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Remembering Our Danube Swabian Ancestors


Potatoes and Noodles – Grumbiere un’ Nudle (Groom-bee-reh oon Nood-le)  Saltrasch (Sawl-trawsh)

by Barbara Schaeffer, 28 Nov 2012

Comment:  This recipe is from my mother-in-law, Sophie Schaeffer, of Karavokovo, Serbia, who survived Gakavo along with her four children.  This dish is great during lent served with Geschmereda Noodle.

  • 1 large onion chopped

  • 1 tablespoon oil

  • 1 tablespoon sweet paprika

  • Salt to taste

  • Sliced potatoes

  • Cooked broad noodles

  • Bread Crumbs

Sauté onions in oil until transparent.  Add one tablespoon paprika, salt to taste, potatoes. Add water to cover potatoes; cook until potatoes are soft. Mash the potato mixture, it should not be runny. In a casserole dish put in a layer of the potato mixture and then a layer of noodles, another layer of potatoes and the last layer of noodles.  Brown bread crumbs in oil and put on top of the noodles. You can bake it for fifteen minutes or you can eat it as is. Enjoy!!!



  • 4 cups flour

  • ˝ teaspoon salt

  • 4 eggs, add and mix in one at a time

  • 6 tablespoons cold water or enough to make a stiff dough

  • Knead on a floured board.  Cut into fourths and roll out to desired thickness.

Noodle Instructions:

Usually the ratio is 1 egg to 1 cup of flour, a little salt and enough water to make a stiff dough:


[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr, 28 Nov 2012]


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