Parsley soup with semolina dumplings
2 servings
30 minutes
Parsley soup with semolina dumplings is a cozy and warming dish of Russian cuisine, filled with the tenderness and aroma of fresh herbs. Parsley gives the soup a bright flavor and freshness, while the airy semolina dumplings provide softness and lightness. This simple yet exquisite dish can be served for lunch or as a light dinner. Clarified butter adds depth to the flavor, while lightly sautéed flour makes the soup's consistency silkier. The history of such soup traces back to traditional Russian recipes where greens and flour products were an integral part of the diet. This soup is perfect for those who appreciate natural flavors and ease of preparation.
1
Put water on the fire, bring to a boil, add salt, and sprinkle parsley.
- Water: 0.6 l
- Salt: to taste
- Chopped parsley: 250 g
2
Whisk the yolks and add semolina to them. Take the resulting mass with a teaspoon and drop it into the boiling soup (wet the spoon in water each time).
- Egg yolk: 2 pieces
- Semolina: 40 g
3
Sauté the flour in oil, and when the dumplings are almost cooked, add it to the soup. Cook for another 7-8 minutes.
- Wheat flour: 25 g
- Clarified butter (ghee): 30 g
