Kneidlach (traditional Easter soup of Polish Jews)
4 servings
120 minutes
Kneidlach is a traditional Jewish dish, especially revered during Passover. Its roots go back centuries when matzah became the main ingredient in festive meals. These delicate dumplings made from matzo meal, chicken fat, and eggs have a soft texture and absorb the rich flavor of broth. They are served with a fragrant vegetable broth, creating a hearty and cozy dish. Kneidlach symbolizes family traditions, warm memories, and the strength of community. They can be eaten as a standalone first course or used as a side dish to meat, enriching the meal with depth of flavor and aroma. Due to their simplicity in preparation and harmonious taste balance, this dish remains a favorite among many generations.
1
In a large bowl, mix eggs with water, melted chicken fat or butter. In a small bowl, mix flour with baking powder, salt, and pepper. Add these ingredients to the large bowl and mix well. Place in the refrigerator for 30 minutes without covering.
- Chicken egg: 4 pieces
- Chicken fat: 0.3 glass
- Matzo meal: 0.3 glass
- Baking powder: 1 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
2
Meanwhile, divide the chicken broth and pour it into 2 pots. Add salt and bring to a boil. In one pot, add diced carrots, celery, and dill. Cook until ready. Set aside.
- Chicken broth: 2.5 l
- Carrot: to taste
- Celery: to taste
- Dill: to taste
3
With wet hands, form dumplings from the prepared dough and place them in the broth in the second pot. Cover with a lid and cook for about 1 hour. The finished dumplings can be left in the broth.
- Matzo meal: 0.3 glass
- Chicken broth: 2.5 l
4
Use a slotted spoon to place the dumplings on plates (3 pieces each). Strain the remaining broth and save it for another dish. Add hot vegetable broth and season with dill. Enjoy your meal!
- Chicken broth: 2.5 l
- Dill: to taste