Clear Beef Broth with Butter Dumplings

Roast the coarsely crushed grains and bay leaves in a soup pot SHORtspY dry. Halve the onions and brown with the skin dry. Pour 5 liters of water, add the meat and the boil. The meat should be barely covered. Peel the soup greens (dice half of the celery from the soup greens and put aside), roughly dice the rest, add to the pot and season with 3 teaspoons of beef stock powder. Then add Maggiekraut depending on your taste. Bring to the boil and simmer covered on a low setting (electric stove).

After about 5 hours, remove the bones and meat from the broth and set aside. Pour the previous broth through a sieve into a second saucepan. If necessary, cut out the sinewy pieces and cut the “beautiful” meat into fine strips and put back in the broth. Peel, halve and quarter the 3 carrots. Cook the carrot pieces, the small pieces of celery and Maggie cabbage as an insert in the broth.

To take out the last "power", put the sifted vegetables and the sinewy pieces of meat back into the first pot and briefly sear them dry with 2-3 teaspoons of beef stock powder and add 1 liter of water, salt, maggie and fondor again to the highest Boil level and drain this broth again and add to the first broth. Repeat this process again with a liter of water.

For the butter dumplings: Mix the eggs, season well with salt, pepper, maggie and nutmeg and work with the breadcrumbs to form a smooth dough. Melt the butter (it also works with margarine) and dry it together with Knead in the parsley. (If the dough is too dry, add an egg.) Twist into small butter dumplings between your hands and per person. Cook 3 pieces in the stock for about 10 minutes. (Freeze the remaining dumplings for later :-))

We like to have freshly baked vanilla waffles with our soup. Our children love to dip the waffle in the broth.