Truffle kneidlach soup stuffed with shiitake mushrooms
Votes: 3
Time: 2 hours 10 minutes
Detailed soup recipe with photos.
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:
- 3 tbsp. melted rendered chicken fat (lard)
- 1/4 cup chicken broth plus 2 liters chicken broth
- 1 tbsp truffle oil
- 1/2 tsp salt
- 4 eggs category CO
- 1 cup matzo meal
- Shiitake mushroom spread (see recipe below) for bread
Gribenes (cracklings) with shiitake:
- Skin from 4 chicken thighs
- 1 large onion, cut into large pieces
- 2 coarsely chopped cloves of garlic
- 55 g shiitake mushrooms, sliced
- Salt and ground black pepper
We recommend
Recipes with similar ingredients: matzo, gnocchi (dumplings), lard, eggs, truffle oil, shiitake mushrooms, white bread, onions, garlic
Cooking the dish according to the recipe:
- Combine chicken fat, broth, truffle oil, salt, and eggs. Mix thoroughly with matzo meal. Refrigerate for an hour.
Form the dough into golf ball-sized balls and stuff them with a teaspoon of the shiitake mushroom mixture, placing the filling in the center.
Simmer, covered, in 2 quarts of boiling chicken stock for 20 minutes, until the kneidlach are light as a feather but firm as a cannonball. - You can use duck or goose fat. You can add a little more salt, but it's not very healthy.
Gribenes (cracklings) with shiitake: Fry the chicken skin until the fat has rendered and the skin is light golden. Fry the onion until richly golden brown. Add the garlic and fry for 2 minutes. Strain the mixture to separate the solids from the oil, reserving both. Sauté the mushrooms in a tablespoon of oil until softened.
Transfer the mushrooms and set aside for the kneidlach. Eat the gribenes spread on rye bread.
Categories:
recipe / Stuffed dishes / Dinner / Main courses / Pasta / Sauces / Spreads / Soups / Clear soups / Jewish cuisine
Similar recipes
