Clear Beef Broth with Semolina Dumplings | Rindsuppe mit Grießnockerl

semolina

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour offers a gluten-free option while all-purpose flour is more economical.

beef bones

🥗Healthier: chicken bones

💰Cheaper: pork bones

Chicken bones provide a lighter broth, while pork bones are often less expensive.

Place beef bones in a large pot and cover with water.

Bring to a boil over high heat, then reduce to a simmer.

Skim off any foam that rises to the surface for a clearer broth.

Add onion, carrot, celery, parsley, bay leaves, and peppercorns to the pot.

Simmer the broth for 2-3 hours, maintaining a low heat.

Strain the broth through a fine mesh sieve into another pot, discarding solids.

In a bowl, mix semolina, eggs, melted butter, salt, and nutmeg until combined.

Bring a separate pot of salted water to a boil.

Scoop small portions of the semolina mixture and drop them into the boiling water.

Cook the dumplings for 5-7 minutes until they float to the surface.

Remove dumplings with a slotted spoon and set aside.

Reheat the strained broth if necessary, then serve with dumplings.

Cooking Techniques

Spice Level:

Allergens