Tangy Russian Cabbage Soup with Pot Roast-Beet Kreplach

Name: Tangy Russian Cabbage Soup with Pot Roast-Beet Kreplach
Yield: Yield: 6–8 servings
Cuisine: Russia
Ingredients: 1 cup shredded cooked pot roast or brisket, plus 2–3 tablespoons gravy (if you have no leftover gravy, substitute some rich broth— that is, good broth that has been reduced by about half); 3 tablespoons olive oil; About ¾ pound carrots, chopped (2 cups); 1 pound onions, chopped (4 cups); Egg wash (1–2 large eggs, as needed, each beaten with 1 teaspoon of water); 1 tablespoon grated onion; 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 cup canned Italian plum tomatoes, coarsely chopped, and their juice; 2 tablespoons finely chopped garlic; 1 large egg yolk; 1 small parsnip, diced (about ½ cup) (optional); 6 cups homemade beef broth or good-quality low-sodium canned; 3 tablespoons finely chopped fresh dill, plus additional for garnish; Salt and freshly ground black pepper; About 3 tablespoons brown sugar; About 3 tablespoons fresh lemon juice; 1 tablespoon peeled and minced fresh ginger; 1 medium green cabbage (about 1½–2 pounds); 1 bay leaf; 30–40 wonton wrappers (it’s a good idea to have some extra in case of tearing)

Preparation info

Yield:
6–8
servings

Difficulty
Complex

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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 of the 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 t

Ingredients

Europe
Russia
Side dish
Jewish
Eastern Europe
Soup

Ingredients

Method