Quark Sparrow Semolina Dumplings with Fruit Puree or Fruit Soups
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g quark
- 60 g spelled semolina, whole rain, very finely round
- 2 egg (s), size M
- 1 pinch (s) salt
- Water, for boiling
- 1 pinch (s) salt
- 9 peach (s) or nectarines, approx. 1 kg, pureed
Print Recipe
Pin Recipe Instructions
- Mix the quark, spelled semolina, eggs and salt well and allow to soak for 40 minutes.
- Pour three quarters of water into a larger, larger saucepan and bring to the boil.
- Cut the walnut-sized sparrows off the dough with 2 spoons and add to the boiling water. Most of the time they come up relatively quickly, let them steep for a little longer, about 15 minutes in total. Take out and drain well. Arrange on the fruit dish.
- For example, puree 3 soft peaches per serving in a blender and distribute on the plates. This can be done while letting it steep, cover the plates with a tea towel. Before serving, add the sparrows to the fruit puree.
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