klieben // a sweet breakfast, lunch or dinner from west pomerania

Klieben

My dear readers, I am very sorry for the lack of posts in January. But you may have heard it in the news, there are a lot of not so pleasant things going on over here in my lovely city called LEipzig right now, so I decided to rather join the protests for a liberal-minded and refugee-friendly city instead of keeping you updated with the improvement of my cooking skills. The demonstrations (I wrote about it here) unfortunately are going on, but the protests as well and I am very much hoping for a solution sometime soon.

So here we go again with my actually first food post of this new year. I know some people might be in fasting mode right now or maybe on an early spring sugar cleanse, but in LEipzig it has been pretty cold and grey and snow-ish this past few weeks. So therefore I was thinking to fill my fouryoursoul category in February with some heart warming dishes that let you just feel good. Not super fit, not super healthy, but oh so good. ;-)

Like my dad felt on his birthday a couple of weeks ago when I made this Klieben soup for him. Yeap, I made him this soup. No fancy meal, no visit at a restaurant. Just soup. But he was so so happy and smiled all the time. Because… this soup reminded him so much of his childhood. He was born in a small town called Schlenzig, which now belongs to Poland (I wrote about that here) and is located in West Pomerania. And my grandma used to cook this soup very often for breakfast for my father, his two brothers and my grandpa just before he went off to work on a farm.

So how to prepare Klieben. Well, I made this dish a few years ago for the first time, when I still had a cookbook with recipes from this region. But then there was an accident with my cats and the book and so I am very glad I found an easy version of Klieben soup on the net (which is in German). I changed nothing because I wanted to keep it very simple and original.


KLIEBEN SOUP

You will need – for 4 portions:

100 g flour

2 eggs

1 tablespoon sugar

2 tablespoons of water

1/2 vanilla bean

1 liter of milk

1 piece of lemon peel

a bit salt, sugar and cinnemon to taste

And here is how to make the Klieben soup – in 11 minutes:

Mix the flour, eggs and sugar with the salt and the water. The dough should be thick, so you may want to add some water. Then cut the vanilla bean and bring the milk with the lemon peel and vanilla bean in a saucepan gently to boil. Let the dough drop into the boiling milk and cook it over low heat for about 5 minutes. Finally, sprinkle the Klieben soup with sugar and cinnamon and serve in 4 plates immediately.


Well, on my dad’s birthday there were only the two of us, my dad and I. And even if my dad enjoyed a second round, there was still something left in the pot. So I asked him, if he remembers how long this soup can be stored in the fridge. And then he smiled and said: “I don’t know, we never had leftovers.”

Hah! ;-)

So, what are you waiting for? Go get an impression of West Pomeranias sweet kitchen. You will love it, not only for breakfast, it’s a nice sweet lunch or even dinner too! :-)


PS: This recipe is not sugar-free, not gluten-free, not dairy free and therefore not situated for vegans or any other diets at all. Since it was my dad’s birthday, I wanted it to be perfect and real for him. But I am sure you vegan cook out there will find a way to cook that soup that fits for you. I considered creating a vegan version as well, but I am always stumbling upon how to substitute the eggs. So if anyone of you has an idea of a vegan version of this soup, I’d be happy to hear about in the comments! :-)
PPS: I was thinking the word Klieben would mean something like kleben in German, which means sticking. What makes sense to me, ’cause dough is sticking. But my Low German dictionary says it means something like splitting or… cleaving (which now brings us to the fact that Low German is close to English). I am not sure about that, but now I think it’s called Klieben because the dough separates from a homogeneous mass into these little crumbles. But if there is a language expert reading this, I welcome your knowledge. :-)
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