Beef Soup with Dumpling Trio
Ingredients
- For the broth
- 500 grams Beef
- 500 grams meat bone
- 1 onion
- 1 tsp peppercorns
- salt
- 1 Parsnip
- 2 carrots
- ¼ Celery root
- ½ stalk Leeks
- For the semolina dumplings
- 40 grams butter
- 1 egg
- 50 grams Semolina flour
- salt
- Nutmeg
- For the marrow dumplings
- 50 grams beef marrow
- 1 large egg
- 60 grams breadcrumbs
- 1 tsp Lemon peel
- For the sausage dumplings
- 120 grams Veal sausage
- 40 milliliters milk
- 2 Tbsps Whipped cream
- 15 grams soft butter
- 1 small egg
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- freshly grated Nutmeg
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.
