Veal ragout soup with potato dumplings from the Nyírség
For the soup:
400 g veal leg or shoulder (possibly lean pork or turkey leg fillet)
80 g butter
1-1 carrots and parsley root
1-1 pieces of celery and kohlrabi
approx. half a teaspoon of salt
100 g green peas (frozen is also good)
150 g cauliflower (fresh is also good)
100 g champignons
1 tbsp fine flour
2 dl cooking cream
1 dl crème fraiche
half lemon juice
For the potato dumplings:
150 g potatoes
approx.. 80 g of fine flour
1 egg yolk
salt
corn starch
ground white pepper
knife tip grated nutmeg
Serve the soup with a half bunch of parsley on the top
Preparation
1. Cut the veal into cubes and fry them in a saucepan using half the butter. Meanwhile, wash, peel and chop the carrots, parsley root, celery and kohlrabi into cubes, similar in size to the meat, and add them to the veal and fry them together for a few minutes.
2. Then pour in 1.2 liters of water, salt, sprinkle some seasoning, bring to a boil, then cover and stir on low heat for approx. 50 minutes.
3. Meanwhile, you can prepare the dumplings: boil the potatoes in their shell in salted water, peel them, and break them while still warm. When cooled, mix them with the flour and the egg, salt, pepper, season it with grated nutmeg.
4. Form small dumplings from it with floured hands and cook them in the hot soup. Add the peas, the small roses of the cauliflower and the sliced mushrooms, for approx. 15 minutes, until everything softens.
5. Meanwhile, melt the remaining butter in a pan, then sprinkle the flour and heat it, stirring for 1 minute. Wait for it to cool, then mix it with a little hot soup until it thickens. Boil for 2-3 minutes.
6. Remove from the heat, enrich it with cream, if you prefer, re-salt it, and finally season it with a lemon juice. When serving, sprinkle with chopped parsley.
