Broth with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 299.8 μg | (500 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 2 eggs
- 1 tsp salt
- 1 Tbsp sunflower oil
- For the filling
- 1 day-old White roll
- 60 milliliters lukewarm milk
- 1 onion
- 1 Tbsp butter
- 300 grams fresh Spinach
- salt
- 250 grams Sausage meat
- 1 egg
- freshly ground peppers
- Nutmeg
- Additional ingredients
- Pastry flour (for working)
- 1 l Beef broth
- 2 Tbsps scallions
Preparation steps
For the dough, sift flour into a bowl. Add eggs, salt and oil. With the dough hook of a stand or hand mixer knead into a firm, smooth dough. Add water if needed to reach desired consistency. Shape dough into a ball and wrap in plastic wrap. Let rest about 20 minutes.
Meanwhile, for the filling, soak bread in warm milk. Peel onion, chop finely and saute in butter until translucent. Rinse and trim spinach, blanch in boiling salted water, rinse, drain and chop finely. In a bowl, mix together soaked bread, onion, meat, egg and spinach and season well with salt, pepper and nutmeg.
Roll out pasta evenly and thinly on a floured work surface. Cut pasta into 8 rectangular strips about 10 x 20 cm (approximately 4 x 8 inches) in size. Place a thin layer of the meat mixture on top of the dough and fold dough 4 times or every 5 cm (approximately 2 inches). Brush edges with egg white and press well.
When all dumplings are made add them to boiling salted water and leave until cooked, about 8 minutes.
Boil broth and season with salt. To serve, distribute dumplings evenly in soup bowls, Pour hot broth over dumplings and garnished with chopped chives.
