Winter Broth With Dumplings The Way My Nana Makes Recipe

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.

No additional tips available.

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

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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.

Winter Broth With Dumplings The Way My Nana Makes

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