Ruth Friedson’s Kreplach Soup

My friend Art’s mom REALLY likes soup.  Ruth Friedson tends to serve it every night at dinner.  And with a recipe like this one you can understand why.

The best way to describe this to someone who has never enjoyed the yummy comfort food goodness of a Kreplach is just imagine a beef brisket ravioli floating in a bowl of steeping hot chicken broth. 

To some the idea of making your own Kreplach from scratch can seem a bit intimidating, but it really is easy to do.

Since you are already making the beef brisket, just prepare a little extra to use a pound or two for the dumpling filling.  The dough comes together in minutes, so once you get your onions sautéed and ground up with the beef the assembly is quick.

This Jewish specialty is a Rosh Hashanah staple and well worth the effort I assure you.  Plus whatever extras left over freeze beautifully for you to reheat on a cool rainy day.

Serves 8

1-2 pounds of prepared Beef Brisket

2 medium onions, sliced

2 TBSP vegetable oil (years ago Ruth would use shmaltz and has since switched to oil, but if you have shmaltz on hand go ahead and use it)

2 1/2 cups flour

4 eggs

1 tsp salt

6 TBSP vegetable oil

12 cups Chicken Stock

Heat frying pan over medium heat, add 2 TBSP of oil.  When warm add the sliced onions and saute until translucent.

Cut the cooled brisket into chunks and put with the sautéed onions into the bowl of a food processor.  Grind until the meat has the consistency of ground beef, if needed add a little sauce from the brisket to make the filling moist enough to handle.  Set aside.

In a separate bowl combine the flour, eggs, salt and 6 TBSP of oil.  Knead well.  Once the dough starts to come together dump it out onto a floured surface and continue kneading until the dough becomes workable and firm.

Roll the dough out to about 1/4″ thickness then using a water-glass or a biscuit cutter, cut the dough into circles.

Fill each circle with about a Tablespoon of the brisket filling, then fold dough to make a semi-circle and pinch all seams well.

Drop the kreplach into a pot of boiling water and cook until the kreplach float to the surface.  ( I added a Tablespoon of kosher salt to the water and also let the kreplach boil in the water for an additional couple of minutes after they floated to the surface.)

Place 3 kreplach in a bowl of hot chicken broth and serve garnish with a pinch of fresh dill.

**Cooks Note: The kreplach can be made ahead of time.  After the kreplach have been boiled and cooled they may be either refrigerated for use within days or frozen for later use.

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2 thoughts on “Ruth Friedson’s Kreplach Soup

  1. Pingback: Rosh Hashanah | Historic Hostess

  2. Pingback: Historic Hostess: Rosh Hashanah

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