Beef and Wine Soup with Dumplings
Serve with toasted dark rye bread.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tablespoons butter
- 1cup chopped onion
- 1clove garlic, chopped
- 3carrots, chopped
- 1½ cups chopped celery
- 2(10.5 ounce) cans condensed beef broth
- 2cups red wine
- 2cups tomato juice
- 2cups diced cooked beef
- salt to taste
- ground black pepper to taste
- 2tablespoons margarine, softened
- 2eggs
- 6tablespoons all-purpose flour
- ¼teaspoon salt
Instructions
Step 1
In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.Step 2
In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.