Beef soup with grape seed dumplings

Ingredients

Soup

• 300 g beef bones
• 80 g root vegetables, peeled and roughly chopped
• ½ onion with skin
• 5 pcs. juniper berries
• 8 – 10 pcs. peppercorns, black
• 5 pcs. allspice grains
• oil
• salt
• beef soup powder

Grape seed dumplings

• 40 g curd cheese
• 40 g butter
• 2 pcs. eggs, yolks and egg whites separately
• 40 g flour, firm
• 40 g white bread crumbs
• 20 g grapeseed flour
• nutmeg, ground
• salt
• chives, fresh

Preparation

Fry the onion slices in oil until hazelnut brown and remove. Bring the bones to the boil in a litre of water. Boil for 2 minutes and drain off the water. Pour in half a litre of hot water and add the remaining ingredients. Simmer for about 4 hours, then strain and flavour with salt and a little beef stock powder if necessary. Beat the butter at room temperature, stir in the egg yolks and then mix the curd cheese into the mixture. Mix in the flour, breadcrumbs and grape seed flour. Whisk the egg whites with salt until firm, carefully fold into the mixture and season to taste. Leave to rest in the fridge for 25 minutes. Form dumplings with two teaspoons and leave to stand in gently simmering salted water for 10 minutes. Serve in the beef soup with fresh chives.