Popular Recipes Oma's Griessnockerlsuppe (Beef and Semolina Dumpling Soup)

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Oma's Griessnockerlsuppe (Beef and Semolina Dumpling Soup)

"There is nothing better than a semolina dumpling soup made from beef stock. This is a German dish called Griessnockerlsuppe. Semolina dumplings are suitable for freezing, as is the stock. The boiled beef can be used for other dishes, such as marinated beef salad."

Ingredients :

• Beef Stock:
• 1 1/2 pounds beef bones
• 1 pound beef shank (beef shin meat)
• 2 quarts cold water
• 1 large onion, peeled and halved
• 1/4 teaspoon black peppercorns
• 1 bay leaf
• salt to taste
• 1 parsnip, peeled and quartered
• 1 turnip, peeled and sliced
• 1 leek, trimmed and chopped
• 1 carrot, peeled and sliced
• 1 stalk celery, trimmed and sliced
• freshly ground black pepper
• Dumplings:
• 1/2 cup milk
• 5 1/2 tablespoons butter, softened
• 3/4 cup semolina flour
• 2 eggs
• salt to taste
• 1 pinch ground nutmeg

Instructions :

Prep : 30M	Cook : 8M	Ready in : 12H

• Place beef bones and beef shank in a large pot; add cold water, onion, peppercorns, bay leaf, and salt. Bring to a boil; cook, skimming foam from the top, for 30 minutes. Reduce heat and simmer stock for 1 hour.
• Stir parsnip, turnip, leek, carrot, and celery into the stock; cook for 1 hour more. Strain stock through a fine-mesh sieve and return to the pot; season with salt and ground black pepper. Cool to room temperature and refrigerate, 8 hours to overnight. Remove the fat from the top of the stock.
• Bring stock to a boil; reduce heat to low, cover pot, and simmer.
• Heat milk in a small saucepan over medium heat; add butter and cook until butter is melted, about 5 minutes. Gradually stir semolina into milk mixture with a wooden spoon until mixture is smooth. Lightly beat eggs in a bowl and stir into semolina mixture until very smooth; season with salt and nutmeg. Remove from heat and let stand in a cool place for 30 minutes.
• Shape semolina mixture into small dumplings using 2 spoons or wet hands. Drop dumplings into the simmering stock and cook until tender, about 15 minutes.

Notes :

• If you do not plan to use the stock right away, do not add salt because it can turn sour, especially in hot weather.

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