Potato soup with steamed dumplings

Ingredients for 8 servings:

• 500 g flour
• 0.3 liters of milk
• 1 cube of yeast
• 1 pinch of salt
• Sugar
• nutmeg
• 2 liters of meat broth
• 1 bunch of soup vegetables
• 250 g bacon
• 500 g potatoes
• 1 dash of cream or milk

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Grumbeersupp with Hawwedampnudle

To make the Hawwedampnudle, make a sweet yeast dough from flour, yeast, milk, salt, and sugar. Let it rise for about an hour. Then, form into balls about the size of a tennis ball, and let them rise for another 2 hours. Then, add a little oil to a pan (preferably grandma’s old cast iron pan—it’s important to have a matching glass lid) and sprinkle the bottom of the pan with salt. Then, add a splash of water and add the steamed dumplings. Now, cover the pan and leave it on until the dumplings are cooked. Cook the dumplings in this way on level 3 for about 15 minutes. It takes a bit of practice to get good results. The potato soup, on the other hand, is quite simple. Peel and dice the potatoes and simmer them in the meat broth with the vegetables, bacon, and a pinch of salt for 1.5 hours. Then drain the potatoes (reserve the broth) and remove the vegetables and bacon. Mashed the potatoes and add the broth and a dash of cream or milk, depending on the desired consistency, and season with salt, nutmeg, and pepper if desired. If you like, dice the bacon and add it to the soup. Or fry it again and add it fried.