Tomato and Cheese Dumpling Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 38.3 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 974 mg | (24 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the broth
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 Zucchini
- 500 grams Tomatoes
- ¼ Celery root
- ½ Fennel
- 2 Tbsps Tomato paste
- 2 Tbsps olive oil
- ¾ l Beef broth
- 4 Juniper berries
- 2 bay leaves
Preparation steps
Rinse and peel vegetables. Peel and mince onion and garlic. Cut carrot and zucchini in half lengthwise. Chop 400 g of the tomatoes. Chop the celery and fennel. Heat oil in a pot and sauté half the carrot, half the zucchini, onion, garlic, tomatoes, celery, fennel and tomato paste for 5 minutes.
Deglaze with broth and add juniper berries and bay leaves. Season with salt and pepper. Simmer over low heat for 1 hour. Let cool and pour it through a strainer lined with cheesecloth into a new pot. Thinly slice the other half of the carrot and zucchini. Blanche remaining tomatoes. Peel, cut in half, remove seeds and chop.
For the cheese dumpling: Stir egg yolks into quark. Put the bread in a food processor to make crumbs. Add crumbs to quark mixture. Rinse basil, reserve a few leaves for garnish and chop the rest. Mix basil with the warm butter and incorporate into the quark mixture. Cook dumplings in boiling salted water until firm.
Heat the broth but do not let it boil. Add the reserved carrot, zucchini and tomato pieces. Add in the dumplings. Ladle soup into bowls and garnish with the remaining basil leaves. Serve immediately.
