The “strange” name of this dish derives from the botanical name for salsify: Scorzonera hispanica. From this the vernacular then made storzenieren.
Clean the salsify, cut them into pieces and put them on the spot into boiling sakewater with a dash of milk to prevent them from darkening. Cook for 20 minutes at low temperature.
Knead the minced meat with the previously soaked and squeezed bread, salt, pepper, egg and finely chopped onion and form into dumplings. In a deep frying pan add butter, pre-cooked salsify and one eighth of a liter of clear soup. Put in the meatballs. Heat for ten minutes so that the clear soup boils down a little. Finally add the sour cream, season and serve with boiled potatoes.
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