My Grandma used to make this all the time – I love this, it’s one meal I could eat during all seasons of the year – but mainly in fall or winter – cold days always call for stew … Sorry no, Picture will add as soon as I have one … here is a picture of what the dumplings look like in picture dumplings are cooked in saltwater as a side dish for a roast —
Ingredients for potato soup:
- 5-6 large soft boiling Potato `s peeled and diced ( dices should not be bigger than an inch)
- 2 large carrots washed, quartered then cut in thin slices
- 1/4 cup finely cut fresh parsley
- 1 /4cup finely cut fresh chives
- 1 large onion finely diced
- 1 cup diced celery root
- 1 stalk leek sliced
- Salt and Pepper to your liking
- 1/2 teaspoon powdered sweet Parika
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
Place all ingredients in a large soup pot and fill with water till vegetables are covered bring to a boil, then reduce heat and let simmer until potatoes are done. Taste broth to see if it is lacking anything.
Meanwhile, make the flour dumpling dough (see description below). Bring Soup back up to a simmering boil and with a tablespoon dip out some dough and push it into soup, continue this step until dough is gone, also do not stir soup but gently lift spoon through soup ( tricky I usual drop dough in different spots in soup wait for a few second then lift spoon through and continue ) and repeat this, lower heat let simmer, dumplings are done when they start to float on top …
Ingredients for Flour dumplings :
1 / 2 soft stick of butter
1 / 2 teaspoon salt
1/ 4 teaspoon of nutmeg
2 eggs
1 / 4 cup water
1/ 2 to 1 cup flour
in a bowl – combine butter, salt, nutmeg eggs and water using a mixer, blend in the flour until the dough holds its shape, and pulls away from the bowl.
Tip: you can add any smoked sausages to soup if u like it more savory
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