Recipe
Klachelsuppe with a Twist
Savory German Dumpling Soup
4.5 out of 5
Indulge in the comforting flavors of German cuisine with this hearty Klachelsuppe recipe. This traditional soup features tender dumplings simmered in a flavorful broth, creating a satisfying and nourishing dish.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Dairy-free, Nut-free, Low-fat, Low-calorie
Allergens
Wheat, Eggs, Milk
Not suitable for
Gluten-free, Vegan, Paleo, Keto, High-protein
Ingredients
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2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
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1 cup (235ml) water 1 cup (235ml) water
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1 onion, diced 1 onion, diced
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2 carrots, sliced 2 carrots, sliced
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2 celery stalks, sliced 2 celery stalks, sliced
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1 leek, sliced 1 leek, sliced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 bay leaf 1 bay leaf
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 teaspoon dried parsley 1 teaspoon dried parsley
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Salt and pepper to taste Salt and pepper to taste
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1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
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1/2 cup (60g) whole wheat flour 1/2 cup (60g) whole wheat flour
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2 eggs 2 eggs
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1/4 cup (60ml) milk 1/4 cup (60ml) milk
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 220 kcal / 920 KJ
- Fat (total, saturated): 2g, 0.5g
- Carbohydrates (total, sugars): 43g, 6g
- Protein: 8g
- Fiber: 5g
- Salt: 1.5g
Preparation
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1.In a large pot, heat the vegetable broth and water over medium heat.
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2.Add the diced onion, sliced carrots, celery, leek, minced garlic, bay leaf, dried thyme, and dried parsley to the pot. Season with salt and pepper to taste.
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3.Simmer the broth and vegetables for 15-20 minutes, or until the vegetables are tender.
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4.In a mixing bowl, combine the all-purpose flour, whole wheat flour, eggs, and milk. Stir until a thick batter forms.
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5.Drop spoonfuls of the batter into the simmering broth, creating small dumplings. Cook for 10-12 minutes, or until the dumplings are cooked through.
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6.Remove the bay leaf from the soup and discard.
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7.Ladle the Klachelsuppe into bowls and garnish with fresh parsley.
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8.Serve hot and enjoy!
Treat your ingredients with care...
- Flour — For a lighter texture, sift the flour before using it in the dumpling batter.
- Eggs — Use room temperature eggs for easier mixing and better incorporation into the batter.
- Milk — You can substitute the milk with a non-dairy alternative like almond milk or soy milk for a dairy-free version of the soup.
- Fresh parsley — Chop the parsley just before garnishing the soup to retain its vibrant color and fresh flavor.
Tips & Tricks
- To add more depth of flavor to the broth, you can brown the diced onion and minced garlic in a bit of olive oil before adding the other vegetables and liquids.
- If you prefer a heartier soup, you can add cooked shredded chicken or diced ham to the broth along with the vegetables.
- Feel free to customize the soup by adding other seasonal vegetables such as potatoes, peas, or mushrooms.
- For a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the soup during the last few minutes of cooking.
- Leftover Klachelsuppe can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Serving advice
Serve the Klachelsuppe as a comforting main course for lunch or dinner. Accompany it with a slice of crusty bread or a side salad for a complete and satisfying meal.
Presentation advice
When serving the Klachelsuppe, make sure to ladle a generous amount of broth and dumplings into each bowl. Garnish with a sprinkle of fresh parsley to add a pop of color and freshness to the dish.
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