Chicken Kreplach Soup

Chicken Kreplach Soup

Jewish chicken soup recipe from Scheherezade in St Kilda.

Serves 6

SOUP:
1 large chicken, cut into 8
1kg beef bones
3 carrots, chopped
1 parsnip, chopped
1 stalk of celery, chopped
1 leek, chopped
1 small onion, chopped
Salt and pepper to taste
Fresh dill to garnish (optional)

Method:
Add 2 — 3 litres of water to a pot. Place pieces of chicken, top rib, large dices of vegetables, salt and pepper, and cook until meat is ready, approximately 2 hours, on slow heat.

Once cooked, take top rib and chicken pieces out and strain stock, leaving the vegetable pieces out. You should have a clear stock.

You can serve the soup with noodles, Kreplach (mince dumplings/ravioli), or matzo balls.

KREPLACH:
300g flour
3 large eggs
1 — 2 tbsp water

Method:
Using the meat from the cooked chicken and top rib, place in blender and mince. Add one chopped and fried onion.

Make a pastry from plain flour, egg and water. Fill pastry with about a tablespoon of the mince mixture and cook in water for about 20 minutes.

Add to chicken soup and serve hot with a sprinkle of fresh dill, if desired.
WINE SUGGESTION: Semillon

3 Comments

  1. traditionall jewish we donĀ“t cut or peel the onion. that gives the soup the golden colour. and we serve it with matzo balls

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