CHICKEN SOUP WITH MATZO BALLS
Chicken Soup
3 lb Kosher chicken parts (1-1/2 chickens) *
1 Large onion (whole)
2 Carrots (whole)
3 Stalks celery, halved crosswise
Half Small leek, washed and trimmed
1 tsp Salt
Sprigs fresh parsley and dill
In stockpot, combine chicken parts, onion, carrots, celery, leek and salt; pour in enough water to cover. Cover with lid and bring to boil.
Reduce heat and simmer, occasionally skimming foam from surface, for about 1 hour or until chicken is very tender.
Add parsley and dill sprigs; return to boil. Reduce heat and simmer for 5 minutes.
Strain into large bowl. Discard chicken parts, vegetables and herbs. Or, if desired, add chicken to soup or reserve for another use such as making kreplach (filled noodle dumplings).
Cover and refrigerate soup overnight. Remove congealed fat from surface. Heat soup to serve.
* Ruth uses backs and necks, trimmed and cut up.
Matzo Balls (Knaidlach)
1 cup Matzo meal
4 Eggs, beaten
1/2 cup Water
1/3 cup Canola oil
1/4 tsp Salt
Pinch Pepper
In bowl, mix together matzo meal, eggs, water, oil, salt and pepper just until combined and no lumps remain (do not beat). Refrigerate for 1 hour or until firm.
With hands, form into small balls about the size of walnuts. Place in large saucepan of salted water; bring to boil. Reduce heat to medium and cook for 20 to 30 minutes or until matzo balls rise to surface and are cooked through.
LAVASH
1-3/4 cups All-purpose flour
1/2 cup Cornmeal
1/2 cup Soft margarine
2 tbsp Granulated sugar
2 tbsp Vinegar
1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup Water
1 tsp Each onion powder and garlic powder
1 tsp Each dill seed, sesame seeds and poppy seeds
In bowl, combine flour, cornmeal, margarine, sugar, vinegar, baking soda and salt. Pour in water and mix with hands until combined. Mix in onion and garlic powders and dill, sesame and poppy seeds. Let rest for 20 minutes.
Divide dough into 4 balls. On floured surface, roll out 1 ball into very thin rectangle. Roll partially onto rolling pin, lift and unroll onto floured baking sheet. With pizza cutter or sharp knife, cut into 20 squares. Bake in 350°F oven for 10 to 12 minutes or until light golden. Repeat with remaining dough.
PIEROGIES
Filling
6 Large potatoes, peeled
Butter (optional)
Vegetable oil
2 Large onions, chopped
4 oz Shredded Cheddar cheese
Salt and pepper
In saucepan of boiling salted water, cook potatoes until tender. Drain well; mash, adding a little butter (if desired).
Meanwhile, heat oil in skillet; fry onions. Set aside some of the fried onions for topping. Add remaining onions to hot mashed potatoes. Mix in cheese. Season with salt and pepper to taste.
Dough
3 cups All-purpose flour (approx)
1 Egg
2 tbsp Vegetable oil
Pinch Salt
Warm water
In bowl, stir together flour, egg, oil and salt. Mix in enough warm water to make soft dough.
Gather into ball and transfer to floured surface. Knead just until
elastic. Roll out dough to 1/4-inch thickness. Using round cookie cutter, empty soup can or glass, cut out circles from dough, rerolling scraps and cutting out more. Place heaping spoonful of the filling onto 1 circle; fold up 2 opposite sides of circle over filling to form half-moon and pinch firmly to seal. Repeat with remaining circles and filling.
In batches (about 10 at once), transfer pierogies to large saucepan of salted water; with wooden spoon, stir gently a couple of times to prevent sticking. Bring to boil; boil for 3 to 4 minutes or until perogies come to surface. Remove with slotted spoon, transferring to bowl of cold water.
Place in serving bowl and top with reserved fried onions. Serve with sour cream or yogurt.
Freezing Tips
1. Making extra dough means you can freeze it (form into disc and wrap in plastic wrap), ready to make another batch of pierogies another day.
2. Freeze uncooked pierogies in a single layer on a waxed-paper-lined baking sheet. Once frozen, transfer to a freezer bag to store in freezer. Boil as above, then fry in skillet with butter or oil and sliced onions to serve.
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