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Knoephla Soup
Knoephla Soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
German potato soup with homemade dumplings - a rich, creamy, and satisfying winter warmer.
Ingredients:
  • 0.5 cup butter, cut into cubes
  • 3 baking potatoes, peeled and cut into cubes
  • 1 small onion, diced
  • 1.5 teaspoons ground black pepper
  • 3 cups whole milk
  • 6 cups water
  • 2 tablespoons chicken bouillon
  • 1.5 cups all-purpose flour
  • 7 tablespoons whole milk, or more as needed
  • 1 egg, beaten
  • 2 teaspoons dill weed
  • 2 teaspoons parsley
  • 1 teaspoon ground black pepper
Instructions:
  • In a large skillet over medium heat, melt butter until sizzling. Sauté potatoes, onion, and pepper until tender, about 20 minutes. Add milk and heat until nearly boiling, about 5 minutes. Remove from heat.
  • Combine water and chicken bouillon in a Dutch oven or heavy pot and bring to a boil.
  • For knoephla: Combine flour, milk, beaten egg, dill weed, parsley, pepper, and salt in a bowl until the dough is stiff. If necessary, add more milk, 1 tablespoon at a time. Roll dough into 1/2-inch thick ropes on a work surface. Cut ropes into 1/4-inch pieces and add to boiling broth. Simmer covered until knoephla float, around 10 minutes.
  • Combine the potato mixture with the broth and knoephla, then simmer gently until the potatoes are tender, approximately 20 minutes.

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