Lluspas

Ingredients for 4 servings:

• 6 cup(s) meat broth, concentrated
• 3 m.-sized potatoes
• 3 leaves of white cabbage
• 1 cup milk
• 2 tbsp spice paste (achiote), alternatively oil mixed with saffron
• 2 cups corn flour
• 1 egg(s), beaten
• 2 tbsp butter, melted
• 6 tbsp cheese (cooked cheese or spreadable cheese)
• ½ cup water
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Latin American soup

Cook the white cabbage and potatoes in the concentrated meat broth (the dish is especially delicious if you avoid ready-made meat broth and instead make your own hearty broth with the meat, bones, and vegetables). Now add the achiote. Separately, prepare the cornmeal dumplings as follows: Mix the cornmeal with the beaten egg, melted butter, and half a cup of water. Season with salt. Form the mixture into lemon-sized dumplings. Fill the center of each dumpling with a portion of cooked cheese or spreadable cheese and simmer the dumplings in the meat broth for ten minutes. Finally, add the milk to the soup. Finally, cut the white cabbage leaves into strips and the potatoes into large pieces. Halve the dumplings and serve hot with the soup.