Preparation time: 3 hours (plus 1 night)
Difficulty level: 2 of 5
Matzo pancake ingredients
Ingredients (6 people)
250
J
Matzo flour (Jewish supermarket or Internet)
70
J
Chicken or goose fat or fat soup
1/2
the Union
Chopped chives
Preparation of matsah pancakes:
- Mix all the matzah pancake ingredients into a dough – it should be thick into a dough. Leave it in the refrigerator overnight.
- Before the soup is ready to serve, shape it into dumplings the size of a pingpong ball and cook in gently simmering salted water for 8-10 minutes.
Soup ingredients
Ingredients (6 people)
1
Large yellow onion with peel, quarters
2
large carrots, peeled and cut into thick pieces
1
column
Shallots, washed, cleaned and cut into 3 pieces
1
Turnip or turnip, cut into wide strips
2
bars
Celery cut into wide slices
1/2
the Union
Washed parsley
2
Carrots, sliced thin, for garnish
1
column
White shallots, thinly sliced, for garnish
1
Thinly sliced turnip or turnip, for garnish
Soup preparation:
- For soup, salt chicken and bone marrow, cover and refrigerate overnight.
- Rinse and bring to a boil in a large saucepan covered with cold water. Remove the foam, then add the vegetables, spices and herbs and season with salt. Bring to a boil, cover and simmer over very low heat for about 2.5 hours. We remove from the fire and let it cool. Just remove the frozen fat from the surface partially (important for golden color!).
- Heat the soup just enough to raise the chicken and bones. Cut part of the chicken into small pieces by hand. Heat the soup and drain it with a soft cloth. Bring to boil, add vegetable garnish, cook until done (5-8 minutes), heat prepared matsa dumplings and meat in soup. Garnished with chopped dill.