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Cook up a typical soup of the region. With recipes which will warm the heart, even during the frosty winter months.
Flädlesuppe (pancake soup)
- 150 g flour
- 1 egg
Pour the flour into a bowl, add some milk, put the egg into the bowl and stir well, add some milk again so that the consistency will drip from the spoon. If necessary, add some salt or sugar and beat again.
Heat up fat in a frying pan and add as much batter as necessary in order to cover the bottom of the pan. Toss and fry until brown on both sides.
Cool down the pancake and cut it into small strips. Put the strips into a soup bowl, pour over the bouillon and sprinkle with chives. Serve immediately.
Kartoffelsuppe (potatoe soup)
- 4 large, floury potatoes
- 1 onion
- chopped parsley
- 40 g flour
- 20 g fat
- 1 leek
- 1.5 l water
- sour cream
Melt the fat with 40 g of flour, add 1 cut onion and slowly pour in cold water and add some salt. Mix onions, leek (sliced into small pieces), parsley and uncooked potatoes (cut into cubes). Cook for 30 minutes. Season with cream and nutmeg and sprinkle with parsley.
Leberspätzlesuppe (liver Spätzle soup)
- 250 g liver (beef, poultry or deer)
- 300 g of breadcrumbs
- 2 eggs
- 100 g flour
- 50 g fat
Slightly dampen the breadcrumbs with milk. Mash the liver, add the mashed liver to the breadcrumbs and stir well. Press through a presser into salted boiling water. When Spätzle swim on the surface they are cooked through, strain and add them to the hot bouillon.