Surely we have ever heard of, or enjoyed, Oktoberfest, the quintessential German festival. Not a few restaurants, bars, and pubs from all over the world join the celebration of this festival every year, a holiday where we can taste the best of German cuisine, as is the case of the German recipe for peasant soup with bread dumplings.
we want to tell you a little more about this very own German recipe both at parties and in the usual gastronomy of the country and in some other parts of the world. The main characteristic of this German recipe is that it is very recurrent for cold seasons, in addition to being made from foods that provide a lot of energy.
The elaboration of this peasant soup can take place in many ways since the stew, which is the main part of the recipe.
Preparation of peasant soup with bread dumplings
To prepare our German recipe we will start by cutting the 8 buns into small squares and placing them in a good container. We will spray them with a jet of oil and remove them carefully so that they do not fall apart too much.
We return to the bowl with the bread and we will add the egg, the salt, and the pepper, mixing everything very well until we create a homogeneous mass from which we can remove balls later. If, on the contrary, after adding the egg we see that it has not remained as we want, we can always add a little milk or flour until we find the desired texture.
For its part, we will put water in a large saucepan and bring it to a boil. After having left the bread dough to rest for about 30 minutes, we will proceed to form balls as if they were croquettes or meatballs and we will place them carefully in the water, ensuring that they do not stick to each other or fall apart.
It’s time to start the stew of our German recipe. To do this, we will heat the butter or oil in a saucepan. When we notice that it is hot enough, we will add the veal previously cut into small cubes. We will sauté it for a couple of minutes until the meat is well browned and we will add the minced or grated onion and the minced garlic cloves.
After a few minutes, we will add the paprika and the flour and stir without ceasing for a couple of minutes. We will cover with water and bring to a boil. When approximately 10 minutes have passed, we will salt and pepper, we will add the carrots, the chopped potatoes, the thyme, and parsley to taste and we will lower the heat so that it cooks slowly for approximately 45 minutes.