Semolina Dumpling Soup
- ½ l milk
- 10 dag butter
- 22 dag semolina
- 2 rolls
- 3–4 eggs
An old recipe by Regina’s grandmother. Served with meat and soup vegetables cooked firm to the bite, definitely a main course.
- Bring 7 dag butter and milk to a boil, stir in semolina and let simmer.
- Stir in gradually the whisked eggs. Panfry diced rolls with butter until golden-yellow and add to the cooled semolina mixture.
- Add salt to taste, form small dumplings and cook in the soup. The dough makes ca. 9 medium-sized dumplings, cooking time 15 minutes.