Mühlviertler Cream Soup with Blood Sausage Dumplings
Recipe of the region Mühlviertel
Ingredients for the Filling
1 tbsp lard
1/2 small onion (diced)
1 garlic clove (diced)
1 tbsp parsley (chopped)
150 g blood sausage (diced)
Salt
Ingredients for the Dumplings
550 g flour
260 ml milk
21 g yeast
40 g sugar, 5 g salt
90 g butter
4 egg yolks, 1 egg
200 g melted butter for shaping
Ingredients for the Mühlviertler Cream Soup
300 ml water
300 ml heavy cream
300 ml beef/smoked soup
2 tsp caraway seeds, 3 tbsp flour
3 tbsp sour cream
Salt, pepper
Preparation of the Filling
- Sauté onion and garlic in lard until translucent, then mix with parsley into the blood sausage. Season the mixture generously with salt.
- Shape the blood sausage filling into 2-centimeter thick balls and freeze.
Preparation of the Dumplings
- Dissolve sugar, salt, and butter in lukewarm milk. Mix yeast, egg yolks, and egg, then knead with the flour into a smooth dough.
- Cover the dough with plastic wrap and let it rise for half an hour. Roll out the dough to a thickness of one centimeter and cut out circles about 5 centimeters in diameter. Place blood sausage balls on the dough circles and form into dumplings.
- Dip each dumpling in melted butter and loosely arrange in a fireproof dish. Bake at 170°C for approximately 30 minutes.
Recipe of the region Mühlviertel »
Preparation of the Mühlviertler Cream Soup
- Bring water, heavy cream, and soup with caraway seeds to a boil.
- Mix flour with sour cream and stir into the soup.
- Let the soup simmer for 10 minutes and season with salt and pepper.
Recipe from Bergergut in the MV Hoch.Genuss cookbook
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