Mushroom bedbug soup (Schwimmerlsuppe mit Pilzkloeba)

Mushroom bedbug soup (Schwimmerlsuppe mit Pilzkloeba)

Category: First meal

Kitchen: german

Ingredients
meat broth	1.5 liters
mushrooms	300 g
bulb onions	1 PC.
chopped parsley	1 tbsp. the spoon
medium eggs	2-3 pcs.
bread crumbs or semolina	2 tbsp. spoons
salt, ground pepper
for the test
eggs	3 pcs.
salt	pinch
flour	100 g
liquid cream or milk	4 tbsp. spoons
baking powder	pinch
fat or vegetable oil for frying	on demand
greens for soup	taste

Cooking method

• Soups with various types of klops are very popular in German cuisine. They are very different. I remember in this competition a delicious soup with liver bugs was laid out. And now I brought you a mushroom. Honestly, no matter how I looked, I could not find the exact translation of the term Schwimmerl. This is the closest concept of soup with "potapchiks" in Russian-Ukrainian cuisine. That is, a soup in which some bread and flour pieces float)))).
• There are two fillers in our soup - mushroom klopsiki and fried in fat / oil products made from batter like Spetzle. So:
• Boil the broth of meat and soup vegetables to taste. I have this broth on pork bones with onions, carrots and parsley root. Strain the broth and leave for now.
• Making klops: Mushrooms (I have frozen butter from last year's harvest) defrost or drain if they are from a jar and fry in a pan with butter and onion. In the photo there is a large portion of mushrooms, since today I have two mushroom dishes and both of them are needed fried.)))
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• 
• Grind the mushrooms in mashed potatoes with a blender. From mushrooms, eggs, croutons or semolina, baking powder and salt, make minced meat from which balls can be formed. let it stand so that the binders become friends. With crackers, klops will be more tender, and from semolina more dense and durable at the same time. Decide for yourself what is closer to you. I put a spoonful of that and a spoonful of that.
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• 
• We put the broth on the fire, bring to a boil. From the mushroom minced meat we mold klops with wet hands and carefully lower them into the broth. let simmer for 5 minutes.
• 
• At the same time, heat vegetable oil or fat in a frying pan. We make a batter from the ingredients for the dough. And we rub it through the spetzle plate directly into the hot oil. Then I had a fiasco. I don't have such a plate, it didn't work through a grater. Instead of long and thin blots turned out. In general, my spezliks turned out to be far from ideal and large, but tasty.
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• 
• Gently spread the finished flour products with a slotted spoon on a napkin to remove excess fat.
• Pour the broth with bedbugs into plates, fill with fried spetzles, sprinkle with herbs and eat with pleasure. The soup is light on one side, but quite satisfying due to the spetzels.

The dish is designed for

4 servings

Time for preparing:

1 hour

Cooking program:

plate

Note

I liked the soup. In general, I love mushrooms. The source of the recipe was the site I have already mentioned about the historical cuisine of Franconia. There is a lot of such stuff.
As for the mushroom bugs, they are very delicate, but they keep their shape quite well. The only condition is that the mushrooms must be fragrant. Best white or butter. That is, with a pronounced mushroom taste and aroma, otherwise the soup will be bland.

[tuskarora! Lena!]

tuskarora! Lena! Such a sweet soup! Yes, even with spetzle - dumplings. In general - a dream!

Yeah, the soup is very fragrant! It's a pity the porcini mushrooms are over ...