1 small boiling fowl or chicken, with giblets
1 onion, chopped
1 carrot, diced
1 leek, diced
1 bay leaf
fresh parsley and thyme sprigs
salt and freshly ground black pepper
2 1/2 pt (1.4 L) water
1 onion, chopped
1 carrot, diced
1 leek, diced
1 bay leaf
fresh parsley and thyme sprigs
salt and freshly ground black pepper
2 1/2 pt (1.4 L) water
for the dumplings
4 oz (110 g) quark or curd cheese
1 beaten egg
1 tbsp (1/2 oz) butter, melted
1 3/4 cup (200 g) plain flour (All purpose)
2 tbsp chopped fresh parsley
1 beaten egg
1 tbsp (1/2 oz) butter, melted
1 3/4 cup (200 g) plain flour (All purpose)
2 tbsp chopped fresh parsley
accompaniments
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method
1. Put the bird in a large saucepan with all the vegetables and herbs, and season to taste.
2. Pour in the water and bring to the boil. Cover and simmer for about 2 hours or until the meat is tender.
3. Remove the chicken to use for another meal.
4. Continue to boil the soup until the liquid has reduced by about one-third.
5. To make the dumplings, put the quark, egg and butter in a bowl and mix to a smooth paste.
6. Beat in the flour, a pinch of salt and the parsley.
7. Knead into a dough and, using floured hands, form into small balls.
8. Drop these into the soup and cook for 8-10 minutes.
2. Pour in the water and bring to the boil. Cover and simmer for about 2 hours or until the meat is tender.
3. Remove the chicken to use for another meal.
4. Continue to boil the soup until the liquid has reduced by about one-third.
5. To make the dumplings, put the quark, egg and butter in a bowl and mix to a smooth paste.
6. Beat in the flour, a pinch of salt and the parsley.
7. Knead into a dough and, using floured hands, form into small balls.
8. Drop these into the soup and cook for 8-10 minutes.
serving amount
serves 4
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