Potato Dumpling Soup
This creamy Potato Dumpling Soup recipe is the perfect hearty vegetarian soup for winter. Enjoy homemade dumplings, veggies, dill, topped with sour cream
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
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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
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Bring the vegetable stock to a boil in a large soup pot. Lower the heat until the soup simmers
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Add the carrots, onions, celery, green and red peppers. Cook for 5 minutes
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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
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Add the potatoes and cook until they are fork tender. About 10-15 minutes. Season with salt and pepper
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Add the peas, parsley, dill, and celery leaves. Stir
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Remove from the heat and let the soup cool down for 5 minutes
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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)
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Place the diluted sour cream in the cooled soup and mix. Check for seasoning and correct if needed
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Enjoy!