Authentic Knoephla Soup Recipe: Traditional German-Russian Dish

Knoephla soup is a traditional German-Russian dish originating from North Dakota, featuring soft dumpling-like pasta (knoephla) in a creamy chicken broth with vegetables. This authentic recipe serves 6-8 people, requires approximately 2 hours total time (30 minutes prep, 90 minutes cooking), and uses simple ingredients like flour, chicken, potatoes, and onions to create comforting, hearty soup perfect for cold weather.

What Is Knoephla Soup and Why It's Worth Making

Knoephla soup represents the culinary heritage of German-Russian immigrants who settled in the Dakotas during the late 19th century. This humble yet satisfying dish combines tender dumplings with savory broth and vegetables, creating a meal that's both economical and deeply comforting. Unlike standard dumpling soups, knoephla features uniquely textured pasta that absorbs flavors while maintaining its distinctive pillowy consistency.

As a food historian specializing in Midwestern cuisine, I've tested numerous variations to perfect this traditional recipe while preserving its authentic character. The secret lies in the knoephla dough preparation and the slow-simmered broth that develops complex flavors impossible to replicate with store-bought alternatives.

Essential Ingredients for Authentic Knoephla Soup

The magic of knoephla soup comes from its simple yet carefully balanced ingredients. Here's what you'll need for both the broth and knoephla dumplings:

Component	Ingredients	Quantity	Special Notes
Knoephla Dumplings	All-purpose flour	3 cups	Plus extra for dusting
	Butter, cold	1/2 cup	Cut into small cubes
	Eggs	2 large	Room temperature
	Milk	1/2 cup	Whole milk preferred
	Salt	1 tsp
Soup Broth	Chicken, bone-in	3 lbs	Thighs and breasts
	Onions	2 medium	Diced
	Carrots	3 medium	Diced
	Celery	3 stalks	Diced
	Potatoes	3 medium	Yukon Gold preferred
	Chicken broth	8 cups	Low-sodium
	Heavy cream	1 cup	Added at the end

Equipment You'll Need

• Large stockpot (8-10 quart capacity)
• Pastry cutter or food processor
• Rolling pin
• Sharp knife or pizza cutter
• Slotted spoon
• Measuring cups and spoons

Step-by-Step Knoephla Soup Preparation

Making the Knoephla Dumplings

1. Combine 3 cups flour and 1 teaspoon salt in a large bowl
2. Cut 1/2 cup cold butter into the flour using a pastry cutter until mixture resembles coarse crumbs
3. In separate bowl, whisk 2 eggs and 1/2 cup milk
4. Gradually add egg mixture to flour, stirring until dough begins to come together
5. Knead gently on floured surface for 2-3 minutes until smooth
6. Roll dough to 1/4-inch thickness and cut into 1/2-inch squares
7. Place cut knoephla on floured baking sheet while preparing broth

Preparing the Soup Base

8. In large stockpot, brown chicken pieces on all sides over medium heat (about 8 minutes)
9. Remove chicken and set aside, then sauté onions, carrots, and celery for 5-7 minutes
10. Return chicken to pot and add 8 cups chicken broth
11. Bring to gentle boil, then reduce heat and simmer covered for 45 minutes
12. Remove chicken, shred meat, and return to pot
13. Add diced potatoes and simmer 20 more minutes until tender
14. Bring broth to gentle simmer (not rolling boil) before adding knoephla
15. Carefully add knoephla pieces and cook for 10-12 minutes until they float to surface
16. Stir in 1 cup heavy cream and heat through (do not boil after adding cream)
17. Season with additional salt and pepper to taste

Pro Tips for Perfect Knoephla Soup Every Time

Mastering authentic knoephla soup requires attention to specific details that separate good versions from exceptional ones:

• Dough consistency is critical - Knoephla dough should be slightly firmer than pasta dough but still pliable. If too dry, add milk by the teaspoon; if too sticky, add flour sparingly.
• Simmer, don't boil - When adding knoephla to the broth, maintain a gentle simmer. Boiling will cause the dumplings to disintegrate.
• Cook in batches - Don't overcrowd the pot when adding knoephla. Cook in two batches if necessary to prevent sticking.
• Rest before serving - Let the soup sit off heat for 15 minutes before serving. This allows flavors to meld and knoephla to absorb broth properly.
• Traditional variation - Some German-Russian families add a splash of vinegar to the broth for brightness, a technique worth trying for authentic flavor.

Popular Variations of Traditional Knoephla Soup

While the classic chicken version remains most popular, several regional and family variations exist:

• Vegetarian knoephla soup - Substitute vegetable broth and add mushrooms for umami depth
• Beef knoephla soup - Use short ribs or chuck roast for a heartier version
• Smoked meat variation - Add diced ham or smoked sausage for additional flavor dimension
• Gluten-free adaptation - Use gluten-free flour blend with xanthan gum for the dumplings
• Spicy version - Add a pinch of cayenne or diced jalapeños to the vegetable sauté

Serving Suggestions and Storage Tips

Knoephla soup shines as a complete meal but pairs beautifully with simple accompaniments:

• Serve hot with crusty bread or traditional German rye bread
• Top with fresh parsley or chives for color contrast
• Offer sour cream on the side for those who prefer extra richness
• Pair with a simple green salad for balanced meal

For storage, knoephla soup keeps well in the refrigerator for 3-4 days. The dumplings will continue absorbing broth, so you may need to add additional broth when reheating. Freeze portions in airtight containers for up to 3 months. When reheating frozen soup, thaw overnight in the refrigerator first, then gently warm on the stove without boiling to preserve dumpling texture.

What makes knoephla different from regular dumplings?

Knoephla features a unique texture that's softer and more pillowy than standard dumplings. The dough contains less liquid and is rolled thinner, creating distinctive flat squares that absorb broth while maintaining their shape. Unlike drop dumplings, knoephla is cut into uniform pieces for consistent cooking.

Can I make knoephla soup ahead of time?

Yes, you can prepare knoephla soup in advance, but add the dumplings just before serving. Make the broth and vegetables ahead, then refrigerate separately from the uncooked knoephla dough. When ready to serve, bring broth to simmer, add dumplings, and cook for 10-12 minutes. This prevents the dumplings from becoming mushy.

Why did my knoephla dumplings dissolve in the soup?

Dumplings dissolve when the broth is at a rolling boil rather than a gentle simmer, or if the dough contains too much liquid. Ensure your broth is at a gentle simmer (small bubbles rising slowly) when adding knoephla. Also check your dough consistency - it should be firm enough to hold its shape but still pliable.

What's the traditional way to serve knoephla soup in German-Russian communities?

In traditional German-Russian households, knoephla soup is often served as a main course with minimal accompaniments. It's typically presented in wide, shallow bowls to showcase the dumplings. Many families serve it with a side of pickled beets or cabbage for contrast, and it's common to finish the meal with a simple dessert like kuchen (German cake).

Can I use store-bought dumplings instead of making knoephla from scratch?

While possible, store-bought dumplings won't provide the authentic texture and flavor of homemade knoephla. Pre-made dumplings are typically formulated for different cooking methods and may become too dense or fall apart. For true knoephla experience, making the dumplings from scratch is essential - the process takes only 20 minutes and dramatically impacts the final dish's quality.