The Dumpling Soup recipe you got sounds rad (a big appreciative thank you to whiteteawithhoney), but I have a supposition. The dumpling soup recipe probably isn’t one soup recipe – it’s probably many, many recipes, based on what’s available to cook with and a person’s/family’s preferences. So here’s an alternate version of dumpling soup, based on beef rather than lamb. (Note that this is originally one of my grandma’s recipes, and she taught it to me the old-fashioned way – by Eyeing Things rather than actually measuring. So any amounts are more guesswork than hard numbers).
Ingredients:
stewing beef
potatoes (chopped)
carrots (chopped)
bay leaf
cumin
cardamom
diced garlic
red wine vinegar OR cheap red wine OR raspberry cider vinegar
onion (chopped)
peppercorns
a little cilantro.
Other veggies can be added as desired. Common include:
cabbage
kale
corn
turnip
parsnip
chard
tomato
lots of types of beans/nuts depending on what you like
leeks
shallots
radish
water chestnuts
dulse if you can get it
I think each family of Broadbeam heritage would have their own secret, special little additions and modifications also 🙂 This is great, thank you kailthia!
Aw Yiss 