Beef and Dumpling Soup

Ingredients

Beef (fillet) 600 g

Potatoes 500 g

Bell pepper 350 g

Onion 200 g

Carrot 200 g

Bay leaf

Vegetable oil

Spices

For the dumplings:

Flour 5 tbsp

Egg 1

Milk 50 ml

Cut the meat into small cubes. Cook for 60 minutes. Finely chop the onion. Grate the carrots on a medium grater. Peel the pepper, remove the seeds, and cut into strips. Cut the potatoes into cubes or sticks.

Fry the onion with vegetable oil. Add the carrots and fry.

Whisk the egg lightly. Add the milk and stir. Add flour, season with a pinch of salt, and stir.

Add the potatoes to the broth and season with salt. Then add the pepper and cook for five minutes. Add the onion and carrots and bring to a boil.

Scoop out a small amount of dough with a teaspoon and drop it into the boiling broth. Add the pepper and bay leaf. Cook for 5-7 minutes.

Enjoy!