Allt annat är olidligt
Schupfnudlar med kokt surkål

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Ingredienser

750 g g potatisar potatis
2 st st lökar lök
4 msk msk solrosolja solrosolja
1 burkar burk surkål surkål
(850 ml)
0,75 dl dl vitt vin vitt vin
3 dl dl grönsaksbuljong grönsaksbuljong
2 - 3 tsk tsk farinsocker farinsocker
1 lagerblad lagerblad
1 tsk tsk kummin kummin
2 st st ägg ägg
25 g g mannagryn mannagryn
75 g g vetemjöl vetemjöl
600 g g kassler kassler
4 msk msk smör smör
salt salt
svartpeppar svartpeppar

Schupfnudlar med kokt surkål

Du har gillat det här receptet

Du har ogillat det här receptet

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45 min
(4)

Gör så här:

1. Tvätta potatisen, lägg den i kokande vatten och koka den mjuk.

2. Skala och hacka löken och fräs den i olja tills den är genomskinlig.

3. Låt surkålen rinna av och fräs den i oljan. Tillsätt vin och 3 dl buljong. Tillsätt salt, peppar, socker, lagerblad och kummin. Låt det steka under lock i ca 30 minuter, och rör runt då och då.Tillsätt mer buljong vid behov.

4. Häll av vattnet från potatisarna och låt dem svalna innan du skalar dem. Pressa dem genom en potatispress. Tillsätt ägg, mannagryn, salt och mjöl och blanda till en formbar deg. Forma avlånga, fingertjocka schupfnudlar på ett mjölat bord. Koka dem portionsvis sjudande saltat vatten i ca 2 minuter tills de kommer upp till ytan. Lyft upp dem och låt dem rinna av.

5. Skär kasslern i fyra skivor. Stek dem i resten av oljan ca 5 minuter på varje sida. Stek schupfnudlarna gyllenbruna i lite smör.

6. Servera med surkål och kassler.

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