Beef Broth with Semolina Herb Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 184 cal. | (9 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 231 mg | (6 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 40 grams soft butter
- salt
- Nutmeg
- 1 egg
- 40 grams Semolina flour
- 1 Tbsp scallions
- 125 grams cooked ham (sliced)
- 1 yellow Bell pepper
- 1 l clarified Beef broth
- 5 Cinnamon stick
Preparation steps
For the semolina dumplings: Beat butter with salt and nutmeg until fluffy. Whisk in egg, semolina and chives and allow to soak at least 20 minutes. Bring approximately 2 l (approximately 8 1/2 cups) salted water to a boil. Use two spoons to shape dumplings from the semolina mixture and place in the cooking liquid. Reduce the heat and let the semolina dumplings simmer until done, 15-20 minutes.
Meanwhile, cut the ham into strips. Rinse bell pepper, cut in half, remove seeds and cut the flesh into very thin strips. Boil the broth with 1 cinnamon stick and remove from heat. Add bell pepper and ham and allow to infuse for 2-3 minutes. Remove the cinnamon stick from the soup. Remove the cooked semolina dumplings from the cooking water and put them in the soup. Serve the soup with the dumplings in soup bowls and garnish with remaining cinnamon sticks.
