John Myers
Schaumburger Wedding Soup
The perfect schaumburger wedding soup recipe with a picture and simple step-by-step instructions.
- 500 g Beef soup meat
- 500 g Chicken thighs
- 400 g Soup vegetables
- 4 Pc. Eggs
- 100 ml Milk
- 1 pinch Nutmeg
- 1 tsp Sea-Salt
- 1 Cup Pasta
- 1 Cup Peas / cauliflower
- 1 Cup Asparagus
- 200 g Ground beef
- 0,5 Pc. Onion
- Salt and pepper
- 1 Pc. Egg
- 1 tbsp Breadcrumbs
- For the broth, cook the beef, chicken thighs and soup vegetables together in the pressure cooker for 1/2 hour.
- For the egg custard, heat the eggs, milk, nutmeg and sea salt in a water bath for 20 minutes and allow to set.
- Add vermicelli, peas / cauliflower and asparagus to the stock, bring to the boil.
- Mix the mince, onion, salt, pepper, egg and breadcrumbs and form small dumplings.
- Add a small amount (approx. 100g) of the cooked chicken and beef to the soup and cut in the egg custard, add the dumplings, vegetables and vermicelli, heat again, briefly bring to the boil with pepper and sea salt. Finished!
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