Beef Soup with Dumpling Trio

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Beef Soup with Dumpling Trio
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1 hr
ready in 3 h.
Ready in


For the broth
500 grams Beef
500 grams meat bone
1 onion
1 teaspoon peppercorns
1 Parsnip
2 carrots
¼ Celery root
½ stalk Leeks
For the semolina dumplings
40 grams butter
1 egg
50 grams Semolina flour
For the marrow dumplings
50 grams beef marrow
1 large egg
60 grams breadcrumbs
1 teaspoon Lemon peel
For the sausage dumplings
120 grams Veal sausage
40 milliliters milk
2 tablespoons Whipped cream
15 grams soft butter
1 small egg
2 tablespoons breadcrumbs
freshly ground peppers
freshly grated Nutmeg
For the soup
1 stalk Leeks
2 carrots
How healthy are the main ingredients?
BeefLeekLeekWhipped creamonionsalt

Preparation steps


For the broth, rinse soup meat and bone. Cut onion in half and toast cut surfaces in a dry pan until golden brown. Add soup meat, bone, peppercorns and 2 liters (approximately 8 cups) water to onion in pan and season with salt. Bring to a boil and simmer over low heat until done, about 2 hours. Skim foam as necessary.


Rinse parsley root, carrot, celrey and leek, cut into small pieces and add to broth halfway through cooking time.


For the semolina dumplings, beat semolina and softened butter with egg until creamy. Season semolina mixture with salt and nutmeg and let stand about 15 minutes. Use two wet teaspoons to shape mixture into dumplings. Boil semolina dumplings in salted water until done, about 20 minutes.


For the marrow dumplings, melt marrow over low heat, strain through a sieve and whisk until foamy. Mix in egg, breadcrumbs and lemon zest and season with salt and nutmeg. Let mixture stand about 30 minutes. Use two teaspoons to form mixture into dumplings. Boil marrow dumplings in lightly salted water until done, about 15 minutes


For the sausage dumplings, mix sausage with milk, cream, butter, egg and breadcrumbs to a smooth dough. Season sausage mixture with salt, pepper and nutmeg. Form mixture into small dumplings and boil in salted water until done, about 10 minutes.


Remove meat from broth and pour through a strainer lined with a cloth. Return broth to a boil and season with salt. For the soup, rinse and peel leek and carrots and cut into thin strips. Add leek and carrot strips to broth, return to a boil and simmer 1-2 minutes. Cut half of the meat into strips (save the rest for another use), add to soup and heat through. Serve soup with dumplings in warmed bowls.