Schlickkrapferlsuppe

For the stuffing, soften the mussel and heart with the greens and spices in water. Then cool and mince finely in a meat grinder. For the beef broth, halve the shallot with the peel and cook in a saucepan until dark brown. Except for the greens, put the whole thing in the saucepan and do it leisurely for 2 hours. Skim off the foam a couple of times as you do this. About 30 minutes before serving, add the chopped greens.

For the pasta dough, knead all the ingredients together into a smooth dough and rest for about 1 hour.

For the filling, chop the onion and garlic and sauté in oil. Add to the minced Beuschel and heart form. Stir in egg and spices, then form small balls. (If the quantity is too soft, bind with a little breadcrumbs.) Roll out pasta dough with pasta machine. Cut the dough into rounds, shape the filling in the middle. Fold the doughnuts and close the edges tightly. Put the dumplings into boiling salted water. When the Schlickkrapferln float to the surface of the water, they are cooked.

Form Schlickkrapferln in each soup plate, pour the strained beef soup over them and arrange with finely chopped chives.

Karoline Freitag from St.Veit a.d.Glan

Tip: Always use aromatic spices to refine your dishes!

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