Knefla Soup I Recipe

Ingredients
<br>- 6 potatoes, peeled and chopped
<br>- 2 onions, chopped
<br>- 1 carrot, sliced
<br>- 1 stalk celery, sliced
<br>- 4 cubes chicken bouillon
<br>- 1 tablespoon dried parsley
<br>- 5 cups water
<br>- 1 teaspoon salt
<br>- 1 pinch ground black pepper
<br>- 1/3 cup margarine
<br>- 2 cups all-purpose flour
<br>- 1 egg
<br>- 1 teaspoon salt
<br>- 1 cup milk
<br>- 1 (12 fluid ounce) can evaporated milk
<br><p></p>Directions
<br>step 1: In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter.  Simmer soup until vegetables become tender.
<br>step 2: In a separate bowl mix flour, egg, salt and milk.  Mix until dough is uniformed and then form into long strips.  Cut strips into small pieces.
<br>step 3: Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
<br>step 4: Add evaporated milk, stir and serve.
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Ingredients
- 6 potatoes, peeled and chopped
- 2 onions, chopped
- 1 carrot, sliced
- 1 stalk celery, sliced
- 4 cubes chicken bouillon
- 1 tablespoon dried parsley
- 5 cups water
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1/3 cup margarine
- 2 cups all-purpose flour
- 1 egg
- 1 teaspoon salt
- 1 cup milk
- 1 (12 fluid ounce) can evaporated milk

Directions
step 1: In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
step 2: In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces.
step 3: Once vegetables are tender add knefla pieces and let simmer for 30 minutes.
step 4: Add evaporated milk, stir and serve.

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