Pawaru-Grahmata

№ 30IV. nodaļa

Saldi kļučki

Bread and bacon dumplings in broth with marjoram and thyme

  • Serves 4–6
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Saldi klutschki

Variants receptei № 29 Lieli skābi kļučki

Modernizētslpp. 217 · PDF 231
4 porcijas

The book gives no quantities; it refers back to the dumplings of 04-029.

Method

5 soļi
  1. Make the dumpling mixture as in 04-029, steps 2–3.
  2. Bring the broth to a simmer with the marjoram and thyme.
  3. Shape the dumplings: walnut-sized for soup, or large as in 04-029 to serve with meat (our choice; the book doesn't give a size). Poach a test dumpling first.
  4. Simmer them gently in the broth, 10–12 minutes for small dumplings or 15–20 minutes for large ones, until firm all the way through.
  5. Serve them in the broth, or with stewed veal, a ragout of lights or another soup.

Notes

Variant

this varies 04-029, Large sour dumplings. The mixture is the same, but without yeast, and the dumplings are cooked in broth with marjoram and thyme instead of in vinegar water. That is why they are "sweet" (not soured), not because they contain sugar.

What the book says vs. what we added

the book says only that they are made the same way, not leavened, boiled in meat broth with a little marjoram and thyme, and served with veal, lights or other soups. The herb amounts, sizes and times are ours.

Lights

calf's lungs (plauši) are no longer sold as food in many countries, including the UK and the US. The dumplings go just as well with a veal stew or in clear broth.

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