John Myers
Contents
show
Swabian Maultaschen Soup
The perfect Swabian Maultaschen Soup recipe with a picture and simple step-by-step instructions.
For the meat broth:
- 1 kg Boiled beef
- 1 tsp Tomato paste
- 1 Pc. Leek
- 1 Pc. Fresh celery
- 4 Pc. Carrots
- 2 Pc. Onions
- 5 Pc. Peppercorns
- 1 Pc. Cloves
- 2 Pc. Bay leaves
- 1 bunch Parsley
- 1 Msp Freshly grated nutmeg
For the Maultaschen:
- 250 g Minced meat
- 250 g Bratwurst meat
- 250 g Fresh spinach
- 1 Pc. Onion
- 100 g Bacon cubes
- 1 Pc. Carrot
- 1 Pc. Egg yolk
- 1 Pc. Clove of garlic
- 1 bunch Parsley
- 1 tbsp Olive oil
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 1 pinch Salt
- 1 pinch Pepper
- 1 Msp Freshly grated nutmeg
- Peel, wash and dice the leek, celery, carrots and onions.
- Roast the coarsely crushed grains, cloves, bay leaves and tomato paste in a soup pot.
- Brown the onion dry. Pour in water, add all ingredients. The meat should be barely covered. Bring to the boil and simmer covered for at least 90 minutes on a low setting (electric stove). The longer the better.
- The boiled beef disintegrates after about two hours. Remove the boiled beef and cut very finely. The meat fibers can later be served in the broth.
- Strain the stock and season with salt, pepper and nutmeg.
- Peel and finely chop an onion. Peel and chop the garlic. Wash and dice the carrots. Put the spinach and carrots in a pan, cook briefly on medium heat. Add olive oil and butter. Add onions and chopped parsley and sauté until translucent. Add the minced meat and bacon and fry until hot. Season with salt, pepper and nutmeg. Pour into a bowl and let it cool down.
- Add the sausage meat, breadcrumbs and egg and mix well. Put the filling in a mixer (Mulinette, Magic Bullet, etc.) for a few seconds and chop finely.
- Roll out the pasta dough to one meter and cut in half in the middle (lengthways). Brush the dough with sunflower oil. Halve the filling and use the spatula to spread evenly over the two halves of the dough.
- Leave an approx. 2 cm wide strip free on one long side and brush with egg yolk. Fold the NOT-brushed, long side of the dough over the filling and press gently. Then fold the entire roll in the same direction (bottom is now on top). Press the ends of the long side (coated with egg yolk) lightly. Use the handle of a wooden spoon to close the roll at the upper and lower edge (make short, rolling movements). Shape the individual dumplings using the same technique.
- Approx. Place the handle of the wooden spoon every 5 cm and roll it back and forth with small movements so that the filling spreads to the left and right. Separate the dumplings with a sharp knife.
- Bring the meat stock to the boil and insert the Maultaschen. When the Maultaschen float up, they’re done.
- Place 2 pieces with the stock in a soup plate, garnish with parsley and chives, add the boiled beef and serve hot.
Facebook Comments