Cheese dumpling soup
Finely chop the onion and sauté in butter. Dice the rolls small and mix with diced mountain cheese (about 10 x 10 mm), add lightly cooled onions.
Whisk, salt and pepper the milk with eggs. Pour egg milk mixture over the bread and refine with chopped parsley. Mix well and add 1-2 tbsp flour, depending on the consistency.
Cover and let rest for 15-30 minutes. Form the dumpling mixture and fry it in butter lard on both sides.
Sprinkle in hot vegetable stock with chopped chives and serve.