Potato Soup with Dumplings
- 1–2 medium-sized onions
- 3 large potatoes
- celery, carrots, leek, parsley
- bay leaves
- 10 dag flour
- 2–3 TBL sunflower oil
A heavy-rich soup from mother’s kitchen!
- Sauté onions, pour water on it, add salt, pepper and bay leaf. Cook potato dices and vegetables cut in large pieces until done. Season with stock cubes if required.
- To prepare the dumplings knead flour, salt, 2–3 table spoons of oil and warm water to a soft dough.
- Let rest for a while, cut out dumplings with a spoon and cook in the soup. The more oil is added to the dough, the more tender are the dumplings.