Grießnockerlsuppe (Grießnockerlsuppe)
Overview
Grießnockerlsuppe is an Austrian clear beef broth with light semolina dumplings. Soft butter is beaten with egg, semolina, salt and nutmeg, the mixture rests to swell, and small oval dumplings are shaped with two teaspoons. They are poached gently in salted water or broth until they puff up and become fluffy all the way through. The dumplings are served in hot golden beef broth with chopped chives. It is a gentle, classic soup of Viennese and Bavarian inns. The dumplings should be light enough to rise to the surface and float in the broth when they are ready.
History
Semolina dumplings appear in Austrian cookbooks from the nineteenth century and became a favourite in the bourgeois cooking of Vienna. They are often given to children and to people recovering from illness. Making them light and fluffy is a point of pride for home cooks, and the soup remains a standard first course on Sunday menus.
Main ingredients
Beef broth, semolina, butter, egg, nutmeg, chives. The soup is built on beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Egg soups · Barley and grains soups · More soups from Austria
Recipe outline serves 4 · ~40 min
Ingredients
- 1.2 l clear beef broth
- 50 g soft butter
- 1 egg
- 100 g semolina
- salt, nutmeg
- chives
Allergens: Contains: Gluten, Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Beat the butter with the egg, then stir in semolina, salt and nutmeg and rest for 20 minutes.
- Shape small dumplings with two wet teaspoons.
- Poach in simmering salted water for 15 minutes, then leave covered for 5 minutes.
- Serve in hot broth with chives.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
