Clear Soup with Semolina Dumplings
A delicate and refined soup with airy semolina dumplings — a classic dish of European cuisine. Perfect for a festive table and suitable for any occasion.
Ingredients
- 120 g Semolina
- 60 g Butter
- 1 pcs Egg
- to taste Salt
- 1 pinch Nutmeg
- to taste Vegetable oil
- 1 l Beef broth
- bunch Parsley
Instructions
- Remove the butter from the refrigerator and let it soften to room temperature. Beat it in a bowl until creamy. Add a pinch of salt and a tiny amount of nutmeg, mix well.
- Beat the egg into the butter and stir vigorously. Gradually sprinkle in the semolina, stirring carefully until you have a smooth mixture without lumps. Cover the bowl with plastic wrap and let the dough rest for 15–20 minutes.
- Dip two teaspoons in hot water and use them to shape the dumplings from the dough, transferring them to a lightly oiled board or plate. Let them sit for a few minutes — they will rise slightly and become airier.
- In a large pot, bring salted water to a boil. Carefully drop the dumplings into the boiling water and bring to a boil again. Reduce the heat and simmer gently for 10–15 minutes, without allowing the soup to boil. Carefully flip the dumplings several times during cooking.
- Using a skimmer, carefully remove the cooked dumplings and transfer them to the hot beef broth. Serve the soup immediately, sprinkled with fresh chopped parsley. Note: the dumplings can be cooked directly in the broth, but this will make the soup less clear. Try not to leave the dumplings in the soup for too long — they will absorb liquid and become soft.