Label
All
0
Clear all filters

Polish Vegetable Soup with “Torn” Dumplings

Rate this recipe

Preparation info
  • Serves

    8

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

“A good summer soup for a milchig party,” is how Esther “Edzia” Kormart describes a dish with the tongue-twisting Yiddish name of getsipte klushkilach. A klushkilach is a dumpling, which is getsipte (torn) into tiny pieces and cooked in the soup. But just as remarkable as the dumplings is the soup itself, which is chock-full of vegetables and soulfully flavored with sour cream and fresh dill. Born in Kozienice, Poland, Esther survived the war and now lives in Brooklyn, New York. Her soup ha

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title