Meat broth with dumplings
Description
Bones are covered with cold water and brought to a boil. Remember to skim off the foam and fat as they form. The broth is simmered for an hour, then meat is added and cooked for another 20 minutes, salted, and cooked until the meat is fully done. Carrots, parsley, and onion are coarsely chopped and placed onto a baking tray. The vegetables are added to the boiling broth and cooked for 30 minutes until tender. Once ready, the broth is strained and seasoned with pepper. Prepare the dough for buns using flour, egg, margarine, and salt. Let it rest in the refrigerator for about an hour. The meat and onion are ground through a meat grinder, then salted and peppered. Add herbs and cognac, then mix well. Roll out the dough into a flat layer and cut into rounds. Place the filling onto each round and shape into buns. Bake for 20 minutes at 230°C. The soup is ready to serve.