"This soup is a passed down recipe from my Ukrainian Grandmother. During the Great Depression, it's basic ingredient list of flour, water and root vegetables could be found in the poorest of immigrant kitchens. The browned flour gives the soup a roasted-wheat flavor, almost undescribable and distictly it's own. I've added gravy master to the recipe to give the soup a little something extra. The soup is a bit labor intensive, but you will be charmed at how great our ancestors could make some very basic ingredients taste."
In a dry, medium sized saucepan over medium low heat, begin browning the dry flour. Stirring/scraping the bottom of pan every 10-15 seconds, you will begin to see the flour darken. DO NOT BURN THE FLOUR. I recomend not leaving the stove at all while the flour is browning. it will take about 15-20 minutes of scraping/stirring every 15 seconds to reach a desired dark tan/light brown color. Do not stray your attention, your flour can burn very easily if you let it go for even 30 seconds without scraping it.
At the same time your starting to brown your flour, In a large pot, cover potatoes with 10 cups water and simmmer until tender, aprox. 10 minutes. Do not drain your potatoes. Add diced onion, salt, pepper and continue to simmer.
Once your flour has reached the desired color, add shortning or butter to the flour and make a roux. It should be a dark chocolate color. Cook for 1 minute and then add it to boiling potato/onion mixture. Be careful, roux may splatter when placed in boiling water. Stir for 2-3 minutes, soup will thicken.
Add additional water to bring soup back to desired consistancy.
Add gravy master and minced garlic. boil 5 minutes. Add additional salt or pepper to taste.
In a small bowl, prepare dumpling mixture by first sifting together all dry ingredients. Mix in water/milk a little at a time until you have a doughball.
Crank up the heat and bring soup to a rapid boil. Using a teaspoon, drop in small amounts of dough to the soup near the edge of the stockpot, untall all dough has been used. Allow dumplings to cook for 10-15 minutes.