Green Spelled Soup with Marrow Dumplings
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef soup meat
- 0.25 ¼ celeriac
- 0.5 stick ½ leek
- 4 tablespoon green spelled, ground
- 2 carrot (s)
- 1 bunch parsley
- salt and pepper
- 4 rolls, stale
- milk
- 2 marrow bones
- 1 egg (s)
- some flour
Print Recipe
Pin Recipe Instructions
- Put the meat on the soup in cold water, add plenty of salt to the water, similar to pasta water. Boil meat for about 30 minutes, I don`t skim off the foam, but you can do it. After 30 minutes add the soup vegetables to the meat and simmer for another 30 minutes.
- For the marrow dumplings, soak the rolls in milk in the meantime, squeeze them out, add the released marrow, add 1 egg, salt, pepper and parsley, flour if necessary until the dough has a consistency like dumpling dough.
- Mix green spelled flour with water, pour into the soup and bring to the boil, stirring constantly. Season to taste with salt, pepper and parsley. Possibly add a little instant stock or half a soup cube. If the soup is too thin, sweat some green flour in margarine and then add to the soup or thicken with potato flour.
- Shape the dumplings and let them steep in the soup until they float on top. Fill into soup bread or plates.
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