Swedish Potato Dumpling Soup Recipes

SWEDISH POTATO DUMPLING SOUP RECIPE

Steps:

• In a 5-qt. soup kettle, combine the first 10 ingredients. Cover and bring to a boil. Reduce heat; simmer for 3 hours. Remove chicken; allow to cool. Strain broth, discarding vegetables and seasonings. Add enough water to make 8 cups; return to kettle. Debone chicken and cut into chunks; add to kettle with beans and noodles. Bring to a boil; cook for 20 minutes. For dumplings, mix potatoes, egg, cream, sugar and salt if desired in a medium bowl. Gradually add flour to make a stiff batter (it should form a peak when spoon is lifted). Drop by teaspoons into boiling soup. Cover and simmer for 3 minutes.

KROPPKAKOR - SWEDISH POTATO DUMPLINGS

Steps:

• Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
• Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough.
• Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour.
• Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.

KROPPKAKOR - SWEDISH POTATO DUMPLINGS

Steps:

• Wash, peel and cut up potaotoes. Cook about 20 minutes in enough salted water to cover the potatoes. Potaotes are done when they can be pierced with a fork. Drain.
• Mash or rice potatoes well. Whip in the egg yolk and 1 1/2 tsp salt. Set aside while you prepare filling.
• Put onions in a cold skillet and fry with a little oil or butter until soft. Remove from pan. Add meat to pan and cook until crisp and evenly browned. Add back in onions. Drain off excess fat.
• To make dough: Add the flour 1 cup at a time and mix well. Add as much of the flour to make a soft dough. Once dough has formed, turn out onto a floured surface and knead like bread dough. Pat out dough to 1/2 inch thickness. cut into 2 inch rounds, a biscuit cutter works well. Spoon about 2 teaspoons of the filling into the centre of one of the rounds. Cover with another round. Seal edges well, and shape into a ball.
• Bring the 2 quarts of water and 2 tsps salt to t boil in a heavy saucepan. Once the water is boiling add dumplings one at a time, so that boiling does not stop. Cook only as many dumplings at one time that will float uncrowded, one layer deep. Cook 15 minutes, then remove with a slotted spoon. Put in a warm dish and serve with melted butter and jam. A simple salad goes nice along side.

SWEDISH POTATO DUMPLING SOUP

Steps:

• In a 5-qt. soup kettle, combine the first 10 ingredients. Cover and slowly bring to a boil. Reduce heat; simmer for 3 hours. Remove chicken; set aside until cool enough to handle., Strain broth, discarding vegetables and seasonings. Add enough water to make 8 cups; return to kettle. Remove chicken from bones; discard bones and skin. Cut chicken into chunks; add to kettle along with beans and noodles. Bring to a boil; cook for 20 minutes., For dumplings, combine the potatoes, egg, cream, sugar and salt if desired in a medium bowl. Gradually add flour to make a stiff dough (it should form a peak when spoon is lifted). Drop by teaspoons into boiling soup. Cover and simmer for 3 minutes.

SWEDISH POTATO DUMPLING SOUP

Steps:

• In a 5-qt. soup kettle, combine the first 10 ingredients. Cover and bring to a boil. Reduce heat; simmer for 3 hours. Remove chicken; allow to cool. Strain broth, discarding vegetables and seasonings. Add enough water to make 8 cups; return to kettle. Debone chicken and cut into chunks; add to kettle with beans and noodles. Bring to a boil; cook for 20 minutes. For dumplings, mix potatoes, egg, cream, sugar and salt if desired in a medium bowl. Gradually add flour to make a stiff batter (it should form a peak when spoon is lifted). Drop by teaspoons into boiling soup. Cover and simmer for 3 minutes.

POTATISBULLAR (SWEDISH POTATO DUMPLINGS)

Steps:

• Cream butter and beat in egg yolks. Stir in breadcrumbs, potatoes and salt and pepper. Mix thoroughly. Knead and shape into a long roll. Cut off pieces about the size of a walnut. Flatten each piece in the palm of your hand and place a cube of ham in the middle. Shape into a round dumpling, enclosing meat completely. Cook, uncovered, in simmering soup or stock for 10 minutes. Cover and cook a further 5 minutes. Can be eaten with the soup, or drained and served as a side.