Here is the best Csipetke recipe you’ve ever eaten! The Csipetke is the most popular soup topping. The good thing about it is that everyone can shape this dough according to their own taste. You can make the Csipetke with or without eggs. There are two types of Csipetke recipes here, it depends on how you like it, with or without eggs.
The Csipetke dough can be made in almost any size. In general, home-made Csipetkes are the best, which is why it’s worth making them at home. Making a Csipetke is not as difficult as you think, and there are several methods. Of course, each of them will have a great Csipetke in the end result. In the old days, it was completely customary to make chispetke in soup. Almost every family had some practice or recipe. Today, this has almost been forgotten, one of the main reasons for which is the accelerated lifestyle. Nevertheless, its homemade preparation was not completely forgotten.
The Csipetke in the bean stew is usually the most popular. A Csipetke of grated cheese can be great in soup, even in potato soup, but some people also add it to pea soup.
The Csipetke should not be torn, but pinched and a little harder. If you prefer the larger variety, you definitely need more eggs and flour.
Let’s see what you need for the egg version.
– 1 large egg
– 15 dkg flour
– salt
The Csipetke can be prepared quite quickly, it only takes a few minutes. It should not be taken lightly regardless. You just need to beat the egg into a bowl, then mix in the flour and, of course, the amount of salt that suits your taste. If it has formed into a consistency harder than a dumpling, you have to stretch it out and pinch out the small pieces with your hands, which you then throw into the boiling water. When you come to the top of the water, you are ready.
The Csipetke can be prepared without eggs if you want, let’s see what you need and how to prepare this great soup insert without eggs:
– 1.5 dl of water
– 15 dkg durum flour
– salt
How to make the egg-free Csipetke:
This quick Csipetke recipe is a very quick version. The preparation process changes a little, but the Csipetke without eggs is also delicious. Put the flour in a bowl, then add the water slowly to combine and add the salt at the same time. It must be cut out and cooked in the same way as the egg version. It won’t fall apart in water. This recipe is the proof that soup paste can be made without eggs.
Cooking the dry Csipetke
Boil water in a pot, then add salt. When the water boils, add the chives. The Csipetkes are ready when they rise to the surface of the water. Strain the chives, then rinse them with cold water to stop the cooking process.
It can also be made with a Csipetke of wholemeal flour!
Let’s look at the ingredients:
– 1 chicken egg
– 90g whole wheat flour
– 1 pinch of salt
This is enough for two people.
The preparation is very simple. Just knead the flour, eggs and salt. Pinch it out and cook it in the soup.
Gluten-free, egg-free Csipetkes can also be easily prepared.
Let’s look at the ingredients:
For pasta:
-60 g+ 1 tbsp gluten-free oatmeal
-2-3 pinches of salt
– 60 ml of water
For cooking:
-2 liters of water
-1 tbsp salt
Prepare the ingredients. Measure 60 g of flour into a bowl, mix in the salt. Pour the water over it and start mixing. If it starts to come together, knead it by hand for 1-2 minutes. It should be a hard, non-sticky, moldable smooth dough! Form into balls. Flatten the dumpling, then cover and let it rest for 10 minutes. Sprinkle a tablespoon of flour on a plate and pinch the dough on it. In the meantime, turn the Csipetkes often in the flour so that they don’t stick together! It is good for the texture if you have time to let the chives rest for an hour. Finally, cook in boiling salted water until the Csipetkes come to the top of the water, this is just a few minutes. Filter, rinse and you’re done!
Can you use Csipetkes in the goulash soup?
Yes, Csipetke can be used excellently in goulash soup.
