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zupa jajiuya (grandfather's soup), mark's

Recipe by
Megan Stewart
Middletown, OH

This soup is what Mark's Polish grandpa liked. Hence the name. I would consider this more like making dumplings than noodles from the way the recipe was translated, either way, yum.

yield 4 serving(s)
method Stove Top

Ingredients For zupa jajiuya (grandfather's soup), mark's

  • SOUP:
  • 1 lg
    onion, thinly sliced
  • 2 Tbsp
  • 12 oz
    potatoes, diced
  • 4 c
    beef stock
  • 1
    bay leaf
  • salt and pepper
  • 2/3 c
    self rising flour
  • salt
  • 1 Tbsp
    fresh parsley
  • 1
    egg, beaten
  • 3-4 Tbsp
  • 12
    bread chunks

How To Make zupa jajiuya (grandfather's soup), mark's

  • 1
    In a wide heavy pan, cook the onion in the butter for 10 minutes or until it begins to brown Add the potatoes and cook 2-3 minutes, then pour in the stock. Add the bay leaf, salt and pepper. Bring to the boil and then reduce the heat cover and simmer for 10 minutes Meanwhile, make the noodles. Sift the flour and salt into a bowl and rub in the butter. Stir in the parsley, then add the egg to the flour mix to make a soft dough. Drop half-teaspoonfuls of the dough into the simmering soup. Cover and simmer gently for another 10 minutes. Ladle the soup into warmed bowls, scatter over a little parsley, and serve immediately with chunks of bread.
  • 2
    Notes: I've never shied away from dried parsley if no fresh was available for this recipe.

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