All about Dumplings
Updated: Oct 28
Many homemakers often wonder how to prepare soup dumplings. Fortunately, the process is straightforward. This article provides a detailed, step-by-step guide for making dumplings specifically for soup.
Soup with dumplings is a type of entrée that may not immediately appeal to everyone, particularly children who often resist eating soups. Therefore, crafting a flavorful soup that even children will enjoy is crucial.
If some of your relatives or friends are fond of dumplings, it is essential to master the art of making delicious dumplings for soup, as well as the soup itself.
Dumplings are versatile and can be adapted not only for soups and main courses but also as a standalone dish, side dish, or appetizer by varying their consistency, shape, and ingredients.
The preparation of dumplings largely depends on the base ingredients, such as flour, and the addition of various spices, flavors, and sauces. Typically, dumplings are pieces of dough that enhance the satisfaction and nutritional value of a meal.
For those interested in learning how to make dumplings for soup, main courses, or appetizers, this article offers valuable insights.
Dumplings, primarily made from dough and flour, are especially common in European cuisine. While they are relatively easy to prepare, certain nuances and techniques can elevate the dish's flavor.
Dumplings are mixed, shaped, and cooked simultaneously with the main dish, seamlessly integrating into the recipe. They enhance the richness, taste, and satisfaction of both meat and vegetable soups. This culinary idea has roots in the early development of diverse national and cultural cuisines.
Dumplings are equally popular in different countries around the world, although they are called differently in different countries:
In Russia - dumplings
In the Czech Republic - dumplings
Gnocchi in Italy
Salma - among the Tatars
In Estonia - kama
Spaetzle - from the Germans
Bäckerei in countries such as Switzerland and Austria
In addition, potato dumplings in Lithuania, garlic dumplings in Poland, cheese dumplings, and many, many other options on this topic are popular among Finns.
Traditionally, dumplings are, of course, classified as a culinary from Russian cuisine. A classic and elementary recipe, but not the only one. You can use wheat or buckwheat flour to prepare dumplings, and you can also take and mix rye, barley, and buckwheat flour in different proportions. In this regard, I recommend that you get to know and try the various possibilities of making dumplings for soup from different types of dough, and then choose the option you like best.
How to cook soup with dumplings?
First, take a look at a simple universal recipe for potato soup with dumplings, which will surely appeal to many fans of Russian cuisine. You may remember a taste forgotten from childhood, and you will likely like the recipe much more now:
Ingredients:
For the Dough:
1 egg
5 Tablespoons flour
1 Tablespoon butter
150 ml of milk
pinch of salt
Instructions:
For the soup, you may use traditional ingredients from the classic recipe or opt for this version, which includes 0.5 kg of chicken meat (soup chicken is also suitable), 3-4 potatoes, 1 carrot, 1 onion, a small amount of vegetable oil, ground black pepper, 1 bay leaf, salt, and a bunch of fresh herbs.
Begin by preparing the dough for the dumplings. In a deep plate or bowl, lightly beat 1 egg, add salt, and mix with 150 g of milk. Melt the butter and whisk it into the egg and milk mixture. Gradually add the flour, kneading the dough until it is smooth and free of lumps. The dough should be slightly thicker than pancake batter. Set it aside and proceed with the soup preparation.
Most cooks are familiar with making potato soup. Here are the general recommendations: cook the chicken over low heat, stirring occasionally and skimming off any foam. Peel and chop the onion and carrot, then sauté them in vegetable oil.
Peel the potatoes, cut them into strips or medium cubes, and add them to the pot with the chicken soup. Remove the cooked chicken from the bones and return it to the pot. Add the sautéed onions and carrots, bay leaf, and black pepper, and let the soup simmer over low heat for about 15-20 minutes.
Now, we focus on the crucial part of our recipe: preparing the dumplings from the previously prepared dough. Wet 2 teaspoons with cold water and use them to shape the dumplings. Scoop a small amount of dough with one spoon, separate it with the other, and gently drop it into the pot with the boiling broth.
Continue forming and adding the dumplings to the soup. If there are too many, set them aside. Keep in mind that the dumplings will slightly expand as the soup boils.
To determine if the dumplings are ready, observe their appearance and behavior: they will become dull, turn white, and float to the surface of the soup, which takes about 5 minutes. Meanwhile, chop the washed greens, sprinkle them over the finished soup with dumplings, cover, and let it cool slightly. Allow the soup to meld well before serving.
It is recommended to consume the soup on the same day or the next. Otherwise, the dough may become too swollen or sticky, affecting the taste. If you have a small family, prepare dumpling soup in smaller quantities. It is preferable to cook less, but more frequently. Next time, consider trying different variations for soup dumplings, as suggested below.
Dumplings can also be made from semolina. They can be cooked to add to soup or served as a separate dish.
Grit dumplings have a high nutritional value and are great for breakfast, as well as a side dish for another dish:
For 200 ml of milk or water, use 200 g of semolina, a couple of tablespoons of butter, a small pinch of salt, and sugar to taste (optional).
Prepare semolina with a thick consistency using milk or water, adding salt and sugar during the cooking process.
Drop small pieces of dough into boiling soup or water, ensuring they are uniform in size. This can be achieved using two teaspoons or a tablespoon. Alternatively, a special round-shaped spoon, often used for ice cream scoops, can be convenient.
After approximately 6-7 minutes, once the dumplings are cooked, remove the dish from the heat and serve.
As previously mentioned, it is important to make small dumplings for even cooking and to prevent them from disintegrating in the liquid.
For serving, remove the dumplings from the pan, place them in a strainer to drain excess liquid, and then transfer them to a serving bowl with sauce, such as sour cream.
The potato dumplings in the first dish are as delicious as they are.
These are not intended for potato soup, but rather for enhancing cereal-based soups such as buckwheat or pearl barley soups. They also complement various types of meat, including pork, beef, and lamb, and pair well with potato dumplings and unique flavors.
To prepare dumplings for a medium-sized pot of soup, you will need approximately 250-300 grams of raw potatoes, 1 egg, 0.5 tablespoon of small pretzels, 2 tablespoons of flour, salt, and nutmeg.
The potatoes can be boiled either peeled or unpeeled. Mash the boiled potatoes into a purée, add salt, season with nutmeg, beat in 1 egg, and mix thoroughly.
Knead the potato dough, gradually incorporating bread crumbs while mixing. If the dough lacks elasticity, you may add a small amount of flour.
With wet hands, shape the dough into small, uniform pieces and immerse them in the boiling soup that is nearly finished (alternatively, use two spoons for this task). After a few minutes, once the dumplings rise to the surface, remove the pot from the heat.
Potato dumplings can be enhanced by incorporating chopped fried mushrooms. For a more enduring option, place mushrooms inside each dumpling, shaping them with wet hands. Alternatively, you can include chopped greens mixed with nutmeg.
How to cook dumplings with cheese for soup?
Cheese dumplings are a versatile addition to nearly any soup, providing a light yet flavorful component that can stand alone without additional ingredients.
To prepare, use one chicken egg, 50-60 g of hard cheese, and 3 tablespoons of flour, along with a pinch of salt and black pepper. If the cheese is already salted, adjust the amount of additional salt accordingly.
Lightly whisk the egg with the salt, then add the pepper and whisk once more.
Grate the cheese using a fine or medium grater and incorporate it into the beaten egg.
Combine the cheese mixture with the flour, kneading the dough until it reaches a thick consistency.
The dough will be quite sticky; carefully shape it into dumplings for the soup, moistening your hands or spoons with cold water to assist in forming them.
Cheese dumplings offer a distinct variation in color and taste from traditional dumplings. Enhance their flavor by adding a teaspoon of curry spices and red ground pepper to the cheese dough.
In conclusion, there are numerous recipes for soup dumplings, providing a range of flavors.
To diversify the typical dumpling, consider replacing wheat flour with alternatives such as corn, buckwheat, or oatmeal. Additionally, options like chicken dumplings (made from finely chopped ground chicken), garlic dumplings, and fresh cheese can transform ordinary soups into something special. We wish you culinary success and a delightful experience!
Ingredients:
4 potatoes (medium size)
1 carrot
2 light bulbs
2 liters of broth
greenery
plant oil
spices.
salt
To Prepare the Dumplings:
flour
2 eggs.
salt.
How to cook ready-made soup with dumplings:
If someone in a meeting or at a table is inadvertently reminded of dumpling soup, then the first words of your interlocutors will most likely be shouts-memories of grandma's childhood soup. Indeed, such a simple but incredibly delicious first dish is often forgotten, so its preparation is tied to old impressions. But after all, grandmothers knew what! To cook and how. You can feed a satisfying meal with a fairly simple instant meal!
I invite you to remember the recipe for making this soup in your memory and we advise you to cook it next weekend in order to feed your family deliciously.
The soup can be cooked in advance, but it must be cooked before cooking. Chop the onion in the usual way and throw it together with the diced potatoes or slices in the pan.
At this time, prepare the dough for the dumplings. Add a little salt to the flour, beat the eggs, and mix the ingredients well. After kneading, the dough should look like thick sour cream.
Dumplings can be shaped with a spoon or by pinching small pieces from the edge of the dough. While the dumplings are baking and just starting to float, you can cook the frying pan. To do this, cut the rest of the onion, finely chop the carrot, and fry the sunflower oil. Season the soup and continue cooking until soft.
Before removing the soup from the heat, add herbs, spices, and salt. Serve with sour cream on the table.
"Grandma's" soup will help you turn lunch or dinner into pleasant home gatherings with warm childhood memories. Don’t resist the precious moments of being together at a shared table while enjoying and saturating the soup with dumplings!
The dumpling soup is ready nicely!
There are dozens of recipes for dumpling soups, and the difference is not only in the composition of the piece of dough. One thing is for sure - this is an economical hot dish, with many variations of flavors and made from the simplest products that are always in the house.
There are analogues of dumplings in different cuisines of the world: in Italy, the Czech Republic, Germany; of course, everyone is familiar with Ukrainian dumplings. But do not be confused; each of these dishes has its own characteristics.
Not every housewife knows how to cook soup with dumplings tasty, unusual and correct!!
Recipes for different types of dumplings for the first dish
For many, everything is limited to kneading flour and water into dumpling dough to make soup dumplings. In fact, the cooked particles should be soft and fluffy. Help to achieve this softness with different products - milk, cream, butter.
Soup dumplings are always an improvisation, as well as grated vegetables, cheese, cereals, and aromatic herbs.
Prepare the dough just before you put it in the boiling broth. Put the pieces of dough in the pan before turning it off; they cook very quickly. And a readiness indicator: additional particles will float to the surface.
Dumplings are usually cooked, but there are gourmets who like to lightly fry them with onion in oil.
Dumpling Dough
The traditional composition of the most common dumplings is simple:
eggs,
flour,
cream,
butter
Instructions:
Knead according to the principle of dough for dumplings, a little thinner.
Eggs must be taken from the refrigerator; flour must be sifted. When enriched with oxygen, the dough is airy. Butter, of course, must be melted. This is the basis for dumplings. If you add additional ingredients, then add them to the finished dough.
Any dumplings are made from the dough; this is the basis.
The soup turns out generous, but at the same time not banal with rice, noodles, and potatoes.
Millet Dumplings
100 g millet
1 egg
1 Tbsp wheat flour
Instructions:
We cook cereals in advance. Add the egg to the soft porridge, add salt, and strengthen with a spoonful of flour. Knead, form balls, and add to the soup. This dish is also served as a stand-alone dish, with sour cream.
How to make dumplings for egg and flour soup? The easiest way, known to every housewife.
Whisk the eggs with a whisk, and add spices and salt to the egg mixture. Then add the flour. You can take the batter with a spoon and drop it into boiling water; the dumplings themselves will take the desired shape and harden.
Dumpling Griets
Minimum amount of food required. We take one egg and a little vegetable oil in the cereal.
Whisk the egg vigorously with a spoon. The liquid ingredient will help the semolina swell. Leave a little for the cereal to disperse. It remains only to put the pieces in heated oil, fry, and take a sample. If you are going to cook dumplings, then divide the dough into small portions; it tends to increase greatly in volume.
Potato Dumplings
10 potatoes
2 onions
salt and nutmeg
Instructions:
For this dish, cook potatoes "in uniform". We remove the bark, finely three root crops. Onions can also be grated; their juice will add flavor to fresh potatoes. You can also fry in oil, in which case you will need to add 1 egg to the dough so that the dumplings do not fall apart.
In order not to darken the chips, a few drops are added. Lemon juice.
Everything, you can roll up the balls and throw them into the soup.
Dumplings:
1 egg
400 g of wheat flour
0.5 teaspoons of soda
0.5 teaspoons of salt
a glass of kefir
Instructions:
The secret of tenderness is dumplings on kefir and soda. They are incredibly soft and fluffy. Knead the dough, starting with eggs, then add flour. And, like dumplings, our dumplings are cooked until they float.
Gnocchi
This Italian dish, almost a complete replica of our potato dumplings. The composition and recipe do not differ.
If you really want to cook gnocchi soup, just make them very small. They differ only in size.
A simple Dumpling Soup
Ingredients:
2.5 liters of water
4 potatoes
2 carrots
2 onions
Salt and pepper, vegetable oil
2 sweet peppers
The greens you love
To add flour:
Egg, flour, milk, they are.
Instructions:
The dumpling soup is good and only in water; if you want, cook it in soup.
Consider the recipe step by step. Pour the diced potatoes and peppers into the sherpa with the boiling liquid.
Add the carrot and onion in passivated form.
Finally, add the greens to keep the aroma.
Even before stirring with a spoon, grab the mass and cook the pieces of flour.
The dough is kneaded very simply: pour milk into a beaten egg, add salt, and shape with flour.
Boil the soup for a few minutes and arrange on plates.
How to cook soup with dumplings in broth
The recipe is similar. We only cook soup in advance. It is enough to cook the chicken for half an hour. But keep the meat on the stove for at least an hour so that the pieces boil. For the rest, follow the recipe with a simple hot option.
Soup with Potato Dumplings
2.5 liters of meat broth
carrots, onions, peppers after
1.5 glasses of tomato juice
a couple of sprigs of primrose, salt, oil
Ingredients:
4 potatoes
4 Tablespoons flour
1 egg
salt and pepper
Cooking:
For the potato dough, cook the puree and mash it.
Whisk to soften with the egg and give the flour density.
Finely chop all the prepared vegetables and cut as desired, alternately throwing them into the boiling soup.
Add tomato juice for color.
Toss the potato balls for 2-3 minutes before turning off the fire.
The main product is already welded; they only need cooking for compaction.
This soup is much more interesting than the usual potato soup.
How to cook soup with semolina dumplings?
Ingredients:
1.5 liters of any broth
1 carrot and onion
vegetable oil
1 egg
2.5 Tablespoons bait
1 Tbsp of butter
Cooking:
Put some fried vegetables in the hot soup. For beauty, you can cut them figuratively. Rub the egg with melted butter. Sprinkle with semolina, salt, and let stand.
We collect a portion with a teaspoon and lower it into the boiling first dish. Cook for a few minutes.
Cheese dumpling soup recipe
The soup base is cooked as usual. Potatoes, carrots, and overcooked onions are essential ingredients. You can take any broth; the main thing is not to forget to add lavrushka and spices. More attention to the dumplings.
Ingredients:
1 egg
100 g of cheese
a bunch of greenery
1.5 Tablespoons flour
a piece of butter
Cooking:
Durum cheese variety three, finely grate, whisk with egg, flour, chopped herbs. Roll the balls right away so you don't waste time later.
As soon as the vegetables are toasted, you can put cheese balls in the soup. They float like normal dumplings.
For a special splendor of cheese dumplings, milk is poured in when kneading the dough.
Other chefs know their secret: separating egg yolks and whites and whipping them separately. You have the opportunity to try all the recipes. As you can see, no expensive and plentiful lunch is a reality. You just need to use your imagination and the simplest set of products. Many people are indifferent to soups. Every day, the dishes on their tables are a bit boring and monotonous liquid dishes with pasta, rice, and potatoes. To diversify the menu, you need to make a delicious chicken or milk soup with dumplings - cooking is generally not difficult if you have at least minimal experience in the field of cooking. For dumplings that look like Ukrainian dumplings, Bavarian dumplings, Czech dumplings, you only need four ingredients: flour, milk, eggs, and butter.
How to make dumpling soup?
The recipe for soup dumplings is simple, because these are flour balls or "pads". Almost every housewife who spends a significant amount of time in the kitchen knows what they are. At the same time, not everyone understands how to properly cook dumplings for flour soup. Many people make the same mistake when they make these balls out of thick dough, which includes only eggs and a little flour. In fact, their cooking recipe is not limited to such a meager set of ingredients.
For the dough soup to be really tasty, the dumplings need to be soft and fluffy. To achieve the required consistency of the dough, it is necessary to add to the total mass not only eggs, but also milk, cream, and butter. The latter should preferably be creamy. How to make soup dumplings to take on a specific aroma and taste? To do this, you need to mix spices, finely chopped greens, cereals, grated potatoes and other favorite ingredients into the dough. The base for the dumplings should be made just before the preparation of the soup itself; they are dropped a few minutes before it is ready.
Recipes for soup with dumplings
When choosing the right recipe for dumpling soup, take into account your taste. it can be chicken, mushrooms, vegetables, beans, etc. To make the soup with dumplings fragrant and tasty, don't forget to add spices and herbs. Flour balls should be dropped at the very end, ie., a few minutes before the meal is ready, because they cook very quickly. The readiness of such dumplings is determined by the position in the pan: if the dumplings floated to the surface, then they were cooked.
The Chicken
Caloric content of the dish: 272 kcal per serving. 6 servings
Cooking chicken soup with flour balls is a very tasty and hearty meal. Thanks to the "pads" of the dough, this version of the liquid dish turns out to be original, ie., it can even be served to guests. To prepare the dough for the dumplings in the soup, you will need to pre-cool the eggs, sift the required amount of flour, and melt the butter. In addition, milk and cream can be added to the dough.
Ingredients:
400 g chicken fillet
3 potatoes
1 onion
1 carrots
50 ml of oil (vegetable)
6 Tbsp wheat flour
1 egg
Salt and spices - to taste
Cooking:
Cut the fillet into cubes, put it in a sherpa, and pour cold water over it.
Bring to a boil, then remove the foam and reduce the heat. Salt the soup, add spices.
Fry finely chopped onion and thin strips of carrot in oil. Add fried potatoes and small diced potatoes to the boiling soup.
Knead the dough by breaking the egg and gradually adding the flour. Put the dumplings in the soup until the chicken and potatoes are done.
When the flour balls start to float, turn off the heat.
No Meat
Cooking time: 20 minutes.
Portions: 5-6 people.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty of preparation: medium.
The recipe for this vegetable soup with "balls" of flour is relatively simple. Despite the lack of meat among the ingredients that make this soup, it becomes very tasty. You can sprinkle dill in the soup and add sour cream. This recipe can come in handy if you need to feed your family or guests quickly. This is a great option for children and the diet menu.
Ingredients:
1 cup flour
2 potatoes
1 carrot
1 egg
1 onion
30 ml of vegetable oil
25 g butter
Salt - to taste.
Cooking:
First, you need to peel and chop the potatoes, onions, and carrots, and then throw the last two ingredients into a pot with boiling water.
Separately fry the onion in vegetable oil, add to the boiling broth.
In another pot, boil one glass of water, dissolve with a couple of small spoons of butter. Add flour, stir vigorously for 1 minute, and reduce heat to low. Once the mass has cooled, add the egg to it, then mix well.
Spoon the dough into the boiling broth. After that, you just need to cook it for a few minutes until the dumplings appear on the surface.
With Flour Dumplings
Cooking time: 50 minutes.
Portions: 5 people.
Caloric content of food: 200-250 kcal per serving.
Difficulty of preparation: medium.
You can cook a transparent and delicious soup with vegetables and dumplings in an hour at most. You don’t have to fill it with anything, but everything is optional. To prepare soft dumplings, you will need to lightly beat the eggs with salt, add milk and flour, and then mix everything well. It only remains to learn how to cook the soup itself in which you will have to throw these delicious balls.
Ingredients:
4 potatoes
1 onion
1 carrots
1 paprika
3 Tbsp vegetable oil
20 g butter
Salt and pepper to taste.
2 bay leaves
70 ml milk
1 egg
8 Tbsp of flour
Cooking:
Toss the carrot, grated on a coarse grater, with the finely chopped onion. Separately fry the rest of the vegetables in a mixture of butter and vegetable oil.
Bulgarian pepper and potatoes cut into small cubes. Toss them in boiling broth and cook until half done, then add pepper and salt.
Finally, during cooking, dip the dough in the soup with a spoon. Finally, add fried vegetables, bay leaf, spicy pepper, and black pepper (ground).
With Semolina Dumplings
Cooking time: 25-30 minutes.
Portions: 4 people.
Caloric content of food: 250-300 kcal per serving.
When deciding to make a liquid dish with semolina dumplings as tasty as in the photo, pay special attention to the preparation of all the necessary components. The finished soup will come out not only satisfactory and delicious, but also light. You can cook it on vegetables and meat soup, for example, chicken - it all depends on your taste. You can satisfy both children and adults with the resulting dish.
Ingredients:
200 ml chicken soup
50 g butter
150 g semolina
1 onion
1 stalk of celery
1 fresh dill
400 g chicken breast
1 carrot
1-2 pinches of salt
Cooking:
Put 200 ml of hot soup on low heat, add butter and salt, and pour in the cereal.
Make choux pastry, roll it out, and cut out figures.
Put dumplings in the original soup, from which 200 ml is poured. After they float, add pre-cooked pieces of meat, boiled and chopped carrots, and chopped greens to the soup.
You can remove the soup from the heat and serve.
Potato dumplings
Cooking time: 40 minutes.
Portions: 9 people.
Caloric content of the dish: 119 kcal per serving.
Difficulty of preparation: medium.
Despite its relatively low energy value, this version of the liquid dish is generous and nutritious. The set of products needed for cooking soup is minimal and quite affordable. An important difference between this recipe and the others is the potato flour balls. To be the same as in the photo in the recipe book, just decorate it with a sprig of greenery.
Ingredients:
300 g potatoes
25 g wheat flour
60 g butter
1 egg
black pepper (ground), salt - to taste
Cooking:
Boil the potatoes, then strain through a meat grinder.
Rub the butter, add the flour with the egg (the yolks should not be separated from the protein), then add salt, ground pepper, and mix with the potatoes.
Toss the dumplings, previously rolled in flour, in boiling water. Once they are done, you can mix them with meat broth.
Cheese Dumplings
Cooking time: 40 minutes.
Number of servings: 7-8 people.
Difficulty of preparation: medium.
If you decide to diversify your usual diet, pay attention to the recipe for cheese dumplings. In such a diet and light soup, you can add any vegetables that interest you. This will only make it tastier. Don't be afraid to experiment. Use different greenery to decorate the dish, making it as attractive as in the photo of the restaurant menu.
Ingredients:
100 g hard cheese
1/2 cup flour
5 potatoes
1 carrots
1 onions
1egg
1 Tbsp butter
salt and pepper to taste
Cooking:
Grate the cheese, add the butter, egg, pepper, salt, and mix the whole mass. Then add the flour.
Grate the carrot with which you will fry the paprika, onion and salt.
Immediately put the potatoes to cook on the stove. Send the roast made there to the soup.
Put dumplings in the soup a few minutes before cooking, then pepper and salt the dish. After 5 minutes, you can remove it from the heat.
In Pork Broth
Cooking time: 100 minutes.
Servings Per Container: 6
Caloric content of food: 200-300 kcal per serving.
Difficulty of preparation: medium.
Pork soup with dumplings (dumplings) is a great option for lunch. You can do it faster if you already have the finished broth; otherwise, you will have to be patient. Meat for such a dish is recommended to be low in fat. To prepare the fragrant broth, simply pour water over the pork, add pepper and bay leaf, and reduce the heat to a minimum after boiling.
Ingredients:
600 g pork
3 potatoes
1 carrot
1 onion
5 peppers in a grain
bay leaf - 1-2 pieces
30 ml of vegetable oil
1 egg
5 Tablespoons flour
pepper, salt, herbs - to taste
Cooking:
Cut the potatoes into cubes and dip them in the previously prepared soup, from which you need to remove the meat.
Add the fried, finely chopped onion and carrot to the soup, then add salt and pepper to the dish.
Add salt to the sifted flour, beat the egg. Knead the dough and put the pieces in the boiling soup.
Finally, add finely chopped greens to the soup. Serve the meat separately.
In Beef Soup
Cooking time: 150 minutes.
Portions: 10 people.
Caloric content of food: 500-600 kcal per serving.
Difficulty of preparation: medium.
If you are no longer interested in minced meatballs and rice soup, then a German recipe for strong beef soup would be a great option. It is cooked together with bones, meat, and root crops. Cooked meat can be cut into medium pieces and thrown into the soup or used for some other purpose, for example, added to a salad. The recipe features a large list of components.
Ingredients:
500 g beef
750 g of beef bone
1 larger onion
1/4 teaspoon black peppercorns
salt to taste
carrot, leek, parsnip, celery stalk, Swedish allspice
black pepper (ground), salt - to taste;
125 ml milk
120 g semolina or semolina
80 g butter
2 eggs
Cooking:
Put washed meat and bones in the pot; add water, peppercorns, bay leaf, onion, salt. Bring to a boil, reduce the heat, and cook for about an hour - remove the foam for the first half hour.
Add chopped vegetables, cook for another hour. Strain the broth, then pour it back into the pot. Season with salt and pepper.
To prepare the dumplings, heat the milk, add butter, semolina, and mix everything. Lightly beat the eggs and add them to the dough. Add salt and leave to stand in a cool place for 30 minutes.
Make small balls and put them in hot soup. Cook for 15 minutes on low heat.
With Eggless Dumplings
Cooking time: 30-40 minutes.
Portions: 4 people.
Caloric content of food: 200-300 kcal per serving.
Difficulty of preparation: easy.
In the cold winter, you really want to enjoy some delicious warming food. One of the vegetarian recipes is dumpling soup (dumplings), which can be cooked without eggs in vegetable soup. Prepare flour balls in advance, you should combine olive oil with dry ingredients and add a little water if necessary.
Ingredients:
4 cups vegetable soup
2 cups flour
1 Tablespoon baking powder
5 Tablespoons olive oil
4 stalks of celery
4 cloves garlic
2 branches of parsnips
2 carrots
2 medium potatoes
2 pieces large bay leaf
2 Tablespoons thyme
1 onion
3 Tablespoons butter
1 cup green peas
dill or other herbs /a few branches
Salt, ground pepper to taste
Cooking:
Cut the vegetables into cubes. Sauté minced garlic, onion, parsnips, and celery in a pan, then add carrot and 1/2 cup water. Simmer for 5 minutes.
Pour the vegetable soup into the sherpa, add the potatoes, and after 5 minutes, start baking.
Mix the dumpling ingredients with the olive oil; mix them well. Add them to the soup with peas, herbs, and spices. After 5-10 minutes, the dish can be removed from the heat.
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