Chicken soup with kneidlers

Kosher cooking, especially the  Eastern Europe one, has never been my cup of tea. With some exceptions. And especially the culinary exceptions of my grandmother, who was not Polish, but Dutch, it’s all to say from the point of view of culinary culture.

And among these exceptions there is of course the famous chicken soup, a terrine of veal feet with boiled eggs, a crushed chicken liver with onions, a kind of cake with vermicelli, apples and raisins, and especially a famous cheesecake.

But I’ll start with the famous chicken soup, better known as Jewish chicken soup or even Jewish penicillin, that’s saying it!

The recipe for ‘kneidlers’, dumplings made from ground matzah (matzoh) and eggs can not be missed in addition to this recipe. You will find it at the bottom of the page.

Chicken soup with kneidlers

Chicken soup with kneidlers
Chicken soup with kneidlers

Ingredients: A chicken, preferably very fat, and do not forget to ask the offal for your poultry, neck, gizzards, heart, liver and legs.They are optional but I remain faithful to the recipe!, 1 kg of big carrots , 2 stalks of celery, 2 large onions, 4 cloves of garlic, 4 bay leaves, salt and pepper.

Let’s start by cleaning the giblets (if you have any). Bleach the legs, neck and gizzard for 3 minutes in boiling water. Drain them. Scrape the scales off the legs.

Rinse your chicken in cold water and put it in a large saucepan.

Peel the carrots and cut them into slices. Wash the onions and add the whole with the unpeeled garlic, celery carrots and offal in the pan. Wet with 4 to 5 liters of cold water and bring the broth to a boil. Add the bay leaf. Regularly foam the broth and let it simmer for at least two hours. Gently remove the chicken from the broth and reserve it for another use.

Let the broth cool and put it overnight in the fridge.

The next day, degrease the broth and pass it delicately to the Chinese. Keep the vegetables for the garnish. Season chicken broth with salt and pepper.

The kneidlers

Ingredients: 4 eggs, 2 soup spoons of oil or chicken fat that you have reserved by degreasing your broth, 4 soup spoons of your chicken broth, 200 of matzo meal, 1 teaspoon soup of chopped parsley, salt and pepper.

Mix all the ingredients except the matzo meal that you add gradually to this mixture until you get a not too thick dough.

Let the dough rest for one hour. Form balls the size of a large walnut with your hands wet, then poach the kneidlers in chicken broth or slightly salty water. The kneidlers are cooked when they rise to the surface of the cooking liquid.

Serve boiling chicken soup with giblets for lovers, vegetables and kneidlers.

Some people add dill to broth. Personally I am not too partisan. Dill should, in my opinion be used to flavor fish.

And if you do not do kneidler., Serve the chicken soup with egg vermicelli, which is just as traditional.

What to do with the chicken of the broth? We eat it cold the next day accompanied by mustard or with a mixture of horseradish and grated beetroot.

Enjoy your meal!

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