Traditional Marrow Dumpling Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 15 mins |
| Total Time | 2 hrs 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef brisket or beef soup
- 2 thick marrow bones
- 1 bunch soup greens (leek, celery, carrot, parsley root)
- 1 ½ liters water
- 0.5 ½ bun, old
- 1 egg (s)
- 40 g breadcrumbs (breadcrumbs)
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 pinch (s) nutmeg
- 1 bunch parsley
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- First we start with the broth. To do this, remove the marrow from the marrow bone and store it in a small saucepan. Then wash the soup greens and roughly chop them.
- Put the meat, the marrowbones and the prepared soup greens cold with 1 1/2 liters of water and cover and simmer over a low heat for about 2 hours.
- Then remove the meat and bones, strain the liquid through a sieve and season the broth with salt, pepper and nutmeg.
- Cut the previously removed bone marrow into small pieces and let it melt in the pot. Then let the melted pulp cool down a little.
- In the meantime, soak half the bun in water and squeeze out very well. Mix the soft roll, the egg, the white flour and a small portion of the parsley and chives with the melted beef pulp. Season the mixture with a little nutmeg.
- Now you form a test dumpling and add it to the boiling broth. If this succeeds, you form the remaining dumplings and let them steep in the broth for about 10 minutes. If the sample dumpling boils over, you have to add some more flour to the dough.
- Finally, the soup is refined with a little parsley and chives.
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