Ukrainian soup with dumplings (diet #9)
8 servings
120 minutes
Ukrainian soup with dumplings is a delicate and aromatic dish from the depths of Ukrainian culinary tradition. Its rich broth based on beef or chicken gains a special depth of flavor from vegetables and herbal seasonings. Dumplings made from flour, eggs, and olive oil add softness and a cozy texture to the soup. This recipe is perfect for dietary nutrition (No. 9) as it is light, nutritious, and promotes comfortable digestion. Mushrooms give the soup an exquisite aroma, while celery adds fresh notes. It warms wonderfully in cold weather and provides a sense of home comfort. Perfectly served with greens and fresh vegetables, this soup is a true symbol of Ukrainian hospitality.
1
We start boiling the broth. It can be any type – boneless meat (beef, chicken – preferably breasts). Boil beef for 2 hours, chicken breasts for no more than an hour. In a 3-liter pot, place the washed piece of meat (do not cut!), add water and put it on the fire.
- Meat: 600 g
2
Grate the carrot on a large grater and place it in a heated pan with olive oil. Start frying. Finely chop a large onion and add it to the carrot. Fry until the onion is translucent. OPTION: you can also add finely chopped celery stalk, but it's not necessary. NOTE: if someone has an ulcer or gastritis, there's no need to fry, just put it in a pot, it will be fine!
- Carrot: 1 piece
- Onion: 1 piece
- Olive oil: 3 tablespoons
- Celery stalk: 1 stem
3
Option: you can add dried mushrooms to the soup. For this, they should be soaked in boiling water for 10-15 minutes (it's better to cover the container), drained (the infusion can be added to the broth), and chopped finely.
- Dried mushrooms: 25 g
4
When the broth boils, remove the foam, add the sautéed vegetables (or mushrooms), season with salt and pepper, and add herbal spices (without enhancers!). Cover and simmer for 40 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Condiments and seasonings: to taste
- Bay leaf: 1 piece
5
Let's move on to the dumplings. Place a glass of water on the table within reach. Pour the flour into a mound on the table, sprinkle baking powder (1 packet) over it, mix with a fork, crack an egg in the center and start kneading a smooth firm dough with your HANDS. During kneading, add 2 tablespoons of olive oil. (OPTIONAL: I like to mix in some dried herbs – whatever is at hand: Italian, Provencal, anything!) THE DOUGH SHOULD NOT BE TOO FIRM! If it's like stone – add water. Mix very well until perfectly smooth (experience shows: women usually manage on their own but some still prefer to enlist rough male strength!). IT SHOULD BE COMPLETELY HOMOGENEOUS and SOFT ENOUGH – softer than for noodles (somewhat similar to bread dough). Let it rest in a bowl covered with a towel.
- Wheat flour: 0.8 glass
- Baking powder (raising agent): 1 teaspoon
- Chicken egg: 1 piece
- Olive oil: 3 tablespoons
- Condiments and seasonings: to taste
6
We make a decision about the broth's readiness. If the decision is final, we take out the meat, cut it into portions, and set it aside.
- Meat: 600 g
7
Bring the broth to a boil, pinch off a small piece of dough, roll it into a ball in your hands and drop it into the boiling liquid. Then the second, third – continue until the dough is finished.
- Wheat flour: 0.8 glass
8
Reduce the heat to low, let it simmer under the lid for 15 minutes, add the chopped meat, bring to a boil, and turn it off. That's it!
- Meat: 600 g
