Klotski (Potato Dumplings in Chicken Broth)
photo by Baby Kato
- Ready In:
- 2hrs 5mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
For the broth
- 3 -4 lbs chicken pieces (such as wings or legs)
- 1 small head of celery, carefully washed and trimmed, cut into 1-inch chunks
- 1 large yellow onion, coarsely chopped
- 1 bouquet garni containing bay leaf, parsley, thyme
- 1 large carrot, thickly sliced
- 1⁄2 teaspoon peppercorn
- salt, to taste
- chopped fresh parsley, to serve
-
For the potato klotski (dumplings)
- 3 medium potatoes, peeled, cut into 1-inch chunks
- 2 tablespoons butter
- 2 eggs
- 1 cup whole wheat flour
- 2 tablespoons chopped fresh basil
- salt & freshly ground black pepper
directions
- To make the soup: Add the chicken pieces, vegetables and bouquet garni to the pot. Pour in the cold water to cover the ingredients and bring to the boil. Then reduce the heat, add the peppercorns and cover partially. Simmer gently for 2 hours. Skim of any scum when the water first boils and skim occasionally again during simmering.
- Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of the pot into the strainer. Discard the solids. Season with salt.
- To make the klotski: Cook the potatoes in a pan of salted boiling water for 10-15 minutes, or until cooked through. Drain and mash the potatoes with butter. Add eggs, basil, salt, pepper and little of the flour. Quickly mix the ingredients into the potato, adding more flour as you go, until you have a smooth, firm dough. Divide the mixture into small dumplings. Cook the klotski in chicken broth, boiling for about 5 minutes, or until they rise to the surface.
- Taste the soup and adjust the seasoning. Ladle into warm bowls and serve with 3-4 potato klotski and sprinkled with parsley.
Reviews
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This was a nice soup. I made it in a crock pot for the Russian Soup's On Challenge and let it simmer for most of the day. The broth was delicate in flavor and the dumplings were light and fluffy, with a great flavor, the vegetables were tender yet crunchy. We like a more rustic, heartier soup, so I left the vegetables and chicken in the soup. It tasted really good. I did add more salt and pepper. Thank you so much for sharing your recipe. Made for Culinary Quest - Russian for the Suitcase Gourmets.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!