Beet stew with dumplings
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 500 g baby turnips
- 500 g small carrots
- 2 Rocks Leek
- 7-10 Tbsp (Leeks; à ca. 200 g)
- 2 TABLESPOONS Butter or margarine
- 2 cubes clear soup with fine vegetables (1/2 l each)
- 2-3 Bay leaves
- 125 g crushed spelt
- 1/2 bunch Thyme
- 1 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Pot of chives
- 1/2 bunch flat leaf parsley
Directions
- 1
Teltower turnips and carrots peel and wash. Clean, wash and cut leek into thin rings. Heat the fat. Steam the leek for five minutes. Add one litre of water and bring to the boil.
- 2
Add prepared vegetables, stock cubes and bay leaf. Cook everything for 20 minutes. Meanwhile boil up spelt in 1/4 litre water and cook for about 15 minutes, stirring several times. Wash and chop the thyme.
- 3
Mix the spelt mixture, thyme and egg yolk. Season with salt and pepper. Cut off small dumplings with two teaspoons and let them simmer in the stew at low heat for 10 minutes. Wash and chop the remaining herbs and sprinkle over the stew.
- 4
Season to taste with salt and pepper.
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