Meat Broth with Dumplings

Ingredients

• 4 Mark bones
• 1 onion
• 1 bundle of soup vegetables
• 1 kg soup meat
• 2 stalks thyme
• 2 tsp white peppercorns
• 25 g dried porcini mushrooms
• 40 ml sherry
• 4 slices toast bread
• 2 Eggs
• 0.5 bundle parsley
• 1 bundle chives
• Salt
• Pepper

Instructions

1. 1.

   Separate marrow from the bones and cover them in the refrigerator.

2. 2.

   Peel and halve the onion. Clean, wash, and roughly chop the soup vegetables.

3. 3.

   Roast the onion halves in a large pot without fat, then add 3 l water, marrow bones, soup vegetables, thyme, peppercorns, and salt. Cover partially and simmer for 3 hours.

4. 4.

   Strain the broth through a sieve and skim off the fat. Add the mushrooms and simmer for another ½ hour.

5. 5.

   For the dumplings, remove crumbs from the toast bread and finely dice it. Mix in eggs and chopped parsley. Add finely chopped marrow, salt, and pepper, then knead into a dough. Shape into a roll.

6. 6.

   Use a slotted spoon to lift the mushrooms from the broth, finely chop half of them. Form 2 cm diameter dumplings from the dough, placing some chopped mushrooms in the center. Let them rise in the broth for 15 minutes.

7. 7.

   Before serving, stir in the sherry and sprinkle with chives rings.