soup with dumplings

A hearty and comforting potato dumpling soup with vegetables, this chicken soup will warm you up during the cold months of the year.

Potato Dumpling Soup

Chicken broth (See note 1 and 2):

chicken legs

carrots

onion

garlic

bay leaves

black peppercorns

cloves

juniper berries

allspice berries

fine sea salt

chicken stock cubes, as needed

Soup:

red bell pepper

200 g/ 7 oz cauliflower

100 g/ 3.5 oz peas, defrosted

fine sea salt and pepper

parsley

Potato dumplings (See note 3):

400 g/ 14 oz potatoes, weighed after peeling

butter

egg, about 60 grams/ 2.1 oz (weighed whole, with shell)

flour

nutmeg

Place the chicken legs in a large soup...

Place the chicken legs in a large soup pot and add cold water to cover it, about 2 ½ – 3 liter/ 10.5 – 12.5 cups. Clean and halve the carrots, celeriac piece, and onion. Add them to the pot. Add the whole garlic cloves, all the spices, and some salt.

Slowly bring everything to a simmer, turn the...

Slowly bring everything to a simmer, turn the heat down immediately and simmer, uncovered, for about 45 minutes to 1 hour until the chicken is cooked through and really soft.

Remove the chicken legs from the soup and...

Remove the chicken legs from the soup and leave until cool enough to handle. Strain the broth into a clean soup pot and keep the carrots. Discard the rest of the vegetables and spices.

Chop the pepper into small cubes, divide the...

Chop the pepper into small cubes, divide the cauliflower into small florets and add them to the strained chicken broth. Bring to a boil and cook them gently until half cooked about 5 minutes.

Chicken broth cooked for such a short time...

Chicken broth cooked for such a short time is not as intensively flavored as chicken stock, which is cooked for about 4-5 hours. Add some chicken stock cubes to the broth to intensify the flavor.

Peel, cube and cook the potatoes. Drain. Mash...

Peel, cube and cook the potatoes. Drain. Mash in a bowl with a fork.

Let cool for about 5 minutes, add the...

Let cool for about 5 minutes, add the lightly beaten egg, soft butter, about 100 g/ 3.5 oz/ 3/4 cup of the flour, a few good gratings of nutmeg and salt.

Start adding the potato dumplings to the soup...

Start adding the potato dumplings to the soup using a teaspoon. Make only one dumpling at first. Dip the teaspoon into the soup and take a small amount (about ¾ teaspoon) out of the potato mixture. Let it slide into the soup and watch if it holds its shape. Give it about 3-4 minutes. If it disintegrates, add a very small amount of extra flour and incorporate it well. Try again.

The exact amount of flour needed depends on...

The exact amount of flour needed depends on the size of your egg.

Add the defrosted peas to the soup together...

Add the defrosted peas to the soup together with the dumplings. Let simmer for about 10 minutes or until the dumplings are puffed up and cooked through. Do not let the soup boil anymore while the dumplings are in it.

In the meantime remove the skin and the...

In the meantime remove the skin and the bones of the chicken and shred the meat into bite-sized pieces.

Chop the reserved carrots into cubes or slices....

Chop the reserved carrots into cubes or slices. Add them to the soup and let the soup stand (heat off) for about 10 minutes more so that the chicken and the carrots can get hot again. Adjust the taste with salt and pepper, sprinkle the soup with some chopped parsley and serve.

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Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

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Let’s cook the Frankfurter soup today, shall we? It’s a traditional German soup type that became popular all over the world. My recipe uses a few tweaks, so check it out.

Frankfurter Soup With Semolina Dumplings

Frankfurter sausages

onions

scallions

bacon

potatoes

tomato puree

heavy cream

carrot

root parsley

beef

caraway seeds

sweet paprika

flat leaf parsley

salt (or

pepper

water

eggs

semolina

Salt & Pepper

Cut the onions into thin slices. Chop the scallions and garlic into small pieces. Roast on medium-high heat for about 10 minutes.

Dice the bacon and slice the Frankfurter sausages into thin pieces and roast for 7-10 minutes.

Add the tomato puree, carrots and root parsley pieces and cook for 3-5 minutes. Mix frequently.

Add seasonings and potatoes. Cook for 3-5 minutes, then add broth.

Wait for a boil, then add chopped flat leaf parsley. Mix the heavy cream with flour and stir the mixture in.

Simmer on low heat for 30 minutes, or until the potatoes are fully cooked. Taste the soup and add salt if needed.

Making The Soup

Mix the eggs and semolina in a bowl. Aim for a somewhat runny consistence.

Let sit for 3-5 minutes, semolina absorbs fluids slowly. Add more semolina or water, to reach the desired consistence.

Drop half a teaspoon of the dough into the soup at a time and repeat. Once the dumplings come to the top, they are fully cooked.

Making The Semolina Dumplings.

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Potato Dumpling Soup

Frankfurter Soup With Semolina Dump...

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