Recipes

Delicious German Potato Soup

November 29, 2016  Online Recipe Guide Avatar
  • 5 or 6 medium russet potatoes
  • one large onion
  • one egg
  • chopped fresh onion
  • potatoes
  • 2 T or so of butter or margarine
  • 1 C of enriched white flour
  • 1/2 shell of cold water and whisk
  1. Peel and dice 5 or 6 medium russet potatoes
  2. Peel and dice one large onion
  3. Break one egg into a small bowl, add 1/2 shell of cold water and whisk it so that yellow and white is blended but not frothy.
  4. Throw potatoes and onions in a large pot with thick bottom. Add about 2 T or so of butter or margarine. Add enough water to cover the potatoes and onions about 1 – 2 in above the level of the ingredients. Cook until the potatoes are done.
  5. While the potatoes are cooking, put about 1 C of enriched white flour in the egg mixture, stir it up so that the mixture is in small to midsize. Drop these pieces into the cooking potatoes. The egg dumplings will take about 20 minutes to cook, depends on the size of the dumpling. When potatoes and onions are cooked and the egg dumplings are cooked through, do not drain off the water. Add salt and pepper to taste, and then add about 1 quart or so of skim milk.
  6. Let soup sit and simmer gently for about 1/2 hour or until really hot, but not boiling as that will curdle the milk. When you ladle it into large soup bowls, add some chopped fresh onion to the top. Serve with hot crusty bread or lots of crackers and a crispy lettuce salad.

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