Swabian Wedding Soup
Swabian Wedding Soup Recipe
3 l water
0.5 kg well-marbled beef shoulder
For the bouquet garni:
1 bay leaf (fresh, if possible)
4 berries of allspice
10 black peppercorns
Place bay leaf, cloves, allspice berries and black pepper corns in a cheesecloth bag and tie shut.
1/2 a small carrot, peeled
1/2 a small leek
1/6 of a celery root, peeled
4 sprigs of parsely
1/2 a small parsely root, peeled
Bind the vegetables together with a string
Bring the water to a boil in a stock pot and add the meat. Use a small ladle to skim off the foam and grease as the beef cooks. After around two hours and 40 minutes cooking time, add the bouquet garni, soup greens and salt. Cut an onion in half and brown it on the flat sides. Add to soup. Let the stock continue simmering until the meat is tender. Remove the meat and continue cooking the stock until it is reduced somewhat and tasty. The entire cooking time is around four hours.
4 T pastry flour
1 dl milk
2 T chopped chives
2T chopped parsely
20 g butter
Salt, pepper and ground nutmeg
Blend flour, eggs and milk into a smooth batter. Season with salt, pepper and ground nutmeg. Add chives and parsely. Then melt butter in a frying pan. Place the dough in the pan and fry thin pancakes until both sides are golden brown. Cool. Roll individually and cut into small strips.
60 g butter
120 g semolina
Salt, pepper and ground nutmeg.
Beat butter and egg until frothy. Add semolina and mix in salt, pepper and ground nutmeg. Let the dough sit for about half-an-hour. Use two teaspoons to form small balls and cook in boiling, salted water for around seven minutes.
Swabian Ravioli Dough
250 g flour 20 egg yolks
1/2 dl olive oil
1 dl water
200 g finely ground veal or beef
1/3 German smoked sausage, chopped fine
1 sprig of parsely
1/2 a clove of garlic
60 g spinach
Salt, pepper, marjoram and ground nutmeg
Crush the garlic and fry in oil till golden. Briefly steam spinach in boiling water, drain, cool and chop fine. Mix all the ingredients together and put them into a pastry bag.
For the dough
Blend wheat flour, egg yolks, olive oil and water into a dough and let sit overnight. Roll out into very long strips around 6 cm wide and brush egg yolk on top side.
Use the pastry bag to place the pasta squares' filling on the dough. Roll up and seal. Slice the filled roll into small squares and boil for seven minutes in salt water.
Ingredients for vegetables and soup meat
Cook the vegetables in the stock until tender. Cube the soup meat and place in a tureen with the dumplings, raviolis, flädle and chopped fresh chives and serve.
This recipe comes to us courtesy of Bauernstube Restaurant