Name: Bean Soup with Beef, Potatoes and Dumplings
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 9 h 50 min
Ingredients: 2 cups dried white beans (soaked overnight); ½ cup vegetable oil; 1 large onion, chopped; 2 potatoes (peeled and cubed); 1⅛ lb beef chuck (Israeli cut no. 10) (cubed); ½ cup tomato paste (thinned with ¼ cup water); 1 tbsp sweet paprika; 1 tbsp ground cumin; 1 tbsp chicken soup powder; 2–3 slices preserved lemon; 2 tomatoes, grated; chopped dill for serving; 1 large egg; 2 tbsp water; ⅓ cup all-purpose flour (⅓ cup); ¼ tsp salt; ½ tsp black pepper

How I make it

Heat the oil in a pot and cook the onion and potatoes for 4-5 minutes.
Add the beef and keep cooking, stirring, until it just changes color.
Add the tomato paste, spices, beans and preserved lemon and stir. Add water to the thickness you like and stir again.
Bring to a boil, lower the heat and simmer for about 1 hour or longer, until the beans are tender.
Add the grated tomatoes and cook for 5 more minutes over medium heat.
Mix the dumpling ingredients into a smooth batter.
About 10 minutes before serving, drip the batter into the soup and cook for 10 minutes.
Serve each bowl with a spoonful of chopped dill.

Bean Soup with Beef, Potatoes and Dumplings Draft

What you need

Soup

Dumplings

How I make it