How to cook delicious soup with dumplings. Soup with dumplings - proven recipes
Among the hostess's recipes you can certainly find first courses, which are served with dumplings, dumplings or lazy dumplings. Which are perfect as a component of soup. This is a very simple but tasty, especially with broth, a flour dish that came to us from Europe and became a favorite among household members. Dumplings are often confused with dumplings or lazy dumplings, but in principle, if you take into account the fact that every housewife prepares dumplings, dumplings, and lazy dumplings in her own way, then the difference between these three dishes is only in one thing - the name . Soup with dumplings, dumplings according to this recipe, children gobble it up with pleasure.
Dumplings- this is hard boiled dough, in broth, soup, which can be served as an addition, a separate second course, or as part of the first. Dumplings are a mixture of flour and eggs, possibly with the addition of water or milk. They can be served with desserts. Dumplings are not prepared with filling, they always consist of dough. True, some cuisines around the world even prepare dumplings with mashed potatoes. But Russian dumplings are a simple dough.
Galushki- Ukrainian food. This dish also consists of dough, but not as tough as dumplings. This is what makes them different, although many housewives make dumplings from dense dough. The basic composition of dumplings: flour, water, egg, salt or without it. Dumplings can be boiled in water or broth, served as a separate dish or in soup.
Lazy dumplings– these are dumplings without filling (Wikipedia). That is, to prepare them you need ordinary unleavened dough, like dumplings. But, of course, there are a lot of different recipes.
We will prepare soup with the most simple recipe Call the dumplings (dumplings or lazy dumplings) whatever you want.
Ingredients:
Flour- 1-1.5 cups
Water- 0.5 cups
Chicken egg-1 piece
Meat on the bone(pork, beef) -0.5 kg
Potato- 3-4 pieces of medium size
Carrot— 1 piece of medium size
Bulb onions- 1 medium size head
Vegetable oil- for frying
Spices: salt, ground black pepper, bay leaf, herbs, garlic (optional).
How to make soup with dumplings, dumplings or lazy dumplings
1. Let's boil the broth. To do this, wash the meat on the bones under running water, put it in a pan and pour cold water. Place over medium heat and cook for about 1 hour (depending on what kind of meat you use for the broth). You can cook soup with dumplings using chicken or just vegetable broth. The meat should be cooked through and easily separate from the bone.
Don't forget to remove any dirty scum from the surface of the soup.
2.
When the meat is boiled, you need to remove it from the broth. When it has cooled a little, separate the meat from the bone, cut it and put it in the soup.
3.
Strain the broth so that there are no small bones in the soup with dumplings. This is not only unpleasant, but you can break a tooth and choke. So don't be lazy.
4.
We are preparing dumplings. Beat an egg into a bowl, add a pinch of salt and water, mix. Then add flour until the dough is firm but pliable. Many housewives recommend adding 1 teaspoon of vegetable oil to the dough for dumplings. We roll out thin flagella, cut them crosswise into circles and lightly press them in the center (although here, as they say, “who knows what”). You can see other, more complex recipes for dumplings, dumplings and lazy dumplings below.
5.
Peel the potatoes, cut them into cubes and place them in boiling broth.
6.
As soon as the water boils, add dumplings to the soup. Add spices. Cook the soup over low or medium heat, stirring occasionally. If the potatoes are young, then put the dough into the soup first, otherwise the potatoes will boil.
7
. We clean and chop the carrots and onions in any way convenient for you. Carrots can be chopped or grated. Cut the onion into small cubes. Fry in vegetable oil and add to soup with dumplings. Cook for 5 minutes. Add herbs (parsley, dill, green onions- at your discretion). Turn off the heat and cover the pan with a lid.
Delicious soup with dumplings (dumplings) is ready
Bon appetit!
What is the difference between dumplings and dumplings?
- Dough. The dough for dumplings is hard, for dumplings it is soft. Dumplings are made from eggs and flour, just like homemade noodles. But the dumplings are made softer, the dough breathes, you can add water, milk or melted butter to it for tenderness.
- Additional ingredients. This is the main difference between these two dishes. Dumplings can be stuffed with any filling, including meat and vegetables. There is also such a variety of dumplings as lazy dumplings; we simply put grated cottage cheese into the base dough and cook in water, serve with sour cream.
- Form. Dumplings are usually made round, and dumplings are made like this: the dough is rolled out into a sausage and cut into small pieces, and boiled.
But in essence, dumplings and dumplings are the same thing, just different countries they have their own characteristics of preparation and serving. Every cuisine in the world has its own dumplings and dumplings - dough with the addition of any ingredients often used in traditional cuisine, boiled in water or broth, or even milk.
You can serve both dumplings and dumplings with completely different soups: chicken, buckwheat, potato, rice. You can also cook them separately in broth and serve them with meat, lard, fried onions, minced meat, boiled meat and poultry. With sour cream, condensed milk, jam.
Recipes – dumplings
Recipe: Flour Dumplings
- Milk – half a glass.
- Flour – 6 tablespoons.
- Onion – 1 piece.
- Butter – 40 grams.
- Eggs – 2 pieces.
- Salt and pepper.
Separate the yolks from the whites. Mix the yolks with butter, pour in the milk. Stir and pour in flour in a thin stream, add salt and seasonings, then add egg whites and mix again. Now leave the dough for 10 minutes, set the water to boil, you need to cook the dumplings for about 7 minutes, since the dough in this recipe is more liquid. Season the dumplings with fried finely chopped onion and sunflower oil.
Recipe: Potato dumplings
- Potatoes – 5 pieces.
- Flour - half a glass.
- Butter – 40 grams.
- Salt and pepper.
- Eggs – 2 pieces.
- Onion – 1 piece.
Prepare mashed potatoes: peel the potatoes, cut them, boil them, mash them and add butter; if you have it, you can also add a few tablespoons of milk. Salt and pepper. Peel and finely chop the onion, fry in a frying pan and mix with puree.
Add eggs to the puree, sprinkle flour in a small stream, mix well, pepper and salt. Then put water on boil and boil the dumplings for about 10 minutes, serve with fried onions and butter.
Recipes - dumplings
Dumplings “according to the Poltava recipe”
- Flour - half a kilogram.
- Kefir – half a liter.
- Egg – 1 piece.
- Salt - to taste.
- Sunflower oil – 1 tablespoon.
- Soda – 1 teaspoon.
- Dressing: lard – 1 teaspoon.
- Onion – 1 piece.
- Carrots – 1 piece.
- Pork, minced meat – 300 grams.
- Garlic – 6 cloves.
- Broth – for cooking.
- Seasonings and spices.
Very satisfying and unusual dumplings will appeal to men. You can prepare them in 20 minutes. Let's start with the dough: Add flour (250 grams), egg and salt to kefir, mix, add slaked soda. Mix everything, add the remaining flour a little at a time, knead the dough and leave it for 15 minutes. We cut the dumplings the way you are used to; you can simply pinch off a piece of dough. Boil the dough for about 10-15 minutes in the broth.
Prepare the dressing for dumplings like this: melt the lard in a frying pan, fry the minced meat with onions and carrots, season and add spices, put it on the dumplings.
Dumplings or lazy dumplings “sweet with poppy seeds”
- Mashed cottage cheese – 300 grams.
- Sugar – 4 tablespoons, but it’s better to taste.
- Vanilla sugar - half a packet.
- Flour – 200 grams.
- Egg – 1 piece.
- Poppy seeds – 3 tablespoons.
Mix cottage cheese with vanilla and sugar. If the cottage cheese is too dry, add mill or milk to it. Beat in the egg and add the poppy seeds, stir again. Now gradually add flour and mix until the dough has a homogeneous consistency and stops sticking to your hands.
Roll out the sausages and cut them into small pieces. Set the water to boil and cook the lazy dumplings for about 5 minutes. When the dumplings float to the surface, remove and serve with sour cream or butter and jam.
In my group based on the Facebook site, I conducted a survey - what recipes do you want to know? One of my subscribers asked me to cook and publish a dish of Ukrainian cuisine. I am happy to fulfill her request! In order to find out the recipe for the most Ukrainian dish, I turned to a friend of mine who lives in Ukraine, or as they say in Ukraine now. And I asked her - what dish can be prepared from Ukrainian cuisine? She offered several dishes to choose from and I really liked Ukrainian soup with dumplings. I wanted to cook it myself and try it. This word sounds very appetizing - Dumplings! So, how to make soup with dumplings.
Compound:
for soup (for 2.5 liters of water)
- 500 g chicken meat (leg, thigh, drumstick or breast)
- 4-5 medium sized potatoes
- 2 onions
- 2 carrots
- salt pepper
- lavrushka
- dill and green onions
- vegetable and butter
for dough for dumplings
- one egg
- 1 half glass of kefir at room temperature
- 200 g flour
- 1/2 tsp salt
- 1/2 tsp soda
Chicken dumpling soup
This soup is similar in composition, but there is still a difference. Dumplings are fluffier than dumplings, since the composition of the dough is different. And the soup dressing is prepared a little differently. So, chicken soup with dumplings from the horse's mouth.
First, let's cook the chicken. I usually cook the chicken until tender in a second broth (they put a lot of antibiotics on chickens these days), i.e. brought to a boil, skim off the foam, drain the water completely and add boiling water. And now I add salt, onions and carrots, without which the chicken broth will not be tasty and aromatic.
In the meantime, let's start filling the soup. Finely chop the onion and grate the carrots on a fine grater. It is recommended to use shallow settings so that the carrots fill the entire broth, as if dissolved in it, and do not float in pieces or large flakes. Pour 2-3 tablespoons of vegetable oil and a tablespoon of butter into a frying pan. Vegetable oil prevents the butter from splashing and burning. And butter gives the onions a pleasant creamy taste and aroma. First lay out the onion and brown it a little.
Add carrots. Pour in a ladle of broth and simmer for 3 minutes over low heat, stirring.
Cut the potatoes into small cubes and place them in cold water while the broth is boiling. This will remove excess starch from the potatoes and the broth will not be cloudy, as my friend believes. Although, I think this more likely applies to new potatoes. There is much more starch in it. I still put it in water, since it was recommended.
How to make dumplings for soup
Pour kefir into a bowl. Don't forget that it should be at room temperature. Add an egg. Mix.
Add 100 g of sifted flour, pour soda and salt on it, then another 100 g of flour. This needs to be done, according to my friend, so that the soda does not immediately get on the kefir and quench it. Knead the dough thoroughly. Let it rest for 10 minutes.
To check whether the dough is prepared correctly, it is recommended to scoop the dough with a tablespoon, turn it over and count to 10 (one and, two and...). The correct dough will fall in a lump from the spoon after counting 10. I checked, the dough is correct! 🙂
When the chicken is ready, you need to separate the meat from the bones and put it back into the broth. Remove onions and carrots. Boiled carrots can also be grated on a fine grater and added back to the soup. Now you can lay out the potatoes (drain the water first, of course). Cook the potatoes until half cooked.
We lay out the finished frying - carrots and onions.
Now it's time to put in the dumplings. Place a bowl of cold water next to it. Take a teaspoon. First, dip a spoon in water, then take an incomplete spoon of dough and lower it into the broth. All the dough is in this order.
Soup with dumplings can be potato, mushroom, lean, milk, with meatballs, but today we have step by step photo recipe from Svetlana Burova: delicious and aromatic chicken soup with dumplings.
Chicken dumpling soup
Dumplings are prepared as an independent dish or as a thickener for soups. In both cases, the dough differs little. The dough for dumplings is similar to the dough for noodles or dumplings. To ensure that the dumplings retain their shape in the finished dish and do not become overcooked, they are left to dry for half an hour or an hour before being dipped into the broth. Boiled Ukrainian dumplings taste better with fried onions and cracklings.
Very often dumplings are called dumplings or gnocchi. The word dumpling is of German origin and means lump. U different nations, for example, among Germans, Poles, Czechs, Lithuanians, the composition of dumplings, their taste is very diverse.
But the main ingredients in the dumpling recipe remain unchanged - flour, egg, milk (cream) or melted butter. Spices are added to the dumplings for flavor. spices, and in some cuisines, for example German and Hungarian, sausages and cracklings are added to the bread mass for dumplings.
Therefore, I don’t even know what type of flour product (namely the correct name) my dumplings (dumplings) belong to. If anyone knows for sure, please tell me in the comments to this recipe below.
In my family we always call them dumplings, and my dad always cooks this dish on one of the weekends….
So today I decided to make a light chicken soup with the addition of dumplings.
This first course can be eaten by both small children and proper nutrition they will fit.
For the dumpling soup recipe you will need:
- Chicken - breast and legs.
- Potatoes – 4 pcs.
- Onions – 2 pcs.
- Carrots – 1 pc.
- Sunflower oil - for frying.
- Salt - to taste.
- Greens – 1 bunch (or frozen)
- Bay leaf – 2-3 pcs.
How to make soup with dumplings
Wash the chicken for soup with dumplings well, remove the skin (this will make the soup healthier), cut it into portions (you can boil it in whole pieces), put it in a saucepan, fill it with cold water and cook. Skim off the foam so that the broth is clear. Let's add a little salt.
If for some reason you missed the foam and it began to float in the broth, you can add a glass of cold water to the boiling broth and the foam will rise to the top again. Or you can simply strain the broth through a sieve with cheesecloth in it.
Cut the potatoes into cubes and add to the broth.
Chop the onions and carrots and sauté in a heated frying pan, adding a little salt. When the chicken soup dressing is ready, add it to the broth. We check the level of salinity of our soup.
In the meantime, you can prepare the dough for our dumplings.
How to make dumplings for soup
Sift the flour onto the table, make a well in the middle and beat in the eggs. Let's add a little salt. Knead the dough with your hands. It is very convenient to knead the dough for dumplings in a bread machine while doing the rest of the preparation of chicken soup.
When the dumpling dough is ready, roll it into a thin sausage (roll thinner because they will increase 2-3 times during cooking), cut into pieces approximately 1 cm thick and throw into the soup.
When the dumplings float to the surface, the water boils - cook for about 15-20 minutes so that our dumplings are well cooked.
At the end of cooking, add greens and bay leaves to the chicken soup with dumplings.
Delicious aromatic soup is ready
- We invite everyone to the table!
Enjoy your meal!
zapisnayaknigka.ru
How to cook dumplings for soup
So, first, let's prepare the ingredients. We will need any meat. I cooked with beef, but you can make chicken, pork and even fish broth.
From vegetables we take:
Prepare for frying carrots vegetable oil.
For dumplings you will need:
- 1 chicken egg,
- 5 large spoons of wheat flour,
- 50 grams of butter.
Fill the meat with cold water and put it on fire. When it boils, drain the water, rinse the meat and pan to remove any meat foam. I advise you not to be lazy and do this procedure. This will result in a clean, clear broth. When the meat boils for the second time, remove the remaining foam and add it to the broth, finely chopped onion. Cook the meat until tender, remove from the broth, separate from the bones (if any), cut, and return to the pan. Peel the potatoes, cut into cubes, add to the meat. When the potatoes are almost ready, let's move on to the fun part - dumplings.
I tell you how to make dumplings for soup soft and airy
To do this, take 100 grams of broth, pour in one chicken egg, add 5 tablespoons of flour. Mix everything well. The ingredient that will help our dumplings become juicy and tender is butter. You can melt it and pour it into the dough, or you can grind it with a blender directly into the dough.
As a result, the dough turns out like thick sour cream. Take half a teaspoon of it and carefully lower it into the broth. When the dumplings are ready, they will float up. While the dumplings are cooking, grate the carrots on a coarse grater, fry them in vegetable oil, and pour them into the broth. It will give it a beautiful orange color and add finely chopped greens. Our soup is ready.
In general, dumplings can be consumed not only in soup, but also cooked as a main dish. As a side dish, they are incomparable and, by the way, very economical.
Attention! For your convenience, we suggest downloading the dumpling soup recipe and saving it. Thus, you can create a whole library of delicious and healthy recipes on your computer!
In Ukraine, where my grandmother is from, they are considered a national food and are prepared in almost every home. Now you know how to make delicious dumplings. Agree, the dish is elementary and at the same time unusual. Try making dumplings or soup with them yourself, and I assure you, your household will be grateful to you, and dumplings will firmly become part of your family diet.
galushki.net
How to make homemade soup with dumplings
Essentially, dumplings are just a piece of dough that is boiled in broth or water. Soups with dumplings are loved by everyone without exception. They are especially popular in Ukrainian cuisine. Under other names they are common in Czech, Polish, Slovak, Hungarian cuisines and in our North Caucasus.
Simple step by step recipe
First, let's look at mushroom soup with dumplings. Homemade dumplings made from unleavened dough give the soup a completely new taste.
- 160 g wheat flour (sifted);
- 50 grams of dried mushrooms;
- onion;
- 1 egg (raw);
- 60 g refined oil;
- water - ¼ thin glass;
- 300 g potatoes;
- parsley - 1 root;
- whole carrots;
- celery - half a root;
- 1 teaspoon fine salt;
- allspice black pepper;
- Bay leaf;
- chopped herbs to your taste.
Cooking time will be 70 minutes, calorie content - 92.4 kcal.
Value of 100 grams of the dish “Mushroom soup with dumplings”:
The preparation will be as follows.
Step 1
Soak the mushrooms for 2 hours in one liter of water, boil in the same water. Place the mushrooms in a sieve, then finely chop and fry in sunflower oil, season with salt. Leave the mushroom broth.
Step 2
Chop onions and roots (parsley, celery) into thin strips and lightly simmer in oil.
Step 3
Salt the flour, break an egg into it, pour in a quarter glass of water. Knead into a stiff dough. Make a sausage out of it, about 1 cm thick. Form dumplings from the “sausages”, cutting into small pieces.
Step 4
Peel the potatoes, rinse them, chop them into slices. Add potatoes, mushrooms, fried onions and roots to the strained broth. After boiling, add dumplings, salt, spices and bring the soup until ready.
How to make homemade chicken dumpling soup
Homemade chicken will produce a rich and aromatic broth with a beautiful golden color.
- half a domestic chicken carcass;
- bulb;
- 1 carrot;
- parsley – 1 root;
- 3 sprigs of dill.
- half a glass of milk;
- 30 g butter;
- 80 g flour;
- 3 sprigs of parsley;
- 2 pinches of baking powder;
- 1 pinch of salt.
Cooking time - 1 hour. Each serving contains 120 kcal.
Value of the “Homemade Chicken Soup” dish per 100 g:
How to make chicken soup with dumplings:
Potato soup recipe
Change the method of preparing your usual potato soup, add a new ingredient, for example, buckwheat dumplings.
- chicken broth – 2 l;
- medium carrot;
- 7 potatoes;
- 40 g vegetable oil;
- 1 large onion;
- season to taste.
- buckwheat flour - ½ thin glass;
- chicken egg;
- 60 ml boiling water.
It will take 60 minutes to cook. The calorie content of a serving is 115 kcal.
Value of the dish “Potato soup with dumplings” per 100 g:
How else can you make dumplings: dough recipes
For soup, dumplings are most often prepared from unleavened dough. Moreover, not only wheat flour is used.
From corn flour
Products for the test:
- 250 ml hot meat broth;
- 500 grams of corn flour;
- 2 pinches of fine salt.
It will take 15 minutes to prepare the dough.
Be sure to sift the flour. Place it in a bowl, sprinkle with salt and brew with hot meat broth, stir. Let the flour mixture cool slightly, then knead the dough. Pinch off a small piece from it, roll it into a small sausage, press down to make a flat oval dumpling.
From stale bread
- 35-40 grams of melted peasant butter;
- 2 chicken eggs;
- 1 pinch of granulated sugar;
- 150 g bread crumbs;
- 250 ml fresh milk;
- 4 grams of salt.
The dough can be prepared in 15 minutes.
Break the eggs into a bowl, add sugar and mix everything well. Add crackers, milk, melted butter, and salt. Mix the ingredients thoroughly and leave the dough to rest on the table. Form ropes from the prepared dough and cut them into pieces. The dumplings are ready for cooking.
Read how to make incredibly tasty dumplings with cabbage.
Watch the video on how to easily and correctly prepare the yolk from the white.
From potatoes
- 6 medium-sized potatoes;
- raw eggs – 2 pieces;
- 50 g wheat flour;
- 2 sprigs of dill;
- 2 green onions;
- 1 sprig of parsley;
- 10 grams of fine salt.
The dough takes 20 minutes to prepare.
- Wash the potatoes thoroughly with a brush. Turn on the multicooker in the “multi-cook” mode, select a temperature of 160 degrees. Place potatoes in a bowl, add water, and boil until fully cooked. Usually 25 minutes is enough.
- Rinse all the herbs under running water, shake off excess liquid and chop finely.
- Cool the potatoes a little, remove the skins and prepare mashed potatoes. Add eggs, flour, salt to it. Mix thoroughly.
- Dust the work surface on the table with flour and lay out the potato dough. Roll it out using a rolling pin. Cut the resulting layer into squares. The potato dumplings are ready and can be added to the soup.
notefood.ru
Soup with dumplings (dumplings)
Soup with dumplings, soup with dumplings, soup with quenelles. These are all names for soup with pieces of dough. If you have onions, water, flour, butter and 1 egg in the house, it’s easier than ever to cook a delicious and quick soup. In our family it is called “soup with dumplings.”
Ingredients:
- water or broth - 2 liters;
- potatoes – 400g;
- onion – 1 pc.;
- egg – 1 pc.;
- flour – 6 tbsp. spoon;
- milk or water – 3 tablespoons;
- salt, ground black pepper, herbs.
Pour 2 liters of water into a saucepan and put on fire.
Peel and finely chop the onion, leaving a few pieces to add directly to the soup. Heat vegetable oil in a frying pan, add 1 tbsp. a spoonful of flour and when the flour turns a little yellow, add the onion. Fry it until golden brown. At the very end, you can add a piece of butter, this will add a special taste and smell.
Chop the peeled potatoes and add to boiling water, also add the reserved onion pieces. Next we prepare the dumplings.
Beat the egg a little with a pinch of salt, add milk and 5 tablespoons of flour. Knead the dough with a fork, you may need a little more flour. The dough should be thicker than for pancakes. The steeper the dough, the denser the dumplings. I used a homemade country egg because my dough is so yellow.
When the potatoes are cooked, you need to add the dough to the boiling soup. This can be done in different ways:
1. Scoop the dough into one teaspoon soaked in water, and remove it into the pan with the other;
2. Take the dough in hands greased with vegetable oil and tear off arbitrary pieces from the dough (as in the photo).
When all the dumplings are in the pan, stir the soup and add salt to taste, add the frying. Cover the soup with a lid. After a few minutes, the dumplings will increase in size, float to the surface and begin to boil. At this stage, you can add chopped herbs, ground black pepper, cover with a lid and after 3 minutes remove the pan from the heat.
Let the soup cool a little and you can eat it.
Dough for dumplings can also be made using kefir with the addition of soda: 1 egg, 4 tbsp. spoons of kefir or yogurt, salt, 0.3 teaspoons of soda and 6-7 tbsp. spoons of flour. This dough can be made so dense that you can tear off pieces of it with wet hands. These dumplings will be a little fluffier than the first ones.
Delicious soup with dumplings (dumplings) is obtained at chicken broth.
Ask questions in the comments.
10/28/2011 Recipe from Olya
To search for recipes, enter the name of the dish or product in the search form, for example: “cottage cheese”, “cupcake”.
samvari.ru
Recipe for soup with dumplings: masterpieces from pieces of dough
Dumplings themselves are a wonderful dish. And if you add them to the soup, it becomes completely delicious. How to cook soup with dumplings traditional recipes, are well known in Ukrainian villages. After all, this is a traditional dish of Ukrainian cuisine.
Simple chicken soup with dumplings
- Chicken egg – 1 piece.
- Wheat flour – 100 g.
- Water – 80 ml.
- Chicken (with bones or fillet) – 300 g.
- Dill – 0.5 bunch.
- Salt.
- Pepper.
- Cut the chicken into large pieces, add 2 liters of water, salt and add peppercorns. Cook for 40 minutes, skimming off the foam.
- Cool the boiled chicken, separate the meat from the bones and cut it into small pieces.
- To prepare dumplings, mix the egg with water. Then add flour little by little, kneading the dough. It should be approximately the same consistency as rich sour cream, not too runny.
- Strain the chicken broth. If you find it too rich, you can add a little boiled water. Bring the broth to a boil.
- Drop the dough, scooped up with a teaspoon, into the boiling broth. After the dumplings float to the surface, boil them for another 3-4 minutes.
- Add chicken meat to the broth, add finely chopped dill. Salt and pepper to taste.
Vegetable soup with dumplings
- Potatoes (medium) – 2 pieces.
- Celery (root) – 100 g. This ingredient is optional, if you don’t like celery root, exclude it.
- Sweet bell pepper- 1 piece.
- Carrots – 1 piece.
- Onions (medium) – 1 piece.
- Chicken egg – 1 piece.
- Flour for dumplings – 100 g.
- Parsley – 1 sprig.
- Dill – 1 sprig.
- Bay leaf – 1 piece.
- Vegetable oil (refined) – 30 ml.
- Salt.
- Pepper.
- Cut the onion into small cubes. Fry in vegetable oil until translucent.
- Cut the carrots into thin slices. Add to the onion, fry until it softens a little.
- Cut the potatoes into cubes, add about 2 liters of water, salt and put on fire.
- Cut the celery into thin strips.
- Also cut the sweet pepper into strips.
- After the potatoes boil, add celery and bell pepper to it. Salt and pepper. Boil for 5 minutes.
- Add fried onions and carrots, bay leaf, cook until the potatoes are almost fully cooked.
- Then dip the dough into the soup, scooping it with a teaspoon. Boil the dumplings for 3-4 minutes after surfacing.
- Add finely chopped herbs to the soup, let it brew a little and serve.
Fish soup with potato dumplings
- Sea fish – 800 g.
- Potatoes for dumplings – 3 pieces.
- Pumpkin – 200 g.
- Onion (medium onion) – 1 piece.
- Carrots – 1 piece.
- Chicken egg – 1 piece.
- Black peppercorns – 5 pieces.
- Starch – 50 g.
- Garlic – 1 head.
- Dill, parsley, other greens - 1 bunch.
- Salt.
- Pepper.
- Grate the potatoes on the finest grater. Add starch and mix.
- Place the potato mixture on the frying pan. Heat over low heat, stirring constantly until excess liquid evaporates.
- Add the egg to the potato mixture and stir. If the consistency is too thin, add a little more starch.
- Clean the fish, rinse it, separate the tail, head and fins. Cut the cleaned fish into portions.
- Fill the head, tail and fins with cold water. Add peppercorns and one whole peeled onion. Bring to a boil and then simmer on low for 40 minutes.
- Strain the broth.
- Grate the carrots on a coarse grater.
- Peel the pumpkin and cut the pulp into cubes.
- Add pumpkin and carrots to the broth and simmer over low heat for 10 minutes.
- Add portioned pieces of fish. Boil after boiling for 20 minutes at low simmer. Salt and pepper to taste.
- Drop pieces of dough into the soup. Cook for another 5 minutes after they surface.
- Garnish the finished soup with herbs.
Romanian broth with semolina dumplings
- Chicken eggs – 2 pieces.
- Butter – 30 g.
- Meat broth – 1.5 l.
- Semolina – 100 g.
- Parsley – 1 bunch.
- Salt.
- Grind the softened butter with the egg yolks to obtain a homogeneous mass of creamy consistency. Add salt.
- Add semolina little by little, stirring constantly until you get a thick mass.
- Beat the whites separately until white.
- Add the whites to the semolina and mix everything.
- Dip one dumpling into a slightly boiling meat broth (leave 50 ml of broth cold), scooping the dough with a teaspoon. Now check if the dumplings turned out good. If the dumpling is strong, add a little chilled broth to the dough. If it boils, add semolina. If the dumplings swell, you can put the rest into the broth.
- After the dumplings float to the surface, cook them for 10 minutes at low boil.
- Add finely chopped herbs to the broth, stir and serve hot.
Poltava soup with dumplings
- Water (for dumplings) – 70 ml.
- Water (for soup) – 1.5 l.
- Flour – 300 g.
- Chicken egg – 1 piece.
- Onions (medium) – 1 piece.
- Potatoes – 4 pieces.
- Salted lard – 60 g.
- Parsley – 1 bunch.
- Bay leaf – 1 piece.
- Salt.
- Pepper.
- Cut the potatoes into cubes, add cold water, salt and put on fire.
- Cut the lard into small cubes.
- Cut the onion into cubes.
- Fry the lard to render out the fat.
- Add onion, fry until translucent.
- Mix the egg and 70 water, add salt. Add flour little by little, kneading into a soft dough.
- Roll out the dough into a long “sausage”. Cut it crosswise into small pieces, about 1 cm thick.
- When the potatoes are half cooked, add the onion and lard. Boil for 10 minutes.
- Add dumplings to the low boiling soup and cook for 2-3 minutes after surfacing. Salt and pepper to taste.
- When serving, sprinkle the soup with finely chopped parsley.
Borscht with buckwheat dumplings
So, first, let's prepare the ingredients. We will need any meat. I cooked with beef, but you can make chicken, pork and even fish broth.
From vegetables we take:
- carrots – ½ piece,
- onion – 1 piece,
- potatoes – 3 pcs.,
- a bunch of greenery.
To fry the carrots, prepare vegetable oil.
For dumplings you will need:
- 1 chicken egg,
- 5 large spoons of wheat flour,
- 50 grams of butter.
Fill the meat with cold water and put it on fire. When it boils, drain the water, rinse the meat and pan to remove any meat foam. I advise you not to be lazy and do this procedure. This will result in a clean, clear broth. When the meat boils for the second time, remove the remaining foam and add finely chopped onions to the broth. Cook the meat until tender, remove from the broth, separate from the bones (if any), cut, and return to the pan. Peel the potatoes, cut into cubes, add to the meat. When the potatoes are almost ready, let's move on to the fun part - dumplings.
I tell you how to make dumplings for soup soft and airy
To do this, take 100 grams of broth, pour in one chicken egg, add 5 tablespoons of flour. Mix everything well. The ingredient that will help our dumplings become juicy and tender is butter. You can melt it and pour it into the dough, or you can grind it with a blender directly into the dough.
As a result, the dough turns out like thick sour cream. Take half a teaspoon of it and carefully lower it into the broth. When the dumplings are ready, they will float up. While the dumplings are cooking, grate the carrots on a coarse grater, fry them in vegetable oil, and pour them into the broth. It will give it a beautiful orange color and add finely chopped greens. Our soup is ready.
In general, dumplings can be consumed not only in soup, but also cooked as a main dish. As a side dish, they are incomparable and, by the way, very economical.
Attention! For your convenience, we suggest downloading the dumpling soup recipe and saving it. Thus, you can create a whole library of delicious and healthy recipes on your computer!
In Ukraine, where my grandmother is from, they are considered a national food and are prepared in almost every home. Now you know how to cook delicious ones. Agree, the dish is elementary and at the same time unusual. Try making dumplings or soup with them yourself, and I assure you, your household will be grateful to you, and dumplings will firmly become part of your family diet.
When was the last time you made dumpling soup for a family dinner? You probably don’t often spoil your household with this cute first course. And all because for the dumplings you need to make the dough, and no matter how we tinker with it, it’s better to throw noodles or some kind of cereal into the soup.
We devote unfairly little time to dumplings, which even the classics of world literature mentioned in their works. Have you read the poem “Hussar” by the great Pushkin? “It’s just Kyiv, what a land! The dumplings just fall into your mouth!” Their recipe then spread from Ukraine all over the world, and in each national cuisine the dumplings were called differently - dumplings, lazanka, dumplings, gnocchi.
So take out the flour from the kitchen cabinets, we will prepare national Ukrainian soup with dumplings for lunch. We offer you four options, choose according to your taste, or try each one in turn. They are all very tasty and nutritious.
Chicken soup with dumplings
Chicken broth soups are like classics of the genre in culinary art. Whatever we cook them with! With vegetables and noodles, lentils and peas, beans and onions, with various cereals and cheese. We offer another option - soup with dumplings and chicken.
You can prepare exactly the same soup with any other meat. But remember that chicken broth is the most dietary, and soups are not borscht, they should be as light as possible.
Ingredients
- chicken loin – 1 half;
- onion – 1 pc.;
- carrot – 1 pc.;
- vegetable oil – 2 tbsp. l.;
- potatoes – 3 pcs.;
- eggs – 2 pcs.;
- flour – 80-100 g;
- Provençal herbs – 1/2 tsp;
- water – 3 l;
- fresh parsley - 1 small bunch;
- salt - to your taste.
How to make homemade soup with dumplings
Wash the chicken fillet in advance, place it in a pan of water and put it on the stove. When the water boils, remove the foam from the broth, add salt, reduce the heat and cook until the meat is cooked.
Peel the onion, wash and cut into small cubes. Cut off the peel of the carrots, wash and grate on a fine grater.
Peel the potatoes, wash and cut into medium-sized cubes.
Heat vegetable oil in a frying pan and add onion to it. Fry until golden, then add the carrots. Stir and fry over low heat until the carrots are soft.
Remove the finished meat from the broth, cool slightly and cut into pieces (you can tear it into fibers).
Now get to the dumplings. Break an egg into a bowl, add Provençal herbs and a pinch of salt, stir.
Add the sifted flour and knead the dough for dumplings; it should resemble sour cream.
Let the broth boil again, add the potatoes to it and boil for 5 minutes. Place the roasted vegetables into the pan, stir, and cook for another 5 minutes.
Now, using a teaspoon, scoop up the dough and drop it into the boiling soup, it will set and turn into dumplings. Place all the dough into the pan and continue cooking the soup until cooked (it will be ready when the dumplings float to the surface).
Wash the parsley and chop. Throw chopped meat and herbs into the soup, simmer for a couple more minutes and turn off the heat. Chicken soup with dumplings is ready, serve it with rye or Borodino bread.
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Soup with dumplings and meatballs
We have all made meatball soup many times. Especially when small children grow up in the family, this type of first hot dish is very often present in the diet. Kids are so interested in catching meat balls that they eat the entire portion during this activity. The children are full, the mothers are happy, and the fathers still get such delicious food.
We suggest you diversify the usual dish a little and prepare soup with dumplings and meatballs. If you want, you can add potatoes to this soup. We won’t do this, because potatoes with dumplings and meatballs is too much. Remember the main rule of soup? Half of it should be liquid.
Ingredients:
- minced meat – 500 g;
- onions – 2 pcs.;
- salt and pepper - to taste;
- chicken eggs - 5 pieces (1 - for minced meat, 4 - for dough);
- flour – 150 g;
- carrot – 1 pc.;
- bell pepper – 1 pc.;
- fresh dill with parsley – 0.5 small bunch.
Preparation
- Peel the onions, remove the skins from the carrots, and remove the stems and seeds from the peppers. Wash all the vegetables at once.
- Now get to the meatballs. You can use ready-made minced meat or make it yourself from any meat that your family prefers (pork, chicken, veal). Place the minced meat in a bowl, beat in one egg, add salt and pepper. Add one finely chopped onion there. Mix everything thoroughly until a homogeneous mass is obtained.
- Wet your hands in water and form the minced meat into small balls - meatballs. Make them no more than 3 cm in diameter and place them on a flat dish.
- Prepare dough for dumplings. Beat four eggs into a separate bowl, add a pinch of salt and add the sifted flour. Mix well so that there are no lumps. The consistency of the dumpling dough in the soup should be similar to sour cream or pancake dough. If it turns out too thin, add a little flour (this can happen if the eggs are too large).
- Pour water into a saucepan and bring to a boil. Meanwhile, cut the second onion and pepper into small cubes, and grate the carrots on a coarse grater or chop into thin strips.
- Place the onion in a frying pan with heated vegetable oil and fry it until translucent. Then add carrots and peppers, stir, turn the heat to low and fry until all the vegetables are soft.
- Salt the boiling water in a saucepan and place the meatballs in it.
- As soon as the meat balls begin to float at the top, add the dumplings to the soup. To do this, use a teaspoon to scoop up part of the dough and drop it into hot water. The dough will immediately set and easily come off the spoon. Lower all the dumplings in this way, stir and continue cooking until they float to the surface.
- Now add the fried vegetables to the soup and let it simmer for another 1-2 minutes. Turn off the heat and let the finished soup sit for 15-20 minutes.
- Wash and finely chop the greens. Pour the hearty soup into bowls, sprinkle some greens on top and sit the family down for dinner. You can serve sour cream; many people like it with this dressing.
Soup with dumplings and mushrooms
Another wonderful combination is dumplings with mushrooms. When mushroom soup is cooked, the whole house is filled with such an aroma that you no longer have the strength to wait for it to be ready. We suggest making soup with champignons, and to make the broth richer, add some dried porcini mushrooms. We will not put potatoes in this soup, but we will prepare dumplings in a special way - using cheese, butter and cream, they turn out surprisingly tender. Cheese taste always harmonizes perfectly with mushroom, so feel free to try this option, no one will remain indifferent to this soup.
Ingredients:
- dried white mushrooms – 30 g;
- champignons – 500 g;
- onions – 2 pcs.;
- vegetable oil – 2 tbsp. l.;
- pearl barley – 0.5 cups;
- white flour – 200 g;
- sugar – 2.5 tbsp. l.;
- salt and ground pepper - a pinch;
- dried herbs (rosemary and thyme) - a pinch;
- soda – 0.5 tsp;
- Parmesan cheese - 30 g;
- cream – 150 ml;
- egg – 1 pc.;
- butter – 40 g;
- dill greens – 1 small bunch;
- sour cream - for serving soup.
Preparation
- Soak dried mushrooms and pearl barley in separate bowls in advance.
- Wash the champignons and cut into pieces.
- Peel and wash the onion, cut it into half rings.
- Place the onion in a frying pan with heated vegetable oil and fry it until golden. Now add the champignons, stir and fry for another 6-8 minutes.
- During this time, boil water in a saucepan. Dried mushrooms Should have swollen a little by now, cut them into small pieces and place them in boiling water. Even add champignons with onions from the frying pan, as well as pearl barley. Add salt, turn the heat to low, cover and cook for 45 minutes.
- In the meantime, make dough for dumplings. Sift the flour into a bowl, add salt, soda, sugar and dried spices, mix everything well. Grate the cheese here on a fine grater. In a separate bowl, beat the egg with cream. Melt the butter. Now combine all the prepared ingredients and make a dough with the consistency of thick sour cream.
- When the mushrooms and pearl barley are almost ready, use a teaspoon to take the dough and drop it into the boiling soup. Place all the dumplings in this way, bring the contents of the pan to a boil again and boil for another 5-7 minutes.
- Taste the soup for salt; add a little more salt if necessary. Turn off the heat and let the dish sit for 15-20 minutes.
- Wash and chop the dill. Pour the soup with dumplings and mushrooms into bowls, sprinkle some herbs on top and serve sour cream in a gravy boat; mushrooms go perfectly with this dairy product.
Soup with dumplings and vegetables (without meat)
And another option is soup with dumplings and vegetables. There is no meat in it, so this dish is suitable for people who observe church fasts. Since eggs cannot be eaten on fasting days, we suggest making potato dumplings. You can change the composition of vegetables as you wish, add green or green beans, lentils, zucchini, eggplant, broccoli. To make the soup even more delicious and appetizing, you can add a little garlic for flavor, herbs and spices.
Ingredients:
- bell pepper – 1 pc.;
- onion – 1 pc.;
- carrots – 2 pcs.;
- cauliflower – 450-500 g;
- tomatoes – 3 pcs.;
- garlic cloves – 1-2 pcs.;
- vegetable oil – 3 tbsp. l.;
- potatoes – 3 pcs.;
- flour – 2 tbsp. l. (with a slide);
- salt and pepper - to your taste;
- parsley - 1 medium bunch.
Preparation:
- Start with potatoes. Wash the tubers, peel and cook whole. Then drain the water and let the potatoes cool.
- Remove the skins from the onions and garlic and wash. Cut the onion into cubes, chop the garlic with a knife or garlic press.
- Wash the pepper, remove the stem and seeds, cut into thin strips.
- Cut off the skin of the carrots and wash. In vegetable soups, chopped vegetables look beautiful rather than grated, so cut the carrots into small cubes.
- Wash cauliflower and disassemble into small inflorescences.
- Scald the tomatoes with boiling water and remove the skin. Cut them into arbitrary pieces.
- Heat the vegetable oil in a frying pan, add the onion and fry it for 4-5 minutes. Now add garlic, carrots and tomatoes, add a little salt and pepper, stir and simmer for 8-10 minutes.
- Meanwhile, bring water to a boil in a saucepan, add salt and add pepper strips and cauliflower. Make the heat low, add the vegetables from the frying pan and let the soup simmer slowly for 15-20 minutes.
- During this time you will have time to make dumplings. Mash the boiled potatoes with a masher or fork, add flour, season with salt and pepper. Knead the ingredients into potato dough. You can also add chopped fresh dill here. With wet hands, scoop up a little dough and form dumplings; you can make them round or oblong. Place on a flat dish.
- When all the dumplings are ready, drop them one by one into the soup and cook for another 6-8 minutes.
- Wash and chop the parsley. As soon as the dumplings float to the surface of the soup, it means it’s ready, you can set the table and invite everyone to dinner. Turn off the heat and let the soup simmer for 5-10 minutes with the lid closed. Pour it into plates and sprinkle with chopped parsley.