Maultaschen with Potato Salad

Swabian Maultaschen:

Peel the onion and garlic and put them through a meat grinder together with the smoked meat or ham. Rinse parsley and chives and chop finely.

Dust a large board lightly with flour and lay out the pasta dough on it. Mix the minced meat, sausage meat, onion, garlic and ham mixture in a baking bowl with the egg, parsley, sea salt and a hint of nutmeg and pepper – the dough should be smooth and spreadable. Divide the pasta dough into rectangles and place 2 to 3 tbsp of the meat filling form on each.

Then brush the edges with a little bit of water and roll up the Maultasche on a short edge. Then press the edges tightly.

So that the Maultaschen do not rise, fold short sides over again. Cook the Maultaschen in the boiling clear soup for about 5 10 minutes.

In the meantime, melt the butter in a small pan and roast the breadcrumbs in it until golden.

Serve the Maultaschen with a little bit of clear soup on deep plates and sprinkle with breadcrumbs and chives.

Swabian potato salad:

Cook the potatoes in salted water until tender, drain, peel and cut into thin slices.

Peel and finely dice the onions. Remove the skin from the cucumber and slice into thin slices with a cucumber slicer. Heat meat or vegetable soup. Rinse parsley, shake dry and chop.

Mix the clear soup with the

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