Chicken broth with heart dumplings
4 servings
45 minutes
Chicken broth with heart dumplings is a dish filled with warmth and comfort from traditional Jewish cuisine. The rich, aromatic broth with tender chicken dumplings creates a harmony of flavors where the softness of the dough combines with the rich notes of chicken hearts. This dish is not only nutritious but also warming, perfect for a family dinner or a cozy lunch on a cool day. Jewish cuisine is renowned for its traditions, and this recipe reflects its spirit of care and love for home warmth. The combination of spices and fresh ingredients gives the dish a unique depth of flavor, while parsley adds freshness and brightness. Chicken broth with heart dumplings is not just soup; it's a true gastronomic journey into the world of traditional Jewish recipes.
1
Prepare all the ingredients.
2
Wash, peel, and cut the potatoes into strips.
3
Wash the carrot, peel it, and cut it into strips.
4
Wash the bell pepper, remove the seeds, and cut into rectangular pieces.
5
Pour 1 liter of chicken broth into a pot, bring to a boil, add potatoes, and cook for 5 minutes.
- Chicken broth: 1 l
- Potato: 1 piece
6
Add carrots, bell pepper, salt, and cook over medium heat until done.
- Carrot: 1 piece
- Sweet pepper (capsicum): 1 piece
- Salt: to taste
7
Wash the chicken hearts, clean them from membranes, and chop finely.
- Chicken hearts: 300 g
8
Fry chicken hearts in vegetable oil in a pan for 10 minutes, stirring occasionally, add salt, paprika, and chicken seasoning, mix, and transfer to a container to cool.
- Vegetable oil: 1 tablespoon
- Salt: to taste
- Ground paprika: 1 teaspoon
- Chicken seasoning: 0.5 teaspoon
9
Beat the eggs with a fork, add 100 ml of water and flour, and mix the dough to avoid lumps.
- Chicken egg: 2 pieces
- Wheat flour: 130 g
10
Add fried chicken hearts to the dough and mix.
- Chicken hearts: 300 g
11
Boil water in a pot, add salt, take the prepared mixture with a teaspoon, drop it into the boiling water, cook the dumplings for 5 minutes, then remove them with a slotted spoon and arrange on plates.
- Salt: to taste
12
Pour with prepared broth and sprinkle with parsley.
- Chicken broth: 1 l
- Parsley: 6 sprigs
