Warming soup pot with cheese bacon dumplings

servings

1kg beef for cooking
2 onions, with zest
3 bay leaves
1/2 tsp peppercorns and pimental grains
1 bunch soup green
Additionally 2-3 carrots
Salt, pepper from the mill

For the dumplings:

6 old rolls
2 eggs
250 ml milk
1 onion
1 tbsp butter
100 g bacon
250 g Woerle Großglockner
1/2 bunch parsley, freshly chopped

Soup

Step 1

Wash and halve the onion with zest. Brew off meat cold.

Halve the onion and brown in the pot without fat on the cut surface.

Add meat to the browned onion halves in the saucepan. Add bay leaves, pepper and pimental grains, salt and fractured soup green to the saucepan and cover with cold water.

Step 2

Boil slowly and then simmer open over a light heat for about 2 to 2 1/2 hours. After about 90 minutes of cooking, add the carrots whole.

Remove the meat and leave to rest briefly. Then cut into bite-sized pieces. Strain the soup and slice the carrots and add it back to the soup with the meat. Season the meat soup with salt.