Beef soup with spoon dumplings

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly dice half. Halve onion with skin. Wash the meat. Coarsely cut soup vegetables, onion, meat and 2 l water at medium heat slowly boil up.

2. 2

   Season with approx. 1 1⁄2 teaspoon salt, bay leaf, cloves and peppercorns and simmer open at low heat for approx. 2 hours. Skim off the resulting foam again and again.

3. 3

   For the spoon dumplings, mix flour, egg, 1 pinch of salt, nutmeg and 5-6 tablespoons of water with a wooden spoon. Let it swell for about 10 minutes. Then remove a small portion of the dough with the tip of each spoon using moistened tablespoons and slide it directly into boiling salt water.

4. 4

   Let the dumplings simmer for about 5 minutes. Lift out with a skimmer and let it drip off.

5. 5

   Cut the remaining soup vegetables into small pieces. Clean and wash the savoy cabbage and cut into strips from the stalk. Remove meat from the stock. Pour stock through a fine sieve into a pot and bring to the boil again. Cook the prepared soup vegetables and savoy cabbage in it for about 10 minutes.

6. 6

   Remove the meat from the bone and cut into bite-sized pieces. Add the meat and dumplings to the soup and briefly heat up again. Season soup with salt, pepper and nutmeg.

Nutrition Facts

KCAL
340 kcal

CARBS
27 g

FATS
9 g

PROTEINS
35 g