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Beef Soup with semolina dumplings & tea

Recipe for 4 portions.

Preparation of the dumplings:

Mix all ingredients in a bowl and let rest for 2 hours in the refrigerator. Then form with 2 spoons dumplings.

Preparation of the soup:

Infuse 3g black tea Bergamino with 200ml hot water for 3-4 minutes. Wash the onions, half them and use it with the skin. Crush the garlic and cut the vegetables roughly.  Fry the onions in a pan without fat, add the dry spices and as soon as they begin to smell, add red wine. Add the beef fond and the black tea infusion. Mix all vegetables, salt, pepper and fresh herbs into the soup. Let the soup boil up, then simmer for 90 minutes over medium heat. Always skim foam. Finally, pour the soup through a sieve, reheat and mix in the chocolate. Turn off the stove and let the dumplings steem for 10 minutes. (Recipe & photo by Lisa Shelton from Koch mit Herz)

Ingredients for the dumplings:

  • 250g curd (20% fat)
  • 60g semolina
  • 1 egg
  • 1 egg yolk
  • 1teasp. salt
  • 1 dash of nutmeg
  • pepper

Ingrediets for the soup:

  • 6-8 cattle marrowbone
  • 2 onions
  • 4 garlic cloves
  • 2 carrots
  • 1/2 celery root
  • 4 bay leaves
  • 10 juniper berries
  • 10 pimento
  • 1 shot of red wine
  • 200ml beef fond
  • 200ml Bergamino
  • 1 bunch parsley
  • 1/2 bunch lovage
  • 1tblsp. salt
  • 1tblsp peppercorns
  • 2tblsp dark chocolate