Jaucha dumplings

Ingredients for 4 servings:

• 350 g soup meat (beef, e.g. flat rib, breast, leg)
• 1 ¼ liters of water
• 1 stalk(s) leek
• 6 allspice seeds
• 5 bay leaves
• 10 black peppercorns
• 1 tsp broth, granulated
• 1 pack of ready-made potato dumpling mix, half and half
• 500 g sauerkraut (wine sauerkraut)
• 1 onion(s)
• 1 tbsp lard (goose fat)
• salt and pepper
• 1 pinch(s) of sugar
• Caraway seeds

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

like my grandma’s, beef and leek soup with dumplings and sauerkraut

The recipe doesn’t look like much at first glance, but it tastes delicious and always reminds me of my childhood, when I often had this dish at grandma’s. Just give it a try. For the soup, rinse the meat with cold water and dry it. If necessary, cut it into smaller pieces so it cooks faster. Add cold water to the pot and add 3 bay leaves, peppercorns and 3 allspice berries. Bring to a boil and skim off the foam several times. Simmer with the lid closed for about 1.5 hours. Trim the leek and cut it into strips. After about 1.5 hours of cooking time, add it to the meat. After another 15 minutes, remove the meat and cut it into small pieces, then return it to the pot. Now add the granulated stock and season the soup with salt, pepper and more stock if necessary. While the soup is cooking, peel and finely dice the onion. Drain the sauerkraut. Heat the lard in a pot and fry the diced onions. Then add the sauerkraut. Add 2 bay leaves, 3 allspice berries, and the caraway seeds to the pot. Simmer over low heat, stirring occasionally. The cabbage can brown slightly. At the end of the cooking time (approx. 30 minutes), season with salt, pepper, and a pinch of sugar. Mix the dumplings according to the package instructions and let them swell. Then shape them and cook them in plenty of salted water until cooked through. Serve as follows: Place about 1-2 dumplings per serving in a deep plate and lightly break them up with a fork. Add a dollop of sauerkraut to the side and pour in the hot soup. Eat the whole thing with a spoon and fork. It’s best not to stir, otherwise the sauerkraut will make the soup too sour.