Summary

Ingredients

• 1 medium onion (s)
• 500 ml beer, light
• 500 ml broth
• 250 ml sour cream
• 1 bunch chives
• 150 g bacon (reaves, reaves)
• 1 egg (s)
• 50 grams flour
• 1 tablespoon semolina
• salt and pepper
• 2 tablespoon flour
• some parsley, chopped
• marjoram

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Instructions

1. For the dumplings, cut the chives into small rolls. Finely chop the grams and mix well with the egg, flour and semolina and season with salt, pepper, marjoram and a little chives. Let it steep for half an hour.
2. In the meantime, peel the onions for the soup, chop them finely and sauté in 1 tablespoon butter. Pour onions with beer and soup and bring to the boil. Mix the sour cream with 2 tablespoons of flour until smooth and mix into the soup. Let the soup simmer on a low flame for about a quarter of an hour, season with salt, pepper and a little caraway seeds.
3. Form small dumplings out of the gram mass and simmer for about 10 minutes in gently simmering salted water. Puree the soup with a hand blender. Take the dumplings out of the salted water and let them drain.
4. Arrange the soup with dumplings on plates and serve garnished with a little parsley.
5. Note: Grams are made from omitted bacon - they arise from the meat that is still attached to the fat and are still soft enough to be chopped up after roasting.