Klotski (Potato Dumplings in Chicken Broth)
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This warming soup brings the summery flavor of basil to mid-autumn meals. Russian “kletsky” (pronounced as “klet-skee”) is a word used to name the dish known also in Ukrainian and Belarusian cuisines as “galushky”, in Italian cuisine as gnocchi, in Czech - as “knedliky” and so on. All of these dishes are flour made balls (sometimes also flattened into pillow shape) that can be generally referred as dumplings. Usually cooked in broth or milk they are popular in Eastern Europe. In Belarus and Poland they are often served with lean meatless soup or sometimes fried with onion and bacon. The main secret of dumplings is tasty broth and properly cooked dough. Soups can include combination of meatballs and flour or potato dumplings. Note: Good dumplings must be soft and fluffy. In order to achieve desired consistency, eggs and butter are added to the dough. Finely chopped herbs, spices, grated potatoes and sometimes even cereals are also added for special aroma, consistency and taste.
- Ready In:
- 2hrs 5mins
- Serves:
- Units:
4
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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
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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.
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RECIPE MADE WITH LOVE BY
@JackieOhNo
Contributor
@JackieOhNo
Contributor
"This warming soup brings the summery flavor of basil to mid-autumn meals. Russian “kletsky” (pronounced as “klet-skee”) is a word used to name the dish known also in Ukrainian and Belarusian cuisines as “galushky”, in Italian cuisine as gnocchi, in Czech - as “knedliky” and so on. All of these dishes are flour made balls (sometimes also flattened into pillow shape) that can be generally referred as dumplings. Usually cooked in broth or milk they are popular in Eastern Europe. In Belarus and Poland they are often served with lean meatless soup or sometimes fried with onion and bacon. The main secret of dumplings is tasty broth and properly cooked dough. Soups can include combination of meatballs and flour or potato dumplings. Note: Good dumplings must be soft and fluffy. In order to achieve desired consistency, eggs and butter are added to the dough. Finely chopped herbs, spices, grated potatoes and sometimes even cereals are also added for special aroma, consistency and taste."
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Can I make the klotski in advance? Or at least mix them up in advance?Replies 1
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I really enjoyed this recipe, the dumplings were a lot easier to make than i expected. I used a slow cooker for the Soups On challenge for Culinary Quest 2014Reply
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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.Reply -
Reply
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This warming soup brings the summery flavor of basil to mid-autumn meals. Russian “kletsky” (pronounced as “klet-skee”) is a word used to name the dish known also in Ukrainian and Belarusian cuisines as “galushky”, in Italian cuisine as gnocchi, in Czech - as “knedliky” and so on. All of these dishes are flour made balls (sometimes also flattened into pillow shape) that can be generally referred as dumplings. Usually cooked in broth or milk they are popular in Eastern Europe. In Belarus and Poland they are often served with lean meatless soup or sometimes fried with onion and bacon. The main secret of dumplings is tasty broth and properly cooked dough. Soups can include combination of meatballs and flour or potato dumplings. Note: Good dumplings must be soft and fluffy. In order to achieve desired consistency, eggs and butter are added to the dough. Finely chopped herbs, spices, grated potatoes and sometimes even cereals are also added for special aroma, consistency and taste.
