Yom Kippur Recipe – Chicken Soup with Kreplach

A bowl of Chicken Soup with Kreplach for Yom Kippur



Place chicken in a large soup pot. Add cold water and bring close to boiling point. Skim froth from top before soup actually boils. Add remaining ingredients. Cover and simmer for 2½ hours. Remove from heat. When cool, refrigerate and remove the fat.

Kreplach ingredients:


1 medium onion, diced
1 clove of garlic, minced
2 tablespoons of oil
2½ cups of cooked chicken, beef, or liver, diced or ground
â…› teaspoon pepper
pinch of cinnamon


2 eggs
3–4 tablespoons water
½ teaspoon salt
pinch of white pepper
2 tablespoons oil
2 cups flour, sifted


Filling: In a large skillet, sauté onion and garlic in oil over medium heat until tender. Add meat and seasonings and cook for 10 minutes while stirring.

Dough: Beat eggs, adding water, salt, pepper and oil. Stir in flour. Mix until smooth. Add a little flour if too sticky. Knead for 5 minutes. Cover and let rest for at least 20 minutes. Divide into 3 parts. Roll out each part into a rectangle â…› inch thick. Cut into 3-inch squares or circles and place a teaspoonful of filling in center. Fold diagonally to make a triangle. Wet edges with cold water or egg white and pinch to seal. Drop gently into a large pot of boiling salted water or soup and simmer for 15–20 minutes. Serve in soup or as a side dish.

Yields 30 kreplach.


  • For Soup
  • 1 (4-pound) chicken, cut into eighths or quarters
  • 3 quarts cold water
  • 4 medium onions, cut into chuncks
  • 2 stalks celery, cut into large pieces
  • 1 parsley root, cut in half
  • 1 parsnip, cut into thirds
  • 1-2 medium zucchini, cut into thirds
  • Pinch of white pepper
  • Salt, to taste
  • 2 sprigs fresh parsley and 2 sprigs fresh dill, wrapped in an herb bag
Meat Borscht

Meat Borscht

Meat borscht comes from Russia and is a winter favorite. It is cooked for several hours on a low flame and its pungent aroma penetrates every corner of the home. It has become popular to serve hot borscht at parties at the stroke of midnight. No one wanting to miss this treat will go home before that hour. The influx of thousands of newcomers from the former Soviet Union in recent years has reinforced the popularity of the various types of borscht in Israel.

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