📝 About This Recipe
Often referred to as 'Jewish Penicillin,' this soul-warming soup is the crown jewel of Ashkenazi cuisine, featuring a crystal-clear golden broth enriched with root vegetables. The star of the show is the Kreplach—delicate, handmade pasta triangles filled with a savory, seasoned beef mixture that symbolize the hidden blessings of the holiday. This recipe brings the authentic taste of a Central European 'shtetl' kitchen into your home, offering a perfect balance of comforting warmth and rich, savory depth.
🥗 Ingredients
The Golden Broth
- 4-5 lbs Whole Chicken (cut into quarters, skin on)
- 4-5 quarts Water (cold, filtered water)
- 4 large Carrots (peeled and cut into thick chunks)
- 1 large Parsnip (peeled and halved)
- 3 pieces Celery Stalks (with leaves)
- 1 large Yellow Onion (kept whole, unpeeled for color)
- 1 bunch Fresh Dill (tied with kitchen twine)
- 1 tablespoon Kosher Salt (adjust to taste)
Kreplach Dough
- 2 cups All-Purpose Flour (plus extra for dusting)
- 2 large Eggs (at room temperature)
- 1 tablespoon Vegetable Oil
- 2-3 tablespoons Water (as needed)
Kreplach Filling
- 1 lb Ground Beef or Leftover Roast (finely ground or chopped)
- 1 medium Yellow Onion (finely diced)
- 2 tablespoons Schmaltz (Chicken Fat) or Oil (for sautéing)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Place the chicken quarters in a large stockpot and cover with cold water. Bring to a slow boil over medium-high heat.
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2
As the water reaches a boil, use a fine-mesh skimmer to remove the grey foam (impurities) that rises to the top. This ensures a clear broth.
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3
Add carrots, parsnip, celery, whole onion (with skin for golden color), and salt. Reduce heat to low, cover partially, and simmer for 2.5 to 3 hours.
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4
While the soup simmers, make the dough: Mound flour on a clean surface, create a well in the center, and add eggs, oil, and 2 tablespoons of water. Knead for 8-10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
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5
Prepare the filling: Heat schmaltz in a skillet over medium heat. Sauté the diced onion until golden brown and soft (about 10 minutes).
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6
Add the ground beef to the onions and cook until browned. Season with garlic powder, salt, and pepper. If using leftover roast, pulse the meat and onions in a food processor until it forms a coarse paste.
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7
Roll out the rested dough on a floured surface until very thin (about 1/16th of an inch). Cut into 3-inch squares.
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8
Place 1 teaspoon of filling in the center of each square. Fold the dough over to form a triangle and pinch the edges firmly to seal. Use a drop of water on your finger if the dough is dry.
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9
Bring a separate pot of salted water to a boil. Cook the kreplach for 15-20 minutes. Drain and set aside (or pan-fry lightly in schmaltz for extra texture).
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10
Return to the soup: Add the bunch of dill for the final 20 minutes of simmering to infuse its fresh aroma without it turning bitter.
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11
Strain the soup through a fine-mesh sieve. Reserve the carrots for serving and discard the other spent vegetables and chicken (or save chicken for salad).
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12
To serve, place 2-3 warm kreplach in a shallow bowl, add a few slices of the cooked carrots, and ladle the hot golden broth over them. Garnish with fresh sprigs of dill.
💡 Chef's Tips
For the clearest broth, never let the soup reach a rolling boil; a gentle 'smile' (lazy bubbles) is perfect. Leaving the golden-brown outer skin on the onion adds a beautiful amber hue to the soup naturally. If the dough is too elastic and keeps shrinking back while rolling, let it rest for another 10 minutes to relax the gluten. Always cook kreplach in a separate pot of water rather than the soup itself to prevent the flour from clouding your beautiful broth. You can freeze uncooked kreplach on a baking sheet; once frozen, transfer to a bag for a quick future meal.
🍽️ Serving Suggestions
Serve with a side of warm, braided Challah bread for dipping into the broth. A glass of chilled dry white wine, like a Sauvignon Blanc, cuts through the richness of the schmaltz. Follow the soup course with a traditional brisket or roast chicken to complete the Ashkenazi feast. For an extra punch of flavor, add a tiny dollop of freshly grated horseradish to the side of the bowl. Pair with a simple cucumber and red onion salad dressed in vinegar and sugar for a refreshing contrast.