Pinzgauer Cheese Dumpling Soup

For the Pinzgauer Kaspressknödelsuppe, press the cooked, peeled potatoes through a strainer, gently fry the finely chopped onion in a little butter. In a large bowl, prepare a compact dumpling dough from dumpling bread, cream, whipped cream, eggs, flour, salt, parsley, strained potatoes, onions and beer cheese and let it rest for about 20 minutes. Then form an elongated roll from the dough and cut slices of about 1 cm thickness from it with a moistened knife. Fry the dumpling slices in hot clarified butter until they float, spread them on preheated soup plates and pour the hot beef broth over them.

Preparation Tip:

In Pinzgau, this dish, with potato and leaf salad as a side dish, is also often eaten as a main meal.

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