by Marie Porter
(Garrison North Dakota)
This is a recipe that the Germans from Russia who moved to North Dakota make. It is a big hit here in North Dakota especially on a cold wintery day. My mom taught me how to make it I changed it to my liking she used milk and margarine in her's i like the Butter and Heavy cream.
2 stalk celery, diced
1 med. onion, diced
2. 32 oz boxes chicken broth
6 potatoes, diced
2 T. chicken soup base
1lb of bacon cooked
1 stick butter
1 pint heavy cream
4 C. flour
2 tsp. salt
1 C. water or milk
3 tsp. baking powder
Combine potatoes, onions, celery, chicken broth and soup base, cook.
Mix together the flour, baking powder, salt, eggs and 1 C. water or milk to make a fairly stiff dough. Roll into ½” ropes; cut ½” into pieces and drop into boiling water for about 5-7 min remove drain and lay out to dry.
Add bacon to potatoe’s celery and onions. Add Knoephla to soup while potatoes still need to cook approximately the last 3-5 min till potatoes are done .
After potatoes, celery and onions, Knoephla are tender turn heat down to low and add 1stick butter and 1 pint heavy cream leave heat on low do not boil after adding cream just heat on low.
I usually cook my knoephla first then cook the bacon this way they have more time in the pot with the potatoes and other stuff to soften up .
Or you can make a softer dough by adding more liquid and drop in to boiling water with spoon and knife then after they are cool cut into bite size pieces.
I’ve also used spaetzle dough recipe and used my spaetzle maker instead of knoephla.
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