Clear Broth with Baked Cheese Dumplings
Healthy, because
Even smarter
Nutritional values
We have slightly modified the recipe for the Austrian Schöberl and used type 1050 flour for the dough. This flour is not a wholemeal product, but contains more minerals and fibre than the white flour variant.
Schöberl are a quickly and hotly baked, salty sponge cake, which is then cut into rhombs. Typically, they are served with clear soups as well. By the way, you can easily prepare this yourself. Here you can find a delicious recipe for a vegetable stock.
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 227 mg | (6 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 50 grams softened butter
- 2 eggs
- 200 milliliters milk
- 220 grams Pastry flour
- 50 grams Hard cheese (finely grated)
- salt
- freshly ground pepper
- ground paprika
- 1 l clear Broth
Preparation steps
Stir butter until smooth. Whisk in eggs until smooth and frothy. Alternately add milk and flour, stirring after each addition. Mix until dough is smooth and supple. Finally, stir in cheese and season with salt, pepper and a little paprika. Pour batter into a greased loaf pan and bake in a preheated oven at 180°C (approximately 350°F) until golden-brown, 20-25 minutes. Cut into small pieces.
Divide pieces among warmed bowls and top with the hot, well-seasoned broth.
