Name: Tangy Russian Cabbage Soup with Pot Roast-Beet Kreplach
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: Egg wash (1 or 2 large eggs as needed, each beaten with1 teaspoon water); ¾ pound carrots, scraped and chopped (2 cups); 2 tablespoons finely chopped garlic; Salt and freshly ground black pepper; 1 small parsnip, peeled and diced (½ cup; optional); 3 tablespoons olive oil; 1 medium green cabbage (1½ to 2 pounds); 1 pound onions, chopped (4 cups); 1 tablespoon grated onion; 3 tablespoons finely chopped fresh dill, plus additional for garnish; ¾ cup cooked, peeled, and very finely diced beets; 1 cup shredded cooked pot roast or brisket, plus2 to 3 tablespoons gravy (if you have no leftover gravy, substitute some rich broth— that is, good broth that has been reduced by about half); About 3 tablespoons fresh lemon juice; About 3 tablespoons brown sugar; 2 tart green apples, peeled and diced; 1 cup sauerkraut, rinsed well; 2 tablespoons tart dried apricots, minced (for an added subtle sour-sweet note; optional); 1 Turkish bay leaf; 1 cup canned Italian plum tomatoes, coarsely chopped, and their juices; 6 cups homemade Beef Stock or good-quality, low-sodium purchased; 1 tablespoon peeled and minced fresh ginger; 1 large egg yolk; 30 to 40 wonton wrappers (have some extra in case of tearing)

Preparation info

Yield:
6 to 8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Long ago, kreplach were more than mere ravioli: they were savory edible amulets. According to Patti Shosteck, author of A Lexicon of Jewish Cooking, Jews in seventeenth-century Germany inscribed the outside pasta with mystical incantations and messages intended to bring God’s favor to them and their chaotic universe.

Kreplach continue to make magic in this recipe. Instead of raw meat simmered along with the cabbage in the soup, ready-cooked brisket or pot roast, combined with