Semolina dumpling soup is probably one of the most beloved Austrian classics that will definitely qualify as "Soul Food".
This recipe has moved! Please click here for the recipe: https://www.vienna-sunday.kitchen/griessnockerl-soup-semolina-dumplings/
When beeing a student, I always had ready-made semolina dumpling soup on stock, in order to have it on my table quickly on a rainy evening after a long day. But of course homemade always tastes better and is healthier, so here comes the guide for selfmade semolina dumplings with vegetable soup.
Since the middle ages, in Austria, the semolina dumplings have been served with bites in them. Especially to international noble guests at the emperor's castle. There is no lore about why this comical tradition has evolved. Or... when shooting the soup, I did not pay attention for a moment and someone in the flat has probably already been hungry ...
This time, the recipe comes from my other grandmother, which is an equally great cook, but unfortunately I do not see her that often because she lives in Burgenland. So it's always a rare occasion to be able to enjoy her cooking skills.
And if anyone is wondering why these carrots are purple: I have not dyed them, but happened to shop them in the supermarket.
I served the semolina dumplings with a homemade vegetable soup, because it is easier to prepare and quicker to make than the traditional beef soup, with which the semoling dumplings are served traditionally..
Learn more about the ingredients
In Austria, there is a type of semolina, especially for dumplings. This one is quite fine and has some extra spices in it. I don't know, if this special semolina is available outside of the German-speaking countries, but it should work out quite well with other types of durum wheat semolina.
Make semolina dumpling soup on stock
Who longs to have this delicious soup on stock for a for rainy (or sunny) evening after a long day of work: if you don't want to buy it ready-made or if it's not available in grocery stores wherever you live, you can of course freeze the dumplings and the soup. I'm freezing the dumplings in an extra plastic bag, and the soup in bowls/bags the size of 1 cup (¼l). Especially for cooking other dishes, it's always nice to have at hand some selfmade soup.
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