Kaspressknoedelsuppe

Katharina-A’s kaspressknödelsuppe at GuteKueche.at prepares flattened bread-and-Bergkäse dumplings, fries them and finishes them in clear vegetable soup. The method calls this version Pinzgauer kaspressknödelsuppe.

Ready bread-roll cubes are mixed in a bowl with salt, black pepper, dried marjoram and supplied freshly chopped parsley. Yellow onion is peeled, finely chopped and sautéed in the selected butter in a pan, then added to the bread. Milk is warmed in a pot and poured over the mixture.

The selected cheese-cubing route cuts the Bergkäse into cubes. These are stirred into the bread with four whole eggs and smooth wheat flour. The mixture stands for about five to ten minutes.

Damp hands form small patties and flatten them to about two centimetres thick. They fry on both sides in a pan of hot vegetable oil for about three to four minutes until golden. Clear vegetable soup is brought to the boil, and the same dumplings then cook in it over medium heat for ten minutes.

The soup and dumplings are arranged in plates. If desired, supplied freshly chopped parsley garnishes the finished soup.