One of my favorite meals in the winter is knoefla or spaetzle; two very similar soups. Knoefla is typically made with potatoes and dumplings. Whereas spaetzle has carrots, celery, and you use a spaetzle press to make it. Unfortunately, I don't have a spaetzle press. Therefore, the soups look quite similar to one another.
Since this is a German recipe, the only way to truly make it is to not follow a recipe. You just kinda have to learn how to make it. I'll try my best to give measurements for the soup.
Knoefla/Spaetzle
First, cut up some onions. Put them in a little water and boil them until they're pretty transparent.
Next, cut up some potatoes. The more you cut, the more soup you'll make. You can determine how much soup you want to make.
Once the onions are translucent, add the potatoes to the mixture. Cook the onions and potatoes slowly.
Then, make your dough. You can make it so it's quite wet, or you can make it a little more stiff. This time I made it more stick, and I used a scissors to cut it into little chunks.
To make the dough, add egg(s), flour, salt, water, and a little baking powder.
Cut the dough in small pieces into a boiling pot of water.
Add the dumplings to the potatoes and onions. Add salt, other seasonings, and cream.
If you're making spaetzle, add carrots and celery.
Mmmm....
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