Black Bread Dumplings

For the black bread dumplings, pour the black bread over the milk and smoked soup, allow to briefly brown, mix with the remaining ingredients and season to taste.

Remove small pieces and form into oblong, flat dumplings.

Place in a coated pan with a little hot butter or oil and fry until golden brown on both sides, if necessary finish in the oven at 165 °C.

Just before serving, boil the dumplings in smoked pork soup or beef broth and serve sprinkled with plenty of chives.

Leftover brown bread is ideal for this.

If the bread is a little drier, you can increase the amount of liquid added.

Form the mixture into small dumplings, add a little flour if necessary, cook test dumplings and cook in salted water.

Serve as a side dish to roast sur or pork with sauerkraut, wine cabbage or radish salad.

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