Dumplings with Sauerkraut in Tomato Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 8.09 g | (8 %) | ||
| Fat | 15.85 g | (14 %) | ||
| Carbohydrates | 24.03 g | (16 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 0.89 g | (3 %) |
| Vitamin A | 382.58 mg | (47,823 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 1.95 mg | (16 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 0.95 mg | (8 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 17.48 μg | (6 %) | ||
| Pantothenic acid | 0.05 mg | (1 %) | ||
| Biotin | 1.23 μg | (3 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 7.83 mg | (8 %) | ||
| Potassium | 183.4 mg | (5 %) | ||
| Calcium | 47.09 mg | (5 %) | ||
| Magnesium | 5.67 mg | (2 %) | ||
| Iron | 2.87 mg | (19 %) | ||
| Iodine | 13.32 μg | (7 %) | ||
| Zinc | 0.09 mg | (1 %) | ||
| Saturated fatty acids | 6.51 g | |||
| Cholesterol | 83.44 mg |
Ingredients
- For the dough
- 100 grams Pastry flour
- 1 egg
- 1 Tbsp vegetable oil
- salt
- For the filling
- 75 grams rough Liver sausage
- 2 Tbsps Sour cream
- freshly ground peppers
- 2 tsps marjoram (chopped)
- 2 Tbsps butter
- 50 grams Sauerkraut (cooked)
Preparation steps
From the dough: Combine all dough ingredients, knead together, wrap in foil and chill for about 30 minutes.
For the soup: Fry chopped shallot in 1 tablespoon butter until soft, add tomatoes, chop with a knife and season with salt, pepper and sugar and simmer for 15 minutes.
For the filling: Combine liverwurst with sour cream, season with pepper and marjoram.
Roll out dough on a floured surface to a rectangle of about 40 x 30 cm (approximately 16 x 12 inch). Cut into 10 x 5 cm (approximately 4 x 2 inch) rectangles. Spoon onto each 1 teaspoon filling and fold dough into squares, press and re-cut with a pastry wheel and dust with a little flour. Allow to rest for 10 minutes.
Bring an abundant amount of salted water to a boil. Cook dumplings in portions for about 7 minutes until done, then remove, rinse with cold water and drain.
Before serving, heat dumplings with sauerkraut in hot butter and serve sprinkled in tomato soup with sauerkraut.
