by Margaret Buza

Comment:  This soup was taught to me by my mother, Katherine Schweitzer Juresich, who learned it from her mother, Sophie Djuricic Schweitzer.  Sophie was born in Dalj, Croatia, but learned most of her cooking from her mother in law, my Great Grandmother, Theresa Leibl Schweitzer, from Apatin. This potato soup “Krumpira Knoedel” was a family favorite and we ate it a lot during lent. Here is a sampling of how we made our soup.

• 10 Potatoes
• 4 large onions
• Shortening, butter or olive oil
• Noodles
• Paprika
• Sour cream
• Vinegar

Peel, dice and cook potatoes until almost soft in salted water.
Dice onions and fry in butter or oil until so brown they are almost burnt.

To make noodles – mix well the following ingredients:

• about 6 cups of flour
• 6 eggs
• 6 1/2 eggshells of water
• a little vegetable oil (about 1 Tablespoon per 2 eggs)

Roll out to about 1/8 inch thickness and cut into small squares and cook in the potato water with the potatoes that are almost cooked to a soft stage.  The noodles cook fast as they haven’t been dried.

Add the onions to this, stir in lots of paprika and work in some sour cream. 

We then put some vinegar in our soup plates, add the soup and we are happy. Sometimes we take about 1/3 of the potatoes out of the pot, put it in a greased frying pan, add some very browned onions to this as well as some of the cooked noodles, sprinkle with paprika and fry until dry and eat this with a tossed vinegar and oil salad.

When serving this to company, I add diced kielbasa to the fried dish, which makes it a meat with a meal.

[Edited by Rose Mary Keller Hughes]

Last updated: 12/07/2025