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Full Online Book HomeLearning KitchenGerman And Austrian - Soup - German Potato Soup
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German And Austrian - Soup -  German Potato Soup Post by :Jaames Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1349

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German And Austrian - Soup - German Potato Soup

4 cups diced potatoes
2 1/2 quarts water
6 chicken bouillon cubes
1 cup thin noodles -- cooked and drained
1/4 pound thick sliced bacon -- diced fine
1 cup chopped onions
Salt and pepper to taste
Fresh chopped parsley
1 bay leaf*


Fry bacon and onion until onions are lightly browned in a large Dutch oven or soup pot. Add 2-1/2 quarts water, bouillon cubes, bay leaf, and potatoes. Cook until potatoes are soft.

Add noodles, parsley, salt, and pepper to taste. Simmer for 10 minutes. Before simmering soup for last 10 minutes, make some grated dumplings* and add to the soup with noodles. Then simmer for 10 minutes. Also sprinkle soup with fresh chopped parsley before serving.


*Grated Dumplings: Combine 1 cup flour and 1 egg, adding enough warm water (about 2 to 3 tbsp.) to make a very stiff dough. Work dough in a kneading fashion for a few minutes.

Dip dough in flour quite often while grating so it doesn't stick to grater. Grated dough should be size of very small peas. Add to soup and simmer.

Serves 6

Note : *Be sure to remove bay leaf before serving.



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Make a nice strong broth from beef and veggies like carrots, celery, leek and parsley. Or use instant beef broth and simmer with veggies. Probably you'd like to use chicken broth if there's already beef in the main course. Then use chicken meat to serve. FLour dumplings: 1 tbsp. + 2 tsp. butter 5 - 6 eggs salt, nutmeg 2 cups flour Cream butter, mix with eggs, salt and nutmeg. Stir in just enough flour to make a firm dough. Drop by teaspoonfuls into simmering broth or saltwater. Let simmer for 12-15 minutes (they should come to the surface of the
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German And Austrian - German Potato Soup German And Austrian - German Potato Soup

German And Austrian - German Potato Soup
4 cups diced potatoes 2 1/2 quarts water 6 chicken bouillon cubes 1 cup thin noodles -- cooked and drained 1/4 pound thick sliced bacon -- diced fine 1 cup chopped onions Salt and pepper to taste Fresh chopped parsley 1 bay leaf* Fry bacon and onion until onions are lightly browned in a large Dutch oven or soup pot. Add 2-1/2 quarts water, bouillon cubes, bay leaf, and potatoes. Cook until potatoes are soft. Add noodles, parsley, salt, and pepper to taste. Simmer for 10 minutes. Before simmering soup for last 10 minutes, make some grated dumplings* and add to
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