Polish Vegetable Soup with “Torn” Dumplings

Preparation info
  • Serves


    • Difficulty


    • 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