A Deliciously Tasty Kreplach Soup Recipe
If you have ever been to a live Bette Midler show, you have been treated to the many entertaining audience interactions for which she is famous. Among her most famous schtick is her kreplach quip routine.
On a night decades ago, somewhat early in Bette’s career, this incredibly talented singer/actress/activist/humanitarian asked the audience –
What is a Kreplach?
Bette, a Jewish woman from Hawaii, had this wisecrack answer – a Kreplach is a person from Kreplachia – a small fishing nation wedged between Estonia and Latvia –amusing as it was also made up.
A kreplach is a small dumpling with many versions of the same food concept around the world – in many cultures. The Italian culture calls them ravioli or tortellini; in Poland, they are pierogies, Ukrainians call them uszka, and the Chinese culture refers to them as a wonton.
How to Make a Deliciously Tasty Kreplach Soup Recipe
Kreplach is traditionally served in chicken soup which is often known as a soul-soothing food. For some, kreplach in chicken soup is deliciously divine.
- Preparation Time – 30 minutes.
- Cooking Time – 90 minutes.
- Total Prep & Cook Time – 1 – 2 hours.
- Serves – 10 – 12.
The List of Ingredients For the Kreplach Soup Recipe
This kreplach in chicken soup requires these ingredients:
- 1- 3.5 Pound Whole Chicken.
- 5 Carrots – Peeled – Chopped into Large Chunks.
- 1 Onion – Quartered.
- 1 Large Zucchini – Chopped into Large Chunks.
- 1 Sweet Potato – Chopped into Large Chunks.
- 1 Small Beet – – Chopped into Large Chunks.
- 5 Celery Stalks – Chopped.
- Leaves From 1 Bunch of Celery.
- 4 Cloves of Garlic – Crushed and Peeled.
- 2 Sprigs of Fresh Thyme.
- 2 Sprigs of Fresh Dill.
- 1½ – 2 Tbsp. of Kosher Salt.
- 15 Cups of Cold Water.
Kreplach Ingredients
To make the homemade kreplach, get these ingredients:
- 1 3/4 Cups of All-Purpose Flour.
Pro-tip – Keep some extra flour in case you need it to work the dough. - Kosher Salt And Freshly Ground Black Pepper.
- 2 Large Eggs.
- 2 Tablespoons of Vegetable Oil.
- 3 Tablespoons of Olive Oil Or Unsalted Butter
- 1 Medium Onion – Diced.
- 1/4 Cup of Chopped Fresh Dill.
Pro-tip – Plus More For Garnish. - 1 Teaspoon of Freshly Grated Lemon Zest.
- Pinch of Freshly Grated Nutmeg.
Cooking Directions For Kreplach in Chicken Soup
This delicious soup is made in a few stages.
1 – Making the Soup/Broth
- Combine the chicken, onion, carrot chunks, sweet potato, celery chunks, beet, zucchini chunks, garlic, dill, and thyme in a large pot.
- Add enough cold water that covers the above ingredients by at least 2 inches. This should be equal to approximately five quarts.
- Bring the water and ingredients to a boil and reduce the heat.
- Simmer the soup base until the chicken is very tender. This should take about 1 1/2 hours.
- Let the soup cool.
- Then strain the broth, which should yield about 3.5 quarts.
- Separate the chicken from skin and bones.
- Shred the chicken in a bowl, which should yield 2 to 2 1/2 cups of chicken meat.
2 – Making the Kreplach
- Combine the flour and the 1 teaspoon of salt to a food processor & pulse to combine the ingredients.
- In a spouted measuring cup, mix the eggs, vegetable oil, and two tablespoons of cold water.
- While the food processor is running, pour in the egg/oil/water mixture and process until the dough forms a ball on the blade, about 30 seconds.
Pro-tip – If the dough is crumbly or doesn’t form a ball after 30 seconds, adjust the dough mixture with some flour if the dough is too loose or a tablespoon or so of water if the dough is too crumbly. - Wrap the dough in plastic wrap. It is important to let it rest at room temperature as you start making the kreplach filling.
3 – Making the Kreplach Filling
- Heat the olive oil or the unsalted butter in a skillet over medium-low heat.
- Add the onion and cook, stirring occasionally the onion until it begins to turn a deep golden brown. This typically takes 10 to 15 minutes.
- Add this onion mixture to the shredded chicken.
- Add the chopped dill, lemon zest, and nutmeg.
- Season with salt & pepper.
- Mix well.
4 – Finishing the Kreplach
Grab the dough you make in step #2 and:
- Cut the rested dough into quarters.
- Cut each quarter into 3 pieces – which makes 12 similarly sized pieces.
- On a floured surface –
- Press, pat, or roll a chunk of dough into a 3-inch ball.
- Hold the small ball of dough in the palm of your hand and add two tablespoons of filling.
- Press the dough closed to enclose the filling. The result should look like a ball – so twist off excess dough, if any.
- Set the kreplach aside on a floured sheet with the twisted side facing down. Repeat this process with the rest of the dough and filling. Any extra dough can be added to the soup as a type of noodle – just let it cook for a few minutes.
5 – Getting Ready to Serve
- Heat the stock over medium heat.
- Add the kreplach gently to the soup and simmer until the dough is tender. This should take 7 to 8 minutes.
Pro-tip – Dust off any excess flour before adding them to the hot broth. - Serve the soup in bowls.
- Garnish the chicken kreplach soup with slices of lemon and fresh dill.
FAQS for Kreplach Soup
For Clear Soup, Cook the Kreplach in a separate pot.
The kreplach can be cooked in salted water or store-bought stock. The choice is personal.
Can this Kreplach Soup Recipe Be Stored in the Refrigerator? Can it be Frozen?
This delicious soup can be stored in the refrigerator for up to 4 days- if appropriately stored in an airtight container. Kreplach in check soup can also be frozen for 1 -2 months – it also needs an airtight container.
Add-ons for this Kreplach Soup
To customize the flavor of this soup, consider adding these healthful ingredients –
- Garlic
- Ginger
- Lemon
What are Some Variations on Kreplach Fillings?
There are literally countless versions of kreplach fillings. Consider these kreplach filling options –
- Ground Beef Fried with Herbs.
- Leftover Brisket.
- Cheese for those Who Want a Dairy-based Kreplach.
