Spring soup with sausage dumplings

Name: Spring soup with sausage dumplings
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 600 g Prime rib (of beef); 1/2 bunch Soup Greens; 1 Onion; 1/2 TEASPOON Peppercorns; 1 Bay leaf; 250 g white asparagus; 2 medium-sized carrots; 300 g Pointed cabbage; 7-10 Tbsp salt, pepper; 2-3 boiled fine veal sausages; 100 g frozen peas; 1/2 bunch Parsley; some stem(s) Chervil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

600 g Prime rib (of beef)
1/2 bunch Soup Greens
1 Onion
1/2 TEASPOON Peppercorns
1 Bay leaf
250 g white asparagus
2 medium-sized carrots
300 g Pointed cabbage
7-10 Tbsp salt, pepper
2-3 boiled fine veal sausages
100 g frozen peas
1/2 bunch Parsley
some stem(s) Chervil

Directions

1
Wash the meat. Boil in 1.5 l water. Clean or peel, wash and chop the soup vegetables. Peel and quarter onions. Skim stock. Add onions, soup vegetables, peppercorns and bay leaf. Simmer at low heat for about 1.5 hours.
2
Wash and peel the asparagus and cut off the woody ends. Peel and wash the carrots. Cut both into slices. Clean, wash, quarter and cut cabbage into strips
3
Take out the meat. Sieve broth, bring to the boil. Season with salt and pepper. Press the sausage mixture from the skin as dumplings directly into the stock, add the carrots and cook everything for about 5 minutes. Then add cabbage, asparagus and peas, continue cooking for about 10 minutes
4
Remove bones and fat from meat and dice. Add to the soup, season to taste. Wash and chop the herbs and sprinkle over the soup