Leipzig spring soup with semolina dumplings

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Clean, wash and roughly cut the soup greens into pieces. Peel and halve the onion. Wash the meat and put it together with the soup vegetables, onion, ##laurel## leaves and peppercorns in a large pot.

2. 2

   Add 2 1/2-3 litres of cold water and about 2 teaspoons of salt. Bring to the boil and simmer at low to medium heat for about 2 hours. Wash, peel and slice asparagus and carrots. Peel and dice ##Kohlrabi##.

3. 3

   ##Beans## wash, drain, clean and break into pieces. Bring milk, fat, a little salt and nutmeg to the boil briefly. Add semolina all at once and stir with a mixing spoon until the mixture clumps together like a ball and comes off the bottom of the pot.

4. 4

   Put the mixture into a bowl and let it cool down for 2-3 minutes. Stir in eggs one after the other. Bring a pot with plenty of salted water to the boil. Use two moistened teaspoons to cut out dumplings from the semolina mixture and put them into the hot water.

5. 5

   Bring to the boil briefly and simmer at low heat for 8-10 minutes. Remove the dumplings with a skimmer and drain well. Remove meat from the stock. Pour the stock through a fine sieve and measure out approx. 2 litres.

6. 6

   Pour the stock into a large pot and bring to the boil. Add the beans and simmer for about 5 minutes. Add asparagus, carrots, kohlrabi and frozen peas and simmer for 5-10 minutes. Remove meat from bones and fat and cut into small cubes.

7. 7

   Add the meat and semolina dumplings to the hot soup and heat for approx. 5 minutes. Wash the tomatoes, dab dry, remove seeds and dice finely. Wash parsley, shake dry and chop. Season soup with salt and pepper and add half of the parsley to the soup.

8. 8

   Arrange soup in deep plates. Sprinkle with diced tomatoes and the remaining parsley.

Nutrition Facts

KCAL
400 kcal

CARBS
30 g

FATS
15 g

PROTEINS
32 g