Beef Soup with Beef and Plantain Dumplings
Ingredients
- Ingredients
- 400 grams Green cabbage
- 4 potatoes
- 1 carrot
- 1 onion
- 1 small chili pepper
- 3 Tbsps Canola oil
- 250 grams Ground beef
- 2 Tbsps minced cilantro
- salt
- freshly ground peppers
- ground cumin
- 1 l Beef broth
- 6 plantains
- 4 egg yolks
- 3 Tbsps Pastry flour
- 1 Tbsp scallions
- 50 grams Feta
- Leeks (for garnish)
Preparation steps
Rinse, core and chop the cabbage. Peel the potatoes and coarsely chop. Peel the carrot and cut into very small cubes. Peel the onion and chop. Rinse the chile, slit lengthwise, remove the seeds and white ribs and chop. Heat the oil in a pan and saute the ground meat until crumbly. Add the onion and chile and stir-fry until the onion is translucent. Add the cilantro and season with cumin, salt and pepper. Set aside and let cool.
In a saucepan, bring the broth to a boil. Peel the plantain and cook 4 in the broth over low heat until tender, about 15 minutes. Remove from the broth, drain and puree along with the raw plantains. Add the yolks and the flour and mix until it forms a malleable dough, adding more flour if necessary. Add the sauteed meat mixture and shape into round dumplings. Bring a pot of salted water to a boil, add the dumplings, reduce the heat to low and simmer until the dumplings bob to the surface, about 15 minutes at low temperature.
Bring the beef broth back to a boil and stir in the cabbage, carrot and potatoes and cook until the vegetables are tender, about 15 minutes. Add the chives and season with salt, pepper and cumin to taste and serve in deep bowls. Arrange the dumplings in the soup, crumble the feta over and garnish with chives.
