AI-generated
Kaspressknödelsuppe — broth with pan-fried cheese dumplings
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Source: https://recipheon.com/en/recipes/soups/kaspressknodelsuppe-broth-with-pan-fried-cheese-dumplings
About this recipe
Kaspressknödelsuppe is an Austrian soup with flattened bread and mountain cheese dumplings served in hot broth. The Kaspressknödel have a browned surface and a soft center with small pieces of melted Bergkäse. Day-old bread soaks up the milk, while onion softened in butter and parsley flavor the mixture. Shape the dumplings into fairly thin patties before frying so they cook gently through the center. Two small batches are easier to brown evenly in a home frying pan. Put the cooked dumplings into bowls just before adding the broth so they do not soften during prolonged cooking. Finely chopped chives complete the soup.
Ingredients
Flattened dumplings
250 g day-old wheat rolls, weighed before soaking; stale but not dried into rusks
200 ml milk (3.2% fat)
200 g matured Austrian Bergkäse mountain cheese made from cow's milk, weighed without the rind
2 medium eggs, about 100 g without shells
100 g onion, weighed after peeling
20 g butter (82% fat)
30 g all-purpose flour to have ready — 20 g for the mixture and up to 10 g if needed
10 g fresh parsley
0.5 g ground black pepper
0.2 g ground nutmeg
4 g fine salt — 2 g for the mixture and up to 2 g after tasting the broth
Frying and serving
30 g clarified butter for frying — 15 g for each of two batches
1.2 l ready-made clear beef broth
6 g chives
Steps
Cut the rolls into cubes about 1 cm across. Warm the milk until warm but not hot, pour it over the bread and mix. Do not squeeze the bread and do not drain off the milk. Finely chop the onion and soften it in all 20 g of regular butter for 6–8 minutes over medium-low heat. Let it cool slightly, keeping all the butter from the pan.
Cut the cheese into small cubes about 5 mm across and finely chop the parsley. Add the cheese, eggs, cooled onion with all its butter, 20 g all-purpose flour, parsley, pepper, nutmeg and 2 g salt to the soaked bread. Mix gently by hand or with a spoon until combined, leaving some bread cubes visible. Cover the bowl and leave the mixture to absorb the liquid for 20 minutes. Do not taste the mixture containing raw egg. Preheat the oven to 100°C, conventional heat; use it to keep the first batch warm.
Dampen your hands with water and divide the mixture into eight similar portions. Shape balls, then flatten them on a board into patties about 8 cm across and about 2 cm thick. Press only enough to hold them together, without compressing them into a firm mass. If the rested mixture is too loose to hold its shape, mix in the remaining up to 10 g all-purpose flour and wait another 5 minutes. Do not coat the dumplings in extra all-purpose flour.
Heat 15 g clarified butter in a frying pan about 28 cm across over medium-low heat. Add four dumplings with space between them and fry for 5–6 minutes on each side, turning with a wide spatula. The surface should be golden brown and the center well set and hot; do not turn the heat up high so the cheese does not burn before the center cooks through. Transfer the cooked dumplings to an ovenproof dish and put them in the oven while the second batch cooks, about 10–12 minutes. Add the remaining 15 g clarified butter to the pan and fry the other four in the same way. Do not drain on paper towels; leave unused fat in the pan and do not pour it into the soup.
AI-generated While frying the second batch, heat the ready-made broth in a separate saucepan. Taste it and add only as much of the reserved 2 g salt as needed, allowing for the salty cheese. Put two hot dumplings into each of four bowls and divide all the broth between them. Sprinkle with finely chopped chives and serve immediately. Do not boil the dumplings again in the broth, to preserve their tender center and browned surface.
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