In the late 1700s, Catherine the Great of Russia wooed Germans away from their homeland with the promise of freedom and prosperity in the Russian Empire. As time went on, Russia did not uphold its promise to the German immigrants, and many decided to emigrate to America, bringing their recipes with them. Knoephla soup is one of these recipes. It is popular in Minnesota, South Dakota, and North Dakota, where many German immigrants settled after leaving Russia. It is even the state soup of North Dakota.
Recipe Servings: 6
Prep Time
30 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
45 minutes
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Roux:
Dumplings:
- 2 large eggs
- 1 tsp baking powder
- 1 tsp salt
- ½ cup cold water
- 2 cups all purpose flour
Soup:
- Olive oil
- 3 garlic cloves, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 small onion, diced
- Salt, to taste
- Ground black pepper, to taste
- 4 cups chicken broth
- 2 cups potatoes, diced
- 2 cups cooked chicken
- Heavy cream (optional)
Directions
- Melt butter in a large sauce pan. Slowly whisk in flour. Cook, stirring, until heated but not brown. Set aside.
- Whisk eggs in a medium bowl. Then add baking powder, salt, and water. Stir in flour with a fork until the dough forms a ball. Cover and let rest 15 minutes.
- Roll dough into cigar-like ropes and cut across to make small dumplings. Set dumplings aside on a floured sheet.
- Heat olive oil in a large soup pot. Add garlic, carrots, celery, and onion. Season with salt and pepper.
- When vegetables are tender, add chicken broth and potatoes. Bring to a boil and then reduce heat to a simmer.
- When the potatoes are soft, add the cooked chicken. Add a large spoonful of roux into the soup, one at a time, until soup has reached desired thickness. Do not let the soup become too thick. Add in cream if desired.
- Drop in dumplings. They will float to the top when the soup is done.
For Roux:
For Dumplings:
For Soup:
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