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Grießnockerlsuppe

Beef broth with semolina dumplings

Grießnockerlsuppe is the soup that opens a proper Austrian Sunday lunch, from Viennese grandmothers' tables to village inns in Upper Austria: a clear, deeply savoury beef broth with three or four soft, oval semolina dumplings that should be fluffy enough to cut with a spoon. The broth is made from beef shin and bones, simmered slowly with charred onion; broth left over from Tafelspitz works perfectly too. Chef's tip: let the semolina mix rest for 15 minutes before shaping; the grains swell and the dumplings hold together without going heavy.

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