- Beef broth - - Parts
- carrot - 1 piece
- parsnip - 1 piece
- Dumpling: water - 2/3 Cups
- butter - 1 Art. a spoon
- salt - 1/2 teaspoonfuls
- semolina - 1/2 cup
- cheese Parmesan - 1 st. a spoon
- egg - 1 piece
- parsley or green onions - 1 Art. a spoon
1. Peel the carrots and cut into large pieces. Peel the parsnip and chop it like carrots. Chop the green onions. 2. Mix the water, oil and salt in a medium saucepan and cook over medium heat. Add semolina and cook, stirring, until the semolina is collected in a large bowl. It only takes a few seconds. 3. Transfer the mass into a bowl. Mash it into small pieces with a wooden spoon, add the Parmesan cheese, egg and shredded herbs, if used, and stir with effort until the mixture becomes homogeneous. Make sure that there are no lumps in the mixture. In a large saucepan bring beef broth to a boil. 4. After that add the carrots and parsnips and cook for about 5 minutes. Then use a spoon to lay out the dough, forming small balls. You can do this with wet hands to get more even balls. Cook for about 4 to 5 minutes until the dumplings harden. Spread soup on plates and serve immediately.
Servings: 4