Best German Russian Dakota Knefla Recipes

KNEFLA SOUP I

Knefla Soup I image

I asked my Scandinavian neighbor if she had heard of this soup and she gave me this recipe.

Provided by Sue H.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 6

Number Of Ingredients 15

Ingredients

6 potatoes, peeled and chopped
2 onions, chopped
1 carrot, sliced
1 stalk celery, sliced
4 cubes chicken bouillon
1 tablespoon dried parsley
5 cups water
1 teaspoon salt
1 pinch ground black pepper
⅓ cup margarine
2 cups all-purpose flour
1 egg
1 teaspoon salt
1 cup milk
1 (12 fluid ounce) can evaporated milk

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.

Nutrition Facts : Calories 548.7 calories, Carbohydrate 83 g, Cholesterol 52.9 mg, Fat 17.2 g, Fiber 6.9 g, Protein 16.5 g, SaturatedFat 5.6 g, Sodium 1783.6 mg, Sugar 12.3 g

KNOEPHLA SOUP

Knoephla Soup image

While I was growing up, my mom would make this traditional German soup. It tasted so good on chilly fall days. Knoephla (pronounce nip-fla) Soup is still a warm and comforting meal for my family. -Lorraine Meyers, Willow City, North Dakota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 1h

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1/2 cup butter, cubed
3 medium potatoes, peeled and cubed
1 small onion, grated
3 cups milk
6 cups water
6 teaspoons chicken or 3 vegetable bouillon cubes
KNOEPHLA:
1-1/2 cups all-purpose flour
1 egg, beaten
5 to 6 tablespoons milk
1/2 teaspoon salt
Minced fresh parsley, optional

Steps:

In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

Nutrition Facts : Calories 249 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 762mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.