This creamy Potato Dumpling Soup recipe is the perfect hearty vegetarian soup for winter. Enjoy homemade dumplings, veggies, and dill, topped with sour cream
Homemade Potato Dumpling Soup
Are you still recouping from all the Halloween candy you ate last night? I know I am. Those fun-size chocolates are so tiny that I accidentally ate more than I should’ve.
Oh well, it’s once a year. 😉
Good thing I made some yummy Potato Dumpling Soup for lunch today. It’s the perfect dish that will fill you up without the feeling of heaviness and sleepiness that happens when you eat chili or bean soup. Ladle in some love.
Tons of veggies, homemade dumplings, and fresh herbs, mixed in with sour cream give this soup a deliciously tangy and unique taste that the whole family will love.
Don’t worry about the prep! This homemade Potato Dumpling Soup is super easy to make and is ready in 45 minutes or less.
If you’re in a rush, buy some pre-cut veggies at the supermarket. You can also add additional veggies that you have leftover in your fridge.
The creaminess of this soup goes perfectly with freshly baked rolls. Dip it in your soup and you’ll be wondering where has this recipe been your whole life.
I’m not exaggerating, it’s that good.
But honestly, I can’t take the credit for this one.
It’s my grandma’s recipe. She’s from Romania and this soup is a specialty from the Bucovina region. I searched online and the correct name is “Radauti Soup”
If you’re vegetarian or inviting a vegetarian to your dinner, this soup will count as an entree. Serve with some warm bread on the side and for a complete meal.
Here’s a video on how to make it:
Comfort food at its finest.
I hope you can try this delicious Homemade Potato Dumpling Soup at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Potato Dumpling Soup
Ingredients
For Dumplings
- 1/2 cup Flour
- 1 Egg
- 1 tablespoon Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon White pepper
- 1/4 teaspoon Nutmeg
For Soup
- 10 cups Vegetable Stock
- 2 Carrots peeled and diced
- 2 Celery Stalks diced
- 1/2 Red Pepper chopped
- 1/2 Green Pepper chopped
- 1/2 Onion chopped
- 2 lbs Potatoes peeled and diced
- 1 1/2 cups Peas frozen
- 2 teaspoons Celery leaves chopped
- 1 tablespoon Parsley chopped
- 1 tablespoon Dill chopped
- 1 cup Sour Cream
- Salt + Pepper to taste
Instructions
For Dumplings
- Place the flour in a bowl, add the rest of the ingredients and mix with a fork or small whisk until incorporated. Set aside
For Soup
- Bring the vegetable stock to a boil in a large soup pot. Lower the heat until the soup simmers
- Add the carrots, onions, celery, green and red peppers. Cook for 5 minutes
- Dip a spoon in the soup to moisten it. Then use that spoon to drop small portions of the dumpling dough into the simmering soup. Let them cook for 10 minutes
- Add the potatoes and cook until they are fork tender. About 10-15 minutes. Season with salt and pepper
- Add the peas, parsley, dill, and celery leaves. Stir
- Remove from the heat and let the soup cool down for 5 minutes
- Place the sour cream in a bowl and using a ladle, add some of the soup to the sour cream. Mix the sour cream with the bit of soup to "temper it" (will prevent from breaking)
- Place the diluted sour cream in the cooled soup and mix. Check for seasoning and correct if needed
- Enjoy!
Nutrition
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Slow Cooker Cream of Chicken & Leek Soup
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Amazing! This is my husband’s and son’s absolute favorite !
Yay! glad they enjoyed it! thanks for the feedback!
I like this recipe and will make it again! I did remove some of the cooked potatoes, mash them, and then add them back into the soup to thicken it up some. I think it will be even better leftover. Thank you for sharing!
Love your mashed potatoes idea! thanks for sharing Sara!