- 3 tbsp Oil (optional)
- 1 Onion, diced
- 2 Carrots, finely diced
- 1 Kohlrabi, finely diced
- 3 Celery stalks with leaves, finely chopped
- 1 Potato, finely diced
- 1 Sweet potato, finely diced
- * You can add 2 chicken legs divided to leg and thigh
- Tip: You can use root vegetables and other to your liking.
- 1 tsp Salt
- 1 tbsp Soup powder
- 1 pinch Pepper
- 1 cup Matzo flour
- 1 cup Boiling water
- 3 tbsp Oil
- 2 Eggs
- Soup powder, salt, pepper
The cooking has 2 stages:
Stage 1 - Select the manual PRO setting on your EasyCook pot and set it to 130*c for 50 minutes. Add the oil, seasoning and onions to the pot and fry for 5 minutes. You can add chicken if you want. Add the vegetables and fill it up with water to reach 1.8L, and close the lid.
Stage 2 - Set the temperature to 160*c for 15 minutes and throw in the kneidlach.
Tip: You can thicken the soup with emulsion, which is the combination of fat, flour and air - add 2 tbsp flour with margarine or oil and stir well with a whisk to prevent lumping. Add that batter into the soup to add gentle thickness and new flavors.
Mix the ingredients well and make little balls. Add the balls to the soup and when they start floating, cook for a few minutes and flip them over with a spoon to cook more. Drain and serve.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.