Receta judía para Shabat: sopa de pollo con kreplaj

receta de madre judía sopa de pollo-con-kreplaj
receta de madre judía sopa de pollo-con-kreplaj

La sopa es la medicina preferida de toda madre judía para todo los males y por supuesto que si es de pollo es el «remedio milagroso».

Vis á Vis hoy te brinda la receta de La sopa de pollo acompañada con kreplaj. Es la entrada tradicional judía para Shabat y todas las fiestas.

Ingredientes:
Sopa
  • 2 kgs costilla de res
  • 2 kgs carne para sopa ( rabo, jarrete, ossobuco )
  • 3 carcazas de pollo sin sangre ni excesos de grasa.
  • mollejas, piedras sin nada de sangre ni grasa ( opcional ).
  • 2 chayotes pelados y partidos a la mitad
  • 4 tallos apio
  • 1 rollito perejil
  • 3 zanahorias peladas y troceadas
  • sal, pimienta.
Kreplaj
  • Por cada huevo agregue:
  • ½ cucharadita sal
  • 2 cucharadas agua
  • ⅔ a 1 taza harina aproximadamente
Relleno:
  • 500 grs carne de la sopa ya cocinada
  • 250 grs higaditos de pollo
  • 1 cebolla grande partida en trozos
  • aceite
  • sal, pimienta
  • ajo
Leer más: Receta judía del día: Rollo de ternera al chabacano
Procedimiento
Sopa
  1. Lave muy bien las carnes con sal. Déjela unos minutos con la sal puesta y luego lave muy bien con agua.
  2. Coloque en una olla y cubra con suficiente agua de tal forma que cubra por completo la carne y más. Agregue una cucharada copetona de sal. Deje hervir y espume el caldo, cuidando que no queden partículas que lo ensucien.
  3. Deje a un hervor bajo, agregando agua hirviendo si se llegara a bajar demasiado el nivel de agua, hasta que la carne comience a suavizarse.
  4. Ponga el pollo, las mollejas, piedras, chayotes y zanahorias a la olla y vuelva a espumar y quitar la suciedad que se acumule arriba. Agregue el resto del apio, perejil y rectifique sabores.
Kreplaj
  1. Fría la cebolla en aceite. Agregue ajo picado, sal y pimienta. Luego los higaditos y fría hasta que se cocinen por completo. Agregue la carne de sopa picada, sin grasa ni pellejos y procese todo junto. Rectifique sabores y deje enfriar.
  2. Bata el huevo con la sal. Agregue el agua y la harina hasta formar una pasta muy manejable y suave, fácil de estirar.
  3. Estire delgada, corte cuadros de 3 cm, rellene y pegue muy bien. Puede congelarlos colocando harina en la bandeja. Hierva agua y cocine los kreplaj hasta que se vean transparentes ( como tres minutos )
  4. Coloque en el caldo y deje hervir unos minutos para servirlos.

 

Fuente: Recetas Judías

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