My homemade knoephla soup is a comforting German-Russian dish featuring tender dumplings, potatoes, and veggies, simmered in a creamy broth.
Knoephla are chewy, made-from-scratch dumplings that are the star of this soup, popular throughout North Dakota and much of the Upper Midwest. Fresh dill is the secret ingredient that really makes my knoephla stand out in the minimalist broth. But don't let the understated nature of the broth fool you, the beauty is in its simplicity, and the flavor won't disappoint!
Ingredients & Substitutions
- Yellow onion
- Celery ribs
- Carrots
- All-purpose flour
- Butter
- Chicken stock - Chicken broth can also be used.
- Yukon Gold potatoes - Red potatoes are a good substitution.
- Table salt
- Heavy cream
- Baking powder
- Eggs
- Milk
- Fresh dill
- Fresh ground black pepper
How to make it
Make this knoephla soup recipe by first sauteing the onion and carrots with the butter in a large Dutch oven set over medium heat. Once the onions begin to brown, add the celery and cook for an additional two minutes.
Next, reduce the stovetop to medium-low heat and add the flour to the veggie mixture. Stir continuously to prevent scorching. Then slowly add splashes of chicken stock, while continuing to stir. Ensure the liquid is fully incorporated before adding more. Repeat until all of the stock has been added.
Add the chopped potatoes to the soup and bring it to a simmer.
While the potatoes are simmering, mix together all of the dumpling ingredients in a bowl, then roll out the knoephla dough into a long rope on a floured surface. Cut the rope of dough into little buttons, one inch each.
After the potatoes are tender, add the knoephla dumplings and simmer for an additional five minutes. Then turn off the heat, stir in the heavy cream, and adjust for salt.
Storing and Reheating Leftovers
Knoephla dumpling soup is a great meal to make in advance because the leftovers reheat really well. The soup should be stored in an airtight container for up to one week in the refrigerator. The leftovers can be gently reheated on the stovetop or microwaved in individual servings until warmed through.
Knoephla Soup
Equipment
- Soup pot
- Large Bowl
Ingredients
- 4 tablespoons butter
- 1 medium onion chopped
- 2 celery ribs chopped
- 4 large carrots chopped
- ¼ cups flour
- 8 cups chicken stock
- 1 ½ pounds Yukon Gold potatoes chopped
- salt to taste
- 1 cup heavy cream
Dumplings
- 2 cups flour
- 1 teaspoon baking powder
- 2 eggs
- ½ cup milk
- 1 tablespoon fresh dill chopped
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
Instructions
- Add butter to a large pot or Dutch oven set over medium heat, then add chopped onions and carrots. Saute until the onions begin to brown. Add the chopped celery and cook an additional two minutes.
- Reduce the heat to medium-low, then sprinkle in the flour. Stir the mixture continuously for two minutes to prevent the flour from scorching.
- Slowly add splashes of chicken broth into the flour mixture and stir to fully incorporate it, to prevent lumps from forming. Repeat with the remaining liquid until it all has been added.
- Add the chopped potatoes to the soup and simmer for 20 minutes.
- While the potatoes are simmering, combine all of the dumpling ingredients in a large bowl.
- Set the dough onto a floured surface and roll the dough into a long rope. Then chop into one-inch pieces. Add the homemade dumplings to the soup once the potatoes are tender, and cook for five minutes.
- Remove the soup from the heat, stir in the heavy cream, then adjust for salt and serve.
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