Boddermilk soup with clods

Ingredients for 4 servings:

• 2 liters buttermilk (or lemon-flavored buttermilk)
• 2 packs of pudding powder, vanilla flavor
• Milk for mixing the pudding powder
• Sugar to taste
• Lemon peel, grated
• 500 ml milk
• 40 g butter
• 200 g semolina (durum wheat semolina)
• 1 pinch of salt
• 2 eggs
• Flour as needed

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

sweet buttermilk soup with semolina dumplings

Bring the milk for the dumplings to a boil. Add salt and butter. When the milk boils, remove the pan from the heat and stir in the semolina, then stir in the eggs (this works best with a wooden spoon with a hole in the middle). If the dough is too soft, stir in a little more flour until the dumplings can be easily scooped out, but it shouldn’t be too firm! Heat water in a large pot (do not boil). Use 2 tablespoons to scoop out dumplings and let them cook in the water until they float to the top. Remove from the pot with a slotted spoon and keep warm. Bring the buttermilk to a boil, stirring constantly (don’t forget to stir, or the buttermilk will curdle!). Mix the custard powder with a little milk. Add the lemon zest to the buttermilk. Stir in the custard powder and bring to a boil. Season to taste with sugar. To serve, marinate the dumplings. I serve them with cooked pears in their juice.