Spinach and Sausage Dumpling Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 395 μg | (658 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 954 mg | (24 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 143 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
- Pastry flour (for work surface)
- For the filling
- 1 White roll
- 60 milliliters lukewarm milk
- 1 onion
- 1 Tbsp butter
- 400 grams fresh Spinach
- salt
- 250 grams Sausage meat
- 1 egg
- freshly ground peppers
- Nutmeg
- Also
- 1 l Beef broth
- 2 Tbsps scallions
Preparation steps
For the dough, sift flour into a bowl. Add eggs, salt and oil. Knead with dough hook of a hand mixer into a firm, smooth dough. Add water if needed. Shape into a ball, wrap in plastic wrap and let rest for about 20 minutes.
For the filling, soak bread in warm milk. Peel onion, finely chop and saute in butter until translucent. Rinse spinach, shake dry, blanch in boiling salted water, rinse, squeeze and finely chop. Mix with squeezed bread, onion, meat and egg in a bowl and mix. Season well with salt, pepper and nutmeg.
Roll out dough evenly and thinly on a floured surface. Cut into rectangles measuring 6 x 8 cm (approximately 2 x 3 inches). Fill half with a teaspoon of filling. Top with empty rectangles, pressing edges around filling to seal well.
When all dumplings are filled and sealed, drop in boiling salted water and cook for about 8 minutes. Meanwhile, heat broth. To serve, add broth to bowls, drop in finished dumplings and sprinkle with chopped chives.
