Chicken broth with semolina dumplings
6 servings
240 minutes
The recipe was prepared in our kitchen by chef Lara Katsova. Jewish "Penicillin" is the best medicine for autumn blues and winter colds. Who among us in childhood was not given chicken broth at the first signs of a cold ? Our version is a very thick, rich and filling soup with semolina dumplings.
1
Pour cold water over the chicken bones and put them on the fire.
- Chicken bones: 500 g
- Water: 3 l
2
Remove the foam from the broth without letting it boil vigorously.
3
Add a pinch of salt and carrot.
- Salt: to taste
- Carrot: 1 piece
4
Add a whole onion.
- Onion: 1 head
5
Add bay leaf
6
Add black and fragrant peppers, parsley. Cook for 3 hours on low heat.
- Parsley: 3 sprigs
7
Mix softened butter with the egg. Add a couple of pinches of salt and semolina, stir until smooth, and let it sit for 20 minutes.
- Butter: 50 g
- Chicken egg: 1 piece
- Semolina: 50 g
- Salt: to taste
8
Strain the prepared broth and bring it to a boil — again, it should not boil vigorously.
9
Form dumplings with two spoons and drop them into non-boiling broth. Cook for a few minutes until the dumplings float.
10
Serve the finished dish with chopped dill.
- Dill: to taste