Beef and semolina dumpling soup

    Beef and semolina dumpling soup

    10saves
    2hr30min


    2 people made this

    About this recipe: There is nothing better than a semolina dumpling soup made from beef stock. This is a German dish called Grießnockerlsuppe. Semolina dumplings are suitable for freezing, as does the stock. The boiled beef can be used for other dishes, such as marinated beef salad.

    nadia Pennsylvania, United States

    Ingredients
    Serves: 8 

    • Beef stock
    • 500g beef shin meat
    • 750g beef bones
    • 1 large onion, peeled and halved
    • 1 bay leaf
    • 1/4 teaspoon black peppercorns
    • salt
    • 1 leek, trimmed and chopped
    • 1 carrot, peeled and sliced
    • 1 parsnip, peeled and quartered
    • 1 stick celery, trimmed and sliced
    • 1 turnip, peeled and sliced
    • freshly milled black pepper
    • Dumplings
    • 125ml milk
    • 120g semolina
    • 80g soft butter
    • 2 eggs
    • salt
    • pinch of ground nutmeg

    Method
    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. For the beef stock, rinse the meat and bones under cold water and put them in a pot. Add 2 litres cold water, onion, bay leaf, peppercorns and salt. If you do not plan to use the stock right away, do not add salt at this point, because it can turn sour, especially in hot weather. Bring to the boil and remove the foam during the first 30 minutes of cooking. Reduce the heat and let simmer for 1 hour.
    2. Add the leek, carrot, parsnip, celery and turnip. Cook for another hour. Strain the stock through a fine sieve and return it to the pot. Season with salt and pepper, cool and refrigerate. Remove the fat coating right before you reheat the soup.
    3. For the dumplings, heat the milk in a small saucepan and melt the butter in the milk. Gradually stir in the semolina, constantly stirring with a wooden spoon. Lightly beat the eggs and add them to the mix. The mixture should be smooth and lump-free. Season with salt and nutmeg and let stand for at least 30 minutes in a cool place.
    4. Shape small dumplings, using two spoons or your (wet) hands. Drop the dumplings into the hot stock and let simmer for 15 minutes. Do not boil, or the very delicate dumplings will fall apart. Serve at once.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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