GERMAN SOUP " KNOEPHLE" & Dumplings
Nancy J. Patrykus
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.
- 8 c
- chicken broth
- medium carrot, sliced
- medium potatoes, diced
- salt & pepper to taste
- stalks celery, diced
- 2 Tbsp
- 2 c
- 1 tsp
- 1-1/2 c
- half and half
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.