Westphalian Beer Soup

Bring the milk to a boil with the salt, vanilla pod and sugar. Add the starch mixed with a little cold milk to the hot milk. Remove the vanilla pod. Now add the beer and let the soup boil once. When the soup is no longer boiling, add the egg yolks. Beat the egg whites until stiff and add them by the teaspoon to the hot soup.

Close the pot with the lid and let the dumplings stand in the soup for 5 minutes so that they become firm. They must not make! Tip: You can also add raisins to the soup.

Info: Beer soup or wine soup, depending on whether beer or wine was left over from the previous day, was served with struwen on Good Friday. Who did not like both, had to be content with milk coffee. Beer soup, in some areas called “Beerwarmbeer”, was also served on other occasions. For example, as a prelude to a topping-out dinner. This was followed by sauerkraut with bacon, then “thick long-grain rice” sprinkled with cinnamon and sugar.

Our tip: Use bacon with a subtle smoky note!

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