Soup with dumplings on beef broth
4 servings
50 minutes
Dumpling soup in beef broth is a traditional Polish dish that combines the rich aroma of meat broth with tender, airy dumplings. The recipe's origins date back centuries when homemade soups were the foundation of peasant diets, providing warmth and satiety. Beef broth made with herbs and vegetables gains a deep flavor, while soft dumplings made from dough with butter and eggs complement its texture. This dish is perfect for a family lunch or cozy dinner, especially in cool weather. Traditionally served with chopped herbs for freshness and expressiveness, this soup is not only nourishing but also comforting – filling the home with scents of comfort and reminding us of the simple joys of home cooking.
1
Wash the beef with bones, place it in a pot with 1.2 liters of water and bring to a boil, skim off the foam, add peppercorns and cook for 20 minutes. Wash the greens, tie them with a string into a bouquet, place in the broth, and cook for another 10 minutes.
- Bone-in beef: 500 g
- Black peppercorns: to taste
- Dill: 1 bunch
2
Peel the onion and carrot, slice them into thin half-rings, wash the celery, cut it into small cubes, add to the broth and boil for 15 minutes.
- Onion: 2 heads
- Carrot: 1 piece
- Celery stalk: 1 stem
3
While the soup is boiling, prepare the dumplings. Grate the onion on a fine grater and chop the garlic.
- Onion: 2 heads
- Garlic: 1 clove
4
Boil half a glass of water, add butter and gradually stir in the flour, lightly salt. Mix thoroughly and remove from heat.
- Butter: 70 g
- Wheat flour: 1 glass
- Salt: to taste
5
Transfer the dough to a bowl, add eggs one by one. Combine with onion, garlic, and herbs. Use two teaspoons to form dumplings from the dough and drop them into boiling salted water. Cook for 3-5 minutes.
- Chicken egg: 2 pieces
- Onion: 2 heads
- Garlic: 1 clove
- Parsley: 1 bunch
6
Remove the bouquet of herbs from the soup.
- Dill: 1 bunch
7
Place the dumplings and pieces of meat on plates, pour hot soup over them, and garnish with chopped parsley and green onions.
- Spring onion: to taste
- Parsley: 1 bunch
