Clear soup with homemade buns

Ingredients for Clear soup with homemade buns

Instructions for Clear soup with homemade buns

To prepare the Clear soup with homemade buns recipe, please follow these instructions:

Rinse the meat in cold water and place it in a large soup pot with the cleaned vegetables, etc. Pour cold water over to cover it, and let it boil slowly up to it quivers gently. Cream soup of impurities, while the boils up. Boil the soup 2-3 hours, after which the meat is taken up and added to the page. The vegetables are discarded. The soup is strained through a cloth and made cool. When the soup has cooled, remove the fat.

Dumplings: Boil water in a pan with the butter. Add all the flour at once, while whipped sharply. When the dough is pretty and glossy, taken by the flared. Allow to cool for a moment and add 1 egg at a time. Add salt and pepper to taste. With a bun syringe or a teaspoon-shaped buns directly down into a wide saucepan with boiling water. Buns boils up a couple of times about 5 min., but add cold water. With a slotted spoon taken buns up and cooled in a container with cold water.

Meatballs: mix ingredients and form small fine buns with a small teaspoon. Boil approximately 5 min.-water, add cold water, when it goes to a boil. Taken up with slotted spoon and cool in cold water.

Soup herbs: Herbs are provisioned and boil about 3 min.-they should still be crunchy.

When the soup is served heated dough balls for himself, while the soup is cooked through and tilsmages with salt. Serve with small homemade flutes or cheese bread.

Tips:
Soup meat can be used for skipper stew, where soup is replacing the water. The hen can turn into lovely chickens in asparagus or cut into small pieces and turn into a delicious kyllingesufflé (m. roasted bacon cubes and pecorino)