Broth with Dumplings

Ingredients

• 500 g beef soup meat (from beef)
• 500 g bone marrow bones
• 1 onion
• 1 tsp peppercorns
• Salt
• 1 parsley root
• 2 carrots
• 0.25 celery root
• 0.5 leek stalk
• 40 g Butter
• 1 egg
• 50 g semolina
• Salt
• nutmeg
• 50 g beef marrow
• 1 large egg
• 60 g breadcrumbs
• 1 tsp grated, untreated lemon zest
• 120 g veal patty
• 40 ml milk
• 2 tbsp heavy cream
• 15 g soft butter
• 1 small egg
• 2 tbsp breadcrumbs
• Salt
• pepper (from grinder)
• freshly grated nutmeg
• 1 leek stalk
• 2 carrots

Instructions

1. 1.

   Wash the soup meat and bones. Halve the onion, place the cut sides in a dry pan and brown until golden.

2. 2.

   Add the soup meat with the onions and pepper to a pot, season with salt and pour in 2 l of water. Bring to a boil and simmer on low heat for about 2 hours, skimming off the foam at the start.

3. 3.

   Clean the vegetables, chop them finely and add them to the broth halfway through cooking.

4. 4.

   While the soup simmers, prepare the semolina dumplings by creaming soft butter with an egg and gradually adding semolina while stirring. Season with salt and nutmeg and let rest for about 15 minutes. Shape small dumplings with two wet teaspoons and cook in lightly boiling salted water for about 20 minutes.

5. 5.

   For the marrow dumplings melt the marrow over low heat, strain through a sieve and whisk into foam. Add egg and breadcrumbs, season with lemon zest, salt and nutmeg, let rest for 30 minutes. Using two teaspoons, form small dumplings and cook in lightly boiling salted water for about 15 minutes.

6. 6.

   For the veal patty dumplings mix veal patty with milk, cream, butter, egg and breadcrumbs into a smooth dough. Season with salt, pepper and nutmeg. Shape small dumplings and cook in lightly boiling salted water for about 10 minutes.

7. 7.

   Remove the meat from the broth, strain the broth through a cheesecloth, reduce slightly and season. Trim and julienne leeks and carrots if desired. Bring the soup to a boil, add the julienned vegetables and simmer for 1-2 minutes. Meanwhile slice half of the meat into strips (use the rest elsewhere), add to the soup and warm through. Serve the soup with dumplings in preheated bowls.

8. 8.

   Serve hot and enjoy.