The Most Delicious Old-Fashioned German Knoephla Soup Recipe (2024)

FAQs

What is the national soup of Germany? ›

German Potato Soup (Kartoffelsuppe)

Knoephla are little dumplings. The term comes from a German word that means little knob or button.

While Knoephla is German in origin, I think this soup has evolved to being one of the few true North Dakota dishes. It is served across North Dakota and is only marginally known outside of our region. If you want to make your own Knoephla Soup, I have just the recipe for you!

There are many different types of soup that Germans eat, including vegetable, meat, and cream-based soups. Some of the most popular soups in Germany include: Kartoffelsuppe (potato soup): A hearty and creamy soup made with potatoes, onions, leeks, and sometimes bacon.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

Knoephla soup will keep a few days in the fridge, but be sure to reheat it slowly or the cream could break.

Knoephla (pronounce nip-fla) Soup is a traditional German soup loved for it's little dumplings floating among the potatoes and carrots in this hearty stew.

Nutrition Facts

1 cup: 249 calories, 13g fat (8g saturated fat), 57mg cholesterol, 762mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 6g protein.

Most Germans call it Kartoffel, but Härdöpfu (with many variations on spelling and pronnunciation) is one of the more common Swiss German words for potato.

What is the history of Knoephla? ›

Literally translated into 'Little Button' and is a traditional German dumpling. It is a small cousin of the more popular German dumpling Spätzle. To bring it even more regional, Spätzle and Knöpfle is a Swabian regional food with a history that goes back to the early 18th century.

What is the translation of "quiche" in German? en. quiche = Quiche.

Germany is one such origin that is well-known for dumpling dishes, like spaetzle (an egg noodle) and popular potato dumplings. When many Germans immigrated to America in the 1820s, they brought their homeland dishes, including chicken and dumplings. The word dumpling translates to “knoedel” in German and Austrian.

Following the introduction of the potato to Europe, the German “kartoffel klöße,” or potato dumpling, emerged in northern Germany¹³.

Traditional Chinese soup dumplings are popular for a reason—they're easy to cook, pair great with a ton of other dishes, and they're full of rich, savory soup. You've probably seen soup dumplings on your feed and wondered if you're the only one who doesn't know what they are. You're not alone!

Sauerbraten. Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.

Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

Sauerbraten Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.

It was mainly prepared during pig slaughter, when fresh blood was collected and cooked with pork, vinegar, onions, root vegetables, and spices such as bay leaves, peppercorns, and cloves.