Hearty Beef and Potato Soup with Dumplings

1. 1 Stewing beefpack 600 g ≈ $11.47 100 g
2. 2 Potatoes≈ $2.19 per kg 140 g
3. 3 Onions≈ $1.60 per kg 25 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Wheat flour 20 g
7. 7 Soy sauce 13 ml
8. 8 Bay leaves 1 g
9. 9 Ground black pepper 1 g
10. 10 Dillpack 50 g ≈ $1.80 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cover 1.2 lbs beef with 1.2 L cold water, bring to a boil, skim off foam, then add 1 tbsp soy sauce, black pepper, and 1 bay leaf. Simmer on low heat for 50 minutes.

2. Remove the meat, cut into large chunks, and return to the broth.

3. Peel and cut potatoes² into 4 wedges each, then roughly chop onions³ and garlic⁴. Add everything to the pot and cook for 20 minutes until potatoes are tender.

4. For the dumplings, mix 1 egg with 2 tbsp flour and 2 tbsp broth until thick like pancake batter.

5. Drop spoonfuls of dough into the boiling soup and cook for 5–7 minutes until they float.

6. Stir in chopped dill¹⁰, turn off the heat, and let it steep for 5 minutes.