Just to make things a bit interesting here is a recipe I used to love to make!
500 gr beef soup bones
300 gr mixed carrots and parsley roots, diced
1 young kohlrabi
1 onion
50 gr fresh peas
50 gr fresh mushrooms
100gr chicken livers, scraped
50 gr lard
40 gr flour
salt, pepper
parsley, tarragon, chopped
tarragon vinegar to taste
sour cream to taste
Sautee onions in the lard until slightly golden.
Add mushrooms, carrots, parsley roots, cook for a few minutes.
Add the liver, cover and simmer for 10 minutes.
Sprinkle with the flour, cook for a few minutes, stirring, then pour in a quart of water (could be broth)
Add seasonings and herbs , the bones, and simmer slowly for 35-40 minutes.
Dumplings
259 gr lungs
1 bay leaf whole peppercorns
2 eggs
150 gr flour
1 onion
30 gr lard
salt, pepper
fresh parsley, marjoram, finely chopped
bread crumbs
Cook the lungs in salted water (just enough to cover) with the bay leaf and peppercorns until soft, grind.
Sautee chopped onion in lard, add the ground lungs, salt, pepper, herbs.
Cook until all the liquid evaporated.
Cool, then add 1 egg and enough bread crumbs to make a thick paste.
Make dough with the flour and the other egg, adding a pinch of salt.
Roll out and make little raviolis with the lung mixture.
Cook theese in the soup.
Finaly season the soup with the vinegar and add sour cream to taste.