This recipe was posted in reply to a message board request. It is from the "Choice Common Markets" cookbook, West Germany section (1973).
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Units: US | Metric
- 6 -8 sugar cubes
- 1 lemon, sliced into quarters
- 2 pints german lager beer
- 1 large cinnamon stick
- 4 cloves
- 1 pinch salt (about 1/8 teaspoon)
- 4 teaspoons cornflour (corn starch)
- 1/4 cup water
- 4 eggs, separated
- 1 tablespoon caster sugar (granulated)
- cinnamon sugar (for garnish)
- simmering water (to cook the "snow dumplings")
- 1Rub the sugar lumps over the surface of the lemon.
- 2Bring the beer to the boil with the cinnamon stick, cloves and sugar lumps.
- 3Add a pinch of salt.
- 4Blend the cornflour with a little water (1/4 cup) and add it to the soup, to thicken it.
- 5When soup has thickened, turn the heat down very low, wait a few minutes, and then whisk in the 4 beaten egg yolks.
- 6DO NOT reboil the soup or the yolks will curdle.
- 7Keep the soup on a very slow simmer while preparing the"snow dumplings".
- 8Whisk the egg whites with 1 Tablespoon of sugar"to a very stiff snow" (stiff enough to hold shape, but not dry).
- 9Into a pan of simmering water, drop spoonfuls of the snow and allow them to set (like a dumpling).
- 10When set, remove from pan with a slotted spoon.
- 11Remove cinnamon stick from soup, and ladle into bowls.
- 12The"snow dumplings" are then placed on top of the soup and sprinkled with a bit of cinnamon sugar.
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Nutritional Facts for Light Dortmund Beer Soup (Dortmunder Bier Suppe)
Serving Size: 1 (326 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 212.2
- Calories from Fat 44
- Total Fat 4.8 g
- Saturated Fat 1.5 g
- Cholesterol 186.0 mg
- Sodium 120.1 mg
- Total Carbohydrate 18.6 g
- Dietary Fiber 0.5 g
- Sugars 7.1 g
- Protein 7.7 g
The following items or measurements are not included: