Preparation time: 3 hours (plus 1 night)
Difficulty level: 2 out of 5
Ingredients for matzah dumplings
the ingredients (6 people)
250
G
Matzah flour (Jewish supermarket or online)
70
G
Chicken or goose fat or soup fat
1/2
Federation
snit-onion, chop
Preparation of matzah dumplings:
- From all the ingredients for dumplings, mix the dough – it should be viscous. Leave in the fridge overnight.
- Before the soup is ready to serve, form the dumplings into ping-pong ball-sized balls and cook in gently boiling salted water for 8-10 minutes.
ingredients for soup
the ingredients (6 people)
1
large yellow onion with skin, cut into quarters
2
large carrot, peeled and cut into thick pieces
1
pole
Wash, peel and cut the leek into three parts
1
Cut turnips or turnips into wide slices
2
rods
Cut the celery into wide slices
1/2
Federation
Parsley, washed
2
Carrots, cut into thin strips, for garnish
1
pole
Leek, white part in thin strips, for garnish
1
Turnips or turnips, thinly sliced, for garnish
Preparation of soup:
- For the soup, salt the chicken and brain bones, cover and refrigerate overnight.
- Rinse and bring to a boil in a large pot, covered with cold water. Remove the foam, add vegetables, spices and herbs, salt. Bring to a boil, cover and simmer over low heat for about 2.5 hours. Remove from heat and let cool. Only partially remove the hardened fat from the surface (important for a golden color!).
- Heat the soup enough to remove the chicken and bones. Chop some of the chicken by hand into small pieces. Heat the soup and strain through a fine cloth. Bring to a boil, add a vegetable side dish, cook until al dente (5-8 minutes) and reheat the ready-made matzah dumplings and meat in the soup. Garnish with chopped dill.