Bourgeois Chef™ Meals & Delights

 

Griessnockerlsuppe — Semolina Dumpling Soup

Servings: 4

Semolina Dumpling Soup 01Image may be subject to copyright. Original source unknown.

 

Introduction

Introduction

     I remember eating this soup at home as if it were still yesterday. The broth my mother made was sometimes from beef and often chicken ― prepared from left over chicken bones. At times it was the first course. Then, when times were lean, it was our main meal and we would have 3 or more dumplings to satisfy us ― with roasted rye bread on the side, rubbed with fresh garlic cloves and a sprinkle of salt and pepper.

     In her box of recipes I inherited, this soup was not recorded. It is not a complicated soup and, although not original, it is as close to it as I remember.

     Griessnockerlsuppe is a light semolina dumpling set into a bowl of flavorful, clear beef stock and sprinkled with chives. But certainly, you can serve in broths or almost any soup you desire ― chicken or vegetable. For ideas, check out the "Options."

Ingredients

Ingredients

  • 2 L (8cups) beef broth1
  • 60 gr. Semolina (Griess) flour2
  • 38 gr. (3 tblsp.) butter ― unsalted
  • 1 whole egg
  • 1/8 tsp. salt
  • 1 pinch of nutmeg
  • Chopped chives for garnish

 

1 Homemade or high-quality beef stock or broth

2 Band: Bob's Red Mill ― #1 Durum Wheat

Note: This recipe can easily be cut in half for a serving for 2. Weigh the egg unshelled. My last large egg weighed 52 grams. I used 1/2 of the yolk and 1/2 of the white. It weighed out 28 grams. Perfect ... !

 

Preparation

Preparation

  • Blend softened butter with a hand mixer or fork until creamy;
  • Whisk the egg with salt, nutmeg and parsley;
  • Add creamed butter and whisked egg mixture to semolina and blend until well combined. The mixture should be creamy; 1
  • Allow the batter to rest (covered) in the refrigerator for 20 to 30 minutes until it is firm ― place at the bottom of the refrigerator, where it is the coolest;
  • Bring beef stock or broth to boil in a wide and deep pot. Reduce temperature to medium-low or slow, gentle simmer;
  • Dip two tablespoons into the hot water and form tight, oval quenelles with the aid of 2 tablespoons. Alternatively, wet your hands and shape them tightly by hand, so that they are roughly the size of a golf ball ― they will double in size; 2
  • Drop the formed dumplings into the simmering water. Do not crowd the dumplings, because the dumplings will expand;
  • Cook the dumplings at a simmer for approximately 5 minutes. Reduce temperature to the lowest possible simmer and let them steep for another 10 to15 minutes. By now, they should have doubled in volume; 1
  • Sample a dumpling, if it is still firm in the center, let them steep for a few more minutes. The dumplings should be soft but not mushy;

1 Do this by hand and/or with a fork or spoon.

2 If the dumplings are loose, or the simmering temperature is too high, they will fall apart.

Options

Options

     The “original” Austrian base for this soup is built on a clear beef stock. Mistakenly, most references refer to stock and broth to be equal. They are not. But feel free to add ingredients to your liking ― especially vegetables or even bites of tender beef or chicken.

     These dumplings are also excellent served in a chicken or vegetable soup stock or broth. I often make a beef / chicken broth combination. Be creative ― experiment.

 Griessnockerlsuppe 01Image may be subject to copyright. Original Source unknown.

 

Las es Dir Schmeken 02

Tips

Tips

       I have failed several times, initially, at making the dumplings firm, yet soft and done. If the dumplings are loose, or the simmering temperature is too high, they will fall apart. After bringing the soup stock to a boil, reduce heat to a slow simmer and cook for 5 minutes (I very gently turn them several times). Then, cover the pot and allow to steam at a VERY low stove top setting for another 10 to 15 minutes. Bubbles should barely be evident.

       My gas stove simmer setting is at 2.5 on the dial and the steeping setting at 1.5. Let them steep easy, similar to making stove top rice.

 


Copyright

All material, information and images are © 2015 - 2023 Christoph G. Olesch, unless otherwise noted, and may not be reproduced without permission. Certain content, material, information and images may be subject to copyrights by their respective owners, as indicated, and may not be reproduced without written agreement. All rights reserved.

 

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