Clear Hungarian soups often have homemade dumplings or pasta added. Semolina dumplings are one of the more common soup accompaniments. In The Gourmet’s Cookbook Elek Magyar offers two ways to make them.
Ingredients:
100 grams (4 ounces) butter
100 grams (4 ounces) semolina
2 eggs
Salt
Method:
“Cream the butter and mix in the egg yolks, semolina and salt to taste,” writes Magyar. “Whip the egg whites and fold them in. Using a teaspoon, chop little pieces off into the boiling soup, and cook for about 15 minutes.”
