Kumla

1. 1

   Prepare stock by boiling ham bone with 1 Tbs salt in large stock pot of water.

2. 2

   Peel and grate potatoes.

3. 3

   Add salt to grated potatoes and mix in flour with hands until no more can be added. Usually a little more than 4 cups.

4. 4

   Form balls the size of fist and push a small piece of ham into the center.

5. 5

   Remove Ham bone from stock.

6. 6

   Add balls to boiling stock being careful not to let balls stick to bottom of pot.

7. 7

   Boil softly for at least 1 hour.

8. 8

   Serve with salt, butter/margarine, or sour cream. Use leftovers for breakfast and serve with syrup or jam.

No additional tips available.