german soup " knoephle" & dumplings
Grandma's Cook Book notes: The Germans from Russia,also known as Black Sea Germans, brought this recipe with them when they immigrated to the US and settled in the Dakotas and Minnesota areas. It is in many of the church and hometown recipe books. It is not a traditional German soup, it is something the Bavarians from the Kingdom of Bavaria who emigrated to Russia in the 16 and 1700's brought to the USA. It is also not Knoephla, that word originated from the German word kneuepfen (to pinch off). In the now German Bavaria they still pinch noodle dough off in small pieces instead of cutting it. Most Germans never heard of both milk and broth as the liquid ingredient.There is nothing similar in old German cookbooks dating back from 1874 to 1960.
Ingredients For german soup " knoephle" & dumplings
-
8 cchicken broth
-
1medium carrot, sliced
-
2medium potatoes, diced
-
salt & pepper to taste
-
2stalks celery, diced
-
2 Tbspbutter
-
2 cflour
-
1 tspsalt
-
1egg
-
1-1/2 chalf and half
How To Make german soup " knoephle" & dumplings
-
1Cook all first 5 ingredients together till tender, in the broth. Mix next 4 ingredients to form a stiff dough. Form dough into a long cigar shape.Cut parts of the dough with scissors into the boiling soup. Cook for 10 minutes till done. Heat 1-1/2 cups of half and half and add to the soup. Serve HOT.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!