Flour Dumplings – As a Soup Garnish

Heat the milk, pour in the butter and salt, boil briefly, remove from heat. Add flour in portions – later beat heartily. Stir in 2 eggs at a time, also beat the dough heartily.

Boil 5 liters of salted water. Cut small dumplings with a teaspoon and slide them into the salt water. Moisten the spoon with cold water in between.

The dumplings are cooked when they all float to the surface. Fish them out of the water with a slotted spoon and add them to the finished soup.

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