German Russian Dakota Knefla Soup

Name: German Russian Dakota Knefla Soup
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: German
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 tsp salt; 1 egg (large); 1/2 cup water (or as needed); 1 tbsp butter; 1 onion (chopped); 2 cups potatoes (peeled and diced); 4 cups chicken broth; 1 cup heavy cream; to taste salt and pepper

70 min 6 servings Medium

All Recipes

Warm, hearty knefla soup combining dumplings, potatoes, and a creamy broth.

Prep

30 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

Knefla is a traditional dish that holds a special place in the hearts of German-Russian communities, particularly in the Dakotas. This version of knefla soup is a comforting blend of dumplings and potatoes simmered in a creamy broth that warms you from the inside out. This recipe captures the essence of traditional German-Russian knefla with its hearty, rustic flavours. The dumplings, or 'knefla', are easy to make and add a satisfying texture to the soup. Perfect for cold days or when you crave something cozy, this dish is sure to be a favourite for those who appreciate comfort food.

Instructions

Prepare the knefla dough

In a bowl, mix flour and salt. Add the egg and water, mixing until a soft dough forms. Adjust water as needed.

Pro tip: Chill the dough for 15 minutes for easier handling.

Cook the onions

In a large pot, melt butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Pro tip: Use a heavy-bottomed pot to prevent sticking.

Add potatoes and broth

Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to simmer for 20 minutes.

Roll and cut the knefla

On a floured surface, roll out the dough to about 1/4 inch thick. Cut into small, bite-sized pieces.

Pro tip: Use a sharp knife or pizza cutter for clean cuts.

Cook the knefla

Add the knefla pieces to the pot. Simmer for another 10-15 minutes until dumplings are cooked through.

Pro tip: Stir occasionally to prevent sticking.

Finish the soup

Stir in the heavy cream and season with salt and pepper. Heat through but do not boil.

Pro tip: Taste and adjust seasoning before serving.

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Tips & Tricks

Use a heavy-bottomed pot to prevent sticking.
Chill the dough for easier handling.
Taste and adjust seasoning before serving.

Frequently Asked Questions

What is German Russian Dakota knefla?

German Russian Dakota knefla is a traditional soup featuring dumplings, potatoes, and a creamy broth, popular in the Dakotas.

How do you make knefla soup from scratch?

Make knefla dough, prepare a creamy potato soup base, add dumplings, and simmer until cooked.

Can knefla soup be frozen?

Yes, knefla soup can be frozen for up to 2 months. Reheat gently on the stove.

What should I serve with knefla soup?

Knefla soup pairs well with crusty bread and a light salad.

How many calories are in a serving of knefla soup?

A serving of knefla soup contains approximately 380 calories.

Serving Suggestions

Serve your knefla soup with a side of crusty bread to soak up the creamy broth. This dish pairs well with a light side salad or steamed vegetables for a complete meal. Knefla soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if it thickens too much. It also freezes well for up to 2 months.