Erzgebirge Zudel soup deluxe

Ingredients for 4 servings:

• 1 liter of water
• 1 liter of milk
• 1 package of dumpling dough Thuringian style
• 3 sausages (garlic sausages)
• 3 tsp, leveled salt
• Nutmeg, grated, to taste
• 3 eggs
• Butter for frying
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, unusual and delicious

Combine milk and water with salt in a large pot and bring to a boil. In the meantime, shape the dumpling dough into small dumplings. I divide the dough three times lengthwise and six times widthwise, which makes 32 small dumplings. Add the dumplings to the pot and cook; it shouldn’t boil over. Slice the garlic sausages (regular Bockwurst will work as an alternative, but the garlic sausage adds a bit more flavor) and fry them in a butter-oil mixture. Once the dumplings are cooked (just taste them if they float to the top), lightly beat the three eggs and add them to the soup, stirring gently. This creates the ‘zudeln’. If you like it ‘zudeln’, you can stir in one or two more eggs. Once the sausages are cooked, add them to the soup along with the drippings. Season to taste with salt and nutmeg. It may sound a bit unusual – soup with milk – but it really tastes very good. The recipe comes from my father’s family and is therefore a true Erzgebirge original.