Knoephla Soup

Ever had a bowl of pure comfort that feels like a warm hug on a cold day? That’s knoephla soup for you! This German-Russian classic combines pillowy dumplings with creamy potato broth to create the ultimate comfort food experience. One spoonful and you’ll understand why this hearty soup has been warming souls for generations.

What makes knoephla soup truly special is the perfect balance between the tender, herb-flecked dumplings and the rich, velvety broth. The dumplings soak up all that savory goodness while maintaining their distinct texture, creating little pockets of flavor in every bite. Trust me, this isn’t just soup – it’s a hearty meal that’ll have everyone at the table reaching for seconds (and maybe thirds!).

Ingredients

For the Soup:

• ½ cup butter, cut into cubes
• 3 baking potatoes, peeled and cut into cubes
• 1 small onion, diced
• 1½ teaspoons ground black pepper
• 3 cups whole milk
• 6 cups water
• 2 tablespoons chicken bouillon

For the Knoephla (Dumplings):

• 1½ cups all-purpose flour
• 7 tablespoons whole milk, or more as needed
• 1 large egg, beaten
• 2 teaspoons dill weed
• 2 teaspoons parsley
• 1 teaspoon ground black pepper
• ½ teaspoon salt

Steps

1. Gather all ingredients. Having everything measured and prepped will make the cooking process much smoother. Make sure potatoes are cut into uniform ½-inch cubes for even cooking.
2. Make the soup base. Melt ½ cup butter in a large skillet over medium heat. Add potato cubes, diced onion, and 1½ teaspoons black pepper. Sauté until vegetables are just tender, about 20 minutes. Look for potatoes that can be easily pierced with a fork but still hold their shape – overcooked potatoes will dissolve in the final soup.
3. Add milk to the vegetable mixture. Pour in 3 cups whole milk and heat until almost boiling, about 5 minutes. You’ll see small bubbles forming around the edges of the skillet – this is your cue to remove it from heat. Don’t let it come to a full boil or the milk might curdle.
4. Prepare the broth. In a separate Dutch oven or heavy pot, combine 6 cups water and 2 tablespoons chicken bouillon. Bring to a rolling boil over high heat. The bouillon should be completely dissolved before moving to the next step.
5. Make the knoephla dough. In a medium bowl, combine 1½ cups flour, 7 tablespoons milk, 1 beaten egg, 2 teaspoons each dill weed and parsley, 1 teaspoon black pepper, and ½ teaspoon salt. Mix until a stiff dough forms. If the dough seems too dry and crumbly, add more milk 1 tablespoon at a time until it comes together but isn’t sticky.
6. Form and cut the dumplings. On a lightly floured surface, roll the dough into ropes about ½-inch thick. Cut the ropes into ¼-inch pieces. Don’t worry about making them perfect – rustic, slightly uneven knoephla add character to the soup.
7. Cook the knoephla. Drop the dough pieces into the boiling broth one by one to prevent sticking. Once all pieces are added, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until the knoephla begin to float, about 10 minutes. They should puff up slightly and have a tender, dumpling-like texture when done.
8. Combine everything. Stir the reserved potato-milk mixture into the broth with cooked knoephla. Simmer until potatoes are completely tender, about 20 minutes. The soup will thicken slightly as it cooks. For the best flavor development, maintain a gentle simmer rather than a rapid boil.

Smart Swaps

• Use unsalted vegetable broth instead of water and bouillon for a more complex flavor profile
• Substitute 2 tablespoons fresh chopped dill for dried dill weed for a brighter flavor
• Try half-and-half instead of whole milk for an even creamier texture
• Add 1 cup diced carrots with the potatoes for extra color and nutrition

Make It Diabetes-Friendly

• Use 2 cups cauliflower florets to replace one of the potatoes, reducing carbs by approximately 15g per serving
• Substitute unsweetened almond milk for whole milk to lower the carb count by about 6g per serving
• Use whole wheat flour instead of all-purpose for the dumplings to add fiber and reduce glycemic impact
• Make smaller dumplings (about half the size) to reduce the overall carb content while maintaining the authentic experience
• Serve in 1-cup portions rather than larger bowls to help with portion control

Pro Tips

• Let the soup rest for 15 minutes before serving to allow flavors to meld and the broth to thicken slightly
• The soup thickens considerably when refrigerated; thin with a splash of milk or broth when reheating
• For extra flavor, sauté 2 cloves of minced garlic with the onions and potatoes
• Freeze individual portions for up to 3 months in airtight containers for quick comfort food any time