Knoephla Soup

November 26, 2016 at 10:13 pm Leave a comment

We celebrated a Germans from Russia Thanksgiving this year. This was another winner year – there was so much delicious food. I borrowed this recipe for Knoephla – a potato and dumpling soup – from the Prairie Californian. It was our first course, and what a great way to start the meal!

I needed to make a dairy-free version of the soup, so this is how I did it. And I used white spelt flour for the knoephla, but any white flour should do.

Broth

  • 8 cups water
  • 2 bay leaves
  • 4 tablespoons Bill’s Best Chik’nish
  • 4 medium potatoes, peeled and diced
  • 2 TBSP Earth Balance margarine
  • ½ medium onion, chopped
  • 1 12-oz package Mori-Nu Silken Tofu (soft)
  • salt and pepper to taste
  • ¼ teaspoon dill weed

Knoephla (Dumplings)

  • 2 eggs
  • ½ cup + 2 tablespoons unsweetened soymilk
  • ½ teaspoon baking powder
  • 2 cups white spelt flour

 

  1. Combine water, bay leaves, Chik’nish, and potatoes in a large heavy bottomed pot. Cook over medium heat until the potatoes are tender.
  2. In a separate pan, melt the margarine and saute onions until tender and slightly browned. Add to the broth.
  3. While potatoes are cooking, make the knoephla. Combine eggs and soymilk in a large bowl, beat to combine. Add flour and baking powder, mix together well until dough forms.
  4. Drop knoephla into the broth. You can do this by either rolling the dough into a rope (about ½ inch) and cut into pieces (about ¼ inch). Cook for 5-10 minutes or until the dumplings begin to rise.
  5. Blend the tofu in a food processor until it is nice and creamy.
  6. Just before serving, add the blended tofu and warm. Salt and pepper to taste, season with dill weed. If desired, thicken with 1 teaspoon of cornstarch + 1 tablespoon of water.
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Entry filed under: Dairy-Free, German Russian, Vegetarian. Tags: , , , , .

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