Jewish penicillin. A nourishing broth that helps you get back on your feet when you’re sick

Colds are quite common in winter. Fortunately, thanks to natural methods, we can easily deal with them. The recipe for this warming Jewish broth is simple and will help you quickly get rid of the most troublesome symptoms.

Jewish broth is nothing else than traditional poultry broth enriched with several valuable spicesthanks to which it has health properties. Polish Jews in the past often had to struggle with poverty and lack of access to traditional medicines. For this reason, the warming broth quickly gained popularity among them and became a universal remedy for the most common ailments. After World War II, it gained the name “Jewish penicillin”, which only emphasized its unique properties.

The recipe for this is very similar to the classic recipe. What sets it apart is this addition of turmeric and cloves. The first of these ingredients has anti-inflammatory, antibacterial and antiviral properties. It helps the body fight problematic microorganisms faster and strengthens the immune system. Additionally helps detoxify the body, thanks to which the patient can deal with colds faster. The effect of turmeric is enhanced by cloveswhich also show similar properties. However, they are distinguished by their analgesic effect, which can help with a sore throat or headache. Cloves improve blood circulation and also support the detoxification of the body.

Traditionally, Jewish broth is served with dumplings made of matzo and water. However, it will taste equally good with the addition of pasta or simply drunk as a drink. It is easily digestible, warms us up quickly and provides the most necessary nutritional values.

See also:

Ingredients:

• 1 chicken,
• 2 liters of water,
• 1 onion,
• 2-3 cloves of garlic,
• 1 braces,
• 3 carrots,
• 1 parsley,
• 1 per,
• 3 bay leaves,
• 5 grains of allspice,
• 0.5 teaspoon of turmeric,
• 5 cloves,
• 3 tablespoons of oil,
• salt and pepper to taste,
• additionally: chopped parsley for sprinkling.

Wash the chicken thoroughly, clean it and dry it. Put it in a large pot along with peeled vegetables – parsley, celery, carrot, garlic, onion and leek. Pour water, add cloves, turmeric, allspice and bay leaves simmer for about 2 hours, uncovered. After this time, strain the broth, divide the meat and carrots into smaller pieces and put them back into the soup. Serve the broth with noodles or traditional dumplings.

Source: Terazgotuje.pl, polin.pl