Baked Green Bean Soup with Semolina Dumplings and Potatoes

For the baked green bean soup with semolina dumplings and potatoes Clean the green bean, wash it, cut it into 2 cm long pieces and boil it in salted water until soft.

Finely chop the onion, brown it in the fat together with the parsley, add the flour, roast it briefly and pour on the green bean water. Let it boil away for a short time, add the strained runner beans, stir in the sour cream and season with salt, pepper and vinegar.

For the semolina dumplings, let the semolina, oil and salt stand in a glass bowl for about 30 minutes, then pour about 1 ladle of boiling water over it and stir again. The mixture should have a chewy, soft consistency.

Form dumplings and simmer in boiling salted water for 5 minutes.

Boil the potatoes in a separate pot, then peel and serve together with the baked green bean soup and semolina dumplings.

Preparation Tip:

Recipe is a family recipe (from my grandmother)!

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