Savoy cabbage and carrot pot with salmon dumplings

Name: Savoy cabbage and carrot pot with salmon dumplings
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1⁄2 Savoy cabbage (approx. 800 g); 0?$? medium-sized carrots; 500 g Black salsifies; 4 TABLESPOONS Vinegar; 1 TABLESPOON Flour; 2 TABLESPOONS Oil; 3-4 Tsp Vegetable broth; 1-2 TEASPOONS Caraway seeds; 200 g Salmon fi let (without skin); 1 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 7-10 Tbsp Dill

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1⁄2 Savoy cabbage (approx. 800 g)
0?$? medium-sized carrots
500 g Black salsifies
4 TABLESPOONS Vinegar
1 TABLESPOON Flour
2 TABLESPOONS Oil
3-4 Tsp Vegetable broth
1-2 TEASPOONS Caraway seeds
200 g Salmon fi let (without skin)
1 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
7-10 Tbsp Dill

Directions

1
Savoy cabbage clean, wash and into bite-sized pieces.
2
cut. Peel, wash and slice the carrots.
3
cut. Brush the black salsifies vigorously under cold water. Peel, wash and immediately place in vinegar water with flour so that they do not turn dark.
4
Heat the oil in a large pot. Briefly sauté the carrots and savoy cabbage in it. Approx. 1 1⁄4 Pour in l water, stir in broth, bring to the boil. Cut black salsifies into thick slices. Add the caraway seeds to the stock and simmer everything for about 15 minutes.
5
Wash the salmon, dab dry and dice coarsely. Puree briefly with the cutting stick. Stir in egg yolk. Season with salt, pepper and lemon juice. Form salmon mixture with two teaspoons into cams and let them simmer in boiling salt water for about 3 minutes.
6
Lift out the cams and let them drain well.
7
Season soup with salt and pepper. Heat salmon dumplings in it. Serve the soup and garnish with dill.