Soup with kneidlach
Votes: 11
Time: 4 hours 20 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 130, total fat 3 G., saturated fats G., proteins 6 G., carbohydrates 20 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 130, total fat 3 G., saturated fats G., proteins 6 G., carbohydrates 20 G., fiber G., cholesterol mg, sodium mg, sugar G.
Kneidlach soup - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken broth:
- 1 chicken (2.3 - 2.7 kg)
- 2 large stalks celery with leaves, chopped
- 2 large carrots, cut into large pieces
- 1 onion, cut into quarters
- 3 sprigs of parsley
- 3 sprigs of fresh dill (or 1 tsp dried)
- Salt and ground black pepper to taste
Kneidlach (dumplings):
- 4 lightly beaten eggs
- 4 tbsp chicken fat (from the soup recipe above)
- 1 cup crushed matzo bread crumbs
- 2 teaspoons of salt
- 1/4 cup hot water
- 12 cups of salted water for boiling kneidlach flour products
We recommend
Recipes with similar ingredients: chicken, gnocchi (dumplings), matzo, celery, carrot, onions, eggs, lard, dill, parsley
Cooking the dish according to the recipe:
- Wash the chicken and place it in a saucepan. Cover with water and bring to a boil over high heat, skimming off any foam that forms on the surface.
Add celery, carrots, onion, herbs, salt, and pepper and simmer, loosely covered, over low heat for at least 45 minutes, until the chicken is cooked through. The meat should fall off the bone easily when done.
Strain the soup through a sieve to obtain a pure broth. Let cool. When the broth is completely cool, skim off the fat from the surface and serve with kneidlach. - In a bowl, combine 4 eggs and 4 tablespoons of chicken fat. Stir in flour and salt. Add 1/4 cup of hot water. Cover and refrigerate for at least an hour. Form the dough into walnut-sized balls. Bring salted water to a boil.
Add the kneidlach, cover the pan with a lid, and simmer for 20 minutes (don't peek under the lid!). Bring the chicken broth to a boil. Remove the kneidlach from the broth with a slotted spoon and add them to the simmering chicken broth a few minutes before serving.
Categories:
Similar recipes
