Beef and semolina dumpling soup

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.

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