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Krumpiere un’ Kned’l
(Kroom-pie-reh oon K’nay-d’l)
– Potatoes & Dumplingsby Margaret Buza, 23 Nov 2005
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Comment: This soup was taught to me
by my mother, Katherine Schweitzer Juresich, who
learned it from her mother, Sophie Djuricic Schweitzer.
Sophie was born in Dalj, Croatia, but learned most of
her cooking from her mother in law, my Great
Grandmother, Theresa Leibl Schweitzer, from Apatin. This
potato soup "Krumpira Knoedel" was a family favorite and
we ate it a lot during lent. Here is a sampling of how
we made our soup.
Peel, dice and cook potatoes until almost soft in
salted water.
Dice onions and fry in butter or oil until so brown
they are almost burnt.
To make noodles - mix well the following
ingredients:
-
about 6 cups of
flour
-
6 eggs
-
6 1/2 eggshells
of water
-
a little
vegetable oil (about 1 Tablespoon per 2 eggs)
-
Roll out to about 1/8 inch thickness and cut
into small squares and cook in the potato water
with the potatoes that are almost cooked to a
soft stage. The noodles cook fast as they
haven't been dried.
Add the onions to this, stir in lots of paprika and
work in some sour cream.
We then put some
vinegar in our soup plates, add the soup and we are
happy. Sometimes we take about 1/3 of the potatoes
out of the pot, put it in a greased frying pan, add
some very browned onions to this as well as some of
the cooked noodles, sprinkle with paprika and fry
until dry and eat this with a tossed vinegar and oil
salad.
When serving this to company, I add diced kielbasa
to the fried dish, which makes it a meat with a
meal. [Edited by Rose Mary Keller Hughes. Published at DVHH by
Jody McKim Pharr, 23 Nov 2005] |
