Tyrolean soup with bacon dumplings
8 servings
60 minutes
Tyrolean soup with bacon dumplings is a cozy and hearty dish that comes from the Austrian Alps. Its history is linked to peasant cuisine, which skillfully used simple ingredients to create rich and nutritious meals. The tender dumplings soaked in the aroma of bacon perfectly complement the deep flavor of beef broth, creating a harmony of textures and aromas. The light freshness of parsley adds a finishing touch to the soup, making it an ideal choice for cold evenings. In Austria, this soup is often served after long mountain walks to warm up and restore energy. It pairs wonderfully with rustic bread and a glass of light white wine. The simplicity of preparation makes it accessible for any kitchen, turning an ordinary dinner into a cozy journey to the heart of Tyrol.
1
In a large bowl, mix warm milk, 2 tbsp of parsley, and lightly beaten eggs. Chop the bacon finely, cut the bread into cubes, and add to the egg mixture. Stir and let sit for 30 minutes.
- Milk: 2 tablespoons
- Chopped parsley: 6 tablespoons
- Chicken egg: 3 pieces
- Lard: 150 g
- Loaf: 3 pieces
2
Melt the butter in a pan over medium heat. Sauté the chopped onion until translucent and add it to the bowl with the bread. Add flour, salt, and mix. The dough is ready.
- Butter: 3 tablespoons
- Onion: 1 head
- Wheat flour: 2 tablespoons
- Salt: to taste
3
Boil water in a large pot, add salt. Shape dumplings by hand and cook them in boiling water for 20 minutes.
4
Meanwhile, bring the broth to a boil in a large pot over high heat. Using a slotted spoon, distribute the cooked dumplings onto plates, pour in the broth, and sprinkle the soup with the remaining parsley. Enjoy your meal!
- Beef broth: 8 glasss
- Chopped parsley: 6 tablespoons