Veal Soup with Mushroom Dumplings

Last Updated on September 29, 2024

Soup of root Vegetable Recipes, peas, veal and spices, served with mushroom dumplings.

Ingredients:

300 g of veal 200 g hub 100 g celery 50 g 50 gpea 100 ml cream 3 tbspsmooth flour 2 tbsp breadcrumbs 2 tablespoons butter 1 pc carrots 1 pc petrels 1 pc eggs majorana quince water salt

Procedure:

1. Rinse the veal, dry it, cut it into smaller cubes, cut the cleaned root Vegetable Recipes into smaller pieces, then put them together with the meat and peas into salted water and boil for 30 minutes until the meat is soft
2. Make a light roux with two tablespoons of flour and 1 tablespoon of butter, thicken the prepared soup base, let it boil, season with a little cumin, salt, a pinch of marjoram and soften with cream
3. Slice the cleaned mushrooms finely, fry in the remaining butter, mix them with beaten egg, breadcrumbs and the remaining flour
4. Knead the mushroom mass well, form it into medium-sized dumplings, place in boiling salted water, cook for about 8 minutes and add the cooked dumplings to the finished soup, reheat and serve.