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Full Online Book HomeLearning KitchenGerman And Austrian - Soup - Holsteiner Hochzeitssuppe (hostein Wedding Soup)
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German And Austrian - Soup -  Holsteiner Hochzeitssuppe (hostein Wedding Soup) Post by :dasher Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1883

Click below to download : German And Austrian - Soup - Holsteiner Hochzeitssuppe (hostein Wedding Soup) (Format : PDF)

German And Austrian - Soup - Holsteiner Hochzeitssuppe (hostein Wedding Soup)

Make a nice strong broth from beef and veggies like carrots, celery, leek and parsley. Or use instant beef broth and simmer with veggies. Probably you'd like to use chicken broth if there's already beef in the main course. Then use chicken meat to serve.

FLour dumplings:
1 tbsp. + 2 tsp. butter
5 - 6 eggs
salt, nutmeg
2 cups flour


Cream butter, mix with eggs, salt and nutmeg. Stir in just enough flour to make a firm dough. Drop by teaspoonfuls into simmering broth or saltwater. Let simmer for 12-15 minutes (they should come to the surface of the water).

Usually the soup is served in a large pot and on the table are bowl with hot cooked rice, flour dumplings, small meatballs, cooked meat and bread or rolls. Everybody takes what he wants to.
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Yield: 4 Servings 8 Bread rolls, thinly sliced Salt3/4 cup milk, warm1/2 onion, finely chopped 2 Tbl. parsley, chopped1 Tbl. butter3/4 lb. beef liver, ground2 eggs, slightly beaten1/8 tsp. Marjoram, dried 1/8 tsp. Pepper, white 2 qt. Water Breadcrumbs, dry 3 1/2 cups Beef stock Parsley, chopped Place bread slices in large bowl, sprinkle with 1 tsp. salt. Pour milk over top, cover, let stand 1 hour. Saute onion and 2 Tbl. parsley in butter until limp. Set aside to cool. Stir onion and parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly. Bring water and 1/2 tsp.
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4 cups diced potatoes 2 1/2 quarts water 6 chicken bouillon cubes 1 cup thin noodles -- cooked and drained 1/4 pound thick sliced bacon -- diced fine 1 cup chopped onions Salt and pepper to taste Fresh chopped parsley 1 bay leaf* Fry bacon and onion until onions are lightly browned in a large Dutch oven or soup pot. Add 2-1/2 quarts water, bouillon cubes, bay leaf, and potatoes. Cook until potatoes are soft. Add noodles, parsley, salt, and pepper to taste. Simmer for 10 minutes. Before simmering soup for last 10 minutes, make some grated dumplings* and add to
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