Danish Vegetable Soup With Dumplings |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Cook time is a guesstimate. Ingredients:
1 large beef bone (such as a knuckle) |
water, to cover |
3 teaspoons salt, divided |
1/4 teaspoon pepper |
3 large onions, chopped |
4 large carrots, sliced 1/2 inch thick |
6 -8 potatoes, whole and peeled |
1 egg, lightly beaten |
flour |
1/2 teaspoon baking powder |
fresh parsley, chopped |
Directions:
1. Place beef bone in a soup kettle; cover with water and add 2 teaspoons salt.
2. Bring to a boil and cook until meat falls off the bone.
3. Remove the bone from the broth; remove meat from bone, chop, and return to broth.
4. Add pepper, onions, carrots and whole potatoes.
5. Bring to a boil and simmer until vegetables are tender.
6. Remove potatoes; mash and add 1 teaspoon salt, the egg, baking powder, and enough flour to make a ball of dough that leaves sides of pan.
7. Dip a spoon in the boiling broth and cut off dough to make dumplings.
8. Drop pieces of the dough into the boiling broth; cover and cook for 5 minutes.
9. Turn dumplings and cook 5 minutes more.
10. Serve hot, garnished with fresh parsley.
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