Consomme with side dish

Wash the beef bones and put them in a saucepan. Pour clean water and put on a shallow fire. Season the water with salt and bring to a boil. Remove the foam that formed on top.

Peel the onion, rinse and cut in half. In a dry frying pan, fry the onion cut in half down to brown and put it in a saucepan with beef bones.

Cook beef broth for half an hour over low heat, without covering with a lid.

Add peeled carrots, leeks, celery root and parsnips to the broth. And continue to cook the broth for about an hour on low heat, without letting the liquid boil.

After the broth is ready, it should be cooled. Then remove the beef bones and strip the meat from them. Grind it in a blender or meat grinder. Boiled vegetables are also finely chopped.

Put the chopped meat and vegetables back into the pot with the broth, rub a little nutmeg there. Pour the egg whites into a saucepan and mix. Bring the broth back to a boil over low heat, stirring constantly. Continue to cook it for another hour.

Then remove the pan from the heat and strain the resulting broth through several layers of gauze.

Separately soak the lentils in cold water for a couple of hours. Then drain the water and put it in a saucepan. Pour in new clean water and cook for about 10 minutes. Peel carrots and celery root, rinse and finely chop. Add to the lentils and continue to cook the beans until fully cooked, for about another 10 minutes. As soon as the lentils are soft, remove the pan from the heat and drain the excess water.

For dumplings, grind white bread in a blender. It is better to take a stale, already dried piece. Melt the butter and pour it into the breadcrumbs. Add eggs, salt and ground black pepper to taste. Mix the ingredients well and form a dough for dumplings.

Pour the strained consomme back into the pan and bring to a boil. With your hands, make small dumplings from dough and dip them into boiling broth. Cook the dumplings until fully cooked for 6-8 minutes. Then remove the pan from the heat.

Pour consomme with dumplings into soup plates and add boiled lentils. Garnish with chopped green onions.

Bon appetit!