ReceptnaptárGrießnockerlsuppe (semolina dumpling soup in strong beef broth)
Grießnockerlsuppe is a Bavarian and Austrian classic: soft, buttery semolina dumplings in clear beef broth. It is simple but creates a festive mood. It is the traditional opener of Sunday lunches.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Beat the soft butter with the egg until fluffy.
- Add the semolina, salt and a pinch of nutmeg, and mix into a uniform mass.
- Cover and rest in the fridge for 30 minutes so the semolina swells.
- Bring the beef broth to the boil, then reduce to low heat.
- With two teaspoons or wet hands, shape small dumplings (nockerl) and slide them into the gently simmering broth.
- Cook uncovered for 10-12 minutes, until they float and swell.
- Sprinkle with fresh herbs and serve.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Let the mixture rest, otherwise the dumplings turn hard and grainy.
- Cook a test dumpling first; if it falls apart, add a little more semolina to the mixture.
- Do not boil the soup hard, just keep it at a gentle simmer.
Frequently asked questions
How do they differ from other dumplings?
Grießnockerl are smaller, softer and made exclusively from semolina.
Can they be made in advance?
The mixture yes, but it is best to cook the dumplings fresh.
Similar recipes
- Gnocchi alla romana (baked semolina gnocchi with Parmesan) · Italian
- Semolina porridge (mannaya kasha) with milk and butter · Russian
- Italian chicken quenelle soup (quenelles in brodo) · Italian
- Pelmeni in broth (Siberian dumpling soup) · Russian
- Nokedli (Hungarian egg dumplings) · Hungarian
- Rava dosa (crispy semolina dosa) · Indian
More german ideas
- Schmorbraten (slow-braised beef roast with red wine and vegetables)
- Westfälischer Pfefferpotthast (Westphalian marinated beef stew with capers)
- Deutsche Gulaschsuppe (German goulash soup)
- Leberknödelsuppe (liver dumpling soup in beef broth)
- Flädlesuppe (pancake strip soup in strong beef broth)
- Sauerbraten (Bavarian beef pot roast marinated in vinegar)
- Rouladen (beef rolls with bacon and pickled cucumber)
- Zwiebelrostbraten (fried beef steak with browned onions, Swabian style)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings