BiKitzur Shulchan Aruch
Ep. 855. The Correct Brocha on Potato Soups, Cream of Potato Soup, Onion Soup, Eating Plain Onions, and Noodle Soup.
The Correct Brocha on Potato Soups, Cream of Potato Soup, Onion Soup, Eating Plain Onions, and Noodle Soup.
Welcome everybody, Shih number 855 getting back to our hulkas brachos, okay I just want to try and finish up the soup situation, we've been trying to go through various different soups which are extremely important, I'm trying to finish it up and there are, like we said, we mentioned last year there are certain concepts which we want to talk about in other samanam but just while we're on the subject of soups, we're just going through some various, quite a number of different soups from Rabadne, safer and rougher, first and so on, okay so Rabadne brings down on page 441 onion soup, what about onion soup? Onion soup is made by sauteing onions and mixing them with water and spices, the bracha therefore would be boripri, ho adamma which covers the liquid as well, I just do want to mention that if somebody eats plain onions, we spoke about in the past in general, let's say just plain onions, not fried, it's not cooked, it's not, I just eat plain onions, right, I just want to eat plain raw onions, so it's a shahakal, in general that's what we say, once it gets fried sauteed and so on then of course the bracha comes back to being boripri, adamma because of the fact that in general people don't eat raw onions, so in general Rabadne brings down also, he brings the onions are not normally eaten raw, they're usually eaten, they're mixed in a salad and so on, these type of things, so therefore that's why I say shahakal, but once they're fried and they're used to enhance other foods and when they're used to enhance other foods, so the bracha and the other food covers the onion, right, because it becomes a toffle to the other foods, but when it's like fried onions, these type of things, so then we say it comes back to being a boripri, adamma, when it becomes a, you know, fried onions, sauteed and so on, okay, just wanted to bring that out, so now it's coming out, coming back in reference to our, the soup, onion soup, so that's how Rabadne brings it down, onion soup is made by sauteing onions and mixing them with water spices, so therefore the bracha is boripri, adamma because it's eaten the regular way, that onions are supposed to be eaten, which is made into some sort of dish or food, which covers the liquid as well, so of course the boripri, adamma would cover the liquid as well, okay, now he does bring down at the bottom, again, depending on the case, so I just, again, reading how he brings it down, onion soups made from the hydrated soup mixes are usually made from flavorings and small amounts of the hydrated onion solids, okay, so the onion, so the onion solids are added nearly to enhance the liquid, once it's added nearly to enhance the liquid, so then the bracha on such soups is jahakkal, if somebody, again, I always mention, if somebody has a question, they're not sure if it's made this way, that way, whatever, obviously you want to call the company, the one who's giving their shakah on the company, where you get it from and find out how it was made and what the correct bracha is, but I'm just stating the facts, what somebody, what a person should look out for in general, but clearly if it's a regular onion soup, a homemade onion soup, so they sauteed onions and so on, then we say it's a very pre-adama, now I just want to mention another thing, keeping in mind, in all these soups that we talk about, if somebody adds flour, right, even though you'll say, well, I added flour, that's wheat or whatever the case is, so I added flour to these soups, but I do it to thicken up the soup, I don't do it for this, it's not there really for taste or sustenance, sort of, I do it to thicken up the soup to give it body and so on, so in all those cases, we have to keep in mind that although flour was added to the flour, the original bracha of the soup, whatever the bracha might be, whether chahakol or dhamma or whatever, would stay, because of the fact that it is a, like we always mention one, it's flour, one of the five grains, and it's there for the mechanics of the food, like in this case, just to thicken it up, give it body, so then the original bracha, which would be whatever, ha dhamma, chahakol, depending on why eating, would still stay, and the bracha would not be ha dhamma, the bracha would not be mizonos in that case. Okay, just a couple of more reading from the safer from our first, the safer laws of brachas, so he brings down his first potato soup, what about potato soup, so regular potato soup with regular potato, pieces of potatoes, obviously that's ha dhamma, you don't have to worry about the soup in general, the soup is there to enhance the potatoes, my potato soup, so you're making a hua dhamma and it burns a fascia, it's assuming that you eat the right amount, what about potato, but he brings down, there's this first potato soup, the cream of potato soup, if it's called, if it's the cream of potato soup, obviously it's, you know, sauteed and it's made into a liquid, so when it's cream of potato soup, then he brings down chahakol and, right, so look how it will burn a fascia, depending on if you ate enough, again, the right amount of time, but the, or an abiad as it may, so just real quickly to read from Rabardhan, say if it brings down the same thing, the cream of potato soup is made from finely ground or pureed potatoes, so if there's solid bits, so again, the potatoes soup you have to look at what you have over there, if there's solid bits of potato, like we said, right, in the bowl, which is usually the case it brings down, then there'll be brachia dhamma, in case not, it'll be chahakol, if it's pure cream of potato, then you're looking at a chahakol, like he brings down Rabardhan explaining vegetables, which are pureed to the extent that they are no longer, that they no longer retain either their original form or appearance are subject to a chahakol, besides potatoes, besides, one second, this is potatoes, but besides, like, the regular potatoes, where we spoke about, like, mashed potatoes from Rabardhan, somebody makes regular mashed potatoes, even if you're finally grounded, something said, Rabardhan still held, that was a brachia dhamma over there, but over here you're dealing with a liquid, so it's a different story, it's cream of potatoes, it's mamasha liquidy substance, regular, but we want to keep in mind, regular mashed potatoes, Rabardhan did say it was a huadama, okay, let's say a regular noodle soup, somebody eats a noodle soup, a luxian soup, if you want to call it, usually it's something along the lines of a chicken soup, but it's a regular noodle soup, obviously that would be a mizonos, unless somebody has mamasha, such a small amount of noodles, that the mamasha eating the chicken soup and they just threw in a couple of pieces, but a regular noodle soup, I'm eating a chicken noodle soup, as they call it, a famous chicken noodle soup, but it's the noodles, right, then it's, that's what the soup is, so you're taking it and making a regular mizonos, and the fact that you have the water in there, obviously the soup and all that is all bottled to the mizonos, and only a mizonos would be made, again, as far as the F, the brachia, as long as you ate enough noodles, but they are kind of prasier, at least the kazayas of the noodles, under a four minute period, then one would make a al-ha-mecha, right, because you have mizonos, and then you have a al-ha-mecha, which would be the F, the brachia on the noodle soup, thank you for listening, that's welcome, brachia, cold too.