Kaiser Schöberlsoup

Rating: 4.6667 / 5.00 (3 Votes)

Total time: 45 min



Beat clear with a little bit of salt until stiff egg whites. Yolks, a little bit of Parmesan cheese and a little bit of salt stir well. Egg whites on the yolk mixture form and on top of it the flour sifted with baking powder form. Fold everything together lightly and then form the amount finger-thick on a greased and floured tray and bake at medium heat in the oven until golden-brown. Cut into lozenges and add to the soup.

For Schinkenschoeberl, add finely chopped ham to the quantity or finely chopped kitchen herbs for Kräuterschoeberl.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

Leave a Comment