Where the semolina dumpling soup comes from is controversial. The fact is that it is a classic in both Austrian and Bavarian cuisine. The semolina dumpling soup is quick and easy to prepare with just a few ingredients. It is suitable as an appetizer, but can also be a small meal on its own.
Ingredients for the semolina dumpling soup
- an eighth of a liter of milk
- 30 grams of butter
- 3 tablespoons of semolina
- 2 eggs
- 1 pinch of salt
- 1 liter of ready-made meat or chicken broth
- fresh chives to garnish
- Bread or baguette slices as a side dish
Preparation of the semolina dumpling soup
- Boil the milk with butter and semolina. This takes a few minutes. Please stir constantly while the milk is boiling so that the milk does not burn. As soon as the milk has boiled, a firm semolina porridge is formed. Remove the pot from the stove and let the semolina porridge cool down.
- When the porridge has almost cooled, 2 eggs are mixed into the mixture and seasoned with a pinch of salt.
- Small oval dumplings (= dumplings) are now formed from the semolina mixture. This works best with two teaspoons. In the meantime, the meat or chicken broth is brought to a boil. The finished dumplings are then dipped into the boiling water and boiled for another 10 minutes at a lower heat.
- Before serving, sprinkle some fresh chives over the soup. If you like, you can serve sliced bread or baguette slices as an accompaniment to the semolina dumpling soup.
Further information
The semolina dumpling soup used to be a “poor man’s meal” and therefore very popular, especially in rural areas. In the meantime, however, the semolina dumpling soup has a firm place, even in high-end cuisine. It belongs to the basics and is a classic that no one would want to be without.
