Best Tyrolean Bacon Dumpling Soup Speckknodelsuppe Recipes

TYROLEAN BACON-DUMPLING SOUP (SPECKKNODELSUPPE)

Steps:

• Whisk together milk, 2 tablespoons of the parsley and eggs in a large bowl. Add bacon and bread; toss to combine. Let moisten for 30 minutes.
• Heat butter in a skillet over medium heat. Add onions; cook until softened, 8-10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.
• Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.
• Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls, Ladle broth into bowls and garnish generously with remaining parsley.

TIROLER SPECKKNODEL (TIROLIAN BACON DUMPLING)

Steps:

• Salt bread cubes.
• Lightly whisk together milk and eggs.
• Pour milk-egg mixture over bread cubes.
• Stir until moistened, cover and let stand 30 minutes.
• Mince bacon and sausage.
• Fry bacon.
• Saute onion in butter, adding parsley and chives (this is a"to taste" option).
• Bring the beef stock to a gentle boil.
• Add bacon, sausage, and onion mixture to soaked bread mixture.
• Sprinkle with flour.
• The mixture should be thick enough to form into 8-12 dumplings (This is done by hand, scoop up a portion of the mixture and press into a ball.) Drop one dumpling into broth and cook about 12 minutes.
• The dumplings should rise to the top when they are done.
• Cut the first dumpling open and check to make sure it is of the proper consistency.
• If it is too hard, add more egg-milk mixture.
• If it is too soft and falls apart, add flour.
• Add remaining dumplings as space allows, cooking approximately 12 minutes each.
• Knödel are served either in broth or over Sauerkraut.

TYROLEAN SAVOY CABBAGE

Steps:

• 1. Free the cabbage leaves from the head; rinse them, drain, and coarsely shred them. Peel and slice the onions. Mince the garlic and mix with rosemary and sage. Mince the parsely separately and set aside.
• 2. In a large pot, heat the butter and oil; add the garlic mixture and the onions. Cook, stirring, until the onions are transparent. Add the cabbage leaves and continue cooking, stirring occasinally, for 10 more minutes.
• 3. Sprinkle the wine and vegetable broth into the pot, add the fennel, caraway, and salt and pepper to taste.
• 4. Mix well, cover the pot, reduce the heat to low, and simmer the cabbage for about an hour. When done, transfer the cabbage to a heated bowl, garnish it with the parsley, and serve at once.