Putzel Kitchen

Asian Chicken Soup

Are you up to your elbows in leftover Brisket and Chicken Soup? Try making homemade kreplach (a.k.a. Jewish dumplings) and Asian Soup…in other words leftovers recreated into something new.  I love making something new from something old…it’s  like giving yourself a little gift.

Note: to make the kreplach: chop up finely and make homemade kreplach dumplings with store bought won ton wrappers: Use about 1 T of chopped meat per wrapper, moisten edges and fold together.  

You can find coconut or rice paper wrappers if you want to keep it kosher for Pesach.

Asian Chicken Soup

Are you up to your elbows in leftover Brisket and Chicken Soup? Try making homemade kreplach (a.k.a. Jewish dumplings) and Asian Soup. Leftovers recreated into something new. I love making something new from something old…it’s like giving yourself a little gift.

Ingredients

Yield: 1 serving
  • 2 C chicken soup broth, heated up
  • 2 T shredded carrots
  • 2 T shredded, purple cabbage
  • 2 T bean sprouts
  • 1 T cilantro
  • 5 brisket kreplach

Instructions

Step 1

To make the kreplach: Use about 1 T of chopped brisket meat per wrapper, moisten edges of wrapper and fold together. 

Step 2

Bring chicken soup to a boil, reduce to a simmer and gently drop dumplings into soup. Cook for 2 - 3 minutes.

Dumpling wrapper should look wrinkled to indicate it is done. If it cooks too long, then it will puff up and fall apart.


Step 3

Place vegetables into a soup bowl.


Step 4

Pour hot chicken soup and dumplings over vegetables. Enjoy!

Notes

You can find coconut or rice paper wrappers if you want to keep it kosher for Pesach.

Beef Brisket

This beef brisket recipe has become the traditional holiday meal in my house. Everyone loves the leftovers on a challah bun just as much as they like it hot out of the oven. You want to always make this ahead of time, because it needs to roast “low and slow.” A.K.A. The meat needs to cook at a low temperature for a long time. Most important note: KEEP IT MOIST.
Prep Time
30 minutes
Cook Time
4 hours
Additional Time
12 hours
Total Time
16 hours 30 minutes

Ingredients

Yield: 10 servings
  • 4 - 5 pound beef brisket
  • ground seasoning (equal parts: salt, pepper, cumin, fennel, anise, caraway)
  • 1 - 28 oz can chopped san marzano tomatoes
  • 1 C beer or coke
  • 1 C beef broth
  • 3 T brown sugar
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1/2 onion, diced
  • 1 fennel bulb, diced
  • 4 garlic cloves, minced
  • 1 bottle fat boy BBQ sauce

Instructions

Step 1

Season brisket, fat side up.


Step 2

Cover brisket with sliced carrots, celery, onions, fennel & garlic.


Step 3

Pour canned tomatoes on top.


Step 4

Mix beer/coke, broth & brown sugar together. Pour over brisket.


Step 5

Cover tightly with aluminum foil and cook for 1 hour at 350 degrees F.


Step 6

Reduce heat to 300 degrees F and cook another 3+ hours. For a tender brisket, the internal temperature should reach 180 - 200 degrees.


Step 7

Remove from oven and let brisket cool to room temperature. Then cover with foil and refrigerate overnight.


Step 8

Remove from refrigerator to slice. First slice off fat and then slice brisket against the grain into thin pieces.


Step 9

Place back in pan with sauce.


Step 10

Reheat uncovered at 300 degrees F after pouring more BBQ sauce over brisket. When reheating the meat you want the internal temperature to be 165 degrees.

Notes

Short Cut: You can’t rush a brisket or you’ll end up with dry, tough meat. Follow this recipe and I promise that you will have a home run!

Alternative Method: If you want to splurge, try using a veal cut for an extremely tender brisket.

Chicken Soup

Homemade Chicken Soup is the definition of Jewish comfort food. A Bubbie, Nana, Grammy or Grandma uses chicken soup to cure the common cold, a broken heart or the winter blues. I always cook this traditional recipe for the Jewish Holidays. Although it is time consuming, it does not require sophisticated culinary skills to prepare a savory soup that will surely remind you of your grandmother.
Prep Time
30 minutes
Cook Time
5 hours 30 minutes
Total Time
6 hours

Ingredients

Yield: 12 - 15 servings
  • 1, 4 - 5 lb. roasting chicken, cut up
  • 1 lb. chicken feet (find it in your freezer section)
  • 1 lb. chicken wings
  • 1 onion, diced
  • 1 parsnip, diced
  • 1 turnip, diced
  • 3 carrots, diced
  • 3 celery Ribs, diced
  • 1 small fennel bulb, diced
  • 4 garlic cloves, whole
  • 2 bay leaves
  • 1 bunch fresh dill
  • 3 sprigs fresh parsley
  • 3 sprigs fresh oregano
  • 3 sprigs fresh thyme
  • 3 sprigs fresh cilantro
  • sea salt & freshly ground black pepper to taste

Instructions

Step 1

Rinse chicken under cool water until water is clear.

Step 2

Season generously with kosher salt & pepper and place in pot with chopped vegetables, herbs & bay leaves.

Step 3

Cover with cold water.

Step 4

Bring to a boil and immediately reduce to a simmer. 

Step 5

Simmer uncovered for an hour, constantly skimming fat/scum off of top. Remove chicken breast, cool chop and reserve for later.

Step 6

Continue to simmer soup for 3 - 4 hours.

Step 7

Cool and strain.

Step 8

Add reserved chicken and fresh chopped carrots, celery, and dill to the strained broth. Reheat, check seasonings and ladle soup over warm matzoh balls

Notes

Source: My mom, of course!

Short Cut: Pick it up at your favorite delicatessen.

Think Out of the Ice Box: Use a soup mix and add your own chopped vegetables when serving.

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