Beef Broth with Ham Dumplings
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 246 kcal | (12 %) | ||
| Protein | 18.8 g | (19 %) | ||
| Fat | 14.3 g | (12 %) | ||
| Carbohydrates | 11 g | (7 %) |
Ingredients
- For the broth
- 2 onions
- Soup vegetables
- 1 Tbsp vegetable oil
- 1-2 bay leaves
- 1 tsp peppercorns
- 1 l water
- 500 grams Leg of beef
- salt
- For the dumplings
- 1 White roll (day-old)
- 50 grams Boiled ham
- 1 shallot
- 1 bunch parsley
- 2 eggs
- 30 grams softened butter
- each with 2 tablespoons of flour and milk
- salt and peppers
- For the garnish
- scallions
Preparation steps
For the broth: Rinse and quarter onions, do not peel. Rinse, peel and chop soup vegetables. Heat oil in a large saucepan. Add onions and vegetables, then add bay leaf and peppercorns. Deglaze with water and add beef. Simmer for 1 ½ hours, skimming of foam throughout.
For the dumplings: Grate bread. Mince ham. Peel and mince shallots. Rinse parsley, shake dry and mince. Separate eggs. Beat egg whites until stiff. Beat butter until creamy. Combine butter, egg yolk, bread, flour, milk, shallots, parsley and ham. Season with salt and pepper. Fold in whites. Spread mixture onto a baking sheet lined with parchment and bake in an oven preheated to 180°C (approximately 350°F) for 30-35 minutes. Remove, let cool and cut into diamond shapes.
Pour broth through a sieve and season with salt. Distribute dumplings into deep soup bowls and pour in broth. Serve garnished with chives.
