Griess Nockerl Suppe

3 tbsps. Sweet butter
2 Eggs
Nutmeg to taste
Salt to taste
200 grams Cream of Wheat
14 cups Water
4 Chicken flavoured bouillon cubes
Chive or Parsley leaves, chopped

Soften - not melt - butter in microwave or on stove. Add the eggs, nutmeg and salt. Mix well with a fork. Now slowly add the cream of wheat, mix with a fork to a soft, workable consistency. Let it rest. Now measure the water into a large soup pot. Add the bouillon cubes and bring to a boil. Take a baby spoon and form the Nockerl (dumplings) with your finger and put them into the gently boiling water. Cook for 30 minutes, make sure the water boils at a gentle roll. Cover the pot, but keep the lid slightly askew leaving a gap. Dumplings should be fluffy and light throughout. To have successful dumplings you must keep to this rhythm. Garnish with the parsley or chives.

Serves 5 to 6 people.


Lentil Stew

2 cups Red lentils
2 cups Green lentils
2 Medium potatoes, grated
4 Medium Carrots, grated
4 Medium Celery sticks, sliced small
2 Medium Onions, diced
1 cup Yogourt or Sour Cream
3 Chicken flavoured bouillon cubes

Put lentils and vegetables in a large soup pot add enough water to cover and cook for two hours. Stir occasionally with spoon while cooking. Add the cubes and yogourt, bring to a quick boil and serve.

Serves 6 - 8 people.


Torte-Traunau

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