AI-generated
Austrian Broth with Fluffy Semolina Dumplings
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Source: https://recipheon.com/en/recipes/soups/austrian-broth-with-fluffy-semolina-dumplings
About this recipe
This Austrian broth is served with buttery semolina dumplings and chopped chives. The dumplings should be light and soft all the way through, so the butter is creamed with the egg and the semolina is given time to swell. Choose coarse durum wheat semolina, not fine pasta flour or instant semolina. Prepared beef broth lets you focus on the dumplings, which cook directly in the broth. This may make it slightly cloudy. These quantities make twelve small dumplings, three for each of the four servings. Allow about an hour and serve the soup immediately, as the dumplings continue to absorb liquid if left in the broth.
Ingredients
Broth and dumplings
100 g dry coarse durum wheat semolina, not instant
50 g unsalted butter, softened, at room temperature
1 raw medium egg (size M), about 50 g without the shell, at room temperature
1000 ml prepared clear liquid beef broth, ready to serve, not concentrate
8 g fresh raw chives
0.2 g dried ground nutmeg, a small pinch
1 g fine salt
Steps
Cream the softened butter in a bowl for 2–3 minutes, until pale and fluffy. Beat the egg with a fork, then add it to the butter a little at a time, beating thoroughly after each addition. The mixture should be light, with no large lumps of butter.
Add the coarse durum wheat semolina, salt, and nutmeg. Stir with a spoon just until combined; at this stage, the mixture will be soft and distinctly grainy.
Cover the bowl and let stand for 20 minutes so the semolina absorbs moisture and the mixture thickens enough to scoop with a spoon. During the last 10 minutes of resting, pour the broth into a pot large enough to hold the dumplings in a single layer and heat over medium heat to a gentle simmer. Reduce the heat so the broth barely trembles. Finely chop the chives.
Dip two tablespoons into the hot broth. Scoop up small portions of the mixture and pass them from spoon to spoon to form oblong dumplings; use all the mixture to make about 12 small dumplings. Gently slide them into the broth, leaving a little space between them, as they will swell during cooking. If the mixture sticks, wet the spoons again with broth.
AI-generated Once the last dumpling is added, cook over low heat for 10–15 minutes with the lid slightly ajar. The broth should barely tremble, with only an occasional small bubble; a vigorous boil can break the dumplings apart. Carefully turn them with a spoon halfway through cooking. The dumplings should swell noticeably and float in the broth.
AI-generated Lift one dumpling onto a small plate and cut it in half. The center should be evenly soft and light, with no dry core or hard grains of semolina. After checking, return both halves to the broth. If the center is still a little firm, cook all the dumplings over low heat for another 3–5 minutes.
AI-generated Divide the dumplings among four deep soup plates, with about three per serving. Divide all the hot broth among the plates and sprinkle with the chives. Serve immediately so the dumplings stay light and do not absorb too much broth.
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