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