John Myers
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Swabian Pretzel Dumpling Soup with Vegetables
The perfect swabian pretzel dumpling soup with vegetables recipe with a picture and simple step-by-step instructions.
For the broth:
- 400 g Water
- 8 g Kraft bouillon, chicken or beef, granulated
- 2 medium-sized Cloves of garlic, fresh
- 2 tbsp Sherry, dry
For the vegetables:
- 1 small Carrot
- 16 Snow peas, fresh or frozen
- 1 pole Spring onions, only the white to white-green
To garnish:
- 2 tbsp Spring onion, just the green
- Pepperoni threads, red
- Make fresh pretzel dumplings according to the recipe, let frozen products thaw.
The vegetable:
- Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones.
- Wash the spring onions, remove dead leaves and roots. Cut the white part diagonally into pieces approx. 6 mm wide, cut the green part into thin rolls and keep them ready separately. Remove the stems from the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads. Cap the garlic cloves at both ends, peel and squeeze with a garlic press.
- Bring the water to the boil, add the grainy bouillon and let it dissolve. Add the dumplings and simmer for 6 minutes. Then add the vegetables and simmer for another 3 minutes. Add garlic and sherry and stir in. Season with salt, black pepper and a pinch of freshly grated nutmeg, garnish, serve hot and enjoy.
Attachment:
- Swabian pretzel dumplings, see: Swabian pretzel dumplings
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