Green spelt flour soup with marrow dumplings

Ingredients for 4 servings:

• 500 g soup meat, beef
• ¼ celeriac
• ½ stalk(s) leek
• 4 tbsp green spelt, ground
• 2 carrots
• 1 bunch of parsley
• salt and pepper
• 4 rolls, stale
• e.g. milk
• 2 marrow bones
• 1 egg(s)
• some flour

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes

Grandma’s way

Place the meat in cold water and add plenty of salt, roughly like pasta water. Boil the meat for about 30 minutes. I don’t skim off the foam, but you can. After 30 minutes, add the soup vegetables to the meat and simmer for another 30 minutes. In the meantime, for the marrow dumplings, soak the bread rolls in milk, squeeze out any excess water, add the removed marrow, add 1 egg, salt, pepper, and parsley, and add flour if needed, until the dough has the consistency of dumpling dough. Mix the spelt flour with water, pour into the soup, and bring to a boil, stirring constantly. Season to taste with salt, pepper, and parsley. If desired, add a little instant broth or half a stock cube. If the soup is too thin, sweat some spelt flour in margarine and then add to the soup, or thicken with potato flour. Form the dumplings and let them sit in the soup until they float to the top. Place in soup bread or a plate.