Ingredients: |
Ingredients: 11 1/2 cups water
5 cups finely diced raw potatoes
1 1/2 tsp salt
3/4 cup onion
Put all in a large cooking pot and simmer.
While this is simmering, mix up your knofle (Germans spell this many different ways... Grama used this spelling).
2 eggs
1/2 tsp salt
1/3 cup water
1 cup flour (may need 1-2 T more if you have larger eggs)
(If you really love the knofle, use a bit bigger batch with 3 eggs, 1/2 cup water, 1 1/2 cups flour, and 1/2 tsp salt)
Stir this together well. It should be sticky, not soupy and not "formed." You want it to hold together, but if you pick up a forkful it should fall back down into the bowl as "stringy clumps." If it feels to thin, add a tablespoon at a time of flour until it is more sticky.
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Directions: |
Directions:After the potatoes and onions have simmered about 5-6 minutes (if your potatoes are not tender by then, you are dicing them too big), begin to drop the knofle into the gently simmering soup.
Take a small forkful, and with a knife in our opposite hand, scrape off very small pieces about the size of a whole almond and drop into pot.
The knofle will rapidly rise as they cook quickly. Once they are all to the surface, simmer another 3-5 minutes. Knofle should all be done and your potatoes should be tender but not mushy.
Now you can drop in your eggs. I use about 8 for this size recipe. Crack each egg into a cup so you can take out any pieces of shell, then gently drop from the cup into the soup. The easiest way to do this is to use a clock system so the eggs don't run into each other. I drop one at 12 o'clock, one at 2 o'clock, one at 4 o'clock, etc.
Now take 2 more eggs and beat in bowl. Drizzle this across the top of the soup.
Let the eggs pouch in the slow simmer about 5-6 minutes. DO NOT STIR!!
After 5-6 minutes, take a large cooking spoon and gently lift one egg up to make sure the yolk is set.
REMOVE SOUP FROM THE BURNER. THE COOKING PORTION IS ALL DONE!!
Add:
2 pints cream (I lighten mine a bit by using 1 pt cream and 1 pt half-and-half, but Grama always used all cream)
1/4 cup (heaping) freshly cut dill feathers (no, dried dill weed in the spice section is not as good)
2/3 cup apple cider vinegar (NOT white)
2 tsp pepper (course pepper is best, any will do)
3 tsp salt
Very, very gently stir these things in.
Then cover the pot and just let it sit on the stove to "cure."
After about an hour, taste it and see if it needs tweaking.
Add more vinegar only a tablespoon at a time, if you want a bit more tang. Add salt and pepper if needed.
Or you may decide it needs a tad more dill. You will just know when it tastes "right." Don't over-season with salt and pepper. People can always add more to their own bowls.
Now cover again and let it sit another 1/2 hour before serving. It should still be hot when you serve, even though it hasn't been on a burner.
But if not, set it on the lowest setting of your burner for a few minutes, but make sure it does not boil, or you could curdle it. |
This recipe for Sour Cream Dill Soup is from