Best 2 Tyrolean Bacon Dumpling Soup Speckknodelsuppe Recipes
**Tyrolean Bacon Dumpling Soup (Speckknoedelsuppe): A Hearty and Flavorful Soup from the Heart of the Alps**
Originating from the mountainous regions of Tyrol, Speckknoedelsuppe is a traditional Tyrolean soup that embodies the essence of alpine cuisine. This hearty and flavorful soup is a symphony of textures and flavors, featuring savory bacon dumplings, aromatic broth, and a medley of vegetables. The bacon dumplings, known as "Speckknoedel" or "Speckknödel," are the heart of this dish. Made with a combination of bread cubes, bacon, and spices, these dumplings are soft and fluffy on the inside, with a crispy exterior that adds a delightful textural contrast to the soup. The broth, infused with the smoky and savory flavors of bacon and vegetables, is rich and flavorful, providing a comforting warmth on a cold day. Served with a sprinkling of fresh herbs, Tyrolean bacon dumpling soup is a culinary journey into the heart of the Alps that promises to satisfy and delight.
**Additional Recipes Included:**
* **Tyrolean Groestl:** A traditional Tyrolean dish featuring pan-fried potatoes, bacon, and onions.
* **Tyrolean Schnitzel:** A classic schnitzel recipe made with pork cutlets, coated in breadcrumbs, and pan-fried until golden brown.
* **Tyrolean Apfelstrudel:** A delectable pastry made with layers of filo dough, apples, cinnamon, and sugar, baked to perfection.
* **Tyrolean Kaiserschmarrn:** A fluffy pancake-like dessert served with powdered sugar and fruit compote.
These additional recipes offer a glimpse into the diverse culinary heritage of Tyrol, showcasing the region's love for hearty and flavorful dishes.
TYROLEAN BACON-DUMPLING SOUP (SPECKKNODELSUPPE)
This is an adaptation of a dish served at the Signaterhof in the town of Signat. I have yet to try it, but it's screaming the "make me" chant from the pages of my newest Saveur magazine. (Oct. 06)
Provided by Sandi From CA
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together milk, 2 tablespoons of the parsley and eggs in a large bowl. Add bacon and bread; toss to combine. Let moisten for 30 minutes.
- Heat butter in a skillet over medium heat. Add onions; cook until softened, 8-10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.
- Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.
- Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls, Ladle broth into bowls and garnish generously with remaining parsley.
TYROLEAN SPINACH AND BACON DUMPLINGS
I became intrigued with the multiple dumpling recipes on the web and combined a few that sounded particularly good for this version. I'll be really honest and say that I cannot guarantee authenticity. But any recipe that starts with stale bread gets bonus points in my book! You can use any stale bread you like - the heartier the better. Have these as a main dish with a nice sauce or gravy, or serve them in a bowl of soup or broth. For ZWT6 Austria
Provided by Ma Field
Categories Austrian
Time 1h
Yield 12 dumplings, 6 serving(s)
Number Of Ingredients 13
Steps:
- Fry the speck in a small pan until just beginning to brown. Add garlic and onion. Saute until speck is crisp and onions are translucent. Add chopped spinach. remove from heat and set aside.
- Dice kaiser rolls into small cubes. Place in large bowl with yogurt and milk. Add eggs and melted butter. Mix well.
- Add speck/spinach mixture, parsley, flour, salt and pepper.
- Mix well until all components are blended. Your hands are the best tool for this.
- Set bowl aside an allow mixture to rest 30 minutes.
- Meanwhile heat a large pot of salted water to a boil.
- Shape mixture into dumplings the size of golf balls.
- Drop into boiling water, one at a time so the water stays boiling.
- Cook until dumplings rise to the surface.
- Serve immediately.
Nutrition Facts : Calories 217.9, Fat 11.6, SaturatedFat 5.1, Cholesterol 91.2, Sodium 296.6, Carbohydrate 20.4, Fiber 1.1, Sugar 2.4, Protein 7.9
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for high-quality bacon, dumplings, and broth.
- Don't overcrowd the pot: When cooking the dumplings, make sure to leave enough space in the pot so that they can cook evenly. If you overcrowd the pot, the dumplings will stick together and become mushy.
- Cook the dumplings until they are cooked through: The dumplings should be cooked through before you add them to the soup. To test if they are cooked, insert a toothpick into the center of a dumpling. If the toothpick comes out clean, the dumpling is cooked through.
- Season the soup to taste: Once the soup is finished cooking, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
- Serve the soup immediately: Tyrolean bacon dumpling soup is best served hot. Ladle the soup into bowls and garnish with fresh parsley or chives.
Conclusion:
Tyrolean bacon dumpling soup is a hearty, flavorful soup that is perfect for a cold winter day. The dumplings are soft and fluffy, and the bacon adds a delicious smoky flavor. This soup is also relatively easy to make, and it can be tailored to your own taste. Whether you are a beginner or an experienced cook, I encourage you to give this recipe a try. You won't be disappointed!
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