As autumn comes along some stews and soups are on the list.
This is an old Bavarian/ Swabian traditional recipe.
Four hrs in the making lots of fun and vibrant taste. The filling and dumplings is made of very fine minced veal, texture, and consistence rather to compare with the base product use for a wiener or alike. Could not made out the exact English food term for it. Here in Bavaria it is called Brät (braet) what labels the Recipe Brät-Strudel-Suppe.
Fresh vegetable broth, cheesecloth strained, added a variety of minestrone vegetables cooked on simmer.
Strudel: Eggs, flour, water S/P and muscat. Basically, a pan cake.
Brät: added fine sliced Charlottes and shitake mushrooms butter sautéed, S/P
Spread on the strudel, rolled up and pan-fried, cut to size and pan fried the tops.
Brät dumpling simply added to the simmering soup.
Served and enjoyed. Absolute winner for chilling evenings.
