Beef Soup with Semolina Dumplings

Beef Soup with Semolina Dumplings

The smell of onion browning right on top of the stove burner is one of my favorite aromas. If I could bottle it up and use it as perfume, I would. I swear. This method for browning onions is used in Bosnian cuisine for all clear soups. It definitely adds to the flavor and keeps the soup clear. Beef soup with semolina dumplings is my absolute preferable soup of all times. It’s simple and abundantly tasty. Sometimes I use homemade egg noodles instead of dumplings but I only opt for noodles on occasion, to keep my family from giving me that “dumplings again” look. What can I say, I’m obsessed. Traditionally, we serve cooked beef topped with horseradish but there’s nothing wrong with leaving it in the soup. The meat is tender and infused with vegetable flavors.

I know it might not be a soup season where you are but it is bitter winter here in Northern Indiana (*pouting and stomping feet) and some 50 days left till spring; the soup is much needed to fight the cold.

Ingredients:
Serves 4-6

Beef Stock
1-2 Beef Shanks, marrow beef bone or other beef cut for soup
2-3 Carrots
1 Onion
1 cup Cauliflower florets
1 Celery stalk, piece of celery root or a bunch of celery leaves
2 Parsley roots or a bunch of parsley leaves
5-8 black Peppercorns
Salt, Vegeta or beef bouillon to taste
2 tablespoons vegetable Oil
3 quarts Water

Semolina Dumplings
1 Egg
2 tablespoons all-purpose Flour
¼ teaspoon Baking Powder
½ cup Cream of Wheat
1 tablespoon salted Butter, softened

Directions:

Beef Stock
Peel onion and cut in half. Place on a stove burner cut side down and brown on medium-high heat until almost charred. Turn over and at this point turn the burner off. Note: For gas stoves place the onion in an ungreased frying pan and increase the heat to high. You’ll need to clean the pan or the burner afterwards but you won’t need much elbow grease. The fragrance and the flavor alone are worth the effort.

Beef Soup with Semolina Dumplings

Add onion and the rest of ingredients, except cauliflower and salt, to a large stock pot or Dutch oven and bring to a boil. Lower the heat and simmer, covered, for couple of hours or until meat is tender.

Beef Soup with Semolina Dumplings Beef Soup with Semolina Dumplings

 

 

 

 

 

 

 

 

 

 

 

Liquid will be somewhat reduced – do not add more water. Strain the stock into a smaller pot, add cauliflower florets and salt. Keep the heat on low and simmer while making dumplings. Do not make them ahead of time or they will dry out.

Semolina Dumplings
In a small bowl, mix butter and egg with a fork. Combine flour and baking powder and stir into the egg mixture. The mixture will be soft. Add cream of wheat and mix until combined. This will only take seconds. The mixture will be dense but pliable. I form dumplings by scooping out the mixture with a melon baller tool which makes perfect round dumplings (it is not exclusive to scooping melons). If you prefer almond shape that restaurant chefs are so good at making, form them with two teaspoons. Do not compress the mixture or your dumplings will be too hard. Note: Dumplings will triple in size, so do not use large scoopers or spoons. Drop the dumplings into simmering soup. Return strained whole or chopped carrots and beef to the soup (or leave the meat out and eat it with prepared horseradish sauce, yum). Dumplings are cooked when they float back to the surface, probably after 5-7 minutes.

Beef Soup with Semolina Dumplings Beef Soup with Semolina Dumplings

 

 

 

 

 

 

 

 

 

 

 

beef soup - All that's Jas

Beef Soup with Semolina Dumplings

Rating: 51

Beef Soup with Semolina Dumplings

A simple and abundantly tasty soup.

Ingredients

  • Serves 4-6
  • Beef Stock
  • 1-2 Beef Shanks, marrow beef bone or other beef cut for soup
  • 2-3 Carrots
  • 1 Onion
  • 1 cup Cauliflower florets
  • 1 Celery stalk, piece of celery root or a bunch of celery leaves
  • 2 Parsley roots or a bunch of parsley leaves
  • 5-8 black Peppercorns
  • Salt, Vegeta or beef bouillon to taste
  • 2 tablespoons vegetable Oil
  • 3 quarts Water
  • Semolina Dumplings
  • 1 Egg
  • 2 tablespoons all-purpose Flour
  • ¼ teaspoon Baking Powder
  • ½ cup Cream of Wheat
  • 1 tablespoon salted Butter, softened

Directions

Beef Stock

Peel onion and cut in half. Place on a stove burner cut side down and brown on medium-high heat until almost charred. Turn over and at this point turn the burner off. Note: For gas stoves place the onion in an ungreased frying pan and increase the heat to high. You’ll need to clean the pan or the burner afterwards but you won’t need much elbow grease. The fragrance and the flavor alone are worth the effort.

Add onion and the rest of ingredients, except cauliflower and salt, to a large stockpot or Dutch oven and bring to a boil. Lower the heat and simmer, covered, for couple of hours or until meat is tender. Liquid will be somewhat reduced – do not add more water. Strain the stock into a smaller pot, add cauliflower florets and salt. Keep the heat on low and simmer while making dumplings. Do not make them ahead of time or they will dry out.

Semolina Dumplings

In a small bowl, mix butter and egg with a fork. Combine flour and baking powder and stir into the egg mixture. The mixture will be soft. Add cream of wheat and mix until combined. This will only take seconds. The mixture will be dense but pliable.

I form dumplings by scooping out the mixture with a melon baller tool which makes perfect round dumplings (not exclusively for scooping melons). If you prefer almond shape that restaurant chefs are so good at making, form them with two teaspoons.

Do not compress the mixture or your dumplings will be too hard. Note: Dumplings will triple in size, so do not use large scoopers or spoons.

Drop the dumplings into simmering soup. Return strained (whole or chopped) carrots and beef to the soup or leave the meat out and eat it with prepared horseradish sauce, yum.

Dumplings are cooked when they float back to the surface, probably after 5-7 minutes.

http://all-thats-jas.com/2015/01/beef-soup-with-semolina-dumplings.html

This recipe was featured on Make it MondayTickle my Tastebuds Tuesday

 

Looking forward to connecting with you soon.

For more quick recipes and tips follow my All that’s Jas Facebook page or social network of your preference. It makes my day 🙂

 


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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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23 Comment

  1. […] attachment to this recipe. Mom made Boston Lettuce with Beef and Eggs salad every time she made beef soup. It’s a family […]

  2. Reply
    Healthy Beef Bone Broth - All that's Jas
    October 4, 2016 at 6:26 pm

    […] this recipe for healthy beef bone broth made my absolute favorite childhood beef soup even better. You remember how much I raved about it, […]

  3. Reply
    Bacon Bread Dumplings - All that's Jas
    September 21, 2016 at 7:01 am

    […] dumplings spread throughout the Europe with variations. They can be made of ground liver (yuck), semolina (to drop into soup), or potatoes […]

  4. Reply
    Caroline
    April 30, 2015 at 4:17 pm

    It looks like it might take a while to make but I think it would be worth it! Thanks for sharing with Alphabakes.

    1. Reply
      allthatsjas
      May 1, 2015 at 9:57 am

      Well, yeah…until beef is cooked. No different than other beef dishes, but trust me it’s worth the wait 😉

  5. Reply
    Sherry
    February 13, 2015 at 10:49 pm

    Yum yum. This looks sooo good. Thanks for sharing at Funtastic Friday. Hope to see you again this week.

    1. Reply
      allthatsjas
      February 14, 2015 at 9:12 am

      Thanks for visiting 🙂

  6. Reply
    Lori's Culinary (@snowluvnferret2)
    February 10, 2015 at 11:37 am

    Congratulations!! Your recipe has been featured at Tickle My Tastebuds on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.
    http://bit.ly/195w1zy
    Lori

    1. Reply
      allthatsjas
      February 10, 2015 at 12:13 pm

      Thank you Lori! That made my day! 🙂

  7. […] – Beef Soup with Semolina Dumplings by All That’s […]

  8. Reply
    joylovefood
    February 8, 2015 at 3:44 pm

    This soup looks delicious, so warm and comforting! Thanks for sharing at What’d You Do This Weekend? I hope you will join us again this Monday morning 🙂

    1. Reply
      allthatsjas
      February 8, 2015 at 6:15 pm

      Thanks Joy, that’s exactly why it’s my favorite – comforting! See you Monday again XO

  9. Reply
    Katherines Corner
    February 7, 2015 at 7:51 pm

    Thank you for sharing this yumminess at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo

    1. Reply
      allthatsjas
      February 8, 2015 at 9:12 am

      you just know how to make my day! Thanks Katherine. XOXO

  10. Reply
    Baking In Pyjamas
    February 7, 2015 at 6:55 am

    Perfect meal for the colder nights, I love dumplings in particular. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

  11. Reply
    Baking In Pyjamas
    February 7, 2015 at 6:49 am

    How delicious, I love dumplings and broths like this during the colder months. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

    1. Reply
      allthatsjas
      February 8, 2015 at 9:16 am

      Thanks Laura, have a great day too!

  12. Reply
    Jenni @ Jenni's Ferris Wheel of Food
    February 3, 2015 at 9:57 am

    This soup looks wonderful! Stopping by from Tickle my Tastebuds.

    1. Reply
      allthatsjas
      February 3, 2015 at 1:34 pm

      Thanks Jenni! Hugs

  13. Reply
    Milka
    February 1, 2015 at 6:18 pm

    My favorite soup 😀

    1. Reply
      allthatsjas
      February 1, 2015 at 7:44 pm

      😀

  14. Reply
    Bam's Kitchen
    February 1, 2015 at 1:36 am

    This soup looks so comforting and delightful. I know my family would love it. Today it feels cool and misty and kind of miserable weather in HK. A perfect day for your soup! Sharing of course!

    1. Reply
      allthatsjas
      February 1, 2015 at 8:19 am

      Thanks Bam! We just got few inches of snow overnight. Stay warm!

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