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Everyone in Baden-Württemberg knows it. Anyone who doesn't know it and tries it out will love it just as much as the Swabians and Badeners. Here is the recipe for about 4 portions: 100 g lentils (Alb Leisa, the big one) 400 -500 ml broth approx. 350 g soup vegetables 1 bay leaf 30 g clarified butter approx. 80 g bacon 1 tsp sugar 50-80 ml vinegar 20 g butter for frying spring onions 1/2 bunch spring onions 2 pairs of Wienerle (Saitenwürschtle) For the roux: 50 g flour 50 g clarified butter For the spaetzle: 300 g flour 4-5 eggs Salt mineral water if necessary 20 g butter for frying the spaetzle My equipment: = Soehnle Page Profi digital scale https://amzn.to/3CQMKqi = Victorinox universal peeler: https://amzn.to/4aQDN03 = Cast iron pot in red https://amzn.to/3tKXy8v = Spätzle Presse Westmark https://amzn.to/4cayo4G = Vacuum Sealer CASO https://amzn.to/3prAAkA = Vacu Boxx Eco CASO https://amzn.to/3PCH0rL Affiliate Disclosure: As an Amazon partner, I earn a little from qualified sales, but there are no additional costs for you! = Vacuum Sealer CASO https://amzn.to/3prAAkA = Vacu Boxx Eco CASO https://amzn.to/3PCH0rL