Beef Soup with Marrow Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 slice beef (leg )
- 1 ½ liters water
- 3 tablespoon soup vegetables, finely chopped
- 1 cube meat stock
- 1 cube broth, fat
- 2 marrow bones
- 2 egg (s)
- 2 tablespoon parsley
- breadcrumbs
- salt and pepper
- nutmeg
- possibly pasta
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil and add the leg slice. Close the lid of the pressure cooker and let the soup cook for 30 minutes. Then take the pot off the plate and wait until the valve is down again. Then open the pressure cooker and take out the meat.
- The dumplings can be prepared while the meat is cooking. To do this, press the marrow out of the bones and dissolve in a pan, pour through a sieve into a metal bowl. Let cool down a little so that the eggs don`t curdle. Now stir in an egg for each marrow bone and season with salt, pepper and nutmeg. Stir in the parsley (1 tablespoon per marrow bone). Then stir in enough breadcrumbs with a whisk to make a creamy mixture. The dough of the dumplings must now rest for about 20 minutes so that it becomes firmer. Then form dumplings out of it.
- Put the soup back on the stove and bring to the boil. Add the stock cubes. If you like, you can add a few more soup noodles. Then add a dumpling to the boiling broth and let it simmer for about 2-3 minutes. If it has not disintegrated, add the others as well and let it simmer for 2-3 minutes. Cut the meat into small pieces and add to the soup. Good Appetite.
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