Beef Soup with Bone Marrow Dumplings

Ingredients

• 1 onion
• 3 bay leaves
• Salt
• 700 g beef (stewing meat)
• 500 g bones (from the cow)
• 2 bunches mirepoix vegetables
• 0.5 bunch Parsley
• 1 tbsp butter
• 80 g bone marrow (ordered from butcher)
• 2 Eggs
• 50 g whole‑grain breadcrumbs
• Pepper
• nutmeg

Instructions

1. 1.

   Peel and halve the onion. Roast in a hot pan without fat over medium heat for 5–8 minutes.

2. 2.

   Add the onion, bay leaves, and 1 tsp salt to a pot. Add the beef and bones, pour in 3 L water, bring to a boil. Reduce heat and simmer gently for 2–3 hours, skimming off foam as it rises. Meanwhile wash, trim, chop the mirepoix and add to the pot.

3. 3.

   Wash parsley, shake dry, and chop leaves. Sauté parsley with butter in a pan, then remove from heat. Transfer mixture to a sieve, let drain, and catch the drained fat (parsley butter) in a small bowl.

4. 4.

   Add bone marrow to the drained fat (parsley butter), add eggs, and whisk until smooth. Stir in breadcrumbs and season the mixture with salt, pepper, and freshly grated nutmeg.

5. 5.

   Shape small dumplings from the mixture using damp hands and let rest at a cool place (not in the fridge).

6. 6.

   Remove meat from the soup, slice thinly, then cut into fine strips.

7. 7.

   Strain the soup through a sieve, collect the liquid in another pot. Reheat and season strongly.

8. 8.

   Add the dumplings to the simmering broth and cook for about 10 minutes until done. Serve in soup bowls with the bone marrow dumplings and sprinkle with herbs.