Warming soup pot with cheese bacon dumplings

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Wärmender Suppentopf mit Käse-Speck-Knödel

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:

Wärmender Suppentopf mit Käse-Speck-Knödel
Wärmender Suppentopf mit Käse-Speck-Knödel

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.

Wärmender Suppentopf mit Käse-Speck-Knödel
Wärmender Suppentopf mit Käse-Speck-Knödel

Dumplings

Step 1

Dice the bacon small and fry in a pan crispy (without fat). Remove. Sweat the onion cubes until glassy in the frying fat.

Step 2

Cut the cakes into small cubes and place in a large bowl.

Wärmender Suppentopf mit Käse-Speck-Knödel
Wärmender Suppentopf mit Käse-Speck-Knödel

Step 3

Add toasted bacon, onion, eggs, milk, chopped parsley, salt and pepper. Mix well. Rub 100g cheese and add under the dumpling mixture.
Cut the remaining cheese into cubes.

Step 4

Remove small portions (1 tbsp tall) from the mass, press flat, add 1 cheese cube to the centre each and form into a dumpling.

Wärmender Suppentopf mit Käse-Speck-Knödel
Wärmender Suppentopf mit Käse-Speck-Knödel
Wärmender Suppentopf mit Käse-Speck-Knödel

Step 5

Bake in the oven for 20-25 minutes at 180°C hot air.