VENISON SOUP with MEATBALLS or GNOCCHI

Czech name: Zvěřinová polévka s knedlíčky nebo noky

Written by Tereza Stodolova

One of the specialties for this region is Carlsbad dumplings, beer apple strudel and Pilsner beer. The bases of Czech cuisine are dumplings. There are a variety of dumplings, but the most traditional one is Carlsbad dumpling. Its name is after the town Carlsbad which is situated in west Bohemia. Carslbad dumplings are made of day old bread, egg yolks and whipped egg whites. This specialty excels in its mosaic structure when they are cut.

Pilsner lager beer is characterize by its golden color and clarity. Beer apple strudel is made from plain flour, butter and Pilsner lager beer. This desert is usually served, for example with coffee. Venison contains a minimum amount of fat. Maybe that is why it is experiencing a renaissance in Czech cuisine. So it is time to brush up on our grandmother’s recipe for a delicious and strong soup broth. Using the cooked meat to create delicious dumplings seasoned with parsley and nutmeg.

For more information about the Karlovy Vary Region, from which this recipe comes, click here.

Ingredients

1 lb venison meat with bone
1/4 lb root vegetables mix (Frozen of fresh diced)
1 small onion
5 whole peppercorns
1 egg
1 tbsp Wondra instant flour
2 slices day old bread
parsley
nutmeg
salt to taste

Instructions

Put the rinsed venison meat into salted water with whole peppercorns and sliced onion. Cook slowly until tender. Strain the broth. Remove the cooked meat from the bones and grind the meat finely. Add eggs and Wondra instant flour, cut day old bread into small cubes, finely chopped parsley and small amount of grated nutmeg. Stir and make small dumplings or gnocchi. Bring strained broth to the boil. Add root vegetables cut into fine dice and prepared dumplings or gnocchi. Cook slowly.