Quark Dumplings with Tomato Sauce

Ingredients

• 225 ml vegetable broth
• 125 g durum wheat semolina
• 250 g quark
• 1 egg
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped chervil
• Salt
• nutmeg
• 1 Garlic clove
• 4 Spring Onions
• 2 tbsp olive oil
• 400 g diced tomatoes (canned)
• a pinch sugar
• Lemon juice
• Salt
• Cayenne pepper
• chervil for garnish

Instructions

1. 1.

   Bring the vegetable broth to a boil and stir in the semolina. Simmer while stirring for 2-3 minutes, then remove from heat and let it stand with occasional stirring for about 10 minutes until it thickens. Mix in the quark, egg, and chopped herbs, seasoning with salt and nutmeg.

2. 2.

   For the sauce, peel and finely chop the garlic clove. Wash, trim, and slice the spring onions into rings. Sauté together with the garlic in hot oil, then add the tomatoes. Simmer gently for about 15 minutes with occasional stirring. Season with sugar, lemon juice, salt, and cayenne pepper.

3. 3.

   Shape the quark mixture into dumplings using two teaspoons of dough, then drop them into boiling salted water. Cook for about 10 minutes until tender. Remove with a slotted spoon and serve over the tomato sauce. Garnish with chervil.