Austrian · soup

Grießnockerlsuppe (Semolina Dumplings in Beef Broth)

Grießnockerlsuppe (Semolina Dumplings in Beef Broth) reads richness 4.6, salinity 3.6 and allium 3.5 on Palate's 0–10 flavor X-ray — a Austrian soup, about 4 hr 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.8 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 0.5 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 5.0 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Richness 4.6 · Salinity 3.6 · Allium 3.5 · Sweetness 3.1 · Warm Spice 2.5 · Herbaceous 2.4 · Umami 2.1 · Earthy 1.6 · Nutty 1.5 · Heat 1.5 · Bitterness 1.3 · Fruity 1.0

What's in it (13)

• beef bones — 1500 g
• cold water — 3000 g
• onion — 110 g
• carrot — 60 g
• parsley root — 100 g
• celeriac — 150 g
• black peppercorns — 800 g
• salt — 10 g
• unsalted butter — 80 g
• eggs — 200 g
• semolina — 150 g
• freshly grated nutmeg — 1 g
• chives — 15 g

Time & effort: about 4 hr 23 min (3 hr 53 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 47.2 kcal, 2.1 g protein, 1.8 g fat, 10.3 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Cover the bones and shin with the cold water, bring slowly to a boil and skim for 20 minutes until the surface runs clear.
2. Keep skimming as it goes; a Viennese Rindsuppe is judged on clarity before flavour.
3. Burn the onion halves cut side down in a dry pan for 4 minutes and add them to the pot.
4. Add the carrot, parsley root, celeriac and peppercorns and simmer, never boiling, for 2 hours 50 minutes.
5. Strain through muslin, 10 minutes, and skim the fat.
6. For the nockerl, cream the soft butter for 3 minutes until pale.
7. Beat in the eggs one at a time, 2 minutes.
8. Fold in the semolina, nutmeg and the salt, 2 minutes, into a thick paste.
9. Rest the mixture 30 minutes. The semolina has to swell and absorb the egg; shaped straight away, the dumplings disintegrate in the broth, and this is the step that decides whether the dish works.
10. Shape quenelles between two wet dessert spoons and lower them into a wide pan of barely moving salted water. Cover and poach 17 minutes. They will nearly triple. Cut one open: it must be set all the way to the centre, with no wet semolina left, or it tastes raw and sandy.
11. Lift the dumplings into hot bowls, ladle the clear broth over and scatter with chives.

Dishes with a similar flavor shape

• Poblano and Corn Quesadillas — Mexican
• Butter Paneer Masala — Indian
• Soparnik (Chard Pastry Baked Under Embers) — Croatian
• Palak Paneer with Garlic Naan — Indian
• Peas and Paneer Curry (Matar Paneer) — Indian

Keep reading: what richness, salinity, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.