Soup with dumplings and roots

Simple ingredients in perfect combination give us an amazing taste. Recently, looking into the depths of the freezer, I found a dozen dumplings there. The expiration date has not expired yet, but it is not possible to eat enough of them. I thought a little, remembered my mother's long-forgotten cooking recipe and set about preparing a very interesting meal, namely, soup with dumplings. Tell me how it is done? Then read carefully!

Valeria

Recipe author

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Composition / ingredients

servings:

Allspice (or spicy herbs)

Celery (piece)

Carrots

Meat bones (or 300)

250

Water

Onion (or leek)

Parsley root

0.5

Greenery

to taste

Salt

to taste

Dumplings ready (or 400)

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 3 g

Fats 23 % 3 g

Carbohydrates 54 % 7 g

63 kcal

GI: 14 / 0 / 86

Step-by-step cooking

Cooking time: 2 h 25 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:

To begin with, we take the dice (absolutely any? beef, lamb, pork) and fill them with cold water. Bring the bones to a boil, do not forget to periodically remove the foam. In the same way, we cook them for two to three hours on low heat. After this time, the broth is filtered. Now we take the roots and cut them into cubes, put them in boiling broth. After about 15 minutes, we put the dumplings in the same place and continue cooking until they pop up. You can boil the dumplings separately from the broth, then the soup will be more transparent. Before serving, sprinkle the soup with finely chopped herbs.