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Grießnockerlsuppe

Grießnockerlsuppe - Austrian National Food

Grießnockerlsuppe, a well-known Austrian soup, is a symbol of simplicity and great satisfaction. In Austria and beyond, the delicate, cloud-like semolina dumplings matched by a rich broth become a beloved comfort. Whether served as a filling main course or a consoling appetiser, this soup captures the depth of Austrian cooking history.

Grießnockerlsuppe
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Grießnockerlsuppe

Recipe by Travel S HelperCourse: SoupsCuisine: AustrianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

300

kcal

Grießnockerlsuppe, a beloved dish from Austria, stands out for its delicate, airy semolina dumplings complemented by a rich, savory broth. The formulation calls for 1 cup of semolina, 1/4 cup of butter, one big egg, 1/4 cup of milk, 1/4 cup of all-purpose flour, together with salt and pepper, grated nutmeg, and finely minced fresh parsley. The soup's makeup calls for chicken broth, onion, carrot, celery, and a bit of salt. To begin the preparation, gently warm the milk over a low flame, add the butter, and stir the mixture until it thickens. Add to the mixture the egg, flour, salt, pepper, and nutmeg. Cover and let rest for ten minutes. Bring the chicken broth to a boil first, then add onion, carrot, and celery; use sparing salt and pepper seasoning. Form and cook the dumplings to be about walnut size, then add them to the softly boiling broth. Present the soup alongside dumplings and finish them elegantly with some parsley. Grießnockerlsuppe keeps well in the refrigerator for two to three days, but to keep its integrity, gently reheat it on the stove.

Ingredients

  • For the Grießnockerl (Semolina Dumplings)

  • 1 cup semolina (grieß)

  • 1/4 cup butter, melted

  • 1 large egg

  • 1/4 cup milk

  • 1/4 cup all-purpose flour

  • Salt and pepper, to taste

  • A pinch of grated nutmeg (optional)

  • Fresh parsley, finely chopped (for garnish)

  • For the Soup

  • 4 cups chicken broth (or vegetable broth for a vegetarian version)

  • 1 small onion, chopped

  • 1 small carrot, sliced

  • 1/2 cup celery, finely chopped

  • Salt and pepper, to taste

Directions

  • Prepare the Grießnockerl (Semolina Dumplings)
  • In a medium saucepan, heat the milk over low heat. Add the butter and stir until melted. Once melted, gradually add the semolina while stirring continuously to prevent lumps. Stir until the mixture thickens, about 2-3 minutes.
  • Remove from heat and let the mixture cool slightly.
  • Once cooled, mix in the egg, flour, salt, pepper, and nutmeg (if using). Stir until a smooth dough forms.
  • Cover the dough and let it sit for about 10 minutes to rest and firm up.
  • Prepare the Soup
  • While the dumpling dough rests, bring the chicken broth to a boil in a large pot.
  • Add the chopped onion, carrot, and celery to the broth. Season with salt and pepper to taste.
  • Once the broth is simmering, reduce the heat to low to keep it at a gentle simmer.
  • Shape and Cook the Dumplings
  • Wet your hands to prevent sticking, then shape small spoonfuls of the semolina mixture into dumplings, about the size of a small walnut.
  • Gently drop the dumplings into the simmering broth. They should float to the surface as they cook. Allow them to simmer for about 10-15 minutes, or until they are fully cooked and have expanded.
  • Serve the Soup
  • Once the dumplings are cooked, ladle the soup into bowls, ensuring each bowl gets a few dumplings.
  • Garnish with freshly chopped parsley for a burst of color and flavor.
  • Serve
  • Serve the Grießnockerlsuppe hot as a starter or light main course. It’s perfect for a cozy meal on a cold day.

Notes

  • Dumpling Texture: The dumplings should be light and fluffy. If they seem too dense, you can add a bit more milk to the dough before shaping.
  • Broth Options: While chicken broth is traditional, you can also use vegetable broth for a vegetarian-friendly version of this dish.
  • Flavor Variations: Some variations of the soup might include adding a small amount of finely chopped spinach or other herbs for extra flavor. You can also add a bay leaf to the broth for an additional depth of taste.
  • Storage: Grießnockerlsuppe can be stored in the fridge for up to 2-3 days. To reheat, gently warm the soup on the stove, but avoid boiling it as the dumplings may break apart.
Austrian National Food - World Of Food
World Of Food

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