Sourdough Knoephla Dumpling Soup: A Recipe from the Farm
Last Updated on August 22, 2024 by TheFarmChicken
An old family favorite with a sourdough spin. North Dakota is known for Knoephla soup and now I’ve taken this delicious soup and given it a sourdough flare! Knoephla soup is a German dish and some people (me, ha) spell it Knephla Soup. It combines a cream-based soup with carrots, onion, celery, potatoes and a dumpling. The little dumpling or Knoephla comes from a German word meaning little knob/button. Paired with sourdough bread this recipe is perfect for a cool evening on the farm…or anywhere for that matter. I hope you try and also love this Sourdough Knoephla Dumpling Soup: A Recipe from the Farm.
For the veggies in this soup, I got them all from the garden with the exception of the celery…that I got at the grocery store. One of my favorite things about making soup in the late summer early fall is the “shopping” that takes place in my garden. From pulling an onion and carrots to digging up just enough potatoes. Fresh veggies are the best no doubt!
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What is a Knoephla or Knephla: A small dumpling made with flour, egg, milk and salt. It is simple to make your own dumplings, and the end result is a smooth exterior and a small dumpling with a little chew to them. Yum!
Ingredients for Old-Fashioned Knoephla Soup Recipe:
Butter
Just a little butter and this is used to sauté the onions in.
Chicken Stock
You can either use homemade chicken stock or in a pinch I like to use this chicken base. I have it linked below in “Shop this Post”
Cream
You will add the cream in at the end. I have tried to replace some of the cream with milk, but the texture is just not quite right.
Potatoes
I used a Yukon Gold and Huckleberry potatoes for the soup, but you can also use a red potato if you prefer.
Carrots
I love the color the carrots bring to this soup and carrots in general are so good in soup.
Onion
For flavor the onion brings a depth of flavor to this soup.
Garlic
The garlic is added after sauteing the onion and brings more flavor.
Celery
You need about 1 large stalk or 2-3 medium celery stalks for this soup.
Pepper
A half a teaspoon of black pepper goes a long way in this soup.
For the Knoephla: (A homemade dumpling)
Flour
I just use all-purpose unbleached flour for this recipe.
Milk
I use whole milk, but 2% milk would also work.
Egg
Adding a richness and rise to the dumpling.
Salt
For flavor salt is used both in the dumpling and the soup.
Sourdough Discard
Do you have extra discard? Then this is the perfect recipe to use some up.
Do you have a sourdough starter? If not, check out these great resources for working with sourdough.
The Process of Making Sourdough Knoephla in Pictures:
Non-Sourdough Knoephla Soup Option:
You could also make this recipe non- sourdough if you would like. Just simply omit the sourdough discard and add another 1-1 ½ cups of flour.
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More Main Dish Sourdough Recipes to Try:
Sourdough Knoephla Dumpling Soup: A Recipe from the Farm
- 2 T butter
- 1 cup onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 4 cups water
- 1 1/2 cups carrots, sliced
- 1 cup celery, diced
- 2 cups potatoes, peeled and cubed (4-5 medium potatoes)
- 2 tsp salt
- ½ tsp pepper
- 1 cup heavy cream
For the Knoephla:
- 1 cup (250g) sourdough starter discard
- 2 cups (350g) all-purpose flour
- 2 large eggs
- 1 tsp (5g) salt
- ¾ cup (175g) milk, whole or 2%
Instructions to Make the Soup:
- In a large soup pan or Dutch oven over medium heat, melt butter then add the onions and sauté them for 5 minutes or until translucent.
- Next add the garlic, chicken stock or broth made with soup base and water. Bring this to a boil and then reduce the heat to simmer the soup. Add in the carrots and celery. And let simmer while you prepare the knoephla.
Making the Knoephla:
- In a large bowl combine flour, eggs, sourdough discard, milk and a teaspoon salt. Work the dough with your hands or a Danish dough hook. Make sure the dough is well incorporated. It will be a sticky and stiff dough and that is okay.
- After you have finished preparing the knoephla dough, add the potatoes to the soup and bring to a low boil. You want the soup to continue to boil as you add the knoephla.
- When the soup is at a low steady boil take two spoons and scoop up about a teaspoon or so of dough and then with the other spoon push this into the soup. You want them to be small pieces because they will get bigger as they cook. They may drop and then as the soup boils and the knoephla cook they will come to the top of the soup.
- Continue this until the knoephla dough is gone. Then continue to boil your soup for 15-20 minutes more until the knoephla are cooked through.
- Add the cream, stir and heat through. Serve! Goes well with crackers, sourdough bread and a summer sausage. You could also add pieces of bacon if you want a little extra hearty soup. Enjoy!
Recipe NOTES:
- You can do more, or less chicken broth based on how concentrated and flavorful your chicken broth is. You just want a total of 8 cups altogether between water and chicken broth.
- Make ahead tip: You can easily make this soup ahead of time. When I do I leave out the potatoes and cream and add these when I heat the soup up the next day to serve. You will add the potatoes boil the soup until the potatoes are cooked and then add the cream and serve!
Old-Fashioned Knoephla Soup: A Recipe from the Farm
Ingredients
- 2 T butter
- 1 cup onion diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 4 cups water
- 1½ cups carrots sliced
- 1 cup celery diced
- 2 cups potatoes peeled and cubed (4-5 medium potatoes)
- 2 tsp salt
- ½ tsp pepper
- 1 cup heavy cream
For the Knoephla:
- 1 cup 250g sourdough starter discard
- 2 cups 350g all-purpose flour
- 2 large eggs
- 1 tsp 5g salt
- ¾ cup 175g milk, whole or 2%
Instructions
Instructions to Make the Soup:
- In a large soup pan or Dutch oven over medium heat, melt butter then add the onions and sauté them for 5 minutes or until translucent.
- Next add the garlic, chicken stock or broth made with soup base and water. Bring this to a boil and then reduce the heat to simmer the soup. Add in the carrots and celery. And let simmer while you prepare the knoephla.
Making the Knoephla:
- In a large bowl combine flour, eggs, sourdough discard, milk and a teaspoon salt. Work the dough with your hands or a Danish dough hook. Make sure the dough is well incorporated. It will be a sticky and stiff dough and that is okay.
- After you have finished preparing the knoephla dough, add the potatoes to the soup and bring to a low boil. You want the soup to continue to boil as you add the knoephla.
- When the soup is at a low steady boil take two spoons and scoop up about a teaspoon or so of dough and then with the other spoon push this into the soup. You want them to be small pieces because they will get bigger as they cook. They may drop and then as the soup boils and the knoephla cook they will come to the top of the soup.
- Continue this until the knoephla dough is gone. Then continue to boil your soup for 15-20 minutes more until the knoephla are cooked through.
- Add the cream, stir and heat through. Serve! Goes well with crackers, sourdough bread and a summer sausage. You could also add pieces of bacon if you want a little extra hearty soup. Enjoy!
Notes
This creamy knoephla soup is so fun! A little something different and totally an ultimate comfort food. I hope you and your family and friends love this creamy, dumpling soup that North Dakota is known for and is made by a born and raised North Dakotan! Let me know below what you think of this Sourdough Knoephla Dumpling Soup: A Recipe from the Farm or drop any questions you may have. Thanks for stopping by TheFarmChicken! I hope you enjoy the recipes I love to share!
Mariah | TheFarmChicken
Shop this Post:
- Garlic Press
- Smithey Ironware Dutch Oven
- Gram Scale
- Chicken Base I Use – I find my at Walmart
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