Steinhaeda Gruempelsupp – Steinheider Gruempelsoup

Stir the flour with the egg and a pinch of salt so that “Gruempel” (flour crumbs) are formed.

Bring the beef broth with the greens to a boil. Slowly add the “Gruempel” and heat on low heat.

After a short boiling, add a little bit of “Peterle” (parsley) and the real Steinheider Gruempelsuppe is ready.

Add to the soup.

Keyword: Germany Keyword: Thuringia

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