Grandma's Kimmel Soup

Kimmel soup (also spelled kummel) is an old-world Jewish soup built almost entirely around the flavor of caraway seeds. It’s the kind of recipe that gets passed from grandmother to granddaughter, uses pantry staples, and produces something far more satisfying than its humble ingredient list suggests.

The base starts with a roux: margarine and flour cooked until light brown, then whisked with water and paprika. The caraway seeds simmer in a cheesecloth pouch so they infuse the broth with their warm, anise-like flavor without leaving gritty seeds floating in the bowl.

Tiny egg dumplings, dropped in by the teaspoon during the last 10 minutes, give the soup body and substance. The dumpling batter is just flour, salt, and egg, and it cooks into soft, pillowy little bites that soak up the caraway-scented broth.

Chef Tips

• Tie the caraway seeds securely in cheesecloth or sew the pouch shut. Even one escaped seed can throw off a spoonful with its intense flavor.
• Brown the roux gently. You want light brown, not dark. A dark roux turns bitter and overpowers the delicate caraway.
• Stir constantly when adding water to the roux to prevent lumps. Add the first cup slowly before pouring in the rest.
• Drop the dumpling batter in small teaspoons. Large dumplings won’t cook through in 10 minutes and stay doughy in the center.

Variations

• Use butter instead of margarine if you’re not keeping kosher for a richer, more flavorful base.
• Add a splash of white vinegar at the end for a slightly tangy, Central European flavor.
• Stir in a dollop of sour cream per bowl when serving for extra richness.