Recipes
Chicken and vegetable soup with polenta dumplings
Polenta dumplings
- 70 g Steirerkraft coarse-grain polenta
- 30 g breadcrumbs
- 1 tbsp rapeseed oil or melted butter
- 1 tbsp Bryndza cheese or other cream cheese
- 2 small eggs
- salt, pepper
- diced chives, nutmeg
Chicken & vegetable soup
- 2 tbsp rapeseed oil
- 1 diced onion
- 1 chopped garlic clove
- 1 litre of chicken soup
- 300 g mixed vegetables (fresh or frozen)
- 2 diced potatoes
- 1 tsp lemon juice
- thyme, oregano, lovage, parsley Caraway, pepper
Preparation
serves 4 | cooks in 35 minutes
1. Mix the Steirerkraft polenta with the other ingredients and leave to soak for 15 minutes. Heat some water in a pan and add salt. Shape the polenta mix into dumplings using two small, wet spoons and add to the water. As when cooking any dumplings, the water should not reach boiling point and should only simmer gently. Cover the dumplings and cook until soft (approx. 15 minutes).
2. Heat the oil in a pan and fry the diced onions and garlic until light brown. Pour on the soup and cook the vegetables until soft. Then add the flavourings and diced fresh or dry herbs to taste. Serve the soup with the dumplings.
Tip
Add some chopped chicken to make the soup even more flavoursome.
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Tel. +43 3178 2525-270 | E: kernothek@steirerkraft.com