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Traditional Chicken Kreplach in Golden Chicken Soup

By Miriam Szokovski

There are two kreplach “occasions” coming up—Yom Kippur and Hoshana Rabbah. What exactly are kreplach? Boiled or fried pockets of dough stuffed with either meat or chicken, usually served in chicken soup. The meat symbolizes severity; the dough is an allusion to kindness. In preparation for the Day of Judgment, we “cover” the severity with kindness. To understand more about kreplach, what they represent and when else we eat them, check out this great explanation. If you’ve never tried them—you’re certainly missing out, and this would be a good time to start.

Before Yom Kippur it’s customary to stay away from heavy foods, including red meat, so in this recipe I’ve used chicken.

There are also other options for the dough. If you’re frying them, puff pastry, wonton wrappers and ravioli dough all work well. If you’re boiling them, I find ravioli dough or wonton wrappers to work equally well. Ravioli dough is a bit thicker (unless you make your own, in which case you can roll it as thin as you like).

The tricky part can be getting the dough to stick, but the best method is to use cold water. You can brush some cold water around the edges of the wonton wrappers, which will help seal them. Alternatively you can dip the top wrapper quickly in water and then lay it over the filling, pressing down gently all around, which is how I did it.

You’ll need to gently drop the kreplach into boiling water. The wonton dough is very thin and fragile, so I find the easiest method is to place each krepel on a slotted spoon and lower into the water, and it will glide right off.


• 5 carrots, peeled
• 1 onion
• 1 large zucchini, peeled
• 1 sweet potato, peeled
• 1 small beet, peeled
• 5 celery stalks
• Leaves from 1 bunch celery
• 6 chicken drumsticks
• 4 cloves garlic
• 1½-2 tbsp. kosher salt
• 15 cups cold water
• 30 wonton wrappers


1. Cut the carrots, onion, zucchini, sweet potato and celery into small pieces. Place the diced vegetables into a pot with the chicken, garlic, salt, water, celery leaves and the whole peeled beet.
2. Bring the soup to a boil and then reduce to a simmer. Cook for 1½–2 hours, then remove the chicken, beet and celery leaves.
3. Remove the chicken skin and bones and shred the meat. Mash about ¼ cup of the soup vegetables and mix it into the chicken with 1–2 tbsp. of the liquid. This will be the filling for the kreplach.
4. Lay out 15 of the wonton wrappers on a piece of parchment paper. Place a teaspoon of the filling in the center of each wrapper.
5. Dip each of the remaining 15 wonton wrappers quickly into cold water and place over the filling. Push down gently to seal the edges.
6. Bring a pot of salted water to a rolling boil. Gently drop 3–4 kreplach into the pot and cook for 1–2 minutes. Remove with a slotted spoon and place on a piece of parchment paper to cool. Add the kreplach to the pot of soup shortly before serving.
7. To freeze: arrange the kreplach on a baking sheet in a single layer. Place in freezer for 1-2 hours, then transfer to a zip-top bag and return to the freezer until ready to use.

Yields: 15 servings


By Jack Silberstein

Yields: 10 servings


• 2 cups red wine, such as merlot
• 1 pineapple, diced
• 1 mango, diced
• 2 cups orange juice
• ¼ cup lemon juice
• ¼ cup grapefruit Juice
• Ice

1. Combine all ingredients in a large pitcher. Stir well and serve.

Fluffy Egg Drops

4 eggs, separated
pinch of potato starch (optional)
pinch of salt

Beat egg whites until very stiff. Can be done by hand (10 minutes).

In separate bowl, lightly beat egg yolks with salt. Fold yolks into whites. If using potato starch, blend in last.

Drop by teaspoonfuls into boiling hot soup. Cook for 15 minutes. Yields enough for 8quart pot.

Black Bean, Corn, Chicken Soup

By Chef Zissie

This soup is so hearty and great if you are having a crowd on a cold day. I put regular dried black beans in and they were fully cooked within 2 hours.


• 1 tablespoon extra virgin olive oil
• 4 chicken bottoms, thighs and legs attached with skin and bones
• 2 onions, peeled and chopped
• 2 carrots, peeled and chopped
• 4 celery, chopped
• 1 sweet potato, peeled and chopped
• 2 tablespoons fresh ginger, peeled and diced
• 1 ½ cups black beans
• 8 cloves garlic, peeled and roughly chopped
• 3 cans crushed tomatoes
• 2 cans corn, strained
• 1 tablespoon curry powder
• 1 tablespoon garam masala spice blend
• 1 tablespoon salt, pink himalayan
• 1 cup fresh basil, stems removed and chopped


1. Place a large pot on the stove. Add the olive oil and heat over a high flame.
2. Add the chicken and cook for 4 minutes.
3. Add the onions and give a good mix using a wooden spoon. Leave for 3 more minutes.
4. Add the rest of the ingredients and mix well.
5. Add 5 cups of water and cook on medium for at least two hours (ideally for six). Add salt to taste.

Notes and Tips:

The longer you simmer the soup, the thicker and more flavorful it will be.

Kubbeh Soup

Iraqui Red Soup : By Moran Pinto

For the Broth

• 3 onions
• 4 beets
• 5 tbsp. oil
• 3 tbsp. tomato paste
• 2 cups water
• Salt
• Pepper
1. Sauté the onions in the oil until translucent.
2. Add the beets, salt and pepper, and sauté a few minutes more.
3. Add the tomato paste and 2 cups water and bring to a boil.
For the Meat

• 2 tbsp. oil
• 1 lb. / 500 grams ground beef
• ½ tsp. ras el hanout (Morrocan spice blend)
• salt
• pepper

Brown the meat in the olive oil. Season with salt, pepper and ras el hanout.

For the Dough:

• 2 cups semolina
• 2 tbsp. oil
• 2 cups water
• ¼ tsp. salt

1. Mix all the ingredients together until it forms a soft.
2. Remove a small piece of dough and roll it into a ball. Flatten it and place a teaspoon of the ground beef mixture in the center. Fold the dough around the beef and drop into the soup.
3. Continue until all the dough has been used. Simmer the soup with the dumplings for 2 hours before serving.

“Orange” Soup

By Miriam Szokovski


• 1 butternut squash
• 2 large sweet potatoes
• 1 white potato
• 1 large zucchini
• 4 carrots
• 2 onions
• 3½ cups water
• Salt to taste (I used 2 tbsp. kosher salt)
• Optional: sour cream for garnish


1. Cut the vegetables into chunks.
2. Place all ingredients in a strong-bottomed pot.
3. Bring to a boil.
4. Reduce heat and simmer until vegetables are tender (approximately 1 hour).
5. Remove cover of pot, and allow vegetables to cool for at least 1 hour.
6. Blend until smooth.

Yields: 4 servings

Variation 1: Spice it! I prefer this soup plain, but feel free to play around with the flavors. Add some nutmeg and cinnamon to bring out the sweetness. Or, add some pepper and garlic. It’s soup—it’s hard to go wrong!

Variation 2: Change the consistency. Do you prefer a thinner soup? Add an extra cup of water. Like it thicker? Drain some of the liquid before blending the vegetables.

Beet Borsht

3 pounds small beets
2 tablespoons sugar
2 quarts water

juice of 2 lemons
2 teaspoons salt

Peel beets and cut into slices. Place into 4quart pot, cover with water and add salt. Cook until beets are soft (about 2 hours). After it is ready, stir in sugar and lemon juice very well. Can be served garnished with cucumber.

Beets can also be removed from pot and served as a side dish, whole, or combined with other vegetables. Juice can then be served as a drink. Serves 6?8.