Swabian Böbserlesup

Ingredients for 4 servings:

• 1 liter of milk
• 3 tbsp butter
• 500 g flour
• 5 eggs
• 1 tsp salt
• e.g. fat for frying
• 500 g brain (pig brain)
• 500 g beef (boiled meat)
• 1 bunch of roots
• Fat
• 1 tbsp salt
• nutmeg
• possibly Maggi
• 3 liters of water, approx.

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Brain soup with choux pastry

Soak the brain in water. Cook the boiled meat with the root vegetables, approximately 3 liters of water, and 1 tablespoon of salt in a pressure cooker for 30 minutes until it reaches “2 rings.” The meat must be covered with water! When the meat is cooked, strain the root vegetables and discard. Bring the milk to a boil with butter and 1 teaspoon of salt. When the milk boils, remove from the heat and stir in the flour until a firm dough forms. When the dough has cooled (to lukewarm), gradually add the eggs and knead again. The dough should have a firm consistency. Then fry in hot fat until golden brown. To do this, use two teaspoons to cut out dumplings and carefully lower them into the hot fat. This works best in a deep fryer. While the choux pastry is cooling, prepare the brain. Press the soaked brain through a spaetzle press. Discard the remaining meat in the press (the skin). Heat the broth again. Add the brain mixture and bring everything back to a boil. Season to taste with salt, nutmeg, or, if you like it spicy, Maggi. Add the ‘Böbsele’ to the hot soup. If you like, you can chop the boiled meat into small pieces and eat it with the soup.