Beef soup with dumplings

Ingredients

Directions

1. 1

   Clean, wash and cut the soup vegetables into large pieces. Wash the beef and boil it up with 1 1/2 litre of water, soup vegetables, bay leaf, allspice seeds and 1 tablespoon of salt. Wash parsley, dab dry and cut leaves into fine strips.

2. 2

   Add the stems to the stock. Simmer the meat at medium heat for about 2 hours. Regularly skim off any froth on the surface. Peel carrots and kohlrabi, first cut into 2 mm thick slices and then into rhombuses.

3. 3

   Wash the asparagus and peel the lower third, cut off the woody ends. Cut off the tip about 5 cm long, cut the rest diagonally into pieces about 1 cm long. Divide the cauliflower into small florets. Knead flour, eggs, milk, 50 g fat and 1 pinch of salt to a noodle dough.

4. 4

   Let it rest for about 20 minutes. Melt 50 g fat in a small pot, roast breadcrumbs in it until golden brown, add 1 pinch of salt. Roll out the pasta dough very thinly on a floured work surface and sprinkle a thin and even layer of breadcrumbs over it.

5. 5

   Roll the dough up tightly (approx. 2 cm) and cut it into pieces of approx. 5 cm length. Press the ends together firmly. Remove the meat. The meat is cooked when you prick it with a meat fork and pull it out easily.

6. 6

   Pour broth through a sieve. Cook wrap dumplings for about 7 minutes in boiling salted water. Remove meat from the bone and cut into small cubes. Bring the stock to the boil again, add the cauliflower and simmer.

7. 7

   After about 3 minutes add kohlrabi and carrots. After another 2 minutes add asparagus and cook for another 3 minutes until the vegetables are cooked. Finally add meat and dumplings. Garnish with the parsley.