Soups and Garnishes

From the savory red pottage of lentils for which Esau exchanged his birthright to the golden chicken nectar touted as magical elixir ever since the time of Maimonides, Jewish soups have always been highly treasured. Tucking into a brimming bowlful, you are at once deeply nourished and nurtured.

And perhaps even better than the soups are their enticing accompaniments, especially knaidlach (dumplings) and kreplach (stuffed pasta pockets), both of which provide superb canvases for inspired flavor designs.