Name: Knefla Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Potatoes, peeled and chopped - 6; Onions, chopped - 2; Carrot, sliced - 1; Celery, sliced - 1 stalk; Chicken bouillon - 4 cubes; Dried parsley - 1 tablespoon; Water - 5 cups; Salt - 1 teaspoon; Ground black pepper - 1 pinch; Margarine - ⅓ cup; All-purpose flour - 2 cups; Egg - 1; Salt - 1 teaspoon; Milk - 1 cup; Evaporated milk - 1 (12 fluid ounce) can

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Knefla Soup

1. Potatoes, peeled and chopped - 6

2. Onions, chopped - 2

3. Carrot, sliced - 1

4. Celery, sliced - 1 stalk

5. Chicken bouillon - 4 cubes

6. Dried parsley - 1 tablespoon

7. Water - 5 cups

8. Salt - 1 teaspoon

9. Ground black pepper - 1 pinch

10. Margarine - ⅓ cup

11. All-purpose flour - 2 cups

12. Egg - 1

13. Salt - 1 teaspoon

14. Milk - 1 cup

15. Evaporated milk - 1 (12 fluid ounce) can

How to cook deliciously - Knefla Soup

1. Stage

In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.

2. Stage

Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).

3. Stage

Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.

4. Stage

Stir in evaporated milk and serve.