John Myers
Soup: Franconian Rieberla
The perfect soup: franconian rieberla recipe with a picture and simple step-by-step instructions.
…..also
- 2 piece Organic egg yolks
- 0,5 teaspoon Salt
- 1 pinch Nutmeg
- 2 liter Broth*
- 1 tablespoon Finely chopped parsley
- 1st story: After it is still customary here to slaughter in the ninth year, our neighbor gave me a pot of butcher soup yesterday. It arises when cooking sausage and is eaten in large groups with all the helpers on the day of the slaughter after the work is done. You didn’t have much time to prepare an elaborate soup. This is how the “Rieberla” came about
- Put the flour in a bowl and mix with the egg yolk, salt and nutmeg zest with a fork.
- Now manual work is required. Rub the dough between your hands until small sausages – the Rieberla – are formed.
- As soon as the broth boils, sprinkle the Rieberla in and cook for about 10 minutes. As soon as they swim up, they are done.
- Put the stock and Rieberla in deep plates and sprinkle with the chopped parsley.
- * Link to ttps: // Soups: Classic chicken soup or Soups: “De Luxe” beef broth
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