Ukrainian Beef Broth with Dropped Dumplings (Rosil z halushkamy)

1. 1

   FOR THE BROTH: Brown beef and veal or chicken bones in a heavy kettle or pressure cooker.

2. 2

   Peel and halve onions and brown with the meat (to add a rich brown colour).

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   Cut vegetables in half and add.

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   Cover with cold water and add bay leaf and peppercorns.

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   Cover, bring to boil, and simmer for several hours, or cook in pressure cooker until meat is soft.

6. 6

   Pour off liquid into jars, cover, and cool.

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   (Reserve meat for other use.)

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   skim off fat when chilled.

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   FOR THE DUMPLINGS: Separate egg and cream egg yolks with butter in a 2 cup bowl.

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    Add all other ingredients except egg white and mix well.

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    Beat egg white until bubbly and add.

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    If mixture is too runny, add a teaspoon or more farina.

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    Let stand a few minutes.

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    Bring 2 cups of broth to a light boil.

15. 15

    With the long edge of a soup spoon dipped in cold water, pick up a little batter and drop into broth.

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    Do not crowd; dumplings will rise to the surface and swell.

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    As dumplings are cooked, remove with a slotted spoon to a large soup tureen.

18. 18

    To serve, pour hot broth into tureen and garnish with dill springs.

19. 19

    Festive Ukrainian Cooking.

20. 20

    Marta Pisetska Farley.

* Per serving · 4 servings · Values may vary.

No additional tips available.