Beef Soup with Semolina Strudel

Cream butter with yolks, add wheat semolina, season and fold in stiffly beaten egg whites. Fill strudel, press in 5 cm long pieces with floured wooden spoon handle, cut through with dough card, press cut surfaces well together, place strudel pieces in boiling water and let steep for about 15 minutes. The thinner the roll, the easier it is to cut the 5 cm long pieces. If the roll is thick, the pieces would burst during cooking.

The semolina strudel is placed in the middle of the plate and served with hot beef soup.

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