A warm, comforting homemade beef soup made in a pressure cooker — rich in flavor, deeply nourishing, and ready much faster than traditional cooking.
Paired with soft, fluffy semolina dumplings, this is a classic Balkan-style soup that brings together tradition and simplicity in one bowl.
Beef Soup in a Pressure Cooker + Semolina Dumplings
A rich and comforting beef soup made in a pressure cooker, served with soft semolina dumplings.
Ingredients
Equipment
Method
Soup:
- Place all ingredients into a pressure cooker and pour in water.
- Close the lid and cook on high heat until pressure builds.
- Reduce heat to low and cook for 35–40 minutes.
- Let the pressure release naturally, then carefully open.
- Strain the soup.
Dumplings:
- Mix eggs and semolina.
- Let the mixture rest for 10 minutes.
- Spoon dumplings into the strained soup.
- Cover and cook for 3–5 minutes.
- Turn off heat and let sit for 5 minutes.
Notes
Serve the soup hot.
The cooked meat and vegetables can be served separately. Pairs beautifully with:
The cooked meat and vegetables can be served separately. Pairs beautifully with:
- dill sauce
- tomato sauce
- Pressure cooking keeps all flavors locked inside, making the soup richer.
- Choose bone-in cuts for deeper flavor.
- Do not overmix dumplings — this keeps them soft.
FAQ
Can I make this without a pressure cooker?
Yes, simmer on low heat for 2–3 hours instead.
Why are my dumplings hard?
The mixture may be too thick or overmixed. Let it rest before cooking.
Can I freeze this soup?
Yes, but freeze without dumplings for best texture.
Can I use other meat?
Yes — chicken or veal also work well.
Pro tip: Don’t forget to enjoy the spring weather while your pressure cooker does the work.
