Ingredients (for four to six people):
For the soup
1,5 l buttermilk
1 pck. vanilla pudding powder for cooking
Whole milk as required
4 to 5 tablespoons sugar
For the dumplings
250 ml milk
100 g semolina
30 g butter
For the soup bring the buttermilk to a boil in a saucepan and thicken with the vanilla pudding powder. If the soup is too thick, stir in some whole milk. Season with sugar and keep warm.
For the semolina dumplings, add salt and butter to the milk and bring the mixture to the boil. Slowly add the semolina and stir until the mixture is firm. Let the semolina mixture cool down.
After cooling, add 2 eggs. Then form dumplings with two teaspoons and put them in a pot with hot salted water. Simmer the dumplings for about 10 minutes. When they float on top, they are ready and can be added to the soup.