Best 2 Omas Griessnockerlsuppe Beef And Semolina Dumpling Soup Recipes
In the culinary world, there exists a delightful dish that tantalizes taste buds and warms hearts alike: Omas Grießnockerlsuppe, a traditional Austrian beef and semolina dumpling soup. This hearty and comforting soup is a symphony of flavors, textures, and aromas that will transport you to the cozy kitchens of Oma's (Grandma's) home.
Savor the rich and flavorful beef broth, simmered to perfection with tender chunks of beef, aromatic vegetables, and a medley of herbs. Dive into the soft and pillowy semolina dumplings, lovingly crafted with eggs, butter, and a hint of nutmeg, adding a delightful chewiness to each spoonful. Experience the symphony of flavors as the broth, beef, and dumplings harmoniously dance on your palate.
But the culinary journey doesn't end there. This article presents a collection of recipes that explore different variations of Omas Grießnockerlsuppe, each offering a unique twist on this classic dish. From the traditional recipe to vegetarian and gluten-free renditions, there's a recipe here to suit every taste and dietary preference.
Indulge in the classic Omas Grießnockerlsuppe with its heartwarming simplicity. Discover the vegetarian delight of the Spinach and Cheese Grießnockerlsuppe, where spinach and cheese dumplings add a vibrant green hue and a delightful flavor dimension. Experience the lightness of the Gluten-Free Grießnockerlsuppe, where buckwheat flour replaces traditional wheat flour, resulting in a delicious and allergy-friendly version of this beloved soup.
Embark on a culinary adventure with this selection of Omas Grießnockerlsuppe recipes. Whether you're a seasoned home cook or a novice in the kitchen, these recipes will guide you in creating this comforting and flavorful dish that will surely become a family favorite. So, gather your ingredients, prepare your taste buds, and let's embark on this delicious journey together.
GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS
Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.
Provided by gemini08
Categories Stocks
Time 40m
Yield 18 dumplings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
- Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
- Cook for 10 - 15 minutes or until they rise to the surface.
- Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
- Drain and serve in broth, sprinkled with chives and grated nutmeg.
- Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.
Nutrition Facts : Calories 191.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 117.3, Carbohydrate 20.4, Fiber 1.1, Sugar 0.1, Protein 5.7
OMA'S GRIESSNOCKERLSUPPE (BEEF AND SEMOLINA DUMPLING SOUP)
There is nothing better than a semolina dumpling soup made from beef stock. This is a German dish called Griessnockerlsuppe. Semolina dumplings are suitable for freezing, as is the stock. The boiled beef can be used for other dishes, such as marinated beef salad.
Provided by nadia
Categories Soup
Time 12h
Yield 8
Number Of Ingredients 19
Steps:
- Place beef bones and beef shank in a large pot; add cold water, onion, peppercorns, bay leaf, and salt. Bring to a boil; cook, skimming foam from the top, for 30 minutes. Reduce heat and simmer stock for 1 hour.
- Stir parsnip, turnip, leek, carrot, and celery into the stock; cook for 1 hour more. Strain stock through a fine-mesh sieve and return to the pot; season with salt and ground black pepper. Cool to room temperature and refrigerate, 8 hours to overnight. Remove the fat from the top of the stock.
- Bring stock to a boil; reduce heat to low, cover pot, and simmer.
- Heat milk in a small saucepan over medium heat; add butter and cook until butter is melted, about 5 minutes. Gradually stir semolina into milk mixture with a wooden spoon until mixture is smooth. Lightly beat eggs in a bowl and stir into semolina mixture until very smooth; season with salt and nutmeg. Remove from heat and let stand in a cool place for 30 minutes.
- Shape semolina mixture into small dumplings using 2 spoons or wet hands. Drop dumplings into the simmering stock and cook until tender, about 15 minutes.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 9.4 g, Cholesterol 88.5 mg, Fat 13.3 g, Fiber 2 g, Protein 10.6 g, SaturatedFat 7.1 g, Sodium 165.9 mg, Sugar 4 g
Tips:
- Use high-quality beef broth or stock for the soup base. This will give the soup a rich, flavorful foundation.
- If you don't have time to make your own beef broth, you can use a good quality store-bought broth or stock.
- To make the semolina dumplings, use a fine-grained semolina flour. This will give the dumplings a smooth, delicate texture.
- When adding the semolina dumplings to the soup, be sure to drop them in slowly and gently. This will help prevent them from breaking apart.
- Serve the soup immediately, garnished with chopped parsley or chives. You can also add a dollop of sour cream or yogurt for extra flavor.
Conclusion:
Oma's Griessnockerlsuppe is a hearty, flavorful soup that is perfect for a cold winter day. The combination of beef broth, vegetables, and semolina dumplings makes this soup a satisfying and delicious meal. With a few simple tips, you can make this classic Austrian soup at home and enjoy it with your family and friends.
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