Kaspressknödelsuppe (Kaspressknödelsuppe)
Overview
Kaspressknödelsuppe is a hearty Alpine soup of fried cheese dumplings in clear broth, typical of Tyrol and other mountain regions of Austria. The dumplings are made from cubes of day-old bread soaked in milk and mixed with egg, onion, parsley and plenty of strong grated mountain cheese such as Bergkäse. They are shaped into balls, pressed flat and fried in butter until golden and crisp on both sides. The flat dumplings are then placed in bowls of hot beef or vegetable broth and covered with snipped chives. The crust softens a little in the soup while the inside stays soft and cheesy.
History
The dish comes from the farming and dairy traditions of the Austrian Alps, where cheese, bread and eggs were always at hand. Pressknödel were a thrifty way to use up stale bread. Today Kaspressknödel are a fixture on the menus of mountain huts and ski lodges in Tyrol, Salzburg and South Tyrol, served either in soup or with salad as a main course.
Main ingredients
Bread dumplings, mountain cheese, egg, onion, chives, beef or vegetable broth. The soup is built on clear broth and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Beef soups · Egg soups · Cheese soups · More soups from Austria
Recipe
Method
- 115 min
Mix the bread with the milk, eggs, cheese, onion, parsley and seasoning and rest for 15 minutes.
- 2
Shape into 8 balls and press each one flat.
- 34 min
Fry in butter for 3 to 4 minutes on each side until golden.
- 4
Heat the broth, place two dumplings in each bowl, pour over the broth and sprinkle with chives.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
