Königsberger Klopse West Prussian Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg minced meat
- 1.2 liters water
- 1 liter milk, 3.5%
- 2 cups sweet cream
- 2 cups sour cream
- 5 thick onion (s)
- 8 leaves bay
- 15 grains allspice
- 5 tablespoon vinegar
- 2 teaspoons salt
- 3 tablespoon breadcrumbs
- 1 egg (s)
- 2 teaspoon, heaped mustard
- 15 thick potato (s), waxy
Print Recipe
Pin Recipe Instructions
- Cut 4 of the 5 onions into eighths. Bring water to a boil in a large stock pot. Add bay leaves, allspice grains and onion pieces and simmer for about 1/2 hour.
- In the meantime, mix the minced meat with a finely chopped onion, breadcrumbs, egg and mustard. Salt and pepper lightly. Shape the mass into balls the size of a golf ball.
- Add milk to the water and spices and bring the soup to the boil. Add the dumplings to the soup and bring to the boil, then simmer for about 20 minutes until the dumplings are done.
- Peel the potatoes and cook them separately in salted water for about 20 minutes.
- Then add sweet and sour cream to the soup. Caution: Do not bring to the boil, otherwise the cream will curdle! Finally, season with vinegar and salt to taste. The soup should taste a bit sour at the end.
- Arrange the potatoes in soup plates and pour the soup with the balls and onions over them. Do not eat the bay leaves and allspice grains.
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