Thuringian Cauliflower Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g cauliflower
- 50 g carrot (s), sliced
- 1 leaf celery green
- 1 onion (s)
- 20 g mararine
- 200 g minced meat, mixed
- 2 egg yolks
- 30 g breadcrumbs
- 10 grams flour
- 1 liter meat stock, instant
- salt and pepper
- 4 dashes Worcester sauce
- 0.5 ½ bunch parsley, roughly chopped
Print Recipe
Pin Recipe Instructions
- Soak the cauliflower, clean it and chop it up to size, cook with the carrot slices and the celery leaf in the meat stock.
- Finely dice the onion and make a batter from the minced meat, egg yolk, breadcrumbs, salt and pepper, cut off with a teaspoon and form small balls. Heat the margarine in a pan and fry the balls with the onions.
- Dissolve the flour in a little cold water and stir into the meat stock. Now bring to the boil again and add the meatballs with the onions. Add the Worcester sauce and parsley. Remove the celery leaf. To taste.
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