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 Vegetable Kneidlach Soup

With EasyCook
  • 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
Soup preparation:
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.
Kneidlach preparation:
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.
Bon Appetit!
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.

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