And Kreplach! It's like a won ton mixed with a ravioli, with a sauteed beef and onion filling. In soup with horseradish, it's the type of thing that makes one a believer. In something.
Are them Kreplach anything like pelmeni or manti? Or larger?
Horseradish in chicken soup? Prepared or fresh grated. I've got some to dig soon, another thing to enjoy on a cold day.
It's probably closest to the size of a pelmeni, but everyone makes them differently. Mine tend to be about twice that size, just because I am impatient and can't deal with the time needed to get everything uniform. They taste great but look like a monkey with ADHD made them. The horseradish for the soup is really simple-just grated very finely, mixed with a bit of salt, water and white vinegar and that's it. To the newcomers, the punch of that simple horseradish preparation will blow the tops of their heads.
