Strong beef soup with semolina dumplings

Lenora Decker
very easy
4 2
150 mins
150 mins


Servings: 4
  • 2 thick slices of ox bone (approx. 700 g)
  • 1 bunch of greens
  • 4 Onions
  • 1 TABLESPOON black peppercorns
  • 2 Bay leaves
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Nutmeg
  • 1/4 l Milk
  • 1 TABLESPOON Butter
  • 75 g Semolina
  • 4 Stem(s) Parsley
  • 1 Egg (Gr. M)
  • 2 Carrots
  • 75 g Soup peas
  • 1 Gauze cloth


  1. 1

    Wash leg slices and pat dry. Heat the oil in a large pot. Fry the leg slices on each side for about 2 minutes. Pour on 1 1/2 l cold water and bring to the boil slowly. Simmer at low heat for about 2 hours.

  2. 2

    Skim off foam from time to time.

  3. 3

    In the meantime clean or peel and wash the soup greens. Peel the onions. Cut half soup vegetables and 2 onions into large pieces. Add the peppercorns, bay leaf and approx. 1 tsp. salt to the stock after 1 hour.

  4. 4

    Bring milk and butter to the boil for the dumplings. Stir in semolina and bring to the boil. Remove from heat and let it swell for about 5 minutes. Wash parsley, shake dry and chop finely. Whisk the egg, stir both into the semolina mixture.

  5. 5

    Season with salt, pepper and nutmeg. Cut out dumplings from the semolina mixture with 2 moistened teaspoons. Leave to stand in lightly boiling salted water for 15-18 minutes. Lift them out and let them drip off on a damp tea towel.

  6. 6

    Peel, wash and thinly slice the carrots. Chop the rest of the soup vegetables and onions. Lift leg slices out of the stock. Line a sieve with a gauze cloth. Sieve the stock through it and bring to the boil again.

  7. 7

    Add raw vegetables and simmer in the broth for about 10 minutes.

  8. 8

    Remove the meat from the bone and cut into large pieces if necessary. Warm up with semolina dumplings and fried peas in the hot broth. Season soup with salt and pepper.

Nutrition Facts

530 kcal
36 g
20 g
47 g