Knoephla Soup
A creamy potato soup studded with small, pillowy homemade dumplings, simmered with celery, onion, and cream. It's the signature dish of North Dakota's German-Russian communities.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Large stockpot
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 19
- carbs
- 42
- protein
- 9
- calories
- 380
Instructions
- 1
Mix the flour, egg, milk, and a pinch of salt into a soft, sticky dough. Set it aside.
- 2
Melt the butter in a large stockpot over medium heat. Cook the onion and celery until softened.
- 3
Add the potatoes and chicken broth. Bring to a boil, then turn the heat down to a gentle simmer.
- 4
Simmer the potatoes for 10 minutes until they are nearly tender.
- 5
Pinch off small, pea-to-thumbnail-sized pieces of dough. Drop them directly into the simmering soup.
- 6
Simmer for 10-12 minutes more until the dumplings float and the potatoes are completely tender.
- 7
Stir in the heavy cream and the remaining salt and pepper. Heat through without letting it boil hard.
- 8
Taste and adjust the seasoning. Serve hot.
Chef's tips
Keep the dough slightly sticky and pinch off small pieces directly over the pot so the dumplings stay tender.
Storage
Refrigerate up to 4 days; the soup thickens as it sits, so thin with milk when reheating.
Reheating
Reheat gently over low heat on the stovetop, stirring often to prevent scorching.
Common mistakes to avoid
- •Boiling the soup hard after adding the cream, which can cause it to separate
- •Making the dumplings too large so they do not cook through evenly
Serving suggestions
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