Summary

Ingredients

• 70 g corn rits
• 150 ml milk
• 25 g butter
• 1 pinch herbal salt
• 1 pinch pepper from the mill
• 1 pinch (s) nutmeg
• 1 egg (s)
• 750 ml meat or vegetable broth
• 1 tablespoon parsley, frozen
• 100 g soup veetables, frozen
• 1 tablespoon chives

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Instructions

1. For the semolina dumplings, bring the milk and butter to the boil in a small saucepan and season with salt, pepper and nutmeg. Sprinkle in the semolina and remove the pan from the stove. Mix well with the whisk, add the egg and stir. Set aside and let steep for 10 minutes.
2. Bring the broth to the boil and add the parsley and soup vegetables. Shape the semolina into dumplings with two tablespoons, dipping the spoons into the hot broth over and over again. Let the semolina dumplings soak in the broth for 10 minutes. Do not cook, the dumplings may fall apart.
3. Finally, cut the chives into fine rolls and sprinkle over them.