Soup with Kaspress Dumplings

Ingredients

• 2 onions
• 500 g beef brisket
• 500 g beef bones
• 2 carrots
• 2 parsley roots
• 1 stalk celery root (about 150 g)
• 1 leek
• 1 tsp peppercorns
• 3 Juniper berries
• 1 bay leaf
• 1 stalk lovage
• 1 stalk Parsley
• Salt
• Pepper
• 500 g dumpling bread
• 200 ml warm milk
• 1 onion
• 3 tbsp clarified butter
• 2 Eggs
• 200 g alpine cheese
• 2 tbsp freshly chopped parsley
• Salt
• ground caraway
• Pepper
• bread crumbs (as needed)
• 2 tbsp chives

Instructions

1. 1.

   For the broth, peel only the outer skins of the onions and trim the ends. Cut one onion horizontally in half and brown it on the cut sides in a large pot. Pour about 2.5 liters of cold water over it. Rinse the meat and bones, place them in the cold water (everything should be covered), and bring to a boil. Reduce heat and let the broth simmer just below boiling for about 2.5 hours. Skim off any foam that forms on the surface with a skimmer. Add more water if necessary.

2. 2.

   Cut the remaining onion into pieces. Peel, wash, trim, and cut the carrots, parsley roots, celery root, and leek into large chunks. After about an hour, add them to the pot. After another hour, add the peppercorns with crushed juniper berries, bay leaf, lovage, and parsley.

3. 3.

   For the dumplings, place the dumpling bread in a bowl. Bring the milk to a boil, pour it over the bread, and let it soak for about 10 minutes. Peel and finely dice the onion, sauté it in 1 tsp hot clarified butter, then mix it into the bread. Add eggs, cheese, parsley, salt, caraway, and pepper; knead until a pliable dough forms. If the dough is too soft, add more breadcrumbs. Let rest for another 10 minutes, mix well again, shape dumplings from the mixture, and flatten them.

4. 4.

   Remove the meat from the soup for other uses. Strain the broth through a cloth-lined sieve. Remove excess fat if desired and reduce to about 1 liter. Bring to a boil in a pot and season with salt and pepper.

5. 5.

   Brown the dumplings in hot clarified butter for 5-6 minutes until golden brown, then drain on kitchen paper. Arrange them on soup plates, pour the hot broth over them, and sprinkle with chives before serving.