Vegetable broth with semolina dumplings
8 servings
40 minutes
Vegetable broth with semolina dumplings is a delicate and refined dish of European cuisine that combines simplicity and sophistication. Its roots trace back to traditional home recipes where the lightness of the broth is perfectly complemented by airy semolina dumplings. The creamy texture of the dumplings made from eggs, butter, and semolina makes the soup hearty yet light. The broth, rich in vegetable flavor, gains softness and depth, creating a harmony of tastes. This dish is perfect for a cozy family lunch as well as for festive occasions. Its tenderness and warming nature make it especially popular in cool seasons when comfort and warmth are desired.
1
Beat the egg with a spoon of oil until the mixture is creamy, then gradually add semolina and salt. The mixture should be like thick sour cream.
- Chicken egg: 1 piece
- Butter: 50 g
- Semolina: 100 g
- Salt: to taste
2
Strain the broth into a larger pot to prevent the dumplings from sticking. Take the prepared semolina mixture with a teaspoon and drop it into the boiling broth. Cook for 20 minutes in a covered pot at a slow boil.
- Semolina: 100 g
- Vegetable broth: 2 l
3
Remove the cooked dumplings with a slotted spoon, carefully place them in the soup bowl, and pour in the strained broth they were cooked in.
- Vegetable broth: 2 l