Vegetable Soup with Dumplings
The vegetable soup is a real booster for our health, because the kohlrabi and celeriac contains mustard oils, which strengthen our immune cells in the intestines and support our entire defence system. The secondary plant substance sulforaphane from the cauliflower is said to be able to prevent cancer and even make chemotherapy more effective.
You can add the soup meat cut into pieces together with horseradish to the soup. If you want to prepare the vegetable soup faster or vegetarian, use about 1.5 litres of vegetable stock for the soup instead of the home-made meat stock. A total of 60 grams of butter (then without bone marrow) is also suitable for the dumplings.
- For the soup
- 800 grams Beef
- 2 marrow bone
- 2 liters water
- 5 peppercorns
- 1 piece Celery root (trimmed and diced)
- 3 carrots (peeled and cut into thin strips)
- 1 Kohlrabi (peeled and cut into thin strips)
- 1 Leek (trimmed, rinsed and cut into rings)
- 125 grams green Beans (trimmed and cut in half)
- 1 small Cauliflower (divided into florets)
For the soup, place the beef meat and marrow bones in a pot with cold water and peppercorns. Season with salt, bring to a boil and simmer for 90 minutes.
Strain the beef broth, and use the beef meat and bone in some other recipe.
To prepare the vegetable soup, place the vegetables in another pot with the strained broth and cook for about 15 minutes until al dente.
For the dumplings, boil the water in a pot. Add butter to the boiling water, stir in the flour and mix until a white skin forms on the pot base. Remove the pot from heat and gradually mix in the eggs, while stirring.
Form small dumplings from the mixture using two teaspoons and simmer in salted water for about 10 minutes. Lift out the dumplings from the water and add to the soup. Season the soup with salt and pepper, and sprinkle with parsley.