Potato Spaetzle After Grandma Luise
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour, spaetzle flour or wheat flour type 405
- 2 tablespoon semolina, durum wheat semolina
- 5 large egg (s)
- 1 teaspoon salt
- 2 half egg (s) shells full cold water
- some marjoram
- 200 g potato (s), boiled, rated, floury
- 200 g bacon, diced
- 2 small onions
- 1 small Can sauerkraut
- pepper
Print Recipe
Pin Recipe Instructions
- Make a smooth dough from flour, semolina, water, eggs, salt, a little marjoram and pepper. Only use as much flour as the water and eggs absorb. Beat the dough until it bubbles.
- Now mix the cooked, cooled, grated potatoes into the spaetzle dough. Mix the whole thing well again.
- Bring water, salt and a few drops of oil to a boil in a large, wide saucepan.
- Then pour the dough into the water in portions. Either scrape in with the spaetzle board or with a spaetzle press. Always make sure to regulate the heat so that the pot with the spaetzle does not boil over.
- You let the scraped portion boil up a few times and then lift it out with a wide perforated ladle and lift it together with the ladle into a prepared pot of cold water and then onto a plate and keep it warm. The rest of the dough is prepared in the same way.
- The sauerkraut is warmed up and seasoned to taste (rather little) or the remaining cabbage can be taken from the day before.
- Leave the bacon cubes in a small pan.
- In another, the onions, cut into rings, are roasted until crispy.
- Now arrange the potato spaetzle in layers with the cabbage on a deep platter and melt over the diced bacon and the roasted onion rings.
- We also eat a juicy lettuce.
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