Ukrainian Beef Broth with Dropped Dumplings (Rosil z halushkamy)
- Ready In:
- 2hrs 20mins
- Ingredients:
- 17
- Yields:
-
1 tureen
ingredients
-
BROTH
- 2 lbs beef chuck
- 1 1 lb chicken necks or 1 lb chicken back
- 2 onions
- 2 carrots
- 2 turnips
- 2 celery ribs
- 1 bay leaf
- 6 peppercorns
-
DUMPLINGS
- 1 large egg
- 2 tablespoons butter
- 1⁄3 cup farina, plus
- 1 teaspoon farina
- 1 teaspoon salt
- 2 teaspoons chopped dill
- 1⁄2 teaspoon ground black pepper
- 1 small chicken liver (optional)
- 1 teaspoon maggi seasoning or 1 teaspoon soy sauce
directions
- FOR THE BROTH: Brown beef and veal or chicken bones in a heavy kettle or pressure cooker.
- Peel and halve onions and brown with the meat (to add a rich brown colour).
- Cut vegetables in half and add.
- Cover with cold water and add bay leaf and peppercorns.
- Cover, bring to boil, and simmer for several hours, or cook in pressure cooker until meat is soft.
- Pour off liquid into jars, cover, and cool.
- (Reserve meat for other use.) skim off fat when chilled.
- FOR THE DUMPLINGS: Separate egg and cream egg yolks with butter in a 2 cup bowl.
- Add all other ingredients except egg white and mix well.
- Beat egg white until bubbly and add.
- If mixture is too runny, add a teaspoon or more farina.
- Let stand a few minutes.
- Bring 2 cups of broth to a light boil.
- With the long edge of a soup spoon dipped in cold water, pick up a little batter and drop into broth.
- Do not crowd; dumplings will rise to the surface and swell.
- As dumplings are cooked, remove with a slotted spoon to a large soup tureen.
- To serve, pour hot broth into tureen and garnish with dill springs.
- Festive Ukrainian Cooking.
- Marta Pisetska Farley.
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RECIPE SUBMITTED BY
Olha7397
Canada