Winter Broth With Dumplings The Way My Nana Makes

Name: Winter Broth With Dumplings The Way My Nana Makes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil or 1 tablespoon butter; 2 large leeks, washed and sliced; 3 large carrots, washed, scraped and sliced; 1/2 small cabbage, washed and shredded; 1 small swede or 1 small turnip, peeled and cubed; 2 large tomatoes, deseeded and chopped; 2 stalks celery, washed and sliced; 2 bay leaves; 1 sprig thyme; 1 sprig oregano; salt; pepper; 3 vegetable bouillon cubes; 2 pints boiling water; 1/4 cup dried red lentils or 1/4 cup barley; For the Dumplings; 6 ounces plain flour; 3 ounces vegetable suet; 1 pinch salt; cold water

Servings: persons

1 tablespoon oil or 1 tablespoon butter
2 large leeks, washed and sliced
3 large carrots, washed, scraped and sliced
1/2 small cabbage, washed and shredded
1 small swede or 1 small turnip, peeled and cubed
2 large tomatoes, deseeded and chopped
2 stalks celery, washed and sliced
2 bay leaves
1 sprig thyme
1 sprig oregano
salt
pepper
3 vegetable bouillon cubes
2 pints boiling water
1/4 cup dried red lentils or 1/4 cup barley
For the Dumplings
6 ounces plain flour
3 ounces vegetable suet
1 pinch salt
cold water

1
In a very large pan, heat the oil or butter very gently.
2
Over a low light, add the leeks, turnip, carrots and celery, toss around to coat in oil and then put on the lid.
3
Shaking the pan at regular intervals, allow the vegetables to 'sweat' for about 10 minutes.
4
Now add the rest of the vegetables, make the stock cubes up with the water and add this, along with the herbs and a touch of salt and pepper (you can taste and re-season later) Bring to the boil, replace the lid, and simmer for at least an hour to bring out the flavours of the vegetables.
5
Add the barley or lentils after about 20 minutes cooking time.
6
Meanwhile, make the dumpling mix by combining the dry ingredients and mixing to a soft but not sticky dough with cold water.
7
Divide this into small pieces about the size of a golf ball and drop one by one into the simmering soup.
8
Replace the lid and cook for 15-20 minutes, by which time the dumplings should have puffed up and become light and fluffy.
9
Serve with lots of crusty bread and butter!

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon oil or 1 tablespoon butter, 2 large leeks, washed and sliced, 3 large carrots, washed, scraped and sliced, 1/2 small cabbage, washed and shredded, and more.

Yes, Winter Broth With Dumplings The Way My Nana Makes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!