Soup with dumplings on beef tenderloin broth
8 servings
120 minutes
Beef tenderloin broth soup with dumplings is a cozy dish of European cuisine that warms the soul and body. Its origins are rooted in rural traditions where meat broth served as a base for nutritious and hearty meals. Tender dumplings cooked in butter add softness and rich flavor to the soup, while the aroma of spices and fresh roots fills it with depth. The beef tenderloin makes the broth rich and robust, creating a strong and warming taste. This dish is perfect for cold days when you crave something homey and comforting. Garnishing with dill completes the picture, adding a light freshness and herbal aroma. A wonderful choice for family lunches, offering warmth and pleasure with every spoonful.
1
Put a three-liter pot with water on the fire and add the meat. Remove the foam, add onion, chopped roots, and spices. Boil for 1 hour and 40 minutes.
- Beef tenderloin: 700 g
- Onion: 1 piece
- Celery root: 50 g
- Carrot: 1 piece
- Black peppercorns: 5 piece
- Salt: to taste
2
While the broth is boiling, make the dumplings. In a saucepan, melt 200 grams of butter over very low heat. It may take some time, but the butter should not burn. Before continuing, you can let the butter cool slightly. Be sure to salt the butter.
- Sweet cream butter: 200 g
- Salt: to taste
3
Next, do everything quickly. Beat 2 eggs into melted butter, stir quickly, and add the first spoon of flour quickly. Stir quickly to avoid making scrambled eggs in hot butter. Add flour gradually while mixing. The dough should be thick and ready for shaping.
- Chicken egg: 2 pieces
- Wheat flour: 1.5 glass
4
Dumplings can be shaped with two spoons or rolled into a sausage and cut with a knife.
5
Add the dumplings to the broth 20-25 minutes before cooking is done, and after they float, cook for another 15 minutes.
- Salt: to taste
6
Pour into plates and sprinkle with dry dill.
- Dill: to taste