German Knepfla Soup Food

KNOEPHLA SOUP

Steps:

• In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

KNOEPHLA SOUP

Steps:

• Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat.
• Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
• Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
• Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

KNEFLA SOUP I

Steps:

• In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
• In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
• Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
• Add evaporated milk, stir and serve.

GERMAN-RUSSIAN-DAKOTA KNEFLA

Steps:

• Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
• Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.

GERMAN KNEPFLA SOUP

Steps:

• Melt butter in large soup pot.
• Put vegetables in pot,cook until almost tender.
• Add water first, then add soup, evaporated milk, milk, and bacon.
• Stir in chicken bouillon, poultry seasoning, pepper and celery salt.
• Simmer on medium low heat for about 20 minutes, stir often.
• While soup is simmering, make Dough.
• Mix flour and baking powder together then add egg and milk.
• If dough is still to stiff add a little more milk.
• Dough should be stiff enough to hold its shape on the spoon.
• Add dough one tsp at a time in simmering soup.
• Cook soup with dough 15 min on low heat with cover on, stir often or soup will burn on the bottom.
• If it is to thick for you, add a little more milk before serving.

KNOEPHLA/KNEPFLA SOUP

Steps:

• Simmer the vegetables and salt/pepper in the broth/stock until tender.
• Mix together flour, egg, salt, and water or milk to make a stiff dough. Roll into a rope and cut or pinch off approximately thumb-sized pieces directly into boiling soup. Cook 10 minutes or until done.
• Add 1 ½ cups half & half and serve. You can simmer to desired thickness.

KNEFLA SOUP II

Steps:

• In a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. Cut into thin strips or small pieces.
• Bring a large pot of water to boil. Stir in dough, potatoes and onion. Cook 20 minutes, until potatoes are tender. Drain.
• While pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Save drippings.
• Return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. Adjust bacon grease to taste and milk or cream to cover. Simmer 20 minutes, without boiling. Serve hot.

GERMAN KNOEPHLE "NEFLA" SOUP

Steps:

• Put the broth, onion, bay leaf, salt,and meat in the pot to cook. Simmer until meat is done. Add remaining ingredients and cook until the potatoes are tender. (You can also cook on low in the crock all day and then add these remaining ingredients about an hour before serving to cook).
• Mix the knoephle ingredients together to form a stiff dough. Take ropes of the dough and cut with clean kitchen shears in pieces about the length of the end joint of your little finger and drop into the boiling soup. Boil about 5 minutes or until the dumplings rise to the top. You can cook it longer for a thicker "stew" if you like.