Recipes > Soup > Jewish Crebchen Soup

Jewish Crebchen Soup


  • 3 eggs
  • pinch of salt
  • flour
  • minced cooked chicken or veal
  • chopped parsley
  • butter
  • soup stock


Beat eggs with 2 tablespoonfuls of water and a pinch of salt.

Add enough flour to make a stiff dough.

Work it well with flour and roll out as thin as possible.

Fold it double and cut into square pieces and fill with minced cooked chicken or veal.

Sprinkle with chopped parsley and bits of butter; fold in the edges.

Have ready some soup stock; when boiling, add the crebchen and let boil until done.

Serve with the soup.


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365 Foreign Dishes (1908).

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