Tangy Russian Cabbage Soup with Pot Roast-Beet Kreplach

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