Beef soup with dumplings

Name: Beef soup with dumplings - Noemi O.
Ingredients: 3 l beef soup with fresh parsley and lovage. Vegetables to taste: tomatoes; potatoes; red bell pepper; green bell pepper; carrot; celery root; parsnip; zucchini; dried onion; green onion; 1 cup of tomato juice; salt to taste. For the dumplings; we need: 2 large eggs (I had farm eggs; thats why they are so yellow); semolina as needed (enough for the mixture to be soft but not runny); 50 g grated cheese.

Soups - Beef soup with dumplings by Noemi O. - Recipia

Beef Soup with Dumplings and Vegetables When I'm in the mood for something hearty, beef soup with dumplings always saves the day. Whether I have a pot of beef soup already made or I prepare the meat and broth specifically for this recipe, I always manage to use whatever vegetables I have on hand. The dumplings turn out fluffy and are easy to make, while the tomato juice adds a fresher taste. From experience, this recipe is great for weekend lunches, but also for an ordinary day when you want a clear and filling meal. Quick Info Total time: approx. 1 hour – 1 hour and 15 minutes (varies depending on how quickly the vegetables and dumplings cook) Preparation time: 20 minutes Cooking time: 40–55 minutes Servings: 6–8 Difficulty: easy to medium Recipe type: main soup, suitable for family Ingredients 3 liters beef broth (clear, classic; either from fresh meat or pre-made) vegetables of your choice (about 1.5–2 liters total): tomatoes, potatoes, red bell pepper, green bell pepper, carrot, celery root, parsnip, zucchini, dried onion, green onion 1 cup tomato juice (approx. 200 ml) salt to taste fresh parsley and lovage, finely chopped (optional) pepper powder For the dumplings: 2 large eggs semolina as needed (enough to achieve a soft but not runny mixture) 50 g grated cheese Instructions 1. Prepare the vegetables. Wash and peel all the vegetables you want in the soup. Cut them into small pieces – cubes or slices, depending on each type. 2. Heat the beef broth. Allow it to warm up, and when it’s almost boiling, add the chopped vegetables. If the broth is already cooked and the meat is separated, you’re one step closer. 3. Let the vegetables cook over medium heat. I haven't noticed exact times; it depends on how large you cut the vegetables and what you added, but generally, it takes about 20–30 minutes for them to soften. 4. While the vegetables are cooking, prepare the dumplings. Crack the eggs into a bowl and beat them well with a fork. Gradually add the semolina, mixing until the mixture is soft (not solid, but not runny either). Finally, mix in the grated cheese. You can let it sit for a few minutes, which helps the semolina puff up a bit. 5. When the vegetables are nearly cooked and the broth starts to simmer gently, add the tomato juice. Stir gently and let it cook for a few minutes. 6. Adjust the salt and, if desired, add a pinch of pepper. 7. Form the dumplings using a teaspoon and drop them directly into the gently simmering soup (the heat shouldn't be too high, or they might fall apart). Cook them until they rise to the surface. I haven't noticed them needing many minutes, somewhere between 8–10 minutes, depending on their size. 8. Finally, sprinkle chopped herbs – parsley and lovage, both fresh. 9. Turn off the heat, and the soup can be served immediately, but it can also sit for a bit to let the flavors meld. Why I Make This Recipe Often It's practical because I can use any vegetables I have in the fridge. The dumplings turn out soft and a bit different with the added cheese. The soup is hearty and reheats well. The ingredients are also easy to find and prepare. Tips and Variations Tips Use clear beef broth with minimal fat on the surface. Don't add too much semolina, or the dumplings will be tough. Moistening the teaspoon when forming the dumplings helps prevent sticking. After adding the dumplings, don't stir the pot, or they might break apart. Fresh herbs at the end make a big difference in flavor. Substitutions You can use chicken broth if you don't have beef, but the flavor won't be as pronounced. The grated cheese in the dumplings can be replaced with Parmesan for a stronger taste, or you can skip it if you don’t have any. Variations Change the vegetables according to the season – you can skip zucchini or add more carrot for a sweeter taste. If you don’t want tomato juice, you can omit it, but the soup will be clearer. Add more or less parsley and lovage according to your taste. Serving Ideas The soup is served hot, with a slice of bread. It can also be enjoyed without bread if you have enough dumplings. You can serve it with hot peppers or extra herbs, as preferred. Frequently Asked Questions 1. How can I tell when the dumplings are done? When the dumplings rise to the surface of the soup and no longer look raw in the middle, they are cooked. You can also test them with a fork to see if they are elastic and soft. 2. Why might the dumplings break apart in the soup? If the heat is too high when you add them, they may fall apart. It's best for the soup to simmer gently. Also, if you stir after adding the dumplings, they can break apart. 3. Can I make the soup with raw beef instead of pre-made broth? Yes, you can put beef to boil with the vegetables, then continue with the recipe as above, but the total time will be longer – depending on how quickly the meat cooks. 4. How much semolina should I add to the dumplings? There isn’t a fixed amount, as it depends on the size of the eggs and the desired texture. Add semolina gradually until you achieve a soft but not liquid mixture. 5. Can I skip the cheese in the dumplings? Yes, the dumplings will still turn out fine without cheese, but they won’t have the same flavor or color. Nutritional Values Approximately, one serving of soup (with vegetables and 2–3 dumplings) has about 200–250 kcal. Protein: 10–12 g, carbohydrates: 20–25 g, fats: 7–10 g, depending on the fat content of the broth and how much cheese you use. These values are estimates, especially since they depend on how many vegetables, the type of meat, and the exact amount of semolina. Storage and Reheating The soup can be stored in the refrigerator in a covered container for up to 2 days. The dumplings will also keep, but if left too long in the soup, they become softer. When reheating, it's best to do it over low heat without boiling it hard, to prevent the dumplings from breaking apart. I do not recommend freezing, as the dumplings will lose their texture.

Beef soup with dumplings

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