Ingredients (for 4 persons)
Beat the eggs. Mix this with the flour, a pinch of salt and 1 dl of water. Make a solid mass of this while stirring and add water in small splashes. Do not add too much water (the batter should be firm).
Bring water to the boil in a large soup pot with a pinch of salt. Now grate through a galuska slicer the dough into the pan of boiling water. In the absence of a galuska slicer, this can also be done with a grater with wide openings.
Let the galuska cook and stir regularly so that nothing sticks to the bottom. When the pieces of galuska float on the water, they are ready to serve. Drain and serve together with crème fraîche with the main course.
Galuska is often eaten in Hungary with Paprikás csirke and Pörkölt and is also excellent for many other dishes.
Enjoy your meal / Jó étvágyat!
Preparation time: ± 30 minutes