John Myers
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Beef Soup with Roast Dumplings
The perfect beef soup with roast dumplings recipe with a picture and simple step-by-step instructions.
for the soup:
- Diaphragm with bones
- 1 portion Soup greens: carrots, leek, tuber celeriac, parsley
- 1 tbsp Vegetable broth
- 1 tbsp Finely chopped parsley
- 1 pinch Sea salt and pepper from the mill
for the dumplings:
- 250 g Roast veal
- 1 Pc. Egg
- 1 tbsp Finely chopped parsley
- 1 pinch Sea salt and pepper from the mill
for the soup:
- Place the meat with the soup greens in a saucepan and pour in approx. 2 liters of cold water until the meat is covered. Bring to the boil and simmer over low heat with the lid closed for about 1 1/2 – 2 hours. When the meat is so soft that it falls off the bone, remove it with the soup greens. Pour the broth through a sieve and return to the saucepan. Add the vegetable stock and season with salt and pepper.
for the deposits:
- Remove the meat of the soup from the bone and cut out the rind. Add the lean meat to the soup in small cubes. (Or fry them in clarified butter with one or two eggs until crispy – with a slice of fresh farmer’s bread it is a good meal) Add a little diced soup greens to taste.
for the meat dumplings:
- Mix the ingredients vigorously in a bowl until the dough is nice and smooth. Shape into dumplings with two spoons and add to the soup.
- Add more additions to the soup according to taste, simmer briefly and let it steep for about 20 minutes. Sprinkle with some finely chopped parsley at the end.
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