A german potato and dough dish - shoup noodlia?!


Question:

A german potato and dough dish - shoup noodlia?

Potatoe slices are cooked in a roaster with water and lard - a dough is rolled by hand into a long noodle and dropped into the pan with potatoes and steamed. My maternal grandma said it was a german dish, but since she came thru russia, don't know where she picked it up.


Answers:
Germans from Russia used to make this dish. The word "shoop" means finger / sausage shaped noodle made out of potatoes or flour or a combination of both. Try this recipe out -

Ingredients:
3 slices bacon
3 cups diced peeled potatoes
1 small onion, chopped fine
2 stalks celery, chopped fine with leaves
1/2 teaspoon salt
1/8 teaspoon pepper
rivels/ shoop (recipe follows)
2 cups milk
3 tablespoons butter

Directions:
1. Chop bacon fine and fry in a skillet until crisp and brown.

2. Put the cooked bacon in a large saucepan and add potatoes, onion, celery, salt, and pepper.

3. Cover with water and cook until vegetables are tender, about 25 minutes.

4. Dribble the rivels/ shoop into gently boiling soup, stirring constantly so they stay separate.

5. Add milk and butter and cook 10 to 15 minutes more, or until done.

Rivels/ shoop are little homemade egg noodles and are good in beef and chicken stew, as well as in vegetable soups:

Pour 1 cup flour on a flat surface such as a cutting board. Make a well in the center, then pour in a slightly beaten egg to which 1 teaspoon salt has been added. Using your hands and a knife, work these 3 ingredients together into a noodle-type pastry. Knead once or twice, then chop it into small pea-size pieces, alternatively roll out into long sausage shaped noodles.

Hope this helps. Good luck.

Source(s):
A german grandma's cookbook.

i didnt have much luck finding anything i just sent some things that looked close maybe you can find it in the links i sent g/l


567055 poor man's perogi
Categories: Casseroles East europe
Yield: 6 servings
5 pounds Potatoes, peeled & cubed
2 Onions, chopped
3 Sticks butter
20 slice Velveeta cheese
9 Lasagna noodles

Cook potatoes and drain. Cook noodles and drain. Saute butter and onions and add to potato. Mash the potatoes. Add little butter and onion mixture while mashing potatoes. Once mashed, layer like lasagna. Pour excess butter and onion over top. Layer with tich of milk. Bake 20 minutes at 325 degrees. Submitted By BARRY WEINSTEIN On 02-27-95




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