Pressed cheese dumplings in soup
Recipe of the region Kitzbühel Alps
Ingredients for the dumplings
250 g dumpling bread
1/4 l warm milk
3 cooked, cold potatoes
250 g aromatic cheese (can also be a mixture) *
100 g flour
2 eggs
Salt
Parsley
Butter for frying
Zutaten für die Suppe
1 onion
1 l beef stock
Method
For 4 persons
Peel the cooked potatoes and cut them into fine cubes. Mix the dumpling bread, flour, salt, eggs, potato, parsley and grated cheese in a large bowl with warm milk, cover and allow to rest, so to make a firm dough. Then form the dough into small dumplings of the same size and fry them in hot butter until they are nicely brown and crisp.
Soup: Cut onion finely and fry in hot butter, dust with a little flour if necessary and pour in beef stock. Season to taste. Before serving, let the pressed dumplings rest in the hot soup (do not boil anymore!)
* When it comes to the preparation of Kaspressknödel, everyone has their own philosophy and there is no accounting for taste. The pressed dumplings are particularly tasty when served with grated, aromatic cheese. Some like to use beer cheese, aromatic Tilsit cheese, mountain cheese, etc. Many swear by a mixture of several types of cheese. Others also add some grey cheese and some crumbly curd cheese. However, the ratio of cheese to the other ingredients should be approximately the same as in the recipe.
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