Liver Dumpling Soup, Pancakes (Soup), Sour Tribe Soup, Chicken Soup

• Swabian Spaetzle*, Cheese Spaetzle*, Lentil and Spaetzle* with Vienna Sausages, Pork Fillet with Spaetzle* and Mushroom Cream Sauce
• Filled Pasta Cases, "Schupfnudeln" with Sauerkraut and Bacon, Swabian Mince Meat Sauce
• Beef Roulades, Beef Goulash, Swabian Onion Roast Beef
• Pork Fillet - Bacon - Mushrooms in Puff Pastry, Roast Pork with Crust, Pork Knuckle, Meat Balls or Meat Patties, Smoked Pork Neck
• Swiss Sausage Salad, Pasta Salad, Potato Salad
• Pasta Bake, Onion Cake
• Liver Dumpling Soup, Pancakes (Soup), Sour Tribe Soup, Chicken Soup
• Fish - Pikeperch Fillet, Fish – Trout “Müllerin Art" 
• Bee String Cake, Bavarian Plum Cake, Swabian Apple Tart, Blake Forest Cake

*home made South German Noodles

Liver dumpling soup: You either love it or hate it. That certainly depends on whether you like liver or not. Since I really enjoy liver, I also like dumplings. Which liver (beef, pork, or veal) you choose is a matter of taste; I make the dumplings with beef liver. Liver dumpling soup is found in Bavaria and Austria.

Ingredients:

• 750 g beef liver (you can order it pre-ground from good butchers, otherwise grind it yourself with a meat grinder)
• 250 g old bread rolls – you can also buy dumpling bread.
• Breadcrumbs
• 500 ml milk (3.5–3.8% fat)
• 2 medium onions for the batter
• 1 medium onion for the broth
• 3 medium eggs
• Salt
• Pepper
• Add other spices to taste (e.g., nutmeg or marjoram)
• Chives
• 2.5 l beef broth

Preparation: First, chop the bread roll into small pieces and pour the milk over it, letting it soak for about 10-15 minutes (or the dumpling bread). Finely dice the onions.

Put everything together in a bowl and knead well. The dough is usually too runny, so I use breadcrumbs and mix them in. Let the dough rest for 15 minutes. In the meantime, finely dice the onion for the broth and sauté it in a large pot. Pour in the beef broth and bring to a boil. Reduce the heat; the dumplings should just simmer, not boil.

Now form the dumplings (about 75-100g) and place them in the broth. Cooking time: 12-15 minutes; when the dumplings float to the surface, they are done.

Serve the dumplings in a soup bowl and sprinkle with chopped chives.

Pancakes (soup)(known in Austria as Palatschinken): These are egg dishes made from eggs, milk, and flour, cooked in a pan and are an essential part of southern German cuisine. They are eaten as a soup garnish, with hearty fillings, or as a dessert with jam or ice cream. As a soup garnish, they are called "Flädlesuppe" in Swabian, "Pannenkuchen Suppe" in Bavarian, and "Frittaten Suppe" in Austrian. The more flour used, the thicker the pancakes become. Here's my basic recipe for making them.

Ingredients:

• 500 ml milk (3.5–3.8% fat)
• 200 g flour
• 3 eggs (L)
• ½ tsp salt
• 1 tsp rapeseed oil

Preparation:

First, whisk the eggs, then add the milk, flour, salt, and a dash of rapeseed oil. Mix with a hand mixer until smooth. Let the batter rest for about 20 minutes.

Heat a medium-sized, nonstick skillet over medium heat. Ladle the batter into the pan and cook until golden brown on both sides.

Pancakes can be eaten in a variety of ways, such as pancake soup (pancakes cut into strips in a rich beef broth, filled with vanilla ice cream or jam, preferably apricot jam).

Chicken Soup

Almost all recipes recommend a stewing hen. Stewing hens, often older laying hens, have a higher fat content and more connective tissue than broiler chickens, resulting in a more intense flavor, but less meat. I usually use a corn-fed chicken; the meat is firmer, and the flavor is perfectly sufficient for me.

Ingredients:

• 1 chicken (approx. 1.2 kg), I use corn-fed or regular chicken
• 2 onions
• 2 liters of vegetable or chicken broth
• Soup vegetables (leeks, carrots, celeriac, parsley)
• Optional: parsley root, parsnip
• 1 stewing hen (approx. 1 kg)
• Salt and pepper
• 2 bay leaves

Wash the chicken thoroughly. Finely chop the onions and soup vegetables and sauté them together in a large pot.

Pour in the broth, season with salt and pepper, and add the bay leaves. Then add the chicken to the pot, ensuring it is just covered. Simmer gently for about 75 minutes.

Remove the chicken from the pot and discard the bay leaves. Separate the meat from the bones and skin and chop it into small pieces.

Taste the chicken soup again and return the chopped meat to the pot.

We serve the soup with either soup noodles or rice.

Source Pictures: own works, H. Rufer

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