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Very close to what I'm used to!
Delicious, I can't wait to make it again.
Made for 123 tag. I have never made dumplings before so I have nothing to compare it to...I liked this homey soup very much...I'm a huge fan of green beans so it was hard not to love it.LOL
This soup is a traditional volga-german immigrant meal. As such, each cook had their own version and it was never exact (little of this, pinch of that). I learned my version from my own volga-german immigrant-descended grandmother and the soup is meant to be on the thin side, and the dumplings a bit on the heavier side, but never gummy. I have to try this version as ours never used chicken broth, rather heavy cream (gasp! the calories!) and aprox three or four cups of the water left over after you boiled your potatoes.
I made this soup and the family loved it, used more roux and it gave it a deeper butterier (word?)..lol..flavor..also made a lighter dumpling..this soup is a keeper and will take to work next time they have a carry in..Thanks
duonyte answered my request for this recipe in the forums. It really is delicious and very close to the seasonal soup found out here in western Kansas. I had commented that the roux didn't thicken like I preferred so I added cornstarch and it made it nice and creamy. But the note on the bottom of the recipe to make more roux would be better because I had also commented that I would make mine butterier (word?) My whole family liked the dumplings after I made them try them - they are heavy. My recollections of dumplings are from my Gramma's soft and fluffy (perfect!) dumplings so now I am on a mission to make this soup over and over to perfect my dumpling technique. Also, I just had a bowl of this soup at a restaurant yesterday and instead of 2c potatoes, I think they just used all green beans. I like it both ways and will make it both ways. Definitely a keeper for cold winter days. Thanks again duonyte for finding this recipe for me.