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Potato soup recipe entered into the
Congressional Record in 1958 by Pennsylvania
Congressman Carroll Kerarns (R.,PA). He
represents a potato growing region and
obtained the recipe from Mrs. Helen Monoc
of Sharon, PA, where she served the soup
at her Shenango Inn restaruant. She brought
the recipe with her from the "old country",
Czechoslovakia.
Potato Soup:
4 medium potatoes, peeled and cut into cubes
1 cup celery, chopped
1/2 cup onions, chopped
1 carrot, diced
2 teaspoons salt
Water to cover vegetables
2 tablespoons butter
1 quart milk, scalded
2 tablespoons chopped parsley
1 tablespoon pimento, chopped
salt (if needed) and pepper to taste
Dumplings:
2 eggs
2 tablespoons cold water
pinch of salt
flour to form soft dough
Add potatoes, celery, onions, carrot and 2 teaspoons
of salt to stockpot. Add enough water to cover
vegetables and cook until tender.
Add 2 tablespoons of butter, milk, parsley, pimento,
salt (if needed) and pepper to taste to the stockpot.
Dumplings:
Stir together eggs, water, pinch of salt and just
enough flour to make a soft dough in mixing bowl.
Place dough on a flat plate and with a spoon, pinch
off small amounts and add to the potato soup.
Allow soup to come to a boil to cook small dumplings.
More milk may be added if desired.
Serves 6
Source: Youngstown, Ohio Vindicator newspaper, Saturday, Jan 18, 1958
Congressional Record in 1958 by Pennsylvania
Congressman Carroll Kerarns (R.,PA). He
represents a potato growing region and
obtained the recipe from Mrs. Helen Monoc
of Sharon, PA, where she served the soup
at her Shenango Inn restaruant. She brought
the recipe with her from the "old country",
Czechoslovakia.
Potato Soup:
4 medium potatoes, peeled and cut into cubes
1 cup celery, chopped
1/2 cup onions, chopped
1 carrot, diced
2 teaspoons salt
Water to cover vegetables
2 tablespoons butter
1 quart milk, scalded
2 tablespoons chopped parsley
1 tablespoon pimento, chopped
salt (if needed) and pepper to taste
Dumplings:
2 eggs
2 tablespoons cold water
pinch of salt
flour to form soft dough
Add potatoes, celery, onions, carrot and 2 teaspoons
of salt to stockpot. Add enough water to cover
vegetables and cook until tender.
Add 2 tablespoons of butter, milk, parsley, pimento,
salt (if needed) and pepper to taste to the stockpot.
Dumplings:
Stir together eggs, water, pinch of salt and just
enough flour to make a soft dough in mixing bowl.
Place dough on a flat plate and with a spoon, pinch
off small amounts and add to the potato soup.
Allow soup to come to a boil to cook small dumplings.
More milk may be added if desired.
Serves 6
Source: Youngstown, Ohio Vindicator newspaper, Saturday, Jan 18, 1958
