Oma's Griessnockerlsuppe (Beef and Semolina Dumpling Soup) recipe
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Ingredients
- 1 ½ pounds beef bones 1 pound beef shank (beef shin meat) 2 quarts cold water 1 large onion, peeled and halved ¼ teaspoon black peppercorns 1 bay leaf salt to taste 1 parsnip, peeled and quartered 1 turnip, peeled and sliced 1 leek, trimmed and chopped 1 carrot, peeled and sliced 1 stalk celery, trimmed and sliced freshly ground black pepper ½ cup milk 5 ½ tablespoons butter, softened ¾ cup semolina flour 2 eggs salt to taste 1 pinch ground nutmeg
Nutrition Info
- 197.7 caloriescarbohydrate: 9.4 gcholesterol: 88.5 mgfat: 13.3 gfiber: 2 gprotein: 10.6 gsaturatedFat: 7.1 gservingSize: -sodium: 165.9 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Oma's Griessnockerlsuppe (Beef and Semolina Dumpling Soup)
Directions
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Place beef bones and beef shank in a large pot, add cold water, onion, peppercorns, bay leaf, and salt. Bring to a boil, cook, skimming foam from the top, for 30 minutes. Reduce heat and simmer stock for 1 hour.
Stir parsnip, turnip, leek, carrot, and celery into the stock, cook for 1 hour more. Strain stock through a fine-mesh sieve and return to the pot, season with salt and ground black pepper. Cool to room temperature and refrigerate, 8 hours to overnight. Remove the fat from the top of the stock.
Bring stock to a boil, reduce heat to low, cover pot, and simmer.
Heat milk in a small saucepan over medium heat, add butter and cook until butter is melted, about 5 minutes. Gradually stir semolina into milk mixture with a wooden spoon until mixture is smooth. Lightly beat eggs in a bowl and stir into semolina mixture until very smooth, season with salt and nutmeg. Remove from heat and let stand in a cool place for 30 minutes.
Shape semolina mixture into small dumplings using 2 spoons or wet hands. Drop dumplings into the simmering stock and cook until tender, about 15 minutes.