Name: Polish Vegetable Soup with “Torn” Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 8
Cuisine: Poland
Ingredients: 1 pound potatoes, peeled and cut into ½-inch dice; ⅓ cup chopped fresh dill, plus 8 sprigs for garnish; 10 cups hot water; 2 tablespoons quick-cook oatmeal; 1 large leek, trimmed, washed, and thinly sliced; “Torn” dumplings; ½ cup no-fat sour cream; 1 onion, finely chopped; 3 cloves garlic, finely chopped; 2 stalks celery, cut into ½-inch dice; 2 tablespoons butter; Salt and freshly ground black pepper; 2 carrots, peeled and cut into ½-inch dice

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