Pennsyvania Dutch Potato Soup Food

PENNSYVANIA DUTCH POTATO SOUP

Steps:

• 1. Bring potatoes, onion, water and salt to a boil in a large pan. Reduce to a simmer and cook for 10 minutes. Add celery and carrot.
• 2. Stir in milk and return to simmer. Cook until heated through.
• 3. Just before serving, stir in butter, eggs, and parsley. Season with salt and pepper, as needed.

PA DUTCH POTATO SOUP

Steps:

• Peel and boil potatoes till almost done.
• Then add corn, milk, salt, pepper, and parsley. Mix well.
• Let heat and serve hot.

PENNSYLVANIA DUTCH POTATO SOUP

Steps:

• Cook potatoes and onion in boiling salted water until tender- drain.
• Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
• Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
• Cover and cook about 10 minutes.
• Serve at once.

PENNSYLVANIA DUTCH HAM & CABBAGE SOUP

Steps:

• Boil ham shanks for 3 hours in large pot.
• Remove ham shanks and set aside to cool.
• Cut potatoes into quarters, with or without skin, and add to broth.
• Quarter the head of cabbage and wash. Add to pot and bring to boil.
• Clean the cooled ham shanks, removing the meat from the bone and add to the pot.
• Boil another 1/2 hour and let cool for 1/2 hour.
• Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough.

PENNSYLVANIA DUTCH POTATO AND BREAD FILLING

Steps:

• Boil potatoes in salted water. Saute onion and celery in oil. Add salt and pepper to taste. Boil the giblets and neck in salted water to make stock.
• Moisten bread with milk. Smash the potatoes in a large bowl. (I use a small roasting pan, and then I roast the filling right in it.) Add all other ingredients including all spices and oil from saute. When adding the eggs, add a little of the hot mixture to the eggs first and beat well, so as to not scramble them when they go into the whole mix.
• Mix thoroughly. If it needs more moisture, add the stock, a little at a time. Taste to make sure enough spices are added. Add more salt and pepper and poultry seasoning, if needed.
• Bake at 350 degrees in a greased casserole dish or roasting pan until very hot and browned, usually one hour. Dot the top with pats of butter before putting into oven. I know some people chop the giblets and add to the filling, but I don't.

PENNSYLVANIA DUTCH RIVEL SOUP

Steps:

• 1 Combine potatoes, onions, water, 1 1/4 tea spoons of the salt and pepper in a large heavy saucepan or Dutch oven; cover. Simmer 15 minutes or until potatoes are tender; remove from heat. 2 To make rivels (tiny dumplings): Beat egg in medium-size bowl. A