Dumpling Soup
8 servings
40 minutes
A cozy dumpling soup for when you're sick or on a cool evening. The recipe is extremely simple: boil potatoes in chicken broth, add sautéed vegetables, and then mix the fluffy dough for the dumplings - they'll cook in three minutes, and the soup is ready .
1
Prepare the necessary ingredients.
2
Cut the peeled potatoes into small cubes. Bring the chicken broth to a boil and add the potatoes. Cook for 15 minutes.
- Potato: 4 pieces
- Chicken broth: 2 l
3
Chop the onion and carrot.
- Onion: 1 head
- Carrot: 1 piece
4
Sauté them in vegetable oil until soft.
- Vegetable oil: 50 ml
5
Melt the butter over low heat. Separate the eggs into yolks and whites, whisk the yolks with milk.
- Butter: 70 g
- Chicken egg: 2 pieces
- Milk: 60 ml
6
Add to the broth. Salt and pepper to taste.
- Chicken broth: 2 l
- Salt: to taste
- Ground black pepper: to taste
7
Pour melted butter into the yolks and mix well. Whip the egg whites with a pinch of salt until fluffy and fold them into the yolk mixture.
- Butter: 70 g
8
Add semolina and sifted flour and knead the dough. Leave for 20 minutes for the semolina and flour to combine. The dough should have the consistency of thick sour cream.
- Semolina: 30 g
- Wheat flour: 85 g
9
Take a little dough with a teaspoon and drop it into the boiling broth, scraping off the dough with a second teaspoon. Do this with all the dough and cook for about 3 minutes. Serve the soup garnished with chopped parsley.
- Chicken broth: 2 l
- Parsley: to taste
10
Serve the soup garnished with chopped parsley.
- Parsley: to taste