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First prepare a vegetable stock. You need 1kg vegetable for 1,5l water, namely leek, celery, parsley roots, carrots and tomatoes in equal parts. The vegetable should be covered well with water, is brought to the boil and simmered for about 5 hours. A piece of beef and bones may be boiled with it. The time is needed, to get a broth, that contains all the ingredientss of vegetable and meat.
Afterwards pass the soup through a sieve, to get a clear beef broth.
Meat from the shoulder is particularly suitable for the soup. Place the beef in the broth and simmer for 2 hours, half-covered with a lid, on a maximum temperature of 80°c. When the meat is done, cut it into slices and then into dices. It's being used as adding for the soup.
semolina dumplings: Whip 150g butter and 3 eggs until fluffy, trickle in 300g semolina, add 6g salt and season with nutmeg. Form dumplings with a small tablespoon, let them simmer in heated salty water. Remove from pan and butter them slightly. When all dumplings are done, the soup can be served. Place dumplings and meat dices in the middle of the plates and pour in the hot soup. Bestraw with plenty of chopped parsley.
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