Yom Kippur Recipe – Chicken Soup with Kreplach

Ingredients

• For Soup
• 1 (4-pound) chicken, cut into eighths or quarters
• 3 quarts cold water
• 4 medium onions, cut into chunks
• 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

Directions

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: Filling 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 Dough 2 eggs 3–4 tablespoons water ½ teaspoon salt pinch of white pepper 2 tablespoons oil 2 cups flour, sifted Directions: 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.