Käsepressknödel Suppe
Cheese Press Dumpling Soup
A comforting and savory soup featuring dense, pan-fried cheese dumplings made from stale bread and cheese, served in a clear, flavorful beef broth.
🧂 Ingredients
- 200 g Stale white bread(cubed)
- 200 ml Milk
- 100 g Emmental cheese(grated)
- 2 large Egg yolks
- 2 tbsp Chopped chives
- 0.5 tsp Salt
- 0.25 tsp White pepper
- 2 tbsp Butter
- 1.5 l Beef broth
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Soak the cubed stale bread in milk for about 10 minutes until softened.
💡 Tip: Ensures the bread absorbs moisture for a better dumpling texture - 2
Squeeze out excess milk from the bread. In a bowl, combine the softened bread with grated Emmental cheese, egg yolks, chopped chives, salt, and white pepper. Mix well to form a cohesive dough.
💡 Tip: The mixture should hold together when pressed - 3
Form the dough into small, flattened dumplings (about 4-5 cm in diameter).
💡 Tip: Press them firmly to ensure they don't fall apart during cooking - 4
Melt butter in a non-stick skillet over medium heat. Fry the dumplings on both sides until golden brown and slightly crispy.
💡 Tip: Don't overcrowd the pan; fry in batches if necessary - 5
While the dumplings are frying, heat the beef broth in a pot until simmering.
💡 Tip: A good quality broth is key to the soup's flavor - 6
Ladle the hot beef broth into serving bowls. Carefully place 2-3 fried Käsepressknödel into each bowl.
💡 Tip: Serve immediately for the best texture - 7
Garnish with fresh chopped parsley.
💡 Tip: Adds a touch of freshness and color
💡 Pro Tips
- ✓Using stale bread is crucial for the dumplings to hold their shape.
- ✓Adjust the amount of cheese to your preference.
- ✓If the mixture is too wet, add a little more breadcrumbs or a bit of flour.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of nutmeg to the dumpling mixture.
- Serve with a side of sauerkraut or a simple green salad.