The best recipes, I tell my daughters, are the ones for dishes you’ve tasted at friends or family. This is one of them from Myrna Rosen’s Cooking with Myrna Rosen – a classic cookbook so sought after, one Johannesburg Jewish Community Forum reader went on the site begging for a copy.
6 leeks thinly sliced
8 potatoes quartered
4 carrots thinly sliced
50g (2oz) butter or margarine, or 2 tablespoons oil
2 chicken cubes
2 teaspoons powdered vegetable broth
Salt and pepper to taste
8 to 10 cups water
Cook leeks in butter until “glassy”. Add potatoes and carrots. Add water to cover. Add seasonings. Simmer one hour. Liquidise, heat, serve and enjoy.