Hearty Potato Soup with Klünkerle and Meat
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 21 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 3 kg potato (s), floury cooking
- 1 ½ kg beef, (wrong fillet)
- 250 g bacon, mixed, diced
- 500 g carrot (s)
- 3 kohlrabi
- 1 leek
- 1 celery
- 4 large onion (s)
- 500 g spelled flour, 630
- 6 egg (s)
- 50 g mararine
- salt and pepper
- nutmeg
- Parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Cut the beef into small pieces and fry a little in the margarine with the diced pork belly. Add diced onions and sliced carrots and sweat a little too. Deglaze with water. Cut the remaining vegetables into small pieces, but don`t cut the potatoes too small, and put everything in the pot and fill with water until the vegetables are covered. Cover and simmer on medium heat for about 45 minutes.
- In the meantime, make the dough for the Klünkerle (a kind of spaetzle): Beat the flour with the eggs and a teaspoon of salt to a firm dough until it bubbles. Let rest for 20 minutes. Then shape the dough into small dumplings with 2 teaspoons and let them fall from the spoon directly into the soup. Simmer for another 10 minutes, then season the stew well with salt, pepper and nutmeg and serve sprinkled with parsley.
- I always cook a large pot. Tastes better with every warm-up and is also great for freezing.
- Also very tasty with pork.
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