Soup with cheese dumplings
8 servings
30 minutes
Cheese dumpling soup is a cozy dish from Ukrainian cuisine that fills the home with the aroma of fresh herbs and clarified butter. Its origins trace back to village cooking traditions where dumplings symbolized heartiness and simplicity. Tender cheese balls made from tilsiter cheese, semolina, and flour absorb the rich flavor of chicken broth, while a vegetable seasoning with onions and carrots adds special depth to the soup's taste. Herbs like dill, parsley, and basil bring fresh notes, while bay leaves and spices create a rich aftertaste. It's the perfect dish for a family lunch or a warm evening when you want to enjoy homey comfort and the richness of traditional flavors. A true gastronomic symphony harmoniously combining simple ingredients into an exquisite taste!
1
We place the pot on medium heat. We pour in a spoon of olive oil and a spoon of butter. In another container, we heat the broth.
- Olive oil: 1 tablespoon
- Butter: 4 tablespoons
- Chicken broth: 2 l
2
Slice the onion into half rings, grate the carrot on a coarse grater, and add everything to the pot with oil.
- Onion: 1 piece
- Carrot: 1 piece
3
When the carrot is soft and the onion is transparent, add the chopped greens (I have onion, dill, parsley). Add a cup of broth, simmer for 3 minutes, and then pour in all the broth.
- Fresh herbs: 1 bunch
- Chicken broth: 2 l
4
Let's start making the dumpling dough. Grate the cheese on a fine grater (I have Tilsiter), add flour and semolina, crack in an egg and pour in melted butter. Knead the dough. It shouldn't be too liquid; if it is, add equal parts of flour and semolina. Roll wet hands into balls of 1.5 cm. When the water on the stove boils, drop in our dumplings one or two at a time; if you add them all at once, you might end up with one big dumpling.
- Cheese: 50 g
- Wheat flour: 3 tablespoons
- Semolina: 3 tablespoons
- Chicken egg: 1 piece
- Butter: 4 tablespoons
5
Add salt, pepper, bay leaf, and your favorite seasonings and spices to the dumplings (I added a mix of herbs: basil, celery, marjoram, garlic).
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 2 pieces
6
We boil the soup for another 5 minutes, when all the dumplings float up - we turn off the heat and let the soup steep for half an hour.
- Chicken broth: 2 l
7
Enjoy your meal!
