Beef soup with spoon dumplings

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly dice half. Wash and halve the onion. Wash the meat. Boil the chopped soup vegetables, onion, meat and 3 litres of water. Season with salt, laurel, clove and juniper. Simmer lightly for another 2 hours. Skim off any protein foam that may have formed in between

2. 2

   For the dumplings, beat the flour, egg, 1 pinch of salt, a little nutmeg and 5 tbsp. water with a wooden spoon to a smooth dough. Let it swell for about 10 minutes. Then remove a small portion of the dough with the tips of the spoons using moistened tablespoons and slide it directly into the boiling salt water. Cook the dumplings for about 5 minutes and remove with a skimmer

3. 3

   Chop the rest of the soup vegetables. Clean and wash the savoy cabbage and cut it into short strips from the stalk. Remove meat from the stock. Pour stock through a fine sieve into another pot and bring to boil

4. 4

   Add vegetables to the boiling broth and cook for 10-15 minutes. Remove meat from the bone and cut into bite-sized pieces. Add meat and dumplings to the soup and heat up for about 5 minutes. Season soup with salt, pepper and nutmeg

Nutrition Facts

KCAL
450 kcal

CARBS
30 g

FATS
13 g

PROTEINS
48 g