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Ingredients (4 servings)
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120 g Bergbaron
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120 g Kaisertaler
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250 g Knödelbrot
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200 ml Milch
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3 Stk. Eier
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1 Stk. Zwiebel
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1.000 ml Rindsuppe
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Butter, Öl, Salz, Pfeffer, Petersilie
Preparation
- Finely dice the onion and sauté in a little butter until translucent. Cut both cheeses into small cubes.
- Place the dried bread cubes in a bowl, pour warm milk over them, and let soak briefly. Add eggs, sautéed onion, cheese cubes, chopped parsley, salt, and pepper.
- Knead the mixture well and let it rest for about 10 minutes. Then shape into dumplings with wet hands and flatten them into patties.
- Fry the cheese dumplings in a pan with oil until golden brown on both sides. Meanwhile, heat the beef broth and serve the finished dumplings directly in the hot broth.
