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Dumplings in Broth

Name: Dumplings in Broth
Total time: 1 h 40 min
Yield: 4
Ingredients: 1 small onion; 3 tsps Goose fat; 3 eggs; 1.5 cups Matzo; 3 Tbsps Semolina; 1 Tbsp freshly chopped parsley; 1 tsp salt; 1 generous pinch peppers; 5 cups vegetable stock; 2 large carrots; 1 shallot; 1.333 cups Celeriac

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Difficulty:

easy

Preparation:

15 min.

Preparation

ready in 1 hr 40 mins

Ingredients

for

servings

Ingredients: 1 small onion; 3 tsps Goose fat; 3 eggs; 1 ½ cups Matzo; 3 Tbsps Semolina; 1 Tbsp freshly chopped parsley; 1 tsp salt; 1 generous pinch peppers; 5 cups vegetable stock; 2 large carrots; 1 shallot; 1.333 cups Celeriac

How healthy are the main ingredients?

Celeriac Semolina parsley onion egg salt

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Preparation steps

Peel and finely chop the onion. Heat the goose fat and fry the onion over a medium heat for about 10 minutes. Remove from the heat and leave to cool slightly.

Lightly beat the eggs. Grind the matzohs in a blender and put into a bowl with the semolina, salt, pepper and eggs. Mix well, then add the onions and stir in enough cold vegetable stock (approx. 100 ml) to produce a smooth shapeable dough. Cover and chill in the refrigerator for 1 hour.

Meanwhile peel and dice the potatoes. Trim, peel and dice the celeriac. Peel and dice the shallot.

Take the dumpling mixture out of the refrigerator and shape into 10-12 balls. Put the vegetable stock into a large pan and bring to the boil. Add all the vegetables and boil vigorously for about 2 minutes. Then put the dumplings into the stock, turn down the heat and cook gently in the simmering stock for about 12 minutes. Ladle into bowls and serve garnished with parsley.

Dumplings in Broth

Ingredients

Preparation steps

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