Lungenstrudelsuppe – Cooking Lesson

This authentic German soup features delicate dumplings made from a thin strudel dough filled with seasoned veal, caraway, and parsley. The dumplings are poached in a rich beef broth, creating a hearty and comforting meal. It is a classic dish that showcases traditional Austrian culinary techniques.

Cooking Method: Boiling, Sautéing

Cuisine: German

Courses: Soups

Difficulty: Advanced

Servings: 10

Calories: 318.7

Description

This authentic German soup features delicate dumplings made from a thin strudel dough filled with seasoned veal, caraway, and parsley. The dumplings are poached in a rich beef broth, creating a hearty and comforting meal. It is a classic dish that showcases traditional Austrian culinary techniques.

Ingredients

1 1/3 cups All-purpose flour
2 tablespoons Butter
1 Egg White 2 Eggs, lightly beaten
1 teaspoons Vegetable oil
3 tablespoons Snipped fresh parsley
1 teaspoons Distilled white vinegar 1/2 To 1 teaspoon caraway seeds
1/3 To /2 cup warm water
1 teaspoons Dried marjoram leaves

Directions

1
pound ground veal 1/2 ts Salt 1 sm Onion, minced 1/4 ts Freshly ground pepper Elegant Viennese Dinner Menu Lift the lid of a tureen in Vienna and
2
uncover this classic soup.
3
It's special because the beef broth is enriched with meat and the dumplings are made with strudel dough.
4
LUNGENSTRUDELSUPPE (Lung-Dumpling Soup) *Rich Beef Broth (see recipe, page 44) 1.
5
Mix flour, egg white, oil, vinegar and as much of the warm water needed to make a soft dough.
6
Knead on unfloured surface until smooth and blisters appear under surface of dough (photo 1), about 15 minutes.
7
Invert warm large bowl over dough; let stand 30 minutes.
8
Meanwhile, saute veal and onion in butter, breaking up veal with spatula, until veal is no longer pink and onion is soft, about 8 minutes;
9
drain .
10
Transfer to medium-size bowl; cool slightly; crumble veal very finely.
11
Stir in eggs, parsley, caraway seeds, marjoram, salt and pepper.
12
Cover large table with linen towels; flour lightly.
13
Roll dough on towels into a rectangle as thin as possible.
14
Placing hands palms down under dough, gently stretch dough in all directions starting from center (photo 2) until dough is thin enough to read through.
15
(Process works best with 2 people stretching dough from opposite sides.)
16
Allow dough to hang over sides of table if necessary.
17
Trim into a 3 1/2 x 2 1/2-foot rectangle.
18
Working quickly,
19
spread veal filling thinly over dough (photo 3) to
20
cover all but a 3-inch border along 1 long edge.
21
Starting at unfilled edge,
22
roll up dough, lifting towels (photo 4), to
23
form a flat
24
roll about 2 inches wide.
25
Cut roll crosswise into 1 1/2-inch pieces (photo 5).
26
Let stand covered with damp towel until ready to poach, up to 4 hours.
27
Heat broth in large stockpot over medium heat to gently boiling.
28
Transfer dumplings 1 at a time with slotted spoon to broth.
29
Poach until al dente, 12 to 15 minutes.
30
Carefully remove dumplings to warm bowl; keep warm.
31
Strain broth into tureen.
32
Transfer dumplings to tureen.
33
TIPS: *If soup is served with Tafelspitz, poach dumplings in soup after beef has been cooked and broth degreased.
34
If making soup only, make Rich Beef Broth, adding 1 pound beef cubes; reserve cubes for other use.
35
In Vienna this soup is made with cooked lung, which is not available in the United States

Nutrition Facts

Servings 10

Amount Per Serving
Calories 318.7kcal

% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 64.3g22%
Dietary Fiber 2.2g9%
Sugars 0.2g
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, beaten, boiling, butter, caraway, cooking, cup, distilled, dried, eggs, flour, fresh, german, leaves, lesson, lightly, lungenstrudelsuppe, marjoram, oil, parsley

Read it online: https://www.chefs-mate.com/recipe/lungenstrudelsuppe-cooking-lesson/