Beef soup with dumplings - Ana Vuletić
Beef soup with dumplings - as an appetizer, soups are always healthy and welcome at every table. It took me a long time to succeed in making it like my grandmother, and the secret was only in one tiny ingredient.
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Beef soup with dumplings - Ana Vuletić
- 500 g of beef rozbratne
- A bunch of green or separate carrots (parsley, celery.)
- 2 potatoes
- Seasonings: dry herbal seasoning (ground black pepper, thyme, mint)
- 1 onion
- Dumplings:
- 1 egg
- Wheat semolina
- In a pressure cooker or a deep pot, put: meat, cleaned greens, onions and potatoes. Add spices: a pinch of thyme and mint and veggie and pepper as desired. Pour water to cover and put on low heat to simmer.
- The soup is ready when the meat "disintegrates" or "melts".
- Dumplings: Break one whole egg into a bowl and beat with a fork. Gradually add semolina and mix until you get a smooth thick mass - not completely thick. Let it stand for 2 minutes.
- I personally do not add salt or oil to this mixture, because the dumplings usually turn out harder and fatter, and they themselves already pick up the fat from the soup.
- Depending on how many people you are cooking for and what you like, you can now prepare the soup in several ways.
- The first is to take all the contents out of it and put it in a container (discard the onion) and serve it separately from the soup so that everyone can add what they like.
- The second is to take the vegetables and mash them and cut the meat into strips to make a broth-like mixture and add it to the soup after making the dumplings.
- I personally separate everything from the soup because my husband and I eat different things.
- If there are fewer people at lunch, you can separate only the soup into a smaller pot and cook it with the dumplings.
- Just before the soup boils, take a small spoon (coffee spoon) and separate the mixture slightly bigger than the size of your fingernail and pour it into the soup. Keep in mind that the mixture will swell and the dumplings will be bigger, so there is no need to add a full spoonful. You can do this with two small spoons, but a much faster method is to "scoop" the mixture into the soup with your finger.
- After putting all the dumplings in the soup, let the soup boil for another 3 minutes, then reduce the heat and let it simmer for another 10 minutes.
- Check if the dumplings are done by trying to cut through one with a spoon. If the spoon easily passes through them, it means that they are ready because they should be soft. If you encounter resistance, leave them a little longer.
- If you have a large amount of soup, my advice is to always remove all the contents from it and separate and separately boil the required amount with the dumplings, because if it is left for a long time, it can get a sour taste.
