|
Ingredients: *This recipe often is prepared during lent season Ingredients: Two eggs 4-1/2 cups water (divided) Salt 1 cup flour, about 1/2 of an onion, diced 3 tablespoons corn oil Three medium potatoes, peeled, diced One rib of celery finely cut Salt and pepper to taste 1/4 cup vinegar, about Directions: To make dumplings, mix together eggs, 1/2-cup water and 1/2-teaspoon salt. Add flour to form stiff and just slightly sticky dough. To make the soup, sauté onion in oil until soft. Set aside. In soup pot, boil potatoes with the celery in the remaining four cups water. When done, mash the vegetables in the water and add salt and pepper to taste. Add reserved onion plus vinegar. Make dumplings about the size of a walnut and drop into hot soup. Cook until done, three to five minutes. Recipe makes about four servings. |