Soup with Speck Dumplings

Last Updated on December 15, 2024

A classic of Austrian cuisine, a strong beef broth served with speck dumplings is the basis of the Austrian holiday menu.

Ingredients:

For the beef broth: 600 g of beef (brisket, neck or shoulder meat, turkey bones, loin, legs … ) 100 g of liver 100 g of celery ./td> 100 g carrots 2.5 l water several marbles of allspice and pepper bay leaf salt For dumplings: 1dl milk 2 tbsp chopped parsley 2 tbsp butter 100 g of bacon 6 pieces rolls 1 pc of cooked carrots (from broth) 1 pk eggplant muscadine flower smooth flour majorana water pepper salt

Procedure:

1. Rinse the beef, drain, then cut into larger pieces, place in a large pot with about 2.5 litres of cold water and bring to the boil
2. Add the spices and Vegetable Recipes, partially cover the pot with a lid, let it boil for at least 3 hours, but preferably longer, at a gentle boil, i.e. drag, during cooking watch that the broth remains clear, collect the foam with a ladle
3. Strain the finished broth through the thickest sieve (or the strainer can still be lined with a clean cloth, washed in hot water and properly wrung out)
4. Divide the dumplings 4-5 pieces into plates and pour boiling beef broth over them
5. Add chopped carrots to the soup and sprinkle with chopped parsley.

Preparation of dumplings:
1. Cut the rolls into cubes and drizzle with milk, cut the bacon and onion into cubes and fry in butter
2. Mix the fried onion and bacon with the rolls, add chopped parsley, egg, plain flour, season with marjoram, mace, salt and pepper, mix
3. With wet hands, form balls about the size of a ping-pong ball
4. Boil the dumplings in slightly salted boiling water, once they start to float and are ready on the surface, transfer the dumplings to a bowl with a perforated ladle.