Kneydlah soup

soups 591 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0

Kneydlah soup

Chicken broth: 1 chicken (2.3 - 2.7 kg.) 2 large, chopped celery stalks with leaves 2 large, cut into large carrot pieces 1 onion head cut into quarters 3 sprigs of parsley 3 sprigs of fresh dill (or 1 tsp. l dried) Salt and ground black pepper to taste
Kneidlach (dumplings): 4 lightly beaten eggs 4 tbsp. l. chicken fat (from the soup according to the recipe above) 1 tbsp. chopped crumbs from matzo cake 2 tsp. 1/4 tbsp salt hot water 12 tbsp. salt water for boiling flour products Kneydlah

Wash the chicken and place in the pot. Cover with water and bring to a boil over high heat, collecting foam from the surface. Add celery, carrots, onions, herbs, salt and pepper and cook, covered loosely, over low heat for at least 45 minutes, until chicken is cooked. In the finished chicken, the meat should easily come off the bones. Strain the soup through a sieve to create a pure broth. Let cool. When the broth is completely cool, remove the fat from the surface and serve with the knives.
In a bowl, combine 4 eggs and 4 tbsp. l. chicken fat. Stir in flour and salt. Add 1/4 tbsp. hot water. Cover and refrigerate for at least an hour. Form the dough into walnut-sized balls. Bring salted water to a boil. Place the Kneidlach in it, cover the pan with a lid and cook for 20 minutes. (don't look under the cover!). Bring the chicken stock to a boil. Remove the kneidlach from the broth with a slotted spoon and place in the boiling chicken broth a few minutes before serving.

Kneydlah soup

Chicken broth: 1 chicken (2.3 - 2.7 kg.) 2 large, chopped celery stalks with leaves 2 large, cut into large carrot pieces 1 onion head cut into quarters 3 sprigs of parsley 3 sprigs of fresh dill (or 1 tsp. l dried) Salt and ground black pepper to taste
Kneidlach (dumplings): 4 lightly beaten eggs 4 tbsp. l. chicken fat (from the soup according to the recipe above) 1 tbsp. chopped crumbs from matzo cake 2 tsp. 1/4 tbsp salt hot water 12 tbsp. salt water for boiling flour products Kneydlah

Wash the chicken and place in the pot. Cover with water and bring to a boil over high heat, collecting foam from the surface. Add celery, carrots, onions, herbs, salt and pepper and cook, covered loosely, over low heat for at least 45 minutes, until chicken is cooked. In the finished chicken, the meat should easily come off the bones. Strain the soup through a sieve to create a pure broth. Let cool. When the broth is completely cool, remove the fat from the surface and serve with the knives.
In a bowl, combine 4 eggs and 4 tbsp. l. chicken fat. Stir in flour and salt. Add 1/4 tbsp. hot water. Cover and refrigerate for at least an hour. Form the dough into walnut-sized balls. Bring salted water to a boil. Place the Kneidlach in it, cover the pan with a lid and cook for 20 minutes. (don't look under the cover!). Bring the chicken stock to a boil. Remove the kneidlach from the broth with a slotted spoon and place in the boiling chicken broth a few minutes before serving.