. Add the sugar and the herbs and simmer on a low light for about 20 minutes.

Lentils Soup

Heat the corn oil in large skillet and saute onions, celery and garlic until vegetables become translucent. Transfer to crockpot. Add water or chicken stock, bouillon cubes, carrots, and lentils. Cover tightly and cook on low for 18-24 hours. Season to taste. Makes 8 to 10 servings. Freezes well.

Mushroom Soup

In a large saucepan, combine the tomatoes, juice, water, onion, celery, parsley, green pepper, barley, and lima beans. Bring to a boil. Simmer, covered, 1½ hours.  Add the carrot, mushrooms, salt, and dill. Continue simmering until the carrot is tender.

Borscht soup

Meat borscht comes from Russia and is a winter favorite. It is cooked for several hours on a low flame and its pungent aroma penetrates every corner of the home. It has become popular to serve hot borscht at parties at the stroke of midnight.

Chicken Soup

This is the well-known and now universal soup of the "Yiddishe mama" as it was served in east European Jewish homes. Former Prime Minister of Israel Golda Meir was known to cook a fine-tasting chicken soup for both family and VIPs whenever they came to call.

Goulash soup

Heat the oil in a Dutch oven or other heavy bottomed pan. Dredge the meat with the flour, salt, and pepper. Brown the meat in the hot oil, and then add the chopped vegetables. Cook and stir a few minutes, and then add the remaining ingredients.

Artichoke Soup with Mustard and Yogurt

In a saucepan melt the butter over a low flame. Add the artichokes, onion and mustard, cover and cook gently for about 10 minutes. Pour over the stock, stir well, and bring the mixture to a boil. Add the bouquet garni, reduce the flame, cover and simmer gently for 1/2 hour.

Cream of Potato and Leek Soup

Place leeks and olive oil in a large pot and steam on medium-heat for 5 minutes until soft. Add potatoes, milk, sweet cream and broth. Add saffron, salt and white pepper. Bring to a boil on medium heat stirring occasionally.

Green Pea Soup

Heat the oil/Pam in the pan. Fry the carrots and the onions until golden brown. Add green peas. Add water. Bring to a boil and cook for 1 hour on low. Add spices and cook for ten more minutes  

Yemenite Soup

In a large kettle, place the beef marrow bones and chicken with water to cover. Bring to a boil, simmering until a froth forms, Remove the meat and bones and discard the water. Clean the kettle. Add the beef and bones and cover with water.