Knoephla Soup
My homemade knoephla soup is a comforting German-Russian dish featuring tender dumplings, potatoes, and veggies, simmered in a creamy broth.
Servings: 8
Calories: 477kcal
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.
Nutrition
Calories: 477kcal | Carbohydrates: 57g | Protein: 15g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 741mg | Potassium: 906mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6729IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 3mg