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Recipe: Chicken Broth with “Schöberl” and stinging nettles

15. May 2019

Spring has found its way to us on the plateau and the plants and flowers are sprouting. A recipe that fits this season as perfectly as the lid on the pot: a strong chicken broth with Tyrolean “Schöberl” with stinging nettle. “Schöberl” are a traditional Austrian soup ingredient. The strong broth is perfect for the partly still cold spring temperatures, while the nettles provide the necessary energy kick. Stinging nettles have been wrongly condemned as weeds. It is known that they have a blood-cleansing and purifying effect and contain many vital substances. Perfect for the spring and summer kitchen! Oh, and don’t worry: Of course the nettles don’t sting once they are in the “Schöberl”.

The cooks of the association Culinarium Alpentraum have invented this delicious and healthy recipe. You can easily cook it at home:

“Schöberl” with stinging nettles

“Schöberl” are a popular soup ingredient in the Austrian cuisine. They are available in many different variations such as plain Schöberl, Schöberl with herbs, pumkin or cheese, and many more creative variations. The Culianrium Alpentraum has made Schöberl with stinging nettles.

Ingredients:

  • 2 eggs (separate egg white and yolk)
  • 50 g sieved flour
  • 1/2 small onion
  • about 15 stinging nettles (tips)
  • garlic
  • Spices: salt, pepper, nutmeg

Preparation:

Beat the two egg whites until they are stiff. Then mix the 2 yolks with the nettles and 50 g sifted flour. Chop 15 nettle tips, ½ small onion and some garlic if you like. Sweat everything in butter. Season with salt, pepper and nutmeg. Mix all the ingredients together. Meanwhile preheat the oven to 180°C. Apply the mixture finger-thick on baking paper and bake in the oven at 180°C for approx. 15 minutes. After cooling, cut the Schöberl into a diamond shape.

Strong Chicken Broth

Eine kräftige Brühe wärmt nicht nur auf, sie enthält auch eine lange Liste gesunder Inhaltsstoffe. Ein toller Vorteil: Ihre Zubereitung geling einfach. Das Culinarium Alpentraum hat bei diesem Rezept ein ganzes Huhn verwertet und nutzt in der Brühe die Hühnerkarkassen (das zurückgebliebene Gerüst). So ist die Suppe übrigens reich an knochenstärkendem Kollagen. Wer möchte, kann natürlich statt der Karkassen klassisch ein Suppenhuhn nehmen.

A strong broth not only warms you up, it also contains a long list of healthy ingredients. A great advantage: the preparation is simple and easy. In this recipe, the cooks of the Culinarium Alpentraum use chicken carcasses in the broth. This makes the soup rich in bone-strengthening collagen. If you like, you can of course use a soup chicken instead of the carcasses.

Ingredients:

  • approx. 2l water
  • peppercorns
  • salt
  • 2 juniper berries
  • 2 bay leaves
  • 1 pinch nutmeg
  • vegetables: leek, celery, carrots, parsley, onion with peel
  • chicken carcasses

Preparation:

Circa 2 Liter Wasser mit Salz, einem Pfefferkorn, 2 Wacholderbeeren, 2 Lorbeerblättern, einer Prise Muskat und Suppengrün (Lauch, Sellerie, Karotten, Petersilie, Zwiebel mit Schale) zusammen mit den Hühnerkarkassen kochen lassen. Anschließend ausgelöste und enthäutete Oberkeulen und Flügel dazugeben und für ca. 30 min. mitköcheln lassen. Fleisch von den Knochen lösen. Tipp: Die Knochen kann man beispielsweise für einen Saucenansatz beiseite legen.

Boil about 2 litres of water with salt, one peppercorn, 2 juniper berries, 2 bay leaves, a pinch of nutmeg and the vegetables (leek, celery, carrots, parsley, onion with skin) together with the chicken carcasses. Let everything simmer for about 30 minutes. Remove the meat from the bones.

And finally:

When the soup and “Schöberl” are prepared you can serve the chicken broth together with the “Schöberl”.

Enjoy your meal!


More recipes:

Herbal Roulade of Chicken Fillet with Potato Noodles

Kitchen: All recipes


Further links:

Culinarium Alpentraum

Fotos: David Johansson

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