This simple, clear beef soup with semolina dumplings comforts like nothing else — from a broken heart to the common flu.
The scent of an onion browning directly on the stove is one of my favorite kitchen aromas. If I could bottle it as a perfume, I would. This method of charring the onion is common in Bosnian cooking for clear soups: it deepens the flavor while keeping the broth clear.
Beef soup with semolina dumplings is my go-to. It’s straightforward and richly satisfying. Occasionally I substitute homemade egg noodles for the dumplings, but mostly I stick with dumplings — my family would otherwise roll their eyes and say, “Not dumplings again!”
Traditionally the cooked beef is served with horseradish, but it’s also delicious left in the soup. The meat becomes tender and takes on the flavors of the vegetables and stock.
Even if it’s not soup weather where you are, this recipe is worth making any time. It’s winter here in Northern Indiana and I’m counting down the days to spring, but until then a bowl of warm, nourishing soup is exactly what we need.
Ingredients:
Beef Stock
- Beef shanks, marrow bone, or another beef cut for soup
- Carrots
- Onion
- Cauliflower florets
- Celery stalk (or a piece of celery root or a bunch of celery leaves)
- Parsley roots or a bunch of parsley
- Peppercorns
- Salt and optionally Vegeta or beef bouillon to taste
- Vegetable oil
- Water
Semolina Dumplings
- 1 egg
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 cup cream of wheat (semolina)
- 1 tablespoon softened butter
Directions:
Beef Stock
- Peel the onion and cut it in half. Place it cut-side down on a hot burner and brown on medium-high heat until almost charred. Turn it over and switch the burner off. (For gas stoves, you can place the onion in an ungreased pan over high heat; it will blacken quickly — the fragrance and flavor are worth the extra cleaning.)
- Place the browned onion and the remaining stock ingredients (except cauliflower and salt) into a large stockpot or Dutch oven. Bring to a boil, then reduce the heat and simmer, covered, for a couple of hours or until the meat is tender.
- The liquid will reduce a bit — do not add more water. Strain the stock into a smaller pot, return the liquid to low heat, add the cauliflower florets and salt, and keep simmering while you make the dumplings. Do not make the dumplings ahead of time or they may dry out.
Semolina Dumplings
- In a small bowl, mix the softened butter and egg with a fork. Combine the flour and baking powder and stir them into the egg mixture; the mixture will be soft.
- Add the cream of wheat and mix briefly until combined. The dough should become dense but still pliable. Do not compress or overwork it — that will make the dumplings tough. Note: dumplings will expand to about three times their original size, so keep portions small.
- Drop small scoops of the dumpling mixture into the simmering soup. Return the strained carrots and beef (either whole or chopped) to the pot, or serve the meat separately with prepared horseradish if you prefer. Dumplings are done when they float to the surface, usually after 5–7 minutes.
Beef Soup with Semolina Dumplings
Print Recipe
Ingredients
- Beef Stock
- 1–2 Beef shanks (or marrow bone / other beef cut)
- 2–3 Carrots
- 1 Onion
- 1 cup Cauliflower florets
- 1 Celery stalk or celery root / leaves
- 2 Parsley roots or a bunch of parsley
- 5–8 Black peppercorns
- Salt (and Vegeta or beef bouillon to taste)
- 2 tablespoons Vegetable oil
- 3 quarts Water
- Semolina Dumplings
- 1 Egg
- 2 tablespoons All-purpose flour
- 1/4 teaspoon Baking powder
- 1/2 cup Cream of Wheat (semolina)
- 1 tablespoon Salted butter (softened)
Instructions
Beef Stock
-
Peel and halve the onion. Brown it cut-side down on a hot burner until nearly charred, then turn it over and turn the burner off. (For gas stoves, you can brown the onion in an ungreased pan over high heat.)
-
Add the onion and remaining stock ingredients (except cauliflower and salt) to a large pot. Bring to a boil, then reduce heat and simmer, covered, for a couple of hours or until the meat is tender.
-
Do not add extra water when the liquid reduces. Strain the stock into a smaller pot, add cauliflower and salt, and keep the broth at a low simmer while you prepare the dumplings. Make the dumplings just before cooking to prevent drying.
Semolina Dumplings
-
Mix butter and egg with a fork in a small bowl. Stir in flour and baking powder to form a soft mix, then add the cream of wheat and combine briefly until pliable.
-
Avoid compressing the dough; dumplings will expand about three times, so keep portions small.
-
Drop dumplings into the simmering soup. Return strained carrots and beef to the pot, or serve the meat separately with horseradish. Dumplings are ready when they float, usually after 5–7 minutes.
Notes
- You can shape dumplings with a melon baller for neat rounds, or use two teaspoons to form an almond shape similar to restaurant dumplings.
Nutrition