Green Bean Potato Soup
4-5 large potatoes, cleaned and cut into chunks
1 lb of green beans, ends removed and snapped
8 oz sour cream
1 stick of butter
1/4-1/2 cup of flour
Place cut potatoes and green beans in a large stock pot; cover with water and bring to a boil. In a separate heavy skillet, melt butter and add flour. Cook until ALMOST burnt (golden caramel color). Add to the boiling potatoes and green beans. Once the potatoes and green beans are tender, remove from heat and add the sour cream, salt and pepper to taste. Enjoy!
Grandma Bert’s Haluski Soup
2-3 bone in skin on chicken breasts
3-4 large carrots, peeled
2-3 celery stocks, rinsed (with leaves, great flavor!)
1 onion, peeled and cut into large chunks
1-2 bouillon cubes optional
Place all ingredients in a large stock pot and boil for at least 3 hours. Place in refrigerator overnight. Skim fat off the top and boil again for at least 3 hours or until chicken is thoroughly cooked. Strain into another stock pot and return carrots and shredded chicken to the broth. Discard celery, onion, chicken bones and skin. Add the bouillon cubes if you like at this point for flavor.
1/4 cup water
1/4 tsp baking powder
pinch of salt
2-3 cups of flourIn a bowl, combine, eggs, water, baking powder, and salt. Beat well with a hand mixer. Add in the flour about 1/4 cup at a time, beating well after each addition. It will be ready to be added to boiling water when the batter is “creeping” up the mixer blades. Drop by small spoonfuls or push through spaetzel maker into boiling water. Boil 10-12 minutes until cooked thoroughly.
*Tip: Whatever you are using to put the batter into the boiling water, spray lightly with cooking spray. It will help keep it from sticking and ultimately aid in cleanup.