Light salma soup with katyk and dumplings
4 servings
30 minutes
Light salma soup with sour milk and dumplings is a true embodiment of comfort and home warmth from Tatar cuisine. Its delicate taste, slight sourness from the sour milk, and airy dumplings create a harmony of traditional flavors. This dish is perfect for a family lunch or dinner, offering richness and tenderness without heaviness. The soup has a pleasant creamy texture thanks to the sour milk and cream, while the dumplings add softness and nutrition. Tatar cuisine is famous for its simple yet hearty dishes, and salma is a bright example of this. There are no complicated steps in preparation, and the ingredients are accessible to everyone, making it convenient for everyday menus. The flavor of the soup can be enhanced with fresh herbs, and its lightness allows enjoyment at any time of the year.
1
Put a pot with 1.5 liters of water on the fire, bring to a boil, then reduce the heat.
- Water: 2 tablespoons
2
Add finely chopped onion and potato to boiling water.
- Onion: 1 piece
- Potato: 2 pieces
3
Prepare the dumplings: mix 1 egg, 2 tablespoons of water. Add enough flour to achieve a thick sour cream consistency.
- Chicken egg: 2 pieces
- Water: 2 tablespoons
- Wheat flour: 30 g
4
Form dumplings with a teaspoon from the mixture, adding each to the boiling broth.
- Wheat flour: 30 g
5
For katyk, blend cottage cheese, half a glass of cold water, and 1 egg. Add sour cream and mix.
- Cottage cheese: 180 g
- Water: 2 tablespoons
- Chicken egg: 2 pieces
- Sour cream 20%: 100 g
6
When the potatoes in the broth become soft, carefully and constantly stirring, add the broth (5-6 ladles) to the cottage cheese mixture (to prevent curdling). When the cottage cheese mixture becomes more liquid and hot, pour it into the pot with the remaining broth, stirring constantly.
- Water: 2 tablespoons
7
Turn off the fire, remembering to salt and generously pepper the salmon.