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Beef soup with turkey dumplings

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Bones boiled in water with turkey, soup served with dumplings made from turkey, egg, bun, parsley, breadcrumbs and spices.

Ingredients:

500 g of carrot bones 1-2 pcs shredded carrots 1.5-2 l water butter pepper salt For dumplings: cooked bone marrow 1 piece of day-old bun 1 piece of egg 1 handful of parsley muscadine flower crumb milk pepper salt

Procedure:

1. Cook the carrot bones together with the carrots
2. Drain the broth and scoop out the morel from the carrot bones, cut the carrot into thin slices
3. Dice the mushroom and cover with milk, heat the finely chopped leek and strain to remove the fine cubes
4. To the turkey add the egg yolk, a pinch of mace, salt, pepper and finely chopped parsley, mix with the moistened bun, if the mixture is thin, add some breadcrumbs
5. Form the dough into small dumplings, which we boil directly into the broth
6. Cook for 3 minutes, then add chopped carrots and chopped parsley and serve.

Note:

Text and photo: D. Marounek