Beef Soup with Semolina Dumplings Recipe (Vienna Menu Part 1) | your Crazy Fun Cooking Channel

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

semolina

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour provides a gluten-free option, while all-purpose is more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while seasoned water is cost-effective.

Chop 1 leek, 1 carrot, 1 parsley root, and 1 slice of celeriac, and a handful of parsley.

Put 2 bay leaves, 8 peppercorns, and 10 juniper berries in a tea filter to boil.

Put 1.5 kg lean beef in a large pot, add 1 whole onion and the chopped vegetables, and hang the tea bag with spices in the pot.

Fill the pot with water and add salt, then simmer for about 1 hour.

Take out the meat (needed for part 2 of the menu), remove the tea bags with spices, and pour the soup through a sieve.

Keep the vegetables for several soup additions and put 200ml to the side for part 2 of the menu.

Cut 1 thin slice of meat, dice it, and add it to the soup, along with some of the cooked vegetables.

Pour some more water and season with salt.

For the semolina dumplings, mix 30g butter and 1 egg with a mixer, then sprinkle in 80g semolina and add salt and nutmeg.

Leave the dumpling dough to rest for 10 minutes.

Dip a tablespoon in cold water and cut off the dumplings from the dough, adding them to the simmering soup.

Leave the dumplings to cook for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens