Sorotskin – Jewish Deli is a partnership of TV wife Corrin Gidon and her husband Chily and his brother, David Sorotskin, a very young chef with great talent and good taste. There is no doubt that Corrin’s name has contributed to the success of the deli, which provides food deliveries and dishes on weekends, which rely on Eastern European cuisine with short outings to other Israeli and Oriental cuisines. The person in charge of the Tel Aviv kitchen is David Sorotskin, a young man who came from the high-tech world and demonstrates a wonderful ability to cook and excels in excellent professional ability. The delicacies, most of them, come from Eastern European Jewish cuisine with light touches of fine sauces over the fat deposits left over from the ancient culinary institution and especially a huge abundance of successful and interesting salads, which have nothing to do with classic Jewish cuisine, but are definitely tasty and fresh.

Not everything is perfect and not all the dishes are accurate and faithful to the original source who will change the recipe. However, not many restaurants and restaurants can match the delicious and inviting offering.

The logo of the deli is: Food like mom’s, just better. There is no doubt that this is an overly hasty approach, but certainly impressive in daring and certainly good performance.

First, understand that this is not a restaurant. This is a deli. Therefore, she may sin on two levels. Not all food is cooked in her kitchen (these are marginal and non-primary things) and the most important thing: there is no need to dispense the boiling food from the pots as restaurants have to serve when making deliveries. Therefore, all dishes come cold and should be reheated before serving (except for salads and stews served cold from the fridge.)

I sampled the dishes since the beginning of the deli’s operation and the thing I was stunned about was getting the broth, cool and not as I was used to: boiling and steaming. It was explained to me that the deliveries take place at different hours, according to the whims of the diners, some of whom want to receive the delivery in the morning and others at noon. As such, it is not possible to issue the dish “straight from the stove”. Attached to the unique packaging of the khomin is an explanation sheet on how to heat and serve the renowned stew.

The stew comes in a disposable pot placed in a fancy cardboard package, which I think is wonderful but not economically viable for a deli. But, it all comes down to it. You can get the khomin with meat, kishke without a real kishke coating (and so healthy from a health point of view), egg – or without toppings. The khomin or cholent in its holy name is composed according to the well-known recipe that should not be deviated from: beans for the issue, potatoes and pearl barley.

The broth is delicious and delicate. One of the best in the country and I have sampled dozens. The salinity is accurate and not too salty as restaurants often do. Sometimes there is too much fuss, but this is usually an unusual event.

There is a bundle in the artificial intestine and there is room for improvement and I am not sure that this is self-made.

Jerusalem kugel – a sweet and peppery pastry – a purchased product, delicious for those who like the special taste.

Potato Kugel – Pastry made from potatoes and spices, delicious and fine. There are two other kugels known in Eastern European cuisine that are related to this dish: Kugel Overnight, cooked for 12 hours and has a semi-liquid texture that I eat with a spoon. Another kugel is in the same composition but with yeast so its texture is airy and especially delicious.

Kugel House – Noodles with onions in a pan: nice, crispy and sometimes quite hard.

Gefilte Fish – The serving is interesting and beautiful, but this is not the fish patty stuffed in the format we are familiar with. It’s more “carp mousse”. In hotels it is customary to serve stuffed fish sliced ​​from large patties. Gefilte is a large and fertile patty with carrots and gelatinous spindle.

Meat carp and mashed potatoes: The filling was minced cooked meat. This fact obscured the whole.

Karpelach is made from roasted beef cooked like roast beef. It is customary to add puree to the dough without any addition, which makes the dough more convenient to process and also tastier. Carpels are of course eaten fresh, but they can be cooked in boiling water, cooled and frozen in small quantities and with plastic wrap to separate. They can also only be stored in the refrigerator if they are shipped the next day. The filling is ground and not chopped. Chopped liver – for example – is a liver that has been chopped and added spices and toppings and not liver puree. Therefore the meat is minced and the liver is chopped.

However, carpels are hard to come by in self-made restaurants and many who make them do not know how to make them and are unsuccessful. Many of the restaurants and delicacies buy them ready-made from factories that deal in it or from frozen bags. The taste is bad in all cases.

It is also customary to make dumplings with mashed potatoes seasoned with onions. They are called vernix or pirushki or pirogi. Pirogi is the national dish in Poland and they fill it with a variety of fillings: buckwheat, meat, cabbage, cheeses, jams and mashed potatoes with cheese.

The dough of the carp is not a traditional dough, more inclined to the dough of pasta. It seems to be prepared and rolled in a manual pasta machine. It is also too thin. As mentioned, it would have been better to make a richer ground meat and puree filling, of course without soup powders as factories usually make and that is bad. David’s puree is too delicate and lacks presence.

Roast meat in wine: an excellent stew, soft and tender, properly prepared and worthy of licking your fingers.

As a side dish in a mushroom sauce – excellent. The sauce is rich and tender.

Lemon glazed chicken patties: delicious and different patties. Not particularly related to Jewish cuisine, but definitely something different and fine. They come with white rice, but I was missing some sauce to dip the challah in.

King-style fish: Two types of fish in a tray laden with a thick red sauce with vegetables. Salmon and tilapia fillet. Delicious and light. It would have been appropriate to reduce the amount of oil and perhaps add a more spicy version, since this is definitely not an Oriental confiscation.

Asado Meat with Potatoes: Delicious and hot. Successful and worthy.

Salads: A huge selection of salads, most of which are based on eggplant. They are all ready with the addition of a certain twist. Even a regular red cabbage salad, becomes a delicacy with the addition of roasted almond slices. Eggplant salad in layers with layers of potato salad in mayonnaise, becomes special. The problem with the salads is that they do not come in liter trays or half-liter cups – but in 250 ml cups that are modest.

Viznitz challah: Customers are given the option of getting the famous challah, but it comes chilled because they did not buy it on the day of delivery. Recently it started from a different product.

Corrin’s Chocolate Yeast Cakes – Wonderful. From time to time, Corrin Gideon tries on a waistcoat and bakes yeast cakes with cocoa and a delicate chocolate icing. The cake is milky and it is very tasty. I like milder cakes in their sweetness and I would be happy for example for a yeast cake with ground nuts or with white cheese that tops the yeast cakes, and there does not seem to be a kosher problem here since these are separate kitchens.

During the holidays there are special dishes and there are even isolation packages or for the relatives hidden in the house. Deliveries throughout Greater Tel Aviv cost 40 NIS and there are deliveries even to Jerusalem.

The pricing of the delicacies is not cheap, but reasonable and even cheaper sometimes from restaurants. You can view the menu on Instagram (Sorotskin Jewish Delicatessen). A pot of broth, for example, costs 120 NIS without meat and with meat 140 NIS. You can add quiche and eggs. The salads cost 21 or 24 NIS.

It was worth hurrying up with a professional booking site and with the option of paying by credit card.

For dessert: There is no doubt that this is a delicious and fine Jewish deli. It is worthwhile to add and diversify the selection of dishes that Eastern European cuisine abounds in. There is also no doubt that David Sorotskin is a gourmet chef who wants to learn and innovate and listens to the whims of diners who are so thirsty for food from their mother’s house, but here as the logo says – it is tastier … My score is very good.

The author is Haim Noy, journalist, editor-in-chief of the International News Agency IPA, former editor-in-chief of the Atim News Agency, member of the Journalists ‘Association, member of the theater critics’ booth, veteran and senior journalist in Israel, culinary expert and consultant on catering, gastronomy, international cuisine with emphasis on Eastern European Jewish cuisine.

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