Recipe: Vegetable Soup with Ricotta Dumplings – SZ Magazine

»Cream cheese ricotta may have already been known in ancient Rome. It is made from whey left over from still producing other cheeses today. The loosely translated word ricotta means ‘recooked’ because whey is again heated to 85 degrees during production. The variety of ricotta cheese is amazing. What all varieties have in common is that they break very easily, are creamy and have a slightly sour taste.«

4 people


  • 1.2 kg of ripe vine tomatoes
  • 1 shallot
  • 2 cloves of garlic
  • 1 stick of celery
  • 100 g fennel
  • 1 bay leaf
  • 2 stalks of spicy
  • 5 black peppercorns
  • olive oil
  • salt


  • 150 g chopped beans
  • 150 g wax beans
  • 150g mung bean
  • 1/2 pickle
  • bunch of small 1 young red beetroot
  • 1 fresh corn on the cob
  • 2 stalks of spicy


  • 30 g butter
  • 1 egg
  • 1 egg yolk
  • 200g ricotta
  • 25 g flour
  • salt
  • black pepper from the factory
  • nutmeg

Blanch 600g tomatoes, peel, quarter and remove seeds. Use the peel and seeds for the broth and cover the tomato fillet. Peel the shallots and cut into pieces. Cut the garlic cloves in half. Wash celery and fennel and cut into large pieces. Wash the remaining tomatoes and cut them in half. In a large saucepan, saute the bay leaves, saber, pepper, tomato skins and stuffing with a little olive oil, add a little salt and fill 1.5 liters of water. Bring the broth to a boil and simmer slowly for 30 minutes. Go through a fine sieve. Wash beans thoroughly and cut into bite-size pieces and set aside. Wash and peel the boiled cucumbers and try slices from both ends. There should be no bitter taste. Wash the beetroot and cut the stem into 3cm long and the leaves 2cm wide. Peel the corn, remove the threads and cut the kernels from the stems with a sharp knife. For dumplings, cream the butter with a hand mixer. Gradually incorporate the eggs and yolks. Add ricotta cheese and coat with flour. Season with salt, pepper and nutmeg. Boil the brine in a saucepan. Scoop the test dumplings into 2 teaspoons and place them in boiling water. Reduce heat to allow dumplings to boil for 10 minutes. Remove if necessary, taste and season. Take out the remaining dumplings and boil them. Remove and dry with a kitchen towel. Bring the vegetable stock to a boil and add beans, corn and flavor. After 3 minutes, add the remaining beans and pickles. When the vegetables are cooked to al dent in the broth, add the beetroot. Then add the chard leaves and the tomato fillet, bring the whole to a simmer, then season with salt and pepper. Heat the ricotta dumplings in hot broth. Place the finished soup in a bowl and garnish with savory leaves. Drizzle with olive oil and serve.

Preparation time: about 1.5 – 2 hours

Christian Jürgens cooks at the »Überfahrt« restaurant in Rottach-Egern am Tegernsee and writes for a culinary quartet with Maria Luisa Scolas-tra, Elisabeth Grabmer and Tohru Nakamura.

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