6. März 2006

rindsuppe mit grießnockerl (semolina dumplings in broth)

recipe # 5: rindsuppe (broth) - made from scratch!

2 small beef soup bones
1 onion
1 carrot
1/2 liter of water
one small celery stalk
1 clove garlic
some juniper berries
one bay leaf

01 blanch the bones in hot water to remove all fragments from the bones
02 chop onion, carrot and celery into chunks
03 place onions and bones in a pot and roast, uncovered, until the bones are browned. it does not matter if the onions are turning brown/black-ish, this adds a great taste to the soup
04 pour water into the pot and add vegetables, juniper berries, bay leaf and garlic
05 bring this mixture to the boil and reduce heat
06 let simmer for at least two hours
07 when the soup is done strain it through a cheesecloth to remove all solid parts
08 you can also skim off fat if you like


4 tbsp semolina
2 tbsp soft butter
1 egg
salt, nutmeg

01 in a bowl combine smooth butter and egg
02 add semolina and season to taste
03 let the mixture rest for at least half an hour
04 form tiny "nockerl" with the aid of two spoons
05 throw them into slightly boiling broth and let simmer for 10 to 15 minutes
06 take the pot away from the stove and let rest for another 5 minutes
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it was harder to translate this than to actually make the soup from scratch :)

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