Summary

Ingredients

• 6 piece (s) potato (s)
• 1 large celeriac
• 2 large tomato (s)
• 1 cup sour cream (0%)
• 1 cup crème fraîche (30%)
• 1 roll, stale
• 1 port. Broth, clear, with soup vegetables
• 2 onions)
• 9 carrot (s)
• 1 stalk lovage
• 1 leek
• 1 kg flour
• 1 liter milk
• 1 cube yeast
• Flour for the work board
• Fat for the pan
• 150 ml water
• 1 teaspoon salt (heaped )
• water, cold

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Instructions

1. For Grandma Gertrud`s potato soup, peel the carrots and potatoes, cut into pieces the size of a thumb and place in a large (!) Saucepan with cold water. Peel and dice the celeriac and add it, cut into pieces. Cut the stalk of lovage (also called Maggikraut in Baden) and add it as well. Then add a portion of clear broth with soup greens and a heaping teaspoon of salt to the pot. Wash the tomatoes, quarter them and add them as well.
2. The whole thing is then boiled for 5 minutes and simmered on a low heat for about 4-5 (!) Hours - stirred from time to time. When all the ingredients in the pot have softened, the entire contents are pressed through a colander (coarse sieve) to get an even consistency. This can also be achieved with a hand blender. However, the soup simply tastes better later if it has been squeezed out and not chopped into small pieces.
3. Now you take the 2 onions, dice them extremely finely and fry them in a pan in a little oil or margarine until golden brown. Put this aside.
4. The potato soup is then refined with 1 cup of sour cream and then rounded off with crème fraiche. Be careful - season to taste from time to time so that the taste of the crème fraiche does not predominate. After seasoning, add the onions and let simmer on the lowest level until ready to be eaten. If necessary, season again as needed.
5. The potato soup can be frozen without any problems and consumed weeks later.
6. For the steamed noodles, put 1 kg of flour in a large bowl and heat the milk to lukewarm (not too hot!). Put the yeast in a cup and add about 1.5 teaspoons of sugar so that the yeast can rise. If this is the case: Mix the yeast, milk and flour into a dough. Let it rise in a warm place (e.g. near a heater) for about 1 hour.
7. Shape the dough into small balls and place them on a board dusted with flour. It should be noted that the surface of the dough balls should be relatively smooth. If necessary, simply paint the balls in such a way that excess shriveled dough points down when the balls are placed on the board and is thus pressed flat. Shape the balls about 7cm in diameter and let stand for at least 1/2 hour so that the yeast can loosen the dough a little again.
8. Heat up a frying pan with oil, fat or margarine and approx. 150 ml of water and wait until the water boils in it. Place 3-4 dumplings in the boiling fat-water mixture and close the lid. Do not open the lid any more! As soon as the water has evaporated and the steamed noodles have risen, raise the front of the pan slightly. If the condensation runs off the pan lid and a hissing noise can be heard, this is the sign that the lid can be removed. However, if it is removed too early, the steamed noodles will collapse. With the lid off, leave it in the pan for a few minutes so that the crust of the steamed noodle turns slightly brown. During this time, raise the steamed noodles every now and then until the desired brown color is achieved.
9. The steamed noodles are consumed after taking the soup or dipped into the soup in the Baden style and then eaten.
10. Have fun cooking at home - it is certainly a lot of work, but it is really worth it. Our family (children, grandchildren and great-grandchildren of Grandma Gertrud) drive hundreds of kilos - if need be - when they make their famous steamed noodles with potato soup. After my successful first attempt today, I have decided not to withhold this wonderful recipe from you all