Ox Broth Soup with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,248 cal. | (59 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 96 g | (83 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 50.7 μg | (85 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 2,036 mg | (51 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 15.7 mg | (196 %) | ||
| Saturated fatty acids | 40.6 g | |||
| Uric acid | 560 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the soup
- 3 kilograms chopped Oxtail
- 2 onions
- 2 garlic cloves
- 2 bunches Soup vegetables
- 4 Tbsps vegetable oil
- salt and freshly ground pepper
- 2 carrots
- 200 grams button Mushroom
- 1 bunch Chives
- For the dumplings
- 125 milliliters Beef broth
- 1 Tbsp butter
- salt
- 60 grams Semolina flour
- 1 egg
- 1-2 teaspoons Horseradish
Preparation steps
For the soup: Rinse ox and pat dry. Peel and dice onions and garlic. Peel and coarsely chop soup vegetables. Heat oil in a large stockpot. Add ox, vegetables, onions and garlic and cook for 15-20 minutes. Deglaze with 2 ½ liters (approximately 10 cups) of water, bring to a boil and simmer over low heat for about 3 hours. Skim off fat throughout. Pour broth through a fine sieve. Season broth with salt and pepper. Remove 125 ml (approximately 2 cups) of broth to prepare dumplings.
Peel and dice carrot Rinse and dice mushrooms. Cook carrots in hot broth for 10 minutes, then add mushrooms and cook for 5 minutes. Rinse chives, shake dry and slice.
For the dumplings: Boil reserved broth with butter and a pinch of salt. Stir in semolina and let cool slightly. Stir in egg and horseradish. Shape mixture into small dumplings. Boil a large pot of salted water and cook dumplings for 8-10 minutes.
Remove dumplings with a slotted spoon and place in soup plates. Ladle in broth and serve garnished with chives.
