Beef soup with dumplings
Recipe of the region Schladming-Dachstein
Ingredients smoked meat filling
50 g onions
1 tablespoon lard
200 g smoked meat/legs ham (finely minced)
15 g parsley, finely chopped
1 pinch garlic, finely chopped
black pepper
Ingredients for the patties
1 Pkg. wan-tan dough
Smoked meat filling
1 egg white
2 carrots
¼ celery
2 yellow turnips
Ingredients chive oil
200 g chives
300 ml vegetable oil / olive oil
Smoked meat filling
Peel and finely chop the onions. Melt the lard. Add the smoked meat (ideally mince with a mincer / 0.3 disc, make double the required amount and freeze the remainder, lasts up to 4 weeks) and fry the onions until they are translucent. Add the parsley and garlic and season with salt and pepper. Put in a cool place.
Chive oil
Finely cut the chives and mix with olive oil for approx. 5-10 minutes. Heat until the oil is approx. 50°C. Empty into a bowl and leave in the fridge for 12 hours. Empty into a plastic sieve and leave to stand for 1 hour. Pour into jars, cover with aluminium foil and leave in a cool place.
Dumplings
Peel off individual wonton dumplings. Place 1 tablespoon of the smoked meat mixture in the middle. Coat the edges with egg white and fold into a triangle. Peel the root vegetables and cut them into 1 cm cubes. Cook the vegetables in 1 litre of soup and the dumplings for 3 minutes. Serve on a deep plate and sprinkle over the chive oil.
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