Sorbische Hochzeitssuppe mit Hackfleischklößchen und Eierstich

Begin by preparing the Eierstich. In a bowl, combine the egg, cream, and a pinch of salt, then mix gently to avoid creating foam.

Melt some butter in a pot and use it to grease a cup.

Pour the egg mixture into the greased cup and cover it tightly with aluminum foil.

Place the cup in a pot of water and bring the water to a boil.

While waiting for the water to boil, start preparing the soup by adding the vegetable broth and beef broth to a pot and cooking the cauliflower florets until firm.

Once the water for the Eierstich is boiling, turn off the heat, cover the pot with a lid, and let it sit for 20 minutes to allow the egg to set completely.

Chop the carrot and knollensellerie into very small pieces.

When the cauliflower is cooked, add the noodles to the pot.

In another pan, sauté the chopped vegetables briefly in oil.

Meanwhile, prepare the ground beef by mixing it with spices and some breadcrumbs, then form small meatballs.

Once the vegetables are slightly softened, add them to the soup along with the meatballs and bring the soup back to a boil.

Let the meatballs simmer in the soup for about 10 minutes.

Once the soup is ready, slice the Eierstich and serve it in the soup.

Equipment Needed

Spice Level:

Dietary

Allergens