Cooking description:
This very light and healthy soup is perfect for the summer.
Purpose: For lunch
Main Ingredient: Vegetables / Carrots
Dish: Soups
Cuisine geography: American
Ingredients:
- Beef broth - - Parts
- Carrots - 1 Piece
- Parsnip - 1 Piece
- Dumplings: water - 2/3 glasses
- Butter - 1 tbsp. a spoon
- Salt - 1/2 Teaspoon
- Semolina - 1/2 Cup
- Parmesan cheese - 1 tbsp. a spoon
- Egg - 1 Piece
- Parsley or green onions - 1 Tbsp. a spoon
Servings: 4
How to make "Soup with carrots, parsnips and dumplings"
1. Peel and chop the carrots. Peel the parsnips and chop like carrots. Chop green onions.
2. Combine water, oil and salt in a medium saucepan and simmer over medium heat. Add semolina and cook, stirring occasionally, until semolina is collected in a large bowl. It only takes a few seconds.
3. Transfer the mixture to a bowl. Mash it into small pieces with a wooden spoon, add the Parmesan cheese, egg and chopped herbs, if used, and mix vigorously until the mixture is smooth. Make sure that there are no lumps in the mixture. In a large saucepan, bring the beef stock to a boil.
4. Then add carrots and parsnips and cook for about 5 minutes. Then use a spoon to spoon out the dough, forming small balls. You can do this with damp hands to create smoother balls. Cook for about 4 to 5 minutes, until the dumplings are firm. Pour soup into bowls and serve immediately.