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Chicken Soup with Kreplach

Chicken Soup with Kreplach

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Chicken Soup with Kreplach

Food; Eating

Soup Ingredients:

  • 3 potatoes
  • 2 carrots
  • 1 zucchini
  • 1 onion
  • 2 garlic cloves
  • 1 small beet
  • 3 pieces chicken
  • leaves from 1 bunch celery
  • 2 tbsp. kosher salt

Dough Ingredients:

  • 1 cup flour
  • ¼ cup water
  • Pinch of salt

Directions:

  1. Fill a pot with cold water. Peel and dice the potatoes, carrots, zucchini and onion and add to the pot. Peel the beet and add it whole. Wash the celery leaves and add them, along with the garlic and salt.
  2. Bring to a boil, then simmer for 2 hours. Remove and discard the beet and celery leaves.
  3. Take the chicken out of the soup and remove the skin and bones. Shred the meat finely. Add some of the soup broth and vegetables and mix together until it forms a paste like consistency. Roll into balls and set aside.
  4. To make the dough, mix the flour, water and salt in a small bowl. Mix until the dough forms a ball and then let it rest 10-15 minutes before rolling.
  5. Roll the dough out thinly and cut into circles. Place a piece of the rolled meat into the center of each dough circle. Cover with another dough circle and seal the edges well with cold water. Boil in hot water for 1-2 minutes and serve in the soup.
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