Semolina Spaetzle Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 30 g butter
- 60 g semolina (durum wheat semolina)
- 1 egg (s)
- 1 pinch (s) salt
- 1 pinch (s) nutmeg
- 1 ½ liters water
- 2 cubes broth
- 1 beet (s), yellow
- some chives
Print Recipe
Pin Recipe Instructions
- Put the butter in a bowl and stir with a wooden spoon. Add half of the semolina and stir. Add the egg with the remaining semolina and stir everything again. Season with salt and nutmeg.
- Put 1.5 liters of water in a saucepan and grate the beetroot into it. Then add the soup cubes and heat the whole thing. When the water boils, use a spaetzle slicer to slice the dough in. The whole thing then has to cook for 5-10 minutes.
- Then add some chives and serve hot.
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