Cooking Kosher | Bloody Mary Soup



The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a fun Facebook group called Adventures In Kosher Cooking and its admin Howard Wasserman to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.

Bloody Mary Soup or Bloody Malka Soup | Howard Wasserman

1 tablespoon olive oil

1 large onion, chopped

1 medium green pepper, chopped

5 garlic cloves, chopped

3 cans (14-1/2 ounces each) stewed tomatoes, chopped

1 bottle (33.8 ounces) spicy Bloody Mary mix

1 carton (32 ounces) chicken broth

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon hot pepper sauce

1/2 teaspoon coarsely ground pepper

6 ounces fresh baby spinach (about 7-1/2 cups)

Additional Worcestershire and hot pepper sauce, Pimiento-stuffed olives, optional

In a Dutch oven, heat oil over medium-high heat. Add onion and pepper; cook and stir until vegetables are tender, 8-10 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes; cook 2 minutes.

Add next six ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.

Stir in spinach; cook until it wilts, about 5 minutes. Soup will be chunky. Serve immediately with additional Worcestershire and hot pepper sauce. If desired, add olives to resemble eyes.

Yield: 16 servings.

Learn more about Kosher cooking by joining the Adventures In Kosher Cooking Facebook group