| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Consuming, Passions | 1 | servings | |
INGREDIENTS
| 1 | lg | Chicken; cut into 8 |
| 1 | kg | Beef bones |
| 3 | Carrots; chopped | |
| 1 | Parsnip; chopped | |
| 1 | Stalk celery; chopped | |
| 1 | Leek; chopped | |
| 1 | sm | Onion; chopped |
| Salt and pepper to taste | ||
| Fresh dill to garnish; (optional) | ||
| 300 | g | Flour |
| 3 | lg | Eggs |
| 1 | tb | Water; (1 to 2) |
INSTRUCTIONS
SOUP KREPLACH 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: 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. Converted by MC_Buster. Per serving: 4868 Calories (kcal); 251g Total Fat; (47% calories from fat); 313g Protein; 318g Carbohydrate; 1919mg Cholesterol; 1368mg Sodium Food Exchanges: 17 1/2 Grain(Starch); 38 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 25 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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