Cheese Dumpling Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,100 cal. | (52 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 68.3 μg | (114 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,454 mg | (36 %) | ||
| Calcium | 817 mg | (82 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 30.7 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 254 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the broth
- 2 onions
- 500 grams Beef brisket
- 500 grams Beef bone
- 2 carrots
- 2 Parsnips
- 1 pc Celery root (150 grams or 5.3 ounces)
- 1 stalk Leeks
- 1 tsp peppercorns
- 3 Juniper berries
- 1 bay leaf
- 1 sprig Lovage
- 1 sprig parsley
- salt
- peppers
- For the dumplings
- 500 grams bread dumpling
- 200 milliliters warm milk
- 1 onion
- 3 Tbsps clarified butter
- 2 eggs
- 200 grams Mountain cheese
- 2 Tbsps freshly chopped parsley
- salt
- ground Caraway
- peppers
- breadcrumbs (as needed)
- 2 Tbsps scallions
Preparation steps
For the broth: Peel 1 onion and trim off ends. Cut onion in half horizontally and brown, cut side down, in a dry pot. Add 2.5 liters (approximately 5 cups) of cold water. Rinse beef and bone and place both in pot. Bring water to a boil, reduce heat and simmer for about 2.5 hours. Skim off foam, if needed. Add more water, if needed.
Peel and dice remaining onion. Peel and chop carrots and parsnips. Rinse and chop celery and leek. Add to the pot after about 1 hour of cooking time. Add peppercorns, pressed juniper berries, bay leaf, lovage and parsley after about 2 hours of cooking time.
For the dumplings: Place bread in a bowl. Boil milk and pour over bread, let sit for about 10 minutes. Peel and mince onion. Heat 1 teaspoon ghee in a pan and cook onion. Add onion to bread mixture. Stir eggs, cheese, parsley and cumin into bread mixture and season with salt and pepper. Knead into a malleable dough. If dough is too soft, add some breadcrumbs. Let dough rest for about 10 minutes, then shape into dumplings.
Remove meat from broth and use as desired. Pour broth through a sieve lined with cheesecloth and discard solids. Bring broth to a boil and season with salt and pepper.
Heat clarified butter in a pan and cook dumplings until golden brown, about 5-6 minutes. Remove and drain on paper towels. Place dumplings in a soup bowl and pour in broth. Serve garnished with chives.
