Simple Knefla Soup Recipes

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.

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.

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 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.