Beef Soup with Semolina Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter beef broth
- 30 g butter
- 65 g semolina (soft wheat semolina)
- 1 egg (s)
- salt and pepper
- 1 pinch (s) marjoram
- 1 bunch chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- For the dumplings, stir the butter in a bowl with a whisk until frothy. I always do this with a flat whisk, it`s such a flat whisk. Work in semolina, salt, egg and pepper with marjoram and mix well. Let stand for another 15 minutes and season to taste again (otherwise it might become bland).
- Heat the beef soup. Cut small dumplings from the semolina dough with the help of two teaspoons and let them slide into the hot stock. The cams need to be really small because they`ll pop up in the broth and get bigger.
- With the stove turned down and the lid closed, let it simmer for 20 minutes (the cams then float up). Fill into soup bowls and sprinkle with chives.
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