Eierwuerstle Soup, Brätstrudel Soup, Homemade

I’ll tell you what we serve as a gourmet soup at Christmas. We in Memmingen call it “Eierwuerstle soup” or “Brätstrudel soup”. The basis is the meat soup. Stir flour, 4 eggs, milk and salt in a Weitling with the whisk to a relatively light liquid dough. Pour some of the batter into a coated frying pan with heated fat and make sure that it forms a thin pancake, which is baked until golden brown on both sides. The pancakes are put on a board to cool down.

The filling: mix the veal sausage meat and the sweet cream, then add 2 eggs, lemon peel, a little salt, pepper and nutmeg (freshly grated) and leave the mixture in the refrigerator for about 0.5 hour. Spread the filling on the pancakes (about 5 mm thick), roll the pancakes together, cut pieces of about 5 cm length and put the strudels in the frying pan with a little bit of fat and fry them again at high temperature on both sides. Then put the strudels into the hot beef broth and let them simmer for about 5 to 10 minutes, but do not let them bubble up.

Chopped chives round off the soup.

Bon appétit.

Our tip: Always use fresh chives if possible!

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