German Beef Soup

Ingredients (4 portions)

For the soup:

• 500 g beef for soup, without bones
• 3 carrots
• 1 large onion
• 1 slice of celeriac
• 1/2 leek
• some parsley
• salt
• black pepper
• water

For the dumplings:

• 2 eggs
• black pepper
• generous pinch of nutmeg
• 1 tablespoon parsley
• 1 tablespoon instant broth
• 1/2 tsp Maggi seasoning
• 1 cup breadcrumbs

Procedure

First make the soup:

1. Peel / clean all the vegetables.
2. Halve the onion, cut the celeriac into 1 cm cubes, cut the leek into thin slices.
3. Place the meat in a pot, add the vegetables around it, then fill up with water until the meat is fully covered.
4. Add 1/2 teaspoon of salt.
5. Slowly heat at medium temperature until the water begins to boil, then reduce to low temperature and let it simmer for 4 hours.
6. Season to taste with salt and pepper.

Then the dumplings:

1. Whisk the eggs in a bowl.
2. Add pepper, nutmeg, parsley, instant broth and Maggi seasoning.
3. Slowly keep adding breadcrumbs and keep stirring the mass with a fork until it becomes solid enough to form dumplings. Don’t add the breadcrumbs too quickly, it takes a minute for them to soak up the liquid.
4. Remove the meat and carrots from the soup and set them aside, then increase the heat and bring the broth to a boil.
5. Form little 2 cm balls out of the breadcrumb dough and put them into the boiling broth. After a minute or two, they’ll float on top.
6. Reduce the temperature again and re-add the meat and carrots.

Tips

• The beef should have a decent amount of fat to make the soup savory.

Guten Appetit!