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

Course Soup

Cuisine European

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 280kcal

Author Tiffany Bendayan

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

US Customary - Metric

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