Enema Soup

Stir the eggs with the sifted flour. Melt the butter and stir into the batter. Add the chives and season the dough with a little salt. Boil the juice broth with the beef broth.

Pour the egg batter into a wale funnel, holding the spout tightly with your middle finger. Hold the funnel over the boiling clear soup and run the batter into the liquid in desired cornstarch (maizena) circles, forming large flakes. Reug the maizena (cornstarch) of the “dough thread” with your middle finger, releasing the opening of the spout more or possibly less. Let the soup boil once, season with salt and a pinch of nutmeg and sprinkle with parsley.

The soup is usually served as an entrée.

Note: Striebletrichter are available in the country in well-stocked hardware stores, or you can buy them at the Kilwi (Kerwe), a fairground farmers’ market. It differs from the usual funnel in that it is smaller and has a very long handle. But you can also use a “normal” funnel.

Our tip: Always use fresh chives if possible!

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