How to Make Beef and Dumpling Soup
Beef is the ideal candidate to replenish our iron reserves. 2.2-2.6 milligrams of iron per 100 grams makes beef one of the best sources of this trace element, which stimulates blood formation and improves oxygen transport in the body. Another plus point: The iron from beef is optimally usable for the body.
Enjoy the classic beef soup with pith dumplings and a dash of egg. For this, mix two eggs, 125 ml milk, a pinch of freshly grated nutmeg and salt. Grease a cup with butter, pour in the egg mixture and leave to set in a hot water bath for about 30 minutes. Take it out, let it cool down, cut it into cubes and add it to the soup before serving.
- For the soup
- 1 onion
- 24 ounces Beef
- 18 ounces Beef bone
- 3 bay leaves
- 2 bunches Soup vegetables (carrots, celery, onion)
- freshly ground peppers
For the soup: Peel and chop onion. Cook in a dry pan until browned.
Combine bay leaves, a teaspoon of salt, beef, soup bones and 3 liters (approximately 12 cups) of water in a large pot and bring to a boil. Simmer for 2-3 hours, skimming off foam throughout. In the meantime, rinse greens, chop and add to soup.
For the dumplings: Heat butter in a pan and cook . Remove from heat and drain, reserving drained butter.
Reheat drained butter and cook bone marrow. Add eggs and stir in enough breadcrumbs to form a well-moldable dough. Season with salt, pepper and nutmeg.
Use wet hands to shape small dumplings. Let dumplings rest in a cool place,but not the refrigerator.
Remove beef from soup, then cut into thin slices.
Pour soup through a sieve, reserving liquid. Reheat cooking liquid and season with salt and pepper.
Cook dumplings in broth and simmer for about 10 minutes.
Add beef to soup and ladle into bowls. Serve sprinkled with herbs.