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Consommé with Lentils and Bread Dumplings

Make this delicious broth with lentils and dumplings! Consommé with a side is an incredibly satisfying first course that the whole family is sure to love. The rich beef broth comes out remarkably clear, with notes of spices and root vegetables, and a garnish of lentils and bread dumplings makes it even tastier and more filling.

Amaliya-mamaAuthor avatar
Recipe author
Consomme with side dish
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 6 g
Fats 21 % 3 g
Carbohydrates 36 % 5 g
76 kcal
GI: 50 / 50 / 0
  • Rinse the beef bones and put them in a pot. Cover with clean water and set it over low heat. Season the water with salt and bring it to a boil, skimming off the foam that forms on top. Peel the onion, rinse it, and cut it in half. In a dry skillet, char the onion cut-side down until browned, then add it to the pot with the bones. Simmer the beef broth uncovered over low heat for half an hour. Add the peeled carrot, leek, celery root, and parsnip and continue simmering for about another hour over very low heat, never letting it come to a hard boil. Once the broth is done, let it cool. Then take out the bones, pick off the meat, and grind it in a blender or meat grinder. Finely chop the cooked vegetables too. Return the chopped meat and vegetables to the pot of broth and grate in a little nutmeg. Pour in the egg whites and stir. Bring the broth back to a boil over low heat, stirring constantly, and simmer for another hour. Then take the pot off the heat and strain the broth through several layers of cheesecloth. Separately, soak the lentils in cold water for a couple of hours. Drain, put them in a pot, cover with fresh clean water, and cook for about 10 minutes. Peel, rinse, and finely chop the carrot and celery root, add them to the lentils, and continue cooking until tender, about another 10 minutes. Once the lentils are soft, take the pot off the heat and drain off the excess water. For the dumplings, grind the white bread in a blender — stale, dried-out bread works best. Melt the butter and pour it over the breadcrumbs. Add the eggs and salt and black pepper to taste. Mix well and form a dumpling dough. Pour the strained consommé back into a pot and bring it to a boil. Shape small dumplings from the dough by hand and drop them into the boiling broth. Cook the dumplings until done, 6–8 minutes, then take the pot off the heat. Ladle the consommé with dumplings into soup bowls and add the cooked lentils. Garnish with chopped green onion. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Seed parsnip - 47  kcal/100g
  • Parsnip - 47  kcal/100g
  • Dried, uncooked lentils - 340  kcal/100g
  • Dried boiled lentils - 106  kcal/100g
  • Lentils - 340  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Leek - 33  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Egg whites - 44  kcal/100g
  • White bread - 266  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Celery root - 32  kcal/100g

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