Norwegian Kumla Recipe

With six boys to feed, this Kumla recipe was a constant staple in my grandmother's Des Moines, Iowa kitchen. She was a beautiful spirit who would want to share these economical recipes. This family meal is so beloved that I created a meatless kumla recipe for myself, included below. Peace - Jan Hoyer

Clara Opal's Kumla Recipe (Traditional Norwegian)

1 lb. spareribs or beef short ribs
Salt to taste (I recommend Baleine salt for a more genuine flavor)
Celery and onion
Potatoes grated (red if available)
Oatmeal (old-fashioned and/or quick oats)
Baking soda

In dutch oven pot, boil 1 pound of spare ribs or beef short ribs (cut in pieces) in a large pot of salted water about 2 hours. Remove bones and leave meat in water. Add 1 sliced onion and 1 stalks celery leaves.

Wet hands to make dumplings out of the following: 2 1/2 cups grated potatoes (the flavor of red is best), 1-2 tsp. salt, 1 1/2-2 c. oatmeal, 3/4 - 1 cup flour, 1/2 tsp. baking soda.

Dumplings should resemble meat loaf texture about the size of a small baseball. Drop into boiling broth. Cover and boil gently 320-30 minutes. Cut one as a test to see if center is done. Serve with meat broth ladled over dumplings.

Essentially, Kumla is simply potato dumplings plopped into a bubbling, boiling broth and cooked until they dumplings are done in the middle. This kumla recipe is versitile and can be customized for beans and vegetables that are most available to you.

Dried beans, 1 lb. bag - black eyed peas, great northerns, pintos, limas, split pea (beans are optional, for protein and density)

2-3 stalks celery, or more
1 onion, chopped
1 or 2 jalepeno, chopped (optional)
Other vegetables of choice (carrots, spinach, chard, cabbage, etc.)
Salt to taste (I recommend Baleine salt for a more genuine flavor)
Potatoes grated (red if available)
Oatmeal (old-fashioned and/or quick oats)
Baking soda

In dutch oven sized pan, cook beans until nearly tender. Add water, salt, celery, onion, jalepeno and other vegetables of choice. (Keep hot and ready to boil for dumplings).

Wet hands to make dumplings out of the following: 2 1/2 cups grated potatoes, 1-2 tsp. salt, 1 1/2-2 c. oatmeal, 3/4 - 1 cup flour, 1/2 tsp. baking soda.

Dumplings should resemble meat loaf texture about the size of a small baseball. Add a little oil to the water. Drop dumplings into boiling broth. Cover and boil gently for 20-30 minutes. Cut one as a test to see if center is done. Serve with broth ladled over dumplings.