This soup is traditionally eaten at Passover, a Jewish holiday commemorating the story of the Exodus, in which the ancient Israelites were freed from slavery in Egypt. As this recipe is quite involved, a double quantity is usually made so that an extra portion can be frozen for another meal. As not everyone has a 20L stockpot, you can simply halve stock ingredients (except carrots) and it will still serve 8. Start this recipe a day ahead.
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