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Beef soup with dumplings

Beef soup with dumplings

Put the meat to boil with a pinch of salt, clean the foam then add the onion, carrot and celery. Leave on low heat until the meat is cooked. Strain then make the dumplings from a very well beaten egg with a baking soda tip and pour the semolina in the rain. Put the dumplings with a fork, put the lid on the pot and let it boil for about 20 minutes. Take the lid, put pepper and put 2 tablespoons of mineral water. Leave it to boil for a while and add the parsley.

Good appetite!

Beef soup with dumplings


3 l water, 1 kg. beef with bone or sieve, 1 pc. carrot, 1 pc. parsley, 1 pc. small celery, 1 pc. onion, 2-3 pcs. tomatoes, a few peppercorns, salt, green parsley. For dumplings: 1 egg, 2 tablespoons semolina, salt

The meat is washed, peeled and boiled in cold water over low heat. When the foam rises, collect it with a special spoon. Pour another cup of cold water and a little salt, to gather all the foam on top and the soup to come out clear. Foam until the juice becomes clear, then cover the pot with a lid and continue cooking, still on the right heat, for about two hours. Then add the cleaned and well washed vegetables. When the vegetables are almost cooked, add the tomatoes, 3-4 peppercorns and continue cooking. After the meat and vegetables are sufficiently cooked, remove the pot from the heat, let the soup clear, then take half in a pan in which the dumplings will be boiled. Put the egg in a deep plate, beat well with a fork, add a pinch of salt and pour the semolina in the rain, stirring constantly until a slightly thick paste is obtained. When the soup in the pan boils, take it with a teaspoon, soaked in water, a little of the pasta and let it go in the soup. If the dumplings open, add a little more semolina. After all the dumplings have been placed, let them boil for about 20 minutes. Try if they are cooked, cutting a dumpling in half. If they are cooked in the middle, remove the dumplings in a bowl, strain the soup over them, add the rest of the soup, sprinkle with green parsley. How to serve Serve hot

Among the alternatives to the recipe Beef soup with dumplings, we recommend:

Beef soup with vegetables, simple recipe

  • Servings: 6 People
  • Preparation time: 20min
  • Cooking time: 1h 30min
  • Calories: -
  • Difficulty: Easy

Highly appreciated by my family, beef soup is a light soup and very easy to make. I prepare it regardless of the season, but it seems like I like winter more when it's cold outside. A hot and nutritious soup is enough for a light and delicious lunch. I also recommend this recipe for Beef Soup with homemade noodles

Duck dumpling soup recipe required:

  • fat duck meat
  • 3 carrots
  • 2 onions
  • 1 suitable celery
  • 1 parsnip
  • 1 parsley root
  • 1 bell pepper
  • 2 cloves of garlic
  • 1 bunch green parsley
  • a few peppercorns, salt

For dumplings:

Beef soup with dumplings at Slow Cooker

Cut the meat into cubes, peel and cut the mushrooms into 4. Peel the carrots and cut into slices. Chop the onion and celery.

Put to harden in a pan with a tablespoon of oil, onion and celery, after the onion is transparent put 1 tablespoon of paprika and mix, leave for 1 minute. Remove from the heat and transfer the composition to the Crock Pot.

Put the meat, carrots, mushrooms in the ceramic bowl of the Crock Pot and pour enough water to cover. Season with salt and pepper.

Put the lid on the Crock Pot, 7 L Digital slow cooker and set the High function and the cooking time to 4 hours.

Before the soup is ready, mix the egg with the flour in a bowl, add more flour if necessary, you should get a soft to thick dough. Season with salt and pepper. Heat 2 liters of water and when the water boils, start to put a spoonful of the egg composition, let it boil and check in 10 minutes. The dumplings are ready when they are well done inside.

Strain and add the dumplings to the slow cooker bowl. Mix everything and the Slow Cooker Beef Soup is ready!

Beef soup with dumplings

Ingredients for 4 servings of Beef Soup with dumplings: 400 gr beef, 80 gr semolina, 150 gr carrots, 150 gr parsnips, 50 gr celery, 50 gr onion, 1 egg, 80 gr cow cheese, 50 gr cheese, 1 leg parsley, 5 g pepper, 10 g salt.

Preparation Beef soup with dumplings:

o Beef is cut into small pieces. Peel a squash, grate it and cut it into cubes. Finely chop the parsley. The cheese is grated. In the egg, the egg white separates from the yolk.
o Meat is boiled in 2 liters of salted water. When the foam appears, remove it with a wooden spoon. When it is half cooked, add the vegetables and continue cooking.
o When the food is ready. the meat is removed in another bowl and the soup is strained.
o Separately prepare the dumplings. thus: beat the yolk in a bowl, gradually add semolina, cottage cheese, grated cheese, salt, pepper and beaten egg whites. A composition is thus obtained from which dumplings are formed with a spoon.
• Boil the dumplings in boiling water with a little salt. After boiling, remove and transfer to hot soup.

. The preparation can be boiled in a bowl, bowl or cup, with green parsley on top.

Clear beef soup & # 8211 step by step recipe

Clear beef soup & # 8211 recipe with step by step pictures. How to make clear beef soup. Beef broth soup, simple recipe. Clear beef soup, ingredients, how to prepare, how to clear clear beef soup.

Clear beef soup is one of those dishes that, along with bird soup, is part of the tradition of holiday meals in our country in Banat. Simply, the family lunch every Sunday, a habit that the people of Banat perceive as being of a sanctity equal to that of the icons on the walls, would not be conceivable not to start with a good, concentrated, clear soup to be seen. the flower at the bottom of the jar.

When this first course of Sunday meals happened to be a clear beef soup, the joy was twofold, because in addition to the tasty and concentrated juice, we were also going to enjoy the beef broth served with horseradish or cherry sauce. or by beef salad, made with the same beef broth as a base.

For the clear beef soup no additives and concentrates are used, only fresh vegetables and good beef, necessarily with bone. Ideally it would be the brush, here it is an article about the pieces of beef and their destination, but other pieces may also be used, such as lower ribs or tail.

In exactly the same way that Buna made my clear beef soup, I make it and I offer you the same recipe.

Ingredients for the recipe for chicken soup with semolina dumplings

  • 2 chicken legs
  • 2 carrots properly
  • 50 g gulie
  • 80 g pastranac
  • Parsley
  • Salt
  • Pepper
  • Half an average pepper
  • An average onion
  • 100 g gray
  • 3 tablespoons oil
  • The water

Preparation for the recipe for chicken soup with semolina dumplings

Wash the vegetables and meat very well, then cut the carrot, parsnip and gulia according to your preference.

The onion is kept whole, and I cut the pepper into 3 larger parts because it will be removed at the end anyway.

Put the vegetables together with the meat and 3.5 liters of water in a large pot.

Boil, and when the soup foams we will carefully collect all the foam, as many times as needed.

If you want a yellower soup like mine then do not peel the last row of onions.

This will give a nice color to the soup.

Chicken soup with very fluffy semolina dumplings: a very easy recipe known to everyone.

Check that all the vegetables are cooked, then remove the onion and pepper from the soup.

In a bowl beat 2 eggs with a pinch of salt and 3 tablespoons of oil.

After beating them well, add about 120 g of semolina. It depends on the size of the eggs.

Reduce the heat, and with the help of a spoon or fork, add the semolina dumplings to the soup.

Season with salt and pepper to taste. Boil for about 5 minutes, then add green parsley.

If you want to get very fluffy dumplings then cover the pot and leave it like that for 30 minutes, only after that serve it.

The recipe and photos belong to Dorina Sabau and participate with this recipe in the Great Winter Contest 2019: cook and win

Beef soup with dumplings

3 l water, 1 kg. beef with bone or sieve, 1 pc. carrot, 1 pc. parsley, 1 pc. small celery, 1 pc. onion, 2-3 pcs. tomatoes, a few peppercorns, salt, green parsley. For dumplings: 1 egg, 2 tablespoons semolina, salt

Difficulty: low | Time: 1h 45 min

Beef goulash with dumplings

1. In a larger skillet, heat the oil and sauté the onion and sugar until caramelized. Then add the garlic. Fry for another minute.

2. Add the paprika (both sweet and hot), parsley, thyme and bay leaves. Saute for another minute, until it emits a strong odor.

3. Add the tomato paste. Add lemon juice, water (or soup), pieces of meat, salt and pepper. Bring to the boil, then reduce the heat to low. Cover the bowl and leave the food on the fire until the meat becomes tender (about an hour and a half). Taste and season with salt and pepper if necessary.

For dumplings:
Mix flour with salt and baking powder. Pour the milk and butter and mix gently. When the meat is tender, put a teaspoon of this composition in the bowl. Cover and simmer for 15 minutes.

Once the vessel is covered, resist the temptation to take the lid off until the time expires. To be fluffy, the dumplings must be steamed. After 15 minutes, test the dumplings with a toothpick. If it comes out clean, then they are good.
1. I did not follow the rule with not lifting the lid while the dumplings were boiling. I picked it up to take a picture, but I don't know if it altered the texture or not.

2. The dumplings increase their volume 3-4 times (I found out about this after I made them for the first time, so I couldn't adjust it). Therefore, depending on your preferences, you can try to make them as much as half a teaspoon, not as a whole, as the recipe mentions.

Ingredients Veal goulash with dumplings and potatoes & # 8211 Hungarian recipe

  • 1 kilogram of veal (or mature beef, in which case the preparation will take longer), usually pulp is used
  • 450 grams of onions (+/-)
  • 2 tablespoons lard
  • 3 tablespoons top quality red paprika, flavored, made 100% red paprika
  • 1 kg of potatoes
  • 1 tablespoon cumin
  • 2 cloves of healthy garlic
  • 200 grams of diced tomatoes & # 8211 I used Passata rustica from Mutti & # 8211 or 2 large tomatoes, well cooked
  • 2 carrots (about 150 grams)
  • 1 strand of parsley root
  • 1 bell pepper
  • salt and pepper
  • 1 teaspoon hot paprika (or to taste)
  • 2 bay leaves
  • chopped green parsley

csipetke dumplings

  • 1 or
  • about 80 gr. of flour (for a softer noodle dough)
  • 1 pinch of salt

Preparation of ingredients for veal goulash with dumplings and potatoes

1. In order for things to go fast and well, it is good to prepare all the ingredients, to have them at hand. Here is a little discussion: if you find it strange to use two different types of carbohydrates, both potatoes and dumplings, you can give them up. In this case, you will have to double the weight specified in the list, using 2 kilograms of potatoes.

Know that goulash does not have a standard recipe and is not a seasonal dish. The shepherds of the past did not buy imported vegetables in the winter, but that did not stop them from boiling a hearty soup. Vegetables such as bell peppers and fresh tomatoes can therefore be excluded from the list of ingredients without any problems. Simply use an extra drop of paprika instead of peppers and canned tomatoes instead of fresh ones.

2. Cut the meat into cubes about 3-4 cm. Peel the potatoes, wash them well and cut them into cubes, keeping them in water. Peel the onion and finely chop. Peel a squash, grate it and cut it into cubes (if used). The roots are cleaned and chopped into rounds or cubes, as desired. The cumin is ground. When we've done all this, we can start cooking goulash.

Preparation Calf goulash with dumplings and potatoes

3. I confess, at this step I deviated a little from all the Hungarian goulash recipes I studied. They provide to harden the onion, then add the paprika, water and only then the meat. If you want, you can do so, in fact, at the end of the recipe you will find a video recipe from, very explicit, even if you do not know Hungarian (with

½ of the quantities of ingredients used by me).

Starting from the idea that the Maillard reaction is responsible for the good taste of the meat, in almost all situations, we did things in a different order. Specifically, I seasoned the diced meat with salt, pepper and a teaspoon of cumin. I heated the lard in a large pot and added the meat. I mixed it from time to time with the wooden spoon, for about 8 minutes, until the pieces of meat started to brown from place to place. I took out the meat with a whisk and put it in a bowl.


4. Immediately, in the remaining fat in the pan I added all the chopped onion and a pinch of salt. I reduced the heat to medium-low and hardened the onion for about 10 minutes, stirring occasionally, until it softened.

5. I added the paprika and the hardened meat to step 3, along with the juice he left. I stirred vigorously until everything turned red, then I immediately added 2.5 liters of hot water.

6. Season the liquid with salt to taste and bring to a boil. I added the grated garlic through a small grater (it can be crushed or finely chopped).

7. Also now I added the ground cumin in the pot and mixed well.

8. I also added the tomatoes, in my case the Passata rustica from Mutti, which has both consistent tomato juice and whole pieces.

9. I added the bell pepper, carrots and parsley root to the pot.

10. I cooked the meat with the vegetables over medium-low heat, with the lid on one side, until it started to soften. Depending on how tender the meat is, it may take more or less to cook. It is important to have a tender, not sticky, pieces in the goulash. It took me about an hour and a half until it boiled enough to move on to the next step. During cooking, I also filled the evaporated liquid with hot water.

11. After the meat began to soften, I put the potatoes in the pot, along with the water in which I kept them. In total, the volume of the liquid in the goulash pot should be about 4 liters, all be well covered. I now added the bay leaves, covered with a lid and let it simmer for another 30-40 minutes.

Preparation and boiling csipetke dumplings

12. While the meat and potatoes are bubbling slightly under the lid, I quickly prepare the dumplings. For this, I beat the egg with a little salt with a fork. I added the flour spoon by spoon, mixing, then kneading everything until you get a non-sticky dough, but softer than the one for homemade noodles.

13. Csipet means "pinched" in Hungarian, so csipetke there are pinches of dough. Simply break with two small fingers the pieces of dough that will be added to the thick soup. I broke them all from the beginning and put them on a sheet of baking paper.

14. After the potatoes were almost cooked, I added the csipetke dumplings to the goulash pot, all at once. I used baking paper. Be careful, if the liquid is insufficient, fill it with hot water so that the dumplings can boil. I let it boil for about 10 minutes, so that the dough cooks well.

15. After the dumplings are cooked, turn off the heat, season the juice with salt, hot paprika (to taste) and pepper and cover with a lid. A good goulash is left to rest in the pot for about 20-30 minutes before serving, during which time all the added flavors will befriend for minutes. Before serving, sprinkle with chopped green parsley.

It has a dream flavor, it is consistent and you will definitely not want anything more. Than, maybe, another plate of goulash.