Chicken broth with semolina dumplings

6 servings

240 minutes

The recipe was prepared in our kitchen by chef Lara Katsova. Jewish "Penicillin" is the best medicine for autumn blues and winter colds. Who among us in childhood was not given chicken broth at the first signs of a cold ? Our version is a very thick, rich and filling soup with semolina dumplings.

Energy value per serving

• Calories: 251.4
• Proteins: 17.9g
• Fats: 14.8g
• Carbohydrates: 10.7g

Ingredients

• Chicken bones: 500 g
• Water: 3 l
• Chicken egg: 1 pc
• Butter: 50 g
• Semolina: 50 g
• Onion: 1 head
• Carrot: 1 pc
• Parsley: 3 sprig
• Salt: to taste
• Dill: to taste

Cooking steps

1. Pour cold water over the chicken bones and put them on the fire.

   Required ingredients:

   • Chicken bones: 500 g
   • Water: 3 l

2. Remove the foam from the broth without letting it boil vigorously.

3. Add a pinch of salt and carrot.

   Required ingredients:

   • Salt:  to taste
   • Carrot: 1 piece

4. Add a whole onion.

   Required ingredients:

   • Onion: 1 head

5. Add bay leaf

6. Add black and fragrant peppers, parsley. Cook for 3 hours on low heat.

   Required ingredients:

   • Parsley: 3 sprigs

7. Mix softened butter with the egg. Add a couple of pinches of salt and semolina, stir until smooth, and let it sit for 20 minutes.

   Required ingredients:

   • Butter: 50 g
   • Chicken egg: 1 piece
   • Semolina: 50 g
   • Salt:  to taste

8. Strain the prepared broth and bring it to a boil — again, it should not boil vigorously.

9. Form dumplings with two spoons and drop them into non-boiling broth. Cook for a few minutes until the dumplings float.

10. Serve the finished dish with chopped dill.

    Required ingredients:

    • Dill:  to taste