Passover Recipe Roundup

Good morning! Today is the first day of Passover and I am excited to share a wonderful Passover recipe guest post with all of you from Brittany.

A couple of weeks ago she answered my call on Twitter when I asked if anyone would like to share a recipe that their family enjoys during Passover on my blog. Brittany definitely delivered and her guest post contains a couple of mouth-watering family recipes.

I hope you enjoy it as much as I did!

Passover Recipe Roundup

Hey there, Peanut Butter Fingers readers, I’m Brittany from Barr & Table and I’m so excited to be guest posting for Julie! I’ve been a big fan of Julie’s blog for quite some time now so when she asked about Passover recipe posts, I jumped at the opportunity!


My family has always done the big family dinners for the holidays and there are a few staples that we can always count on seeing on the table. I was so happy to get some of these recipes from my mom and grandmother to share with you.

First and foremost, the brisket; every holiday I know I can count on Bube’s brisket and I always look forward to it.

Bube’s Brisket



For the brisket:

  • 1 whole first cut brisket
  • Salt & pepper

For the sauce: 

24oz jar medium salsa

  • 24oz sweet & sour sauce
  • 1 package dry onion soup mix




Preheat oven to 350°F.

  • Season brisket liberally with salt & pepper.
  • Mix sauce ingredients & pour enough into the bottom of a large baking pan to cover.
  • Add brisket to the baking pan & cover with remaining sauce.
  • Bake for 3-4 hours until tender. Check after 3 hours.



It really doesn’t get much easier than that! And it’s always delicious.

Another must-share recipe is chicken soup. Every Jewish house has a great chicken soup and ours is no exception. This is definitely an old-school recipe!

Bubbie Minnie’s Chicken Soup



  • 1 whole kosher chicken; cut into pieces
  • 1 package chicken necks
  • 4 packages chicken bones
  • Salt
  • White pepper
  • 1 onion; peeled
  • 2 turnips
  • 2 parsnips
  • 4 carrots
  • Tops of celery bunch
  • 5 or 6 stalks of parsley


  1. Add chicken, necks, & bones to a large pot with enough water to cover the chicken, plus 4 cups. Bring to a boil. Skim the foam that comes to the top. When it stops foaming, reduce heat & add salt & pepper. Has to be white pepper; black pepper will settle to the bottom.
  2. Add all of the vegetables & gently cook, not simmer, until it tastes good. You’ll cook at least a few hours, but each chicken has a different time. If it tastes too thin after cooking a few hours, add a couple instant bouillon cubes, a small amount at a time.
  3. Note: Feel free to add matzah balls for the holiday or noodles at any other time of year!

On top of that, there are always a few more dishes I can count on seeing for Passover.

This year, however, I’ve decided to add a few new items.



It’s funny, since being introduced to the Paleo diet, I’ve realized that I’m going to become very close friends with it during Passover. It has definitely opened up my eyes to many flavorful dishes that I never considered before. It’s quite exciting and I definitely see Passover as a new challenge now!

Huge thanks to Julie for letting me guest post and share some of my traditional Passover favorites. Hope everyone has a wonderful holiday!



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