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Potato soup with flour dumplings and lard
1 serving
Prepare dumplings from densely kneaded dough with the addition of egg and oil. Roll the dough in the form of thin harnesses and cut into small cubes. Lower the potatoes and dumplings into the boiling broth, and 5 minutes before readiness - onions and carrots sautéed on lard.
Prepare dumplings from densely kneaded dough with the addition of egg and oil. Roll the dough in the form of thin harnesses and cut into small cubes. Lower the potatoes and dumplings into the boiling broth, and 5 minutes before readiness - onions and carrots sautéed on lard.
potatoes - 600 g, onions - 50 g, salt to taste, bay leaves to taste, wheat flour - 90 g, pepper to taste, eggs - 2 pcs., water - 150 g, vegetable oil - 75 g, speck (spig, stove) - 30 g
