John Myers
Contents
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Ingredients
Spices
- 4 piece Fresh onions
- 3 Pcs. Carrots
- 0,25 of the whole Fresh celery
- 3 Pcs. Garlic fresh
- 4 Discs Fresh ginger
- 1 Teaspoon. Squeezed juniper berries
- 3 Pcs. Bay leaf
- 5 Pcs. Pimento
- 3 liter Water
- 4 Pcs. Bavarian veal sausages (diced small)
Semolina dumplings
- 1 packet Pack of semolina dumplings semolina
- 1 Pcs. Egg
- 30 g Butter (or more) soft
- 30 g Grated nutmeg
- 30 g Salt
- 1 small Chopped spring onion
Instructions
The broth
- A very large pot (mine has about 6 liters) The chicken parts go in there (can also be a soup chicken) Then the vegetables roughly cut, I just cut a baking paper lid as big as the pot is so nothing can out of taste. And the spices
- Now I let it boil and put the paper on right from the start. When the first bubbles appear, I take the heat off and let the soup simmer slowly. A good 2 hours or more.
- After this time, I put a large bowl next to it and start to fish out the chicken parts with a sieve ladle, the vegetables also come in an extra bowl because they are not overcooked but are still wonderfully firm cut, goes as an insert in the soup (everything is in it) Skin my veal sausages (I still had over) and cut into small cubes, also go with as an insert.
- So, the soup is without meat and vegetables. Now make the semolina mass according to the instructions. You can also use hard or, if you like, soft wheat semolina. Mix everything well, bring the broth to the boil, cut off (pull) the dumplings with two teaspoons and soak in the broth. I let them simmer for 3-4 minutes and then I take the heat so that they only pull in the broth.
- You will be amazed how big they are. You need a good 30 minutes for it. During this time I cut the carrots into small cubes, some spring onions very finely, and possibly also cut the meat from the poultry into small pieces. Put it on the plate, season the broth again, pour it on and enjoy. People once said that they need something warm, and that's exactly how it is. Good Appetite
