Semolina Dumpling Soup


4 Servings

An old recipe by Regina’s grandmother. Served with meat and soup vegetables cooked firm to the bite, definitely a main course.

  1. Bring 7 dag butter and milk to a boil, stir in semolina and let simmer.
  2. Stir in gradually the whisked eggs. Panfry diced rolls with butter until golden-yellow and add to the cooled semolina mixture.
  3. Add salt to taste, form small dumplings and cook in the soup. The dough makes ca. 9 medium-sized dumplings, cooking time 15 minutes.


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