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Käseknödel in Kraftbrühe
Savory cheese dumplings (Käseknödel) served in a clear, rich beef broth (Kraftbrühe). This is a classic Austrian soup that is both elegant and deeply satisfying, often enjoyed as a starter or a light meal.
🧂 Ingredienser
- 4 medium Stale white bread rolls (Semmeln)(cut into small cubes)
- 200 ml Milk(lukewarm)
- 2 large Eggs
- 100 g Gruyère cheese(grated)
- 50 g Emmental cheese(grated)
- 1/2 small Onion(finely chopped)
- 1 tbsp Butter
- 2 tbsp Fresh parsley(chopped)
- 1/4 tsp Nutmeg(freshly grated)
- to taste Salt
- to taste Black pepper(freshly ground)
- 1.5 liters Beef broth (Kraftbrühe)(high quality, clear)
👨🍳 Instruktioner
- 1
Place the bread cubes in a large bowl. Pour the lukewarm milk over them and let soak for about 10-15 minutes, until softened.
- 2
While the bread is soaking, sauté the finely chopped onion in butter in a small pan until translucent. Let it cool slightly.
💡 Proffstips: Don't brown the onion, just soften it. - 3
Add the eggs, grated Gruyère and Emmental cheeses, sautéed onion, chopped parsley, nutmeg, salt, and pepper to the soaked bread cubes. Mix gently but thoroughly until a cohesive dough forms. If the mixture is too wet, add a tablespoon or two of breadcrumbs. If too dry, add a splash more milk.
💡 Proffstips: Be careful not to overmix, as this can make the dumplings tough. - 4
Bring a large pot of salted water to a gentle simmer. Using wet hands or two spoons, form small dumplings (about 3-4 cm in diameter) from the cheese mixture.
- 5
Carefully slide the dumplings into the simmering water. Do not overcrowd the pot; cook in batches if necessary. Simmer gently for about 10-15 minutes, or until the dumplings float to the surface and are cooked through.
💡 Proffstips: The water should be simmering, not boiling vigorously, to prevent the dumplings from falling apart. - 6
While the dumplings are cooking, heat the beef broth in a separate pot until hot. Season the broth with salt and pepper to taste.
- 7
Carefully remove the cooked dumplings from the simmering water with a slotted spoon and place them into serving bowls. Ladle the hot beef broth over the dumplings.
💡 Proffstips: Ensure the dumplings are well-drained before serving to avoid diluting the broth. - 8
Garnish with a little extra chopped parsley if desired, and serve immediately.
💡 Proffstips
- ✓Using day-old bread rolls is essential for the right dumpling texture.
- ✓The quality of the beef broth is paramount for this dish.
- ✓Ensure the simmering water is not too hot, or the dumplings may disintegrate.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- Add a small amount of finely chopped chives to the dumpling mixture.
- For a richer broth, you can add a splash of dry sherry or white wine.
- Some variations include a small amount of finely diced ham or speck in the dumpling mixture.