Soup with dumplings and beef
6 servings
60 minutes
Dumpling and beef soup is a cozy dish of Belarusian cuisine that embodies home warmth and rich traditional flavors. Historically, this soup was made in rural families using accessible ingredients: hearty beef, tender potato pieces, and airy dumplings that add a textural twist. The broth becomes aromatic thanks to fragrant pepper and bay leaves, while sweet pepper and carrots bring a light sweetness and richness. Dumplings are the main element of this soup: tender and slightly springy, they absorb the broth wonderfully, making each spoonful a delight. This soup is perfect for cold days, providing a warming effect and comfort familiar to anyone who has ever tried homemade Belarusian cuisine.
1
Cut the meat into cubes. Boil for 1 hour.
- Bone-in beef: 700 g
2
Chop the onion finely. Grate the carrot on a medium grater. Clean the pepper from seeds and cut it into strips.
- Bell pepper: 350 g
3
Fry the onion in vegetable oil. Add the carrot and fry.
4
Beat the egg slightly. Add milk and mix. Add flour, season with a little salt, and mix. The dough for dumplings should not be liquid but not too thick.
- Chicken egg: 1 piece
- Milk: 50 ml
- Wheat flour: 5 tablespoon
5
Add potatoes to the broth and salt it. Then add pepper, boil for 5 minutes, and add onion and carrot.
- Potato: 500 g
- Bell pepper: 350 g
6
Then drop the dough into the boiling broth. The dumplings will swell when cooked, so they shouldn't be too large. It's best to shape them using a teaspoon.
7
Add allspice and bay leaf, boil for 5-7 minutes. Salt if necessary.
