| 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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