A Cooking Book
Exit

Traditional Austrian Grießnockerlsuppe with Butter-Egg-Semolina Dumplings in Clear Beef Broth (No Milk)

Step 1 of 7

Austria
40 minutes
Serves 4
Full recipe
Traditional Austrian Grießnockerlsuppe with Butter-Egg-Semolina Dumplings in Clear Beef Broth (No Milk) illustrated cooking image

Cook mode

Traditional Austrian Grießnockerlsuppe with Butter-Egg-Semolina Dumplings in Clear Beef Broth (No Milk)

One clear instruction at a time, with the full ingredient list and tips nearby.

Step 1 of 7

Stay focused. Keep the screen awake while cooking.

In a saucepan, bring the beef broth to a gentle simmer over medium heat.

Ingredients quick view

4 cups beef broth
80g fine wheat semolina
1 large egg
40g unsalted butter, softened
Salt to taste
Pepper to taste

Tips quick view

For fluffier dumplings, ensure you let the semolina mixture rest long enough before shaping.

Serve the soup hot for the best flavor and texture.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.