recipe: Oma's Griessnockerlsuppe (beef And Semolina Dumpling Soup)

Oma's Griessnockerlsuppe (beef And Semolina Dumpling Soup)

Oma's Griessnockerlsuppe (beef And Semolina Dumpling Soup)
  • Prep Time: 12 h
  • Calories: 198 kcal
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Ingredients

Directions

  1. 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.
  2. 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.
  3. Bring stock to a boil; reduce heat to low, cover pot, and simmer.
  4. 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.
  5. 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.
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