Beef soup

  • 2 Kg Beef rib
  • 1 1/2 Kg Bones chopped by the butcher
  • 4 big carrots
  • 100g turnip
  • 350g leeks
  • 2 sticks celery
  • 1 onion medium-sized
  • 2 cloves
  • 1 clove garlic
  • 1 bay leaf
  • 1 little bunch parsley


  • 2 eggs or 3 egg yokes
  • 50g butter
  • 2 tbs soft white semolina
  • 2 tbs flour
  • some seasoning
  • 1 tsp baking powder
  • a pinch of nutmeg
  • some chopped parsley


Step 1

Put the chopped bones in boiling water for a couple of minutes, take them out and rinse them with cold water.

Step 2

Put the bones and meat in a large pan with  4 lit of cold water. Bring everything to the boil and then sieve off the foam at the top.

Step 3

Stick the cloves into the onion, add it together with the chopped vegetables to the meat and bones and let the soup simmer for at least 4 hours. (You can do it in a pressure cooker faster, the taste is not quite the same). After this you can take the vegetables, meat and bones out, and take off some of the fat with kitchen paper, or allow the soup to cool in the fridge and take the fat off then.

Step 4

For the  dumplings, mix all the ingredients together, and allow them to rest for 10 minutes, then form dumplings to the size you want, and drop them carefully into the soup which has been re-heated and is now simmering. When they pop up to the top of the soup they’re done. Then you can put the meat, which you have chopped up, back into the soup. You can put the vegetables back in if you want to. They were there for flavour. If you don´t, puree them and use them to make a sauce for something else. Et voilà – a delicious, simple,  comforting soup.

Weinrebe Berlin soup to feed many (German)

by Veronika Kühn

Beef Broth


Beef and Dumpling Soup


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