Kosher baby food chicken
Chicken Broth Stage 1 Baby Food
Earth’s Best Organic® First Meats Baby Food, Chicken & Chicken Broth is certified USDA organic for babies 4 months and older. Created using only 2 ingredients: organic ground chicken and chicken broth, it is a perfect way to introduce protein to your baby. It is produced with chicken raised without the use of antibiotics and contains no potentially harmful synthetic pesticides.
Key Benefits
- For babies 4 months and older
- Packaged in BPA-free resealable jars
- No artificial flavors, colors or preservatives
- USDA-Certified Organic and made with non-GMO ingredients
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The Qualities that Make this Product Earth’s Best.
The most accurate information is always on the label on the actual product. We periodically update our labels based on new nutritional analysis to verify natural variations from crop to crop and at times formula revisions. The website does not necessarily get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied on.
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- Serving Size: 1 Jar (71g)
Servings Per Container: 1 Jar (71g) - Amount Per Serving
- Calories: 70
- % Daily Value*
- Total Fat 4g
- 13%
- Trans Fat 0g
- Saturated Fat 1g
- 0%
- Cholesterol 45mg
- 0%
- Sodium 30mg
- 0%
- Total Carbohydrates 0g
- 0%
- Fiber 0g
- 0%
- Total Sugars 0g
- Protein 8g
- Vitamin A 0%
- Vitamin C 0%
- Calcium 10%
- Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The most accurate information is always on the label on the actual product.
We periodically update our labels based on new nutritional analysis to verify natural variations from crop to crop and at times formula revisions. The website does not get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied on.
Ingredients
Organic Ground Chicken, Water.Kosher Baby Food 101 | Nourishing the Jewish baby… soul and tummy
25 Oct
This year we built a Sukkah for the first time and what better way for the Munchkin to enjoy it, than with some warm, baked, and hearty foods like the rest of us! So, this brings me to her new favorite meal…
red lentil soup combined with pureed chicken
As I shared early, the Munchkin really does not enjoy chicken plain and, in talking to other moms, I’ve discovered that almost no other baby does! However, all it takes is mixing it with some of her favorite veggies and she literally can’t get enough! She even cries when I pull it away or when we’re all done.
In fact, by mixing the chicken with this lentil recipe, she’s getting a double protein punch!
As Annabel Karmel points out in her books, lentils on their own are hard for babies to digest, so it’s important to mix them with lots of fresh veggies. For this Sukkot, because of the time of year and my little one’s propensity for constipation, I also substituted butternut squash for the sweet potato in order to make it a little less tough on her system. But, here’s what goes into the little one’s favorite lentil soup…
Side note: My mom always serves lentil soup this time of year anyway, because of the birth right torah portion read right around this time, so I thought the lentil soup was even MORE appropriate!
Lentil Soup for baby*:
- ½ small onion
- 1 large carrot
- 1 stalk celery
- 1 tbsp. vegetable oil
- ¼ red lentils
- 1 ¾ cup sweet potato (or butternut squash in this case… It makes the soup a little more runny, but equally delicious.
- 1 ¾ cups water (you can also substitute vegetable broth or chicken broth here… But I prefer to keep the soup pareve so I can use it at other times, too)
The meal is delicious! And, although we didn’t mix it with the chicken, I did add some additional vegetable broth and spiced (like garlic and salt) so we could enjoy some yummy lentil soup as adults in the Sukkah, too.
Hope everyone had a wonderful holiday! Now that the Jewish holidays for this time of year are over… It’s off to Halloween around here!
*Adapted from The Healthy Baby Meal Planner by Annabel Karmel
13 Oct
Having successfully added chicken, lentils, and yogurt to the Munchkin’s diet for some yummy fall, holiday, and on the go protein options… I decided that this week’s protein, for Sukkot, would be fish. Maybe I was inspired by the Haftorah on Yom Kippur (Jonah and the Whale)… Who knows… but that would probably have been difficult considering how little time I actually got to spend in services by the time I was done chasing the little one around… But that’s another story for another time.
In any case, the first fish the Munchkin will taste is Cod. And, as I prepared food for her in time for Sukkot to start, I also thought that I would take this opportunity to make an adult version of a food, as well as a baby version of a food. So, since the Munchkin has only just started oranges this week, too, and since I know that this is one of the “foods to watch” I decided to go for a mild fish recipe, sans citrus, that has few irritants. So, for the Munchkin, I began with Annabel Karmel’s recipe for “Tasty Fish with Cheese Sauce and Vegetables”, from The Happy Baby Meal Planner. It is a recipe that requires the combination of dairy and fish, but in our house that is OK…
In this recipe, the fish is simmered directly in milk, something I had never done before. I was a little hesitant about how this recipe would turn out for the adults. While I made all of the vegetables in full for the Munch the first time around, I only made one piece of fish to ensure that I wouldn’t be wasting the other two that I had bought for myself and my husband.
As it turned out, the fish, when simmered in the milk, was light and tasty. So, for the Munchkin, I followed the recipe verbatim and created a puree with a mature palette.
For the adults, I served the fish with the cheese sauce, but with simply steamed broccoli (I finished the bunch that I had bought for this recipe), and some rice. It turned out to be a well balanced… and delicious meal. My husband, however, thought it could have used a little bit more flavor, which reminded me to add additional salt the next time I do something like this.
Another thing to consider for next time, was that having made one piece of fish separately, was that I wasn’t really able to “double” the recipe. I had to make two batches of fish and cheese sauce, since the sauce calls for the milk that the fish was simmered in.
This is one time, when following the cookbook proved to be easy and require little variation for my level of kashrut… would you have had to make any changes to the recipe?
As for the Munchkin’s reaction, that will have to wait until next time…
5 Oct
With a wonderful Rosh Hashanah behind us, today is the day that I made the REAL chicken soup that I had been looking forward to making.
Of course, this desire was made even greater after realizing that the Munchkin loved chicken as long as it was mixed with some vegetables. Another good reason for having made the soup now was that for the first time ever I wouldn’t be rushing back from school to make it in time for Kol Nidre. So, I will be able to bring some homemade chicken soup and matzo balls to my in-laws house for a nice dinner before the holiday begins while also making some very wholesome baby food for the Munchkin.
I had a running conversation with my mother in preparation of making this soup. It has been somewhat entertaining but it is important to note that this is how the whole thing began (over BBM)…
Me: Can you email me Grandma’s chicken soup recipe when you have a chance? You didn’t have left over for us, but I’d like to maybe make some for this Fri. night/baby food
Mom: I had about six frozen quarts I feel bad that you didn’t take it.
I make it with seven things parsnip, turnip, celery, onion, carrot, parsley and dill
{Of course she only told me about the left over chicken soup after telling me she hadn’t budgeted any for me to take home after Rosh Hashanah and later it came out that she in fact uses 8 vegetables, which include leeks.
. and you have to appreciate the vagueness of this recipe!}
Basically, 3 phone calls later, it turns out that it’s much like making any other soup…
1. Boil the chicken and skim the fat.
2. Put in all of the vegetables, cleaned and peeled, but not cut into pieces that are too small so that you can remove them from the soup later.
3. Bring the soup to a boil and then simmer for 3 hours (remove the chicken breasts at 1.5 hours so that they do not become too dry to puree for baby good… This is a tip from Annabel Karmel).
4. Remove the vegetables and strain the remainder of the broth.
5. For baby food: use a small amount of broth with chicken breast meat for a chicken breast puree. Store the clear broth for use with other recipe or add noodles for soup for older babies.
For adults: serve hot with matzo balls. In our house, we all add our own salt and pepper, but you can also add to the pot.
Simple enough?
It’s too bad that I couldn’t make that recipe even more appealing, the way my grandmother did for me when I was 5, by scanning in the Rebus she had made for me.
But, hopefully my directions were as clear and another time I’ll find the Rebus at my mom’s house to share with the world. It was pretty special!
So, Shanah Tovah, and maybe you’ll be able to use this recipe to start off your Yom Kippur well, as well. G’Mar Hatimah Tovah to everyone.
28 Sep
While The Munchkin will not be eating apples and honey this year (you know… pesky honey bacteria that she can’t have yet as a 6 month old) there are some other ways that we are “nourishing” her Jewish soul this time of year. Here are some books we are sharing with her to help her understand the importance of this holiday and feel the joy this time of year:
Happy Birthday, World: A Rosh Hashanah Celebration by Latifa Berry Kropf
It is a very straight forward board book that explains what Rosh Hashanah is, and a few of its customs
Sammy Spider’s First Rosh Hashanah by Sylvia A. Rouss
The paper cut illustrations in this book give it something of an Eric Carle vibe, and I love that it works on teaching new words in addition to the Rosh Hashanah customs.
I know we will be reading this book around Rosh Hashanah for many years to come!
Both are put out by Kar-Ben publishing.
L’Shanah Tovah and enjoy your holiday. What are you sharing with your baby this time of year?
26 Sep
At this point, the chicken soup has turned into a chicken puree and Lily has been eating chicken for 3 days in a row… It seems to be agreeing with her, though I’m not so sure that she’s crazy about it when it’s served on its own. The process of making the puree has certainly taught me a lot and 2 chicken breasts turned into 8 feedings… A pretty good turn over!
For starters, while I thought I had made enough soup (filling my 8 ct pot) to serve some to myself and my husband for Shabbat dinner, I think I went a little overboard in how much puree I made. There was not nearly enough stock left for even one bowl of soup and the vegetables left in the pot congealed so much that they simply did not appeal to me to eat as a soup.
I think this may have happened because I followed the recipe and left it in the fridge overnight, but may have also happened because I threw in a few extra vegetables. I think this taught me to add more water… Not only 2 and ¼ quarts… next time.
So, then there was the puree. I wish that the pictures in the cook book would have made it clear that the puréed chicken would look like cat food. I mean, I tasted it and it tastes just like a super thick chicken soup, but pureed chicken is certainly less than visually appealing when made by itself.
After having tried the chicken puree, and deciding it truly looked like cat food, I thought I had done something wrong. Despite the fact that all the purees I had made already looked like apple sauce, or something else thoroughly emulsified, when I thought about my daughter’s first taste of chicken, I imagined it being shredded or in little chunks. I realize this would be impossible for her to digest, considering her inability to chew, but it’s still what I pictured.
So, on a later afternoon trip to target, I investigated the protein baby food jars of Earth’s Best (what I probably would be feeding the Munchkin if they were Kosher). And, good news… It looks like the mess that I made had come out correctly.
Over the past three tries, as I mentioned, The Munchkin has seemed to like it fine, though she made the faces she makes whenever I giver her something savory to eat these days. She definitely is my daughter, sweet tooth and all. So, when I gave her most of the chicken, I mixed it with peas or carrots and she seemed to like that a little bit better but it also meant that she ate less total chicken than one full cup from the Baeba frozen trays because her appetite usually meets 4.5 oz exactly.
I guess next up, is to mix the chicken with an even sweeter vegetable, like sweet potatoes and freeze each serving accordingly. Also, the next time I make the chicken, I will definitely be freezing half servings so that I don’t end up wasting left overs.
I will then be able to mix separate vegetables to make a full dish.
I’m very curious to hear about everyone else’s experiences/tips with first chicken purees…
23 Sep
If you were to have asked me, even yesterday, when I thought I would make my first batch of solo chicken soup, I definitely would not have answered for my daughter’s baby food. But, here I am, 2 chopped parsnips, and a boiling pot of soup later… Letting all of the vegetables simmer so that I can have chicken stock prepared for tomorrow when my munchkin will try chicken for the first time. Meanwhile, my mom is at her house, using my grandmother’s recipe, to make chicken soup for Rosh Hashanah… A much closer to picture to the one I had in mind for my own eventual solo soup making.
My mom has been saying to me for weeks that when we were little and it was time to give us chicken, she just used the boiled chicken from soup. I understood what she was saying, but thought that by following the cook books set before me, I would be creating something much more wholesome and unique for Lily’s first foray into chicken.
What was I thinking? What could be more wholesome and “organic” than a good old-fashioned bowl of Jewish chicken soup with some boiled chicken?
So, while I know this batch of soup with provide the Munchkin with her firs taste of chicken, and is sure to be delicious because it has most of the correct ingredients… I am sure to use my GRANDMOTHER’S recipe for chicken soup next time… Not Annabel Karmel’s J
Tags: chicken
19 Sep
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You can't forbid eating kosher | Experts explain from Roskachestvo
Factory-made products that Jews can eat are marked with an eksher - a kashrut sign. How are they different from other foods? Does it make sense to buy these products for non-religious citizens and representatives of other faiths?
Kashrut is a system of rules that determines compliance with the requirements of the code of Jewish laws of Halakha. Not only food, but also clothing or deeds can be kosher. However, most often this word is used in relation to food. Kosher food is that which is prepared from products permitted by the laws of Judaism, according to the rules set forth in the Halakha. Food that does not comply with complex religious regulations is called tref and is prohibited for consumption by Jews. So what is allowed and prohibited by kashrut?
Horns and hooves
Jews can only eat the meat of ruminant artiodactyls.
Therefore, the meat of a pig is forbidden - it is not a ruminant animal, and a camel - it is not artiodactyl. The milk of "unclean" animals is also prohibited.
Birds of prey, marsh and waterfowl are prohibited, except for goose and duck. The list of treif birds is not limited to this, but even in the Talmud there is no exhaustive list of "forbidden". Jewish culinary specialists have to focus on additional signs of kosher, described in the Halakha.
The eggs of treef birds are also prohibited. But the definition of “pure” breeds is not the biggest problem. Do not eat eggs in which the development of the fetus has begun. A drop of blood on the yolk is enough to make the egg "impure". Kosher factories have to comply with storage conditions that exclude the ripening of the fruit.
A kosher fish is one with fins and scales. The caviar of such fish is also permitted. Therefore, Jews can eat salmon and red caviar, but not sturgeon and black caviar.
All other inhabitants of the seas and rivers are prohibited - there are no kosher lobsters or squids.
Insects are treef, except for some species of locusts. It was not easy for Jewish teachers to justify the permissibility of honey - after all, it is produced by insects, but nevertheless it turned out.
It is convenient with plant foods - you can eat almost everything. Any vegetables and fruits - from apples to greens - must be carefully checked for the absence of worms and insect larvae.
About GMOs. From the point of view of kashrut, GMO products are legal, but it is specifically stipulated that there are disputes among Jewish scientists regarding the use of the pig gene, it is noted that “in this case, the product will not be kosher.”
Meat to the left, milk to the right
Sorting products into kosher and clubs is not the limit. Kosher, in turn, are divided into:
-
bsari - meat and everything that contains elements of meat;
-
halavi - dairy and its components;
-
parve - neutral, not containing meat and dairy components.
(Parva includes cereals, legumes, water and drinks without dairy components, vegetables, fruits, spices and seasonings, nuts, including seeds and coffee, mushrooms, including yeast, sugar, salt, honey, eggs, fish).
Mixing bsari and halavi is strictly prohibited even in the stomach. For a Jew, "milk sausage" is a funny phrase. Parve can be mixed with meat or milk. But not everything is simple here either. Fish, although parve, should not be mixed with meat. If a neutral product has been in dishes, equipment or human hands that have not been sufficiently cleaned after contact with meat or milk, the food automatically turns into meat or dairy and the appropriate rules for mixing with other products begin to apply to it.
Put on stream?
Kosher production standards:
-
Strict isolation from everything trefa - products, equipment, containers.
-
Separation of meat and milk.
-
The slaughter of livestock is considered a ritual and is carried out by a specially trained slaughterer - shochet, and according to the kashrut technology, slaughter and cutting must be done manually.
-
The bird also needs to be plucked by hand (when removing the feather, low-temperature scalding technology is used).
-
If Halal prescribes to assess the health of livestock and birds only before slaughter, then kashrut orders to inspect poultry and livestock both before and after it. After the slaughter of poultry and livestock, the shochet conducts a special control of the internal organs to check how healthy they are. If something is wrong, the whole animal (or bird) is rejected.
All this affects the cost of products, so kosher meat is more expensive than halal meat and much more expensive than that sold in markets and shops.
Slightly less troublesome is the production of milk. According to the laws, a Jew must personally make sure that the milk he drinks is kosher. Today, this task is delegated to religious supervisors - mashgiahs. They monitor all stages of the creation of a dairy product: from milking cows (the udders must be clean) to the kosher starter culture, which is used to make cheese or yogurt.
In cheeses, the use of animal fats and enzymes is unacceptable. “We can't eat rennet. This is an extract from the stomach of a cow. Doctors say that it is useful. But we are replacing it with a synthetic analogue, - says the head of the kashrut department of Kosher Certification-KR LLC under the Chief Rabbinate of Russia Yosef Verzub .
Natural product?
– Many people think that kosher means natural. But this is a mistake. It is not written in the Torah: natural is possible, unnatural is not. Fully synthetic additives are kosher, the rabbi clarifies.
For example, the well-known dye carmine (E120) is tref, because it is produced from insects. And indigo carmine is kosher because it is synthetic.
Acetic acid (E260) can be kosher if synthesized from inorganic materials. Or it can be tref, if it is made from non-kosher wine material - the Jews have a special approach to the production of wine. The same goes for tartaric acid.
But the rabbis have no questions about malic acid.
Sulfuric and hydrochloric acids used as regulators and disintegrants are absolutely kosher. The odious flavor enhancers glutamates are also kosher.
A good half of the stabilizers can be made from animal fat or have a synthetic origin. For example, glycerin (E422) and many glycerides. The additive of animal origin is not kosher, but the pure result of the work of chemists is.
If a Jew sees the name of an additive on the package, which can be both kosher and treif, the only guideline - to buy the product or not - for him is the eksher.
Despite the fact that "organic food" and kashrut are "two big differences", they coexist on the shelves of farm food stores. It unites their control of the chain from the field to the counter, which cannot but bribe the consumer.
Kashrut for children
- Baby food is certified in the same way as "adult" food. Kosher laws are not age related,” Rabbi Yosef explains to , noting that it is difficult for baby food manufacturers to operate according to kosher standards.
- The production of products for babies has strict standards of GOST, TR TS, SanPiN. But infant formula is often made with meat and milk. The lines for the production of dairy, meat and neutral products are difficult to separate there. We are currently inspecting the first Russian baby food company that can receive a kashrut mark.
Mandate of Trust
There is no single standard for kashrut, like GOST. These are the Halacha laws that are written in the Torah. This is one of the thousands of voluntary certification systems. In the world, more than 700 organizations issue an action game. In Russia, the central organization is the kashrut department under the Chief Rabbinate of Russia.
To obtain a certificate, an enterprise sends an application to the authority and fills out a questionnaire in which it details its production and the products it produces and uses. The certification center helps to fill out the questionnaire.
Then there is a face-to-face inspection of the enterprise.
If there are contradictions to kashrut, the certification body makes recommendations on replacing non-kosher ingredients with kosher counterparts, on production technology, and also organizes religious cleaning of equipment.
“Simple products, such as groceries, receive a certificate in a few days,” says the head of the kashrut department at the Chief Rabbinate of Russia. - If the product consists of many ingredients, if it is meat or dairy production, then it will take two to three weeks to understand whether it is possible to give a certificate for it. A company that receives a kosher certificate from the Department of Kashrut under the Chief Rabbinate of Russia has the right to put a mark on the packaging.
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Kashrut - a code of laws on permitted and forbidden food
Code of laws on permitted and prohibited foods
- The meaning of the commandment on kosher food
- Basic principles of kashrut
- Practical advice
- Kosher food in St.
Petersburg - About the history of the action - kashrut badge
Jewish law has a number of requirements for food and food preparation. The set of rules regarding nutrition is called kosher, and food prepared in accordance with these rules is called kosher. In translation from Hebrew, the word "kosher" means "suitable."
Meaning of kosher food
There are many explanations for the meaning of kosher food. Let us briefly list the most common and "popular" of them.
"The All-Knowing Doctor"
The commandment to keep kosher is one of the commandments, the causes and meaning of which are not revealed to us. However, you should trust the Almighty. The Torah has been our guide to life for thousands of years. The Creator of the universe gave us a law in accordance with which we should live. He knows best what is good and beneficial for our spiritual well-being, even if we do not always understand the reasons for His instructions.
When a knowledgeable physician who can be relied upon instructs a cure, we trust him. Moreover, we must trust the One who not only knows how we are arranged, but He Himself created us.
The release of "sparks of holiness"
The great Jewish mystic of the Middle Ages, Rabbi Yitzhak Luria (Arizal), builds his explanation as a commentary on the verse "Man does not live by bread alone, but by the word that comes from God" (Deuteronomy 8:3). He explains that it is not the food itself that gives life, but the spark of G-d, the “word from G-d” contained in the food. Everything that exists has in itself something of the "God's spark" that gives life and existence to the world. When we eat, we get strength. If a person has used these powers for holy things, the spark of holiness that is in the food is released and returns to holiness. But this is only possible if the food is kosher. Non-kosher food, on the contrary, pulls a person down to gross materiality.
Striving for holiness
The Torah itself explains the purpose of the kashrut laws it introduces: wherever it is about kashrut, the Torah speaks of holiness: “And be holy men with me, and do not eat the meat of an animal torn to pieces in the field.
. .” (Shemot 22:30).
Cognition of spirituality
Non-kosher food negatively affects the spiritual level of a person. It is harmful to the soul, not to the body. Our sages explain that the spiritual sensitivity of a person who consumes non-kosher foods decreases, his heart is "closed" to the perception of spiritual ideas.
Don't be cruel
Shechita (Slaughter according to the Torah) is the most humane method of killing an animal. The animal loses consciousness in a fraction of a second. The Torah also forbids the consumption of blood, the source of life. Therefore, there are special laws for slaughtering livestock, soaking and salting meat to ensure the removal of blood. By forbidding the eating of blood, the Torah teaches us not to be cruel.
Basic principles of kashrut
Allowed and forbidden living beings for food
Living beings permitted by the Torah as food are called kosher, or “clean,” while those forbidden are called non-kosher, or “unclean.
”
Animals living on land
Kosher animals have two characteristics: they must have cloven hooves and chew the cud. They are herbivores such as cows, sheep and goats. Many wild herbivores - elk, deer, gazelles, mountain goats, etc. also kosher. The meat of animals that do not meet these requirements is called club meat. The rules of kashrut prohibit eating the meat of many animals: not only pork, but also rabbit meat, horse meat, etc. Why is pork considered the most striking example of an unfit animal for food? Firstly, there is a direct reference in the Torah to the prohibition of eating pork. Secondly, pigs are bred a lot all over the world, and therefore the refusal to use their meat for food looks especially noticeable. But there is also a symbolic explanation: when a pig stands, it shows that it has cloven hooves. This is one of the signs of kosher. But she does not have another important feature - she does not spit up chewing gum. Therefore, the sages compare pigs with people who, flaunting their positive qualities, hide serious shortcomings and mislead others.
For the meat of a kosher animal to be edible, the animal must be properly slaughtered and the meat properly processed after slaughter.
Fish and marine life
Kosher fish have two characteristics: they have scales and fins. Only those fish species are allowed that have both of these characteristics at the same time. Fish that do not have scales (shark, catfish, eel, sturgeon), as well as all other inhabitants of the water depths, such as crayfish, oysters, mollusks, are prohibited for food. The vast majority of fish (except predatory) are kosher. Fish, unlike animals and birds, does not need additional processing (ritual slaughter, removal of blood). The roe of kosher fish is also kosher. So, red caviar is kosher. But black (sturgeon) caviar is not kosher.
Birds
The Torah does not provide signs of kosher by which it would be possible to distinguish between permitted and forbidden birds. Instead, twenty-four species of non-kosher birds are named.
These are mainly birds of prey or scavengers: crows, ostriches, pelicans, storks, herons, hoopoes, etc. Since we cannot today accurately identify all non-kosher birds listed in the Torah, we only eat poultry that are known to be kosher from tradition. Fortunately, they include most poultry, that is, turkeys, chickens, pigeons, geese, ducks. As in the case of animals, the bird must be slaughtered in a special way and its meat subjected to a special treatment.
Insects and snakes
All amphibians, reptiles, rodents, insects, etc. are strictly prohibited for food. Refrain!
From the pure - pure...
One of the most important principles of kashrut is this: "what comes from the pure is pure, and what comes from the impure is impure." From this it follows that one should not drink the milk of an unclean animal, eat the eggs of an unclean bird, eat the caviar of an unclean fish.
The only exception to this rule is honey.
It is kasher, although it is a product of the vital activity of insects - bees.
Rules for ritual slaughter (shechita) and kashering of meat
Shechita procedure is aimed at causing the least amount of suffering to the animal. This requires a very sharp knife without the slightest roughness or unevenness on the surface of the blade. The knife instantly cuts the animal's throat.
A person who performs the ritual slaughter of animals, that is, shchita, is called shochet. Shoikhet must be a very God-fearing person and strictly observe all the commandments. The reason for this is that the Jews who eat this meat are forced to fully rely on the honesty of the slaughterer: if he makes a mistake, no one but him and the Almighty will know about it. In addition, Shoikhet must have a special education.
After the animal is slaughtered, the shoikhet checks the animal's internal organs: there should be no signs of fatal injury or disease. If there are such signs, the animal is not kosher.
Then the shochet removes from the carcass of the animal the fat forbidden for consumption and the sciatic nerve, which is called gid anashe (the ban on its use remained with us in memory of the battle of our forefather Yaakov with the angel).
Blood
The Torah strictly forbids eating the blood of animals and birds. Before cooking livestock or poultry meat, blood is removed from it by salting out, soaking or roasting over an open fire. Meat that is sold in a kosher shop has usually already undergone a blood removal procedure. Blood is forbidden even in the smallest quantities. Therefore, before cooking, the egg must be checked by pouring it into a transparent glass container: if a speck of blood is found in it, it cannot be eaten.
Meat and dairy
The famous prohibition “Do not boil a goat in its mother’s milk” is repeated three times by the Torah. Jewish sages deduce from this as many as three prohibitions regarding meat and dairy:
- cook meat and milk together - even if you cook not for yourself, but for a dog.
- Do not eat meat and milk together. Moreover, a break should be taken between meat and dairy foods: after a meat meal before a dairy meal - at least 6 hours, after a dairy meal before meat - at least 1 hour.
- You cannot use a mixture of meat and milk in any way, for example, to sell a cooked dish or to treat someone to it.
According to the laws of kashrut, meat and dairy foods are cooked separately, often on two different stoves. In the house of a believing Jew, there are always two sets of dishes - for meat and for milk. And they even store meat and dairy dishes separately.
Plant foods
Any plant foods are kosher. But, since the Torah forbids insects and worms in food, it is necessary to take precautions and check cereals, flour, legumes, herbs, as well as many types of vegetables, fruits and berries in order to remove insects and traces of their vital activity from there. For each type of product, there are certain methods of verification: sifting flour, sorting cereals, cabbage, lettuce and greens are checked in the light, cauliflower and broccoli are soaked in salt water and then washed, fruits and berries are simply examined (fruits such as cherries, peaches , plums, etc.
before checking, they are divided into halves and the stone is removed).
Regarding fruits and vegetables grown by Jews in the Land of Israel, there are several separate commandments in the Torah. In the time of the Temple, the essence of these commandments was:
- the obligation to separate part of the crop for the benefit of the poor
- duties to separate part of the harvest for the servants of the Temple
- the prohibition to use the fruits of the first three years of the harvest of trees
- rest of the land every seventh year.
Some of these requirements are still relevant today without changes (for example, the ban on the use of the fruits of the first three years), some now cannot be fulfilled literally (for example, to separate part of the harvest for the Temple), and therefore they are only fulfilled symbolically.
The complete system of laws related to the fulfillment of these commandments in our day is not at all simple, and it is difficult for a person who does not have special knowledge to understand it.
Therefore, for those who do not live in Israel, it is better not to buy Israeli fruits.
Drinks
Drinks are subject to the same rules as food in general. Separately, it should be said about the wine. Kasher wine must be prepared by a Jew. This is due to the fact that it is forbidden to drink wine that can be used in pagan rituals.
Related to this is the prohibition to consume any drink prepared by a non-Jew containing grape ingredients. For other drinks, both alcoholic and non-alcoholic, this prohibition does not apply.
Dishes
Kosher dishes
According to Jewish law, the dishes in which food is cooked must also be kosher. All new dishes are kosher. Dishes can become non-kosher if non-kosher food was prepared or stored in it. Kosher requirements apply to all types of dishes: pots, plates, cups, spoons, knives, frying pans, oven trays, meat grinders, etc. Non-kosher dishes can be koshered by boiling them or roasting them on fire.
But this applies only to metal and glass utensils: dishes made of porcelain, wood or clay cannot be kashered. The rules regarding dishes are complex and include a lot of nuances. Therefore, to resolve specific questions about the kosher or non-kosher dishes, as well as the possibility and methods of kosher dishes, you should contact the rabbi.
Dipping dishes
It is forbidden to use dishes purchased from a non-Jew, even new ones, until they are immersed in a mikvah or a natural body of water to give them the status of Jewish property. You can read about the laws of dipping dishes here.
Challah Separation Laws
When baking bread or cake, if at least 1.2 kg of flour is used, a small piece of challah should be separated from the dough. If the flour is less than 1.2 kg, then the challah does not need to be separated. If the flour weight is from 1.2 to 1.6 kg, then challah is separated without blessing. If the flour is more than 1.
6 kg, then a blessing is said when separating the challah, and then a piece is burned or thrown away, wrapped in a napkin.
Blessing on the division of challah:
Baruch ata ado-nai elo-eynu melech aolam asher kideshanu bemitzvotav vecivanu leafrish challah.
Practical tips
How to organize a kosher kitchen at home
Organizing kosher at home is not easy, but it's worth it! The first step is to kosher whatever kitchen utensils you can. The rest of the dishes will have to buy a new one. The stove and kitchen surfaces will need to be calcined. These are the most general recommendations. In order to find out all the details and details, you should consult with the rabbi of the Great Choral Synagogue. You can sign up for a consultation by phone. +7 (812) 713 8186.
What products and where to buy
Many Jewish communities around the world have special kosher stores. These shops sell only kosher products.
For example, the Petersburg Jewish community has two kosher stores at once: the Kosher store in the courtyard of the Great Choral Synagogue on Lermontovsky d. 2, tel. +7 (812) 575 3859 and Jewish Education Center store on st. Soyuz Pechatnikov, 24 tel. +7 (812) 710 8496.
You should be prepared for the fact that a number of kosher products are slightly more expensive than regular ones. This is due to the need for additional processing and import of those products that cannot be produced in your city. If you are trying to buy kosher food in a regular store, follow the advice in this section.
Start your shopping with fresh fruits and vegetables. There are the least questions with them, they are kosher. Then move on to the stalls with fresh or frozen fish and choose the one that has scales and fins. Don't buy fillets. Sugar, salt, cereals, flour and white eggs are also kosher.
In addition to vegetables, fruits, fish and groceries, there are a number of other foods that can be eaten without a kosher sign - eksher, because they are known to be kosher.
On all other products, there must be a sign of kashrut - eksher.
Where does action come from? For this, there are special organizations dealing with kashrut issues. If a firm wants kosher Jews to eat its products, it enters into an agreement with one of these organizations. According to this agreement, the organization carries out inspection (in Hebrew hashgaha) of compliance with the requirements of kashrut throughout the entire production process. And if all the requirements are met by the company, the organization puts its stamp on its products - action. To get acquainted with the kosher assortment of stores in advance, you can study the list of kosher products that are produced in Russia.
There are several organizations that provide kosher certification for the world's food giants. Their products are sold all over the world, including in Russia. Therefore, if you come across a product with this icon, rejoice — it is a kosher product.
| Kosher Russia | Seal Head of the Rabbinical Court of the Association of Rabbis of Russia , Chief Rabbi of Russia according to FEOR Berl Lazar |
| Seal of the Kashrut Department of St.
| Seal of the World Department of Kosher OK (OK Kosher Certifiaction) - one of the world's most authoritative kosher certification organizations |
| Sign of the largest Jewish Orthodox organization in the USA and Canada - " Orthodox Union " ("Orthodox Union", OY), uniting almost 1100 synagogues in North America | Badaz is one of the most famous Israeli action games. |
Petersburg Where to eat out
Major cities around the world usually have kosher restaurants or cafes. In St. Petersburg, for example, this is the Lechaim kosher restaurant at the Great Choral Synagogue.
When planning a trip to a Jewish restaurant, you should make sure that the food offered there is not just Jewish cuisine, but that it is really kosher food. Many rabbis allow you to drink coffee without additives or drink beer in an ordinary cafe, but you have to do without a snack.
How to be a guest
If you are invited to visit or to a banquet and there is no kashrut, you will have a difficult test. It is best to get by with disposable dishes into which to pour drinks from the list and uncut vegetables and fruits. If special dishes are used at the celebration, designed only for tea, coffee or, for example, beer, such dishes can also be used.
Kosher advice
+7 (812) 713-8186
Kosher food in St. Petersburg
Kosher shop
Kosher products, books, souvenirs, jewelry
Lermontovskiy pr. 21:00
Weekends - Saturday and Jewish holidays
Online store
Kosher | Market»
st.
