Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Shape the dumplings and let them steep in the soup until they float on top. Fill into soup bread or plates.