Hearty Vegetable Stew with Semolina Dumplings

Ingredients

• 1 bundle of soup greens (ca. 250 g)
• 1 onion
• 2 tbsp plant oil
• 150 ml white wine
• 850 ml meat broth
• 4 pork sausages
• 250 g smoked pork belly (slices)
• Salt
• ground pepper
• parsley (for garnish)
• 40 g Butter
• 1 egg
• 50 g semolina
• Salt
• nutmeg

Instructions

1. 1.

   Wash, clean and peel the soup greens. Roughly cube half of the vegetables. Dice the remaining parsley root into small cubes. Slice leek and carrot into rounds. Optionally cut into flower shapes.

2. 2.

   Peel and finely dice the onion. Heat oil in a large pot and sauté the onion until translucent. Add the roughly cubed soup vegetables, cook briefly, then deglaze with white wine and broth. Simmer for about 20 minutes.

3. 3.

   Meanwhile, whisk soft butter with egg to create a creamy base, gradually incorporating semolina while stirring. Season with salt and nutmeg, let rest for about 5 minutes. Shape into dumplings using two wet teaspoons and cook in lightly boiling salted water for 15-20 minutes until tender.

4. 4.

   Strain the stew through a sieve into another pot, bring back to boil, and simmer with finely chopped vegetables for about 10 minutes. Slice sausages and cut pork belly into pieces; add both about 5 minutes before finishing. Season with salt and pepper.

5. 5.

   Serve the stew in preheated bowls or plates, place dumplings on top, and garnish with washed parsley leaves.