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 large egg yolk; 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); Egg wash (1–2 large eggs, as needed, each beaten with 1 teaspoon of water); 30–40 wonton wrappers (it’s a good idea to have some extra in case of tearing); 1 tablespoon peeled and minced fresh ginger; 2 tablespoons finely chopped garlic; About ¾ pound carrots, chopped (2 cups); Salt and freshly ground black pepper; 1 small parsnip, diced (about ½ cup) (optional); 3 tablespoons olive oil; 6 cups homemade beef broth or good-quality low-sodium canned; 1 medium green cabbage (about 1½–2 pounds); 1 pound onions, chopped (4 cups); About 3 tablespoons brown sugar; 1 cup canned Italian plum tomatoes, coarsely chopped, and their juice; 1 cup sauerkraut, rinsed well; 3 tablespoons finely chopped fresh dill, plus additional for garnish; 2 tablespoons tart dried apricots, minced (for an added subtle sour-sweet note) (optional); About 3 tablespoons fresh lemon juice; 1 bay leaf; 2 tart green apples, peeled and diced; 1 tablespoon grated onion

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
Eastern Europe
Jewish
Soup

Ingredients

Method