Soup with dumplings recipe for cooking at home. Soup with dumplings recipe

Soup with dumplings can be potato, mushroom, lean, milk, with meatballs, but today we have step by step photo recipe from Svetlana Burovaya: delicious and fragrant chicken soup with dumplings.

Soup with chicken dumplings

Dumplings are prepared as an independent dish or as a thickener for soups. In both cases, the dough is slightly different. The dough for dumplings is similar to the dough for noodles or dumplings. In order for the dumplings to keep their shape and not boil in the finished dish, they are left to dry for half an hour or an hour before being lowered into the broth. Boiled Ukrainian dumplings are tastier with fried onions and cracklings.

Very often dumplings are called dumplings or gnocchi. The word dumpling is of German origin and means lump. Different peoples, for example, Germans, Poles, Czechs, Lithuanians, have a composition of dumplings, their taste is very diverse.

But the main ingredients in the recipe for dumplings remain unchanged - flour, egg, milk (cream) or melted butter. For flavor, spices and herbs are added to dumplings, and in some cuisines, for example, German and Hungarian, sausages and cracklings are added to the bread mass for dumplings.

So I don't even know what kind flour product(namely correct name) include my dumplings (dumplings). If anyone knows for sure, tell me in the comments to this recipe below.

In my family, we always call them dumplings, and my dad always cooks this dish on one of the weekends ....

So today I decided to cook a light chicken soup with the addition of dumplings.

Such a first dish can be eaten by small children and for proper nutrition they will fit.

For the dumpling soup recipe you will need:

• Chicken - breast and legs.
• Potatoes - 4 pcs.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Sunflower oil - for frying.
• Salt - to taste.
• Greens - 1 bunch (or frozen)
• Bay leaf - 2-3 pcs.

How to cook dumpling soup

Wash the chicken for soup with dumplings well, remove the skin (so the soup will be more useful), cut into portioned pieces (you can boil whole pieces), put in a saucepan, pour cold water and cook. Removes the foam so that the broth is clear. Let's salt a little.

If for some reason you missed the foam, and it began to float in the broth, you can add a glass of cold water to the boiling broth and the foam will rise up again. Or you can just strain the broth through a sieve, putting cheesecloth into it.

We cut the potatoes into cubes, pour into the broth.

Onions and carrots are cut and sautéed in a heated frying pan, slightly salted. When the dressing for chicken soup is ready, put it in the broth. We check the degree of salinity of our soup.

In the meantime, you can prepare the dough for our dumplings.

How to make dumplings for soup

Sift the flour on the table, make a well in the middle and beat in the eggs. Salt a little. Knead the dough with your hands. It is very convenient to knead the dough for dumplings in a bread machine, while doing the rest of the preparation of chicken soup.

When the dough for dumplings is ready, roll it into a thin sausage (roll thinner, because they will increase 2-3 times during cooking), cut into pieces about 1 cm thick and throw into the soup.

When the dumplings surfaced, the water boiled - cook for about 15-20 minutes so that our dumplings boil well.

At the end of cooking, add greens, bay leaf to the chicken soup with dumplings.

Delicious fragrant soup is ready

We call everyone to the table!

Enjoy your meal!

zapisnayaknigka.ru

How to cook dumplings for soup

So let's start with the ingredients. We'll need any meat. I cooked with beef, but you can make chicken, pork and even fish broth.

From vegetables we take:

For frying carrots, prepare vegetable oil.

For dumplings you will need:

• 1 egg,
• 5 large spoons of wheat flour,
• 50 gr butter.

Pour the meat with cold water, put on fire. When it boils, drain the water, rinse the meat and the pan from the meat foam. I advise you not to be lazy and do this procedure. This will allow you to end up with a clean, clear broth. When the meat boils for the second time, remove the remaining foam and throw into the broth, finely chopped onion. Cook the meat until cooked, remove from the broth, separate from the bones (if any), cut, return to the pan. Peel the potatoes, cut into cubes, add to the meat. When the potatoes are almost ready, we proceed to the most interesting thing - dumplings.

I tell you how to make dumplings for soup soft and airy

To do this, take 100 grams of broth, pour one chicken egg into it, add 5 tablespoons of flour. Mix well. An ingredient that will help our dumplings become juicy and tender - butter. It can be melted and poured into the dough, or you can grind it with a blender right in the dough.

As a result, the dough turns out like thick sour cream. We take it by half a teaspoon and lower it gently into the broth. When the dumplings are ready, they will float. While dumplings are cooking, three carrots on a coarse grater, fry on vegetable oil, pour it into the broth. She will give it a beautiful, orange color and add finely chopped greens. Our soup is ready.

In general, dumplings can be used not only in soup, but also cooked as a main dish. As a side dish, they are incomparable and, by the way, are very economical.

Attention! For your convenience, we offer you to download the recipe for dumpling soup and save it. Thus, you can create a whole library of delicious and healthy recipes on your computer!

In Ukraine, where my grandmother is from, they are considered national food and are cooked in almost every home. Now you know how to cook delicious dumplings. Agree, the dish is elementary and at the same time unusual. Try to make dumplings or soup with them yourself, and I assure you, your household will be grateful to you, and dumplings will firmly enter your family diet.

galushki.net

How to cook homemade dumpling soup

In fact, a dumpling is just a piece of dough that is boiled in broth or water. Soups with dumplings are loved by everyone without exception. They are especially popular in Ukrainian cuisine. Under other names, they are common in Czech, Polish, Slovak, Hungarian cuisines and here in the North Caucasus.

Easy step by step recipe

First, consider mushroom soup with dumplings. Homemade dumplings made from unleavened dough give the soup a whole new taste.

• 160 g wheat flour (sifted);
• 50 grams of dried mushrooms;
• onion bulb;
• 1 egg (raw);
• 60 g refined oil;
• water - ¼ thin glass;
• 300 g potatoes;
• parsley - 1 root;
• whole carrot;
• celery - half a root;
• 1 teaspoon fine salt;
• allspice black pepper;
• Bay leaf;
• chopped herbs to your liking.

Cooking time will be 70 minutes, calorie content - 92.4 kcal.

The value of 100 grams of the dish "Mushroom soup with dumplings":

The preparation will be next.

Step 1

Soak mushrooms for 2 hours in one liter of water, boil in the same water. Throw the mushrooms on a sieve, then finely chop and fry in sunflower oil, season with salt. Leave the mushroom broth.

Step 2

Chop onion, roots (parsley, celery) into thin strips, lightly sweat in oil.

Step 3

Salt the flour, break an egg into it, pour a quarter cup of water. Knead tight dough. Make a sausage out of it, about 1 cm thick. Form dumplings from "sausages", cutting into small pieces.

Step 4

Peel potatoes, wash, chop into slices. Send potatoes, mushrooms, fried onions and roots to the strained broth. After boiling, add dumplings, salt, spices and bring the soup to readiness.

How to make homemade chicken soup with dumplings

Homemade chicken will make a rich and fragrant broth of a beautiful golden color.

• half a carcass of domestic chicken;
• bulb;
• 1 carrot;
• parsley - 1 root;
• 3 sprigs of dill.

• half a glass of milk;
• 30 g butter;
• 80 g flour;
• 3 sprigs of parsley;
• 2 pinches of baking powder;
• 1 pinch of salt.

Cooking time - 1 hour. Each serving contains 120 calories.

The value of the dish "Homemade chicken soup" per 100 g:

How to make Chicken Dumpling Soup:

Rinse the meat well and put in a suitable pan, lower the onion head there. Fill with cool water. Bring to a boil over low heat. Try not to miss this moment in order to remove the foam in time. After that, the flame of the burner must be made even smaller, add carrots and whole parsley root;

Boil chicken meat until tender (about 50 minutes). You can check the chicken for readiness if you pierce the meat with a knife, clear juice should stand out from the meat;

Remove the cooked chicken meat from the pan, spread it on a plate to cool. Then disassemble the pulp and divide into portions, which put back into the chicken broth;

Prepare dumplings: chop the parsley, combine with flour, salt, baking powder and softened butter, knead and gradually pour in the milk. The consistency of the dough should not be thick, so that it is convenient to take it with a spoon;

Take a little dough with a spoon and put it in the broth. Stir gently so that the dumplings do not stick together. Put all the prepared dough, cook the soup for another 10 minutes. Serve chicken soup with dumplings hot, adding chopped greens.

potato soup recipe

Change the way you cook your usual potato soup by adding a new ingredient, such as buckwheat dumplings.

• chicken broth - 2 l;
• medium carrot;
• 7 potatoes;
• 40 g of vegetable oil;
• 1 large head of onion;
• season to taste.

• buckwheat flour - ½ thin glass;
• chicken egg;
• 60 ml of boiling water.

It will take 60 minutes to cook. The calorie content of a serving is 115 kcal.

The value of the dish Potato soup with dumplings" per 100 g:

How else can you make dumplings: dough recipes

For soup, dumplings are most often prepared from unleavened dough. And not only wheat flour is used.

From cornmeal

Products for the test:

• 250 ml of hot meat broth;
• 500 grams of cornmeal;
• 2 pinches of fine salt.

It will take 15 minutes to prepare the dough.

Be sure to sift the flour. Put it in a bowl, sprinkle with salt and brew with hot meat broth, mix. Allow the flour mass to cool slightly, then knead the dough. Pinch off a small piece from it, roll it into a small sausage, press it down to make a flat oval dumpling.

From stale bread

• 35-40 grams of melted peasant butter;
• 2 chicken eggs;
• 1 pinch of granulated sugar;
• 150 g of breadcrumbs;
• 250 ml fresh milk;
• 4 grams of salt.

The dough can be prepared in 15 minutes.

Crack the eggs into a bowl, add the sugar and mix well. Add crackers, milk, melted butter, salt there. Mix the ingredients well and leave the dough to “rest” on the table. From the prepared dough, form bundles, cut them into pieces. Dumplings are ready for cooking.

Read how to cook incredibly delicious dumplings with cabbage.

Watch the video on how to easily and correctly prepare the yolk from the protein.

From potatoes

• 6 medium sized potatoes;
• raw eggs - 2 pieces;
• 50 g wheat flour;
• 2 sprigs of green dill;
• 2 green onion feathers;
• 1 sprig of parsley;
• 10 grams of fine salt.

The dough takes 20 minutes to prepare.

1. Wash potatoes thoroughly with a brush. Turn on the multicooker in the "multicooker" mode, select the temperature of 160 degrees. Put potatoes in a bowl, add water, boil until fully prepared. Usually 25 minutes is enough.
2. Rinse all spicy greens under running water, shake off excess liquid and chop finely.
3. Let the potatoes cool slightly, peel and mash. Add eggs, flour, salt to it. Mix thoroughly.
4. Sprinkle flour on the work surface on the table, lay out the potato dough. Roll it out with a rolling pin. Cut the resulting layer into squares. Potato dumplings are ready, you can send them to the soup.

notefood.com

Soup with dumplings (dumplings)

Soup with dumplings, soup with dumplings, soup with quenelles. All these are the names of soup with pieces of dough. If the house has onions, water, flour, butter and 1 egg, it's easier than ever to cook a delicious and quick soup. In our family it is called “dumpling soup”.

Ingredients:

• water or broth - 2 liters;
• potatoes - 400g;
• onion - 1 pc.;
• egg - 1 pc.;
• flour - 6 tbsp. spoons;
• milk or water - 3 tablespoons;
• salt, ground black pepper, herbs.

Pour 2 liters of water into a saucepan and put on fire.

Peel and finely chop the onion, leave a few pieces to add directly to the soup. Heat vegetable oil in a frying pan, put 1 tbsp. a spoonful of flour and when the flour turns a little yellow, add the onion. We fry it until golden brown. At the very end, you can add a piece of butter, this will give a special taste and smell.

Cut the peeled potatoes and add to boiling water, also add the set aside pieces of onion. Next, we are preparing dumplings.

Beat the egg a little with a pinch of salt, add milk and 5 tablespoons of flour. Knead the dough with a fork, you may need a little more flour. The dough should be thicker than pancakes. The steeper the dough, the denser the dumplings. I used a homemade village egg, because my dough is so yellow.

When the potatoes are cooked, you need to add the dough to the boiling soup. This can be done in different ways:

1. In one teaspoon dipped in water, we collect the dough, the other we remove it into the pan;

2. Take the dough in oiled hands and tear off arbitrary pieces from the dough (as in the photo).

When all the dumplings are in the pan, stir the soup and salt to taste, add the frying. Cover the soup with a lid. After a few minutes, the dumplings will expand, float and begin to boil. At this stage, you can add chopped greens, ground black pepper, cover with a lid and after 3 minutes remove the pan from the heat.

Let the soup cool down a bit and you can eat.

The dough for dumplings can still be made on kefir with the addition of soda: 1 egg, 4 tbsp. spoons of kefir or curdled milk, salt, 0.3 teaspoons of soda and 6-7 tbsp. spoons of flour. Such a dough can be made in such a density that you can tear off pieces from it with wet hands. Such dumplings will be a little more magnificent than the first.

Delicious soup with dumplings (dumplings) is made on chicken broth.

Ask questions in the comments.

10/28/2011 Recipe from Olya

To search for recipes, type in the search form the name of the dish or product, for example: “cottage cheese”, “cupcake”.

samvari.ru

The recipe for soup with dumplings: masterpieces from pieces of dough

Dumplings are a wonderful dish in and of themselves. And if you add them to the soup, then it turns out to be completely overeating. How to cook dumpling soup traditional recipes are well known in Ukrainian villages. After all, this is a traditional dish. Ukrainian cuisine.

Simple chicken soup with dumplings

• Chicken egg - 1 piece.
• Wheat flour - 100 g.
• Water - 80 ml.
• Chicken (with bones or fillet) - 300 g.
• Dill - 0.5 bunch.
• Salt.
• Pepper.

1. Cut the chicken into large pieces, pour 2 liters of water, salt and add peppercorns. Boil for 40 minutes, skimming off the foam.
2. Cool the boiled chicken, separate the meat from the bones and cut it into small pieces.
3. To make dumplings, mix the egg with water. Then gradually add flour, kneading the dough. It should turn out to be about the same consistency as thick sour cream, not too liquid.
4. Strain chicken broth. If it seems too rich for you, you can add a little boiled water. Bring the broth to a boil.
5. Dip the dough, scooped up with a teaspoon, into the boiling broth. After the dumplings float to the surface, boil them for another 3-4 minutes.
6. Add chicken meat to the broth, add finely chopped dill. Salt and pepper to taste.

Vegetable soup with dumplings

• Potatoes (medium) - 2 pieces.
• Celery (root) - 100 g. This ingredient is optional, if you don't like celery root, omit it.
• Sweet bell pepper- 1 piece.
• Carrots - 1 piece.
• Onion (medium) - 1 piece.
• Chicken egg - 1 piece.
• Flour for dumplings - 100 g.
• Parsley - 1 branch.
• Dill - 1 sprig.
• Bay leaf - 1 piece.
• Vegetable oil (refined) - 30 ml.
• Salt.
• Pepper.

1. Onion cut into small cubes. Fry in vegetable oil until translucent.
2. Carrot cut into thin slices. Add to the onion, fry until it softens a little.
3. Cut the potatoes into cubes, pour about 2 liters of water, salt and put on fire.
4. Cut the celery into thin strips.
5. Sweet pepper also cut into strips.
6. After boiling potatoes, add celery and bell pepper to it. Salt, pepper. Boil 5 minutes.
7. Add the fried onions and carrots, bay leaf, cook until the potatoes are almost ready.
8. Then lower the dough into the soup, scooping it up with a teaspoon. Boil the dumplings for 3-4 minutes after surfacing.
9. Pour finely chopped greens into the soup, let it brew a little and serve.

Fish soup with potato dumplings

• Sea fish - 800 g.
• Potatoes for dumplings - 3 pieces.
• Pumpkin - 200 g.
• Onion (medium onion) - 1 piece.
• Carrots - 1 piece.
• Chicken egg - 1 piece.
• Black peppercorns - 5 pieces.
• Starch - 50 g.
• Garlic - 1 head.
• Dill, parsley, other herbs - 1 bunch.
• Salt.
• Pepper.

1. Grate potatoes on the smallest grater. Add starch and stir.
2. Pour the potato mixture into the skillet. Heat over low heat, stirring constantly, until excess liquid has evaporated.
3. Add the egg to the potato mixture and stir. If the consistency is too thin, add a little more starch.
4. Clean the fish, rinse, separate the tail, head and fins. Cut the cleaned fish into portions.
5. Cover head, tail and fins with cold water. Add peppercorns and one whole peeled onion. Bring to a boil and then simmer on low heat for 40 minutes.
6. Strain the broth.
7. Grate carrots on a coarse grater.
8. Peel the pumpkin, cut the flesh into cubes.
9. Add pumpkin and carrots to the broth, simmer on low heat for 10 minutes.
10. Add portions of fish. Boil after boiling for 20 minutes at a low boil. Salt and pepper to taste.
11. Dip the pieces of dough into the soup. Boil after they rise for another 5 minutes.
12. Garnish the finished soup with herbs.

Romanian broth with semolina dumplings

• Chicken eggs - 2 pieces.
• Butter - 30 g.
• Meat broth - 1.5 liters.
• Semolina - 100 g.
• Parsley - 1 bunch.
• Salt.

1. Softened butter is rubbed with egg yolks to get a homogeneous mass of creamy consistency. Add salt.
2. Add semolina little by little, stirring constantly, until you get a thick mass.
3. Whip egg whites separately until white.
4. Add squirrels to semolina and mix everything.
5. In low-boiling meat broth (leave 50 ml of broth cold), lower one dumpling, scooping up the dough with a teaspoon. Now check if the dumplings turned out good. If the dumpling is strong, add a little chilled broth to the dough. If boiled soft - add semolina. If the dumpling swells, you can lower the rest into the broth.
6. After the dumplings emerge, cook them for 10 minutes at a low boil.
7. Pour finely chopped greens into the broth, mix and serve hot to the table.

Poltava soup with dumplings

• Water (for dumplings) - 70 ml.
• Water (for soup) - 1.5 liters.
• Flour - 300 g.
• Chicken egg - 1 piece.
• Onion (medium) - 1 piece.
• Potatoes - 4 pieces.
• Salo salted - 60 g.
• Parsley - 1 bunch.
• Bay leaf - 1 piece.
• Salt.
• Pepper.

1. Cut the potatoes into cubes, cover with cold water, salt and put on fire.
2. Salo cut into small cubes.
3. Onion cut into cubes.
4. Fry the fat to melt the fat out of it.
5. Add onion, fry until translucent.
6. Egg and 70 water mix, add salt. Add flour little by little, kneading a soft dough.
7. Roll out the dough into a long "sausage". Cut it crosswise into small pieces, about 1 cm thick.
8. When the potatoes are half cooked, add onion and bacon to it. Boil 10 minutes.
9. Add dumplings to the low-boiling soup and cook after surfacing for 2-3 minutes. Salt and pepper to taste.
10. When serving, sprinkle the soup with finely chopped parsley.

Borsch with buckwheat dumplings

Among the recipes from the hostess, you can certainly find the first courses, which are served with dumplings, dumplings or lazy dumplings. Which are great as a component of the soup. This is a very simple, but tasty flour dish, especially with broth, which came to us from Europe and became a favorite of the household. Dumplings are often confused with dumplings or lazy dumplings, but in principle, if we take into account the fact that every housewife cooks dumplings, dumplings, lazy dumplings in her own way, then the difference between these three dishes is only in one thing - the name . Soup with dumplings, dumplings according to this recipe, with pleasure gobble up the children.

Dumplings- this is a cool boiled dough, in broth, soup, which can be served as an addition, a separate second course or as part of the first. Dumplings are a mixture of flour and eggs, possibly with the addition of water or milk. They can be served with desserts. Dumplings are not prepared with filling, they always consist of dough. True, some cuisines of the peoples of the world cook dumplings even with mashed potatoes. But Russian dumplings are a simple pastry.

dumplings- Ukrainian food. This dish also consists of dough, but not as steep as dumplings. This is what distinguishes them, although many housewives and dumplings are made from dense dough. Composition of dumplings, basic: flour, water, egg, salt or without it. Dumplings can be boiled in water or broth, served as a separate dish or in soup.

lazy dumplings- these are dumplings without filling (Wikipedia). That is, for their preparation, you need the usual unleavened dough, like dumplings. But, of course, there are many different recipes.

We will cook soup with the most simple recipe dumplings (dumplings or lazy dumplings) call it whatever you want.

Ingredients:

Flour- 1-1.5 cups

Water- 0.5 cups

Chicken egg-1 piece

Meat on the bone(pork, beef) -0.5 kg

Potato- 3-4 pieces of medium size

Carrot- 1 piece of medium size

Bulb onions- 1 medium size head

Vegetable oil- for frying

Spices: salt, ground black pepper, bay leaf, herbs, garlic (optional).

How to cook soup with dumplings, dumplings or lazy dumplings

1. Let's boil the broth. To do this, we wash the meat on the bones under running water, put it in a saucepan and pour it with cold water. We put on medium heat and cook for about 1 hour (depending on what kind of meat for the broth you use). You can cook soup with dumplings and chicken and just vegetable broth. The meat should come to readiness, easily separated from the bone.

Don't forget to skim the dirty foam from the surface of the soup.

2. When the meat is boiled, it must be removed from the broth. When it cools down a little, separate the meat from the bone, chop and put in the soup.

3. Strain the broth so that small bones do not come across in the soup with dumplings. This is not just unpleasant, because you can break a tooth and choke. So don't be lazy.

4. Cooking dumplings. In a bowl, beat the egg, add a pinch of salt and water, mix. Then add flour until the dough is firm but pliable. Many housewives recommend adding 1 tsp of vegetable oil to the dough for dumplings. We roll out thin flagella, cut them across into circles and lightly crush in the center (although here, as they say, “who cares what”). You can see other, more complex recipes for dumplings, dumplings and lazy dumplings below.

5. We clean the potatoes, cut them into cubes and send them to a boiling broth.

6. As soon as the water boils, put the dumplings into the soup. We add spices. Cook soup over low to medium heat, stirring occasionally. If the potatoes are young, then first put the dough in the soup, otherwise the potatoes will boil.

7 . Peel and chop carrots with onions in any way convenient for you. Carrots can be chopped or grated. Onion cut into small cubes. Fry in vegetable oil and add to soup with dumplings. Boil 5 minutes. Add greens (parsley, dill, green onion - at your discretion). Turn off the heat and cover the pot with a lid.

Delicious soup with dumplings (dumplings) is ready

Bon appetit!

What is the difference between dumplings and dumplings

• Dough. The dough for dumplings is steep, for dumplings it is soft. Dumplings are made from egg and flour, just like homemade noodles. But the dumplings are made softer, the dough breathes, you can add water, milk or melted butter to it for tenderness.
• Additional ingredients. This is the main difference between these two dishes. In dumplings, they can put the filling, any, meat and up to vegetables. There is also such a variety of dumplings as lazy dumplings, in the base dough we simply put grated cottage cheese and boil in water, serve with sour cream.
• Form. Dumplings are usually made round, and dumplings like this: they roll the dough into a sausage and cut it into small pieces, and boil it.

But in fact, dumplings and dumplings are one and the same, just in different countries they have their own characteristics of preparation, serving. Every cuisine in the world has its own dumplings and dumplings - dough, with the addition of any ingredients often used in traditional cuisine, boiled in water or broth, or even in milk.

You can serve both dumplings and dumplings with soups that are completely different: chicken, buckwheat, potato, rice. You can also cook them separately in broth, and serve with meat, bacon, onion frying, minced meat, boiled meat and poultry. With sour cream, condensed milk, jam.

Recipes - dumplings

Recipe: Flour dumplings

• Milk - half a glass.
• Mook - 6 tablespoons.
• Onion - 1 piece.
• Butter - 40 grams.
• Eggs - 2 pieces.
• Salt and pepper.

Separate the yolks from the whites. Mix the yolks with butter, pour in the milk. Stir and pour flour in a thin stream, salt and add seasonings, then add egg whites, mix again. Now we leave the dough for 10 minutes, put water to boil, it takes about 7 minutes to cook the dumplings, since the dough in this recipe is more liquid. We fill the dumplings with a frying of finely chopped onion and sunflower oil.

Recipe: Dumplings with potatoes

• Potatoes - 5 pieces.
• Flour - half a glass.
• Butter - 40 grams.
• Salt and pepper.
• Eggs - 2 pieces.
• Onion - 1 piece.

We prepare mashed potatoes: peel the potatoes, cut them, boil them, mash them and add butter, if there is, you can add a few tablespoons of milk. Salt and pepper. Peel and finely chop the onion, fry in a pan and mix with mashed potatoes.

Add eggs to the puree, flour, which we will pour in a small stream, mix well, pepper and salt. Then put the water to boil and boil the dumplings, about 10 minutes, we will serve with onion and oil frying.

Recipes - dumplings

Dumplings "according to the Poltava recipe"

• Flour - half a kilogram.
• Kefir - half a liter.
• Egg - 1 piece.
• Salt - to taste.
• Sunflower oil - 1 tablespoon.
• Soda - 1 teaspoon.
• Dressing: lard - 1 teaspoon.
• Bulb - 1 piece.
• Carrots - 1 piece.
• Pork, minced meat - 300 grams.
• Garlic - 6 teeth.
• Broth - for cooking.
• Seasonings and spices.

Very satisfying and unusual dumplings, men will like it. You can cook them in 20 minutes. Let's start with the dough: Add flour (250 grams), egg and salt to kefir, mix, add slaked soda. Mix everything, and add the remaining flour a little, knead the dough and leave it for 15 minutes. We cut the dumplings the way you are used to, you can just pinch off a piece of dough. Boil the dough for about 10-15 minutes in the broth.

Dressing for dumplings is prepared as follows: melt the lard in a pan, fry the minced meat, with onions and carrots, season and add spices, spread on dumplings.

Dumplings or lazy dumplings "sweet with poppy seeds"

• Grated cottage cheese - 300 grams.
• Sugar - 4 tablespoons, but it is better to try.
• Vanilla sugar - half a packet.
• Flour - 200 grams.
• Egg - 1 piece.
• Poppy - 3 tablespoons.

Mix cottage cheese with vanilla and sugar. If the cottage cheese is too dry, add mills or milk to it. Beat the egg and put the poppy seeds, stir again. Now gradually add flour and mix until the dough is of a homogeneous consistency and stops sticking to your hands.

Roll out the sausages and cut them into small pieces. We put water to boil, and cook lazy dumplings for about 5 minutes. When the dumplings float, remove and serve with sour cream or butter, jam.

In my group based on the Facebook site, I conducted a survey - what recipes do you want to know? One of my subscribers asked me to cook and publish a dish of Ukrainian cuisine. I am happy to fulfill her request! For the recipe itself Ukrainian dish, I turned to my friend, who lives in Ukraine, or as it is now customary to say in Ukraine. And I asked her - what dish can be prepared from Ukrainian cuisine? She offered several dishes to choose from and Ukrainian soup with dumplings, as an option, I really liked. I wanted to make my own and try it. This word sounds very appetizing - DUMPLINGS! So, how to cook soup with dumplings.

Compound:

for soup (for 2.5 l of water)

• 500 g chicken meat (leg, thigh, drumstick or breast)
• 4-5 medium size potatoes
• 2 onions
• 2 carrots
• salt pepper
• lavrushka
• dill and green onions
• vegetable and butter

for dumpling dough

• one egg
• 1 incomplete glass of kefir at room temperature
• 200 g flour
• 1/2 tsp salt
• 1/2 tsp soda

Soup with dumplings with chicken

This soup resembles in composition, but there is still a difference. Dumplings are more fluffy than dumplings, since the composition of the dough is different. And soup dressing is prepared a little differently. So, first-hand chicken soup with dumplings.

First, let's boil the chicken. I usually boil the chicken until cooked in the second broth (they are now stuffing a lot of antibiotics with chickens), i.e. brought to a boil, remove the foam, completely drain the water and pour boiling water. And now I add salt, onions and carrots, without which the chicken broth will not be tasty and fragrant.

In the meantime, we are working on the filling of the soup. Finely chop the onion, rub the carrots on a fine grater. It is recommended exactly on a shallow one, so that the carrots fill the entire broth, as if dissolved in it, and not float in pieces or large flakes. Pour 2-3 tablespoons of vegetable oil and a tablespoon of butter into a frying pan. The vegetable oil prevents the butter from splattering and burning. And butter gives the onion a pleasant creamy taste and aroma. We spread the onion first and brown it a little.

Add carrots. Pour a ladle of broth and simmer for 3 minutes over low heat, stirring occasionally.

We cut the potatoes into small cubes and can be put in cold water while the broth is being cooked. This will remove excess starch from the potatoes and the broth will not be cloudy, as my friend believes. Although, I think it's more about young potatoes. There is much more starch in it. I still put it in the water, since it was recommended.

How to make dumplings for soup

Pour kefir into a bowl. Remember that it must be at room temperature. Add an egg. We mix.

Add 100 g of sifted flour, pour soda and salt on it, then another 100 g of flour. This is what needs to be done, according to my friend, so that the soda does not immediately get on the kefir and does not go out. Knead the dough thoroughly. Let's rest for 10 minutes.

To check whether the dough is cooked correctly, it is recommended to scoop the dough with a tablespoon, turn it over and count to 10 (one and, two and ...). The correct dough will fall off the spoon in a lump after the count of 10. I checked, the dough is correct! 🙂

When the chicken is ready, you need to separate the meat from the bones and put it back into the broth. Remove onions and carrots. Boiled carrots can also be grated on a fine grater and returned to the soup. Now you can spread the potatoes (drain the water first, of course). Boil potatoes until half cooked.

We spread the finished frying - carrots with onions.

Now it's time to lay the dumplings. We put a bowl of cold water next to it. We take a teaspoon. First, dip a spoon into water, then take an incomplete spoonful of dough and lower it into the broth. In this order, all the dough.

When was the last time you cooked dumpling soup for a family dinner? Surely, you do not often pamper your household with this pretty first course. And all because you need to make dough for dumplings, and how we mess with it, it’s better to throw noodles or some kind of cereal into the soup.

We unfairly devote little time to dumplings, which in their works even mentioned the classics of world literature. Have you read the poem "Hussar" by the great Pushkin? “Is it a matter of Kyiv, what a land! Dumplings themselves fall into the mouth! Their recipe then spread from Ukraine all over the world, and in each national cuisine dumplings were named differently - dumplings, lasagna, dumplings, gnocchi.

So get the flour out of the kitchen cupboards, we will cook the national Ukrainian soup with dumplings for dinner. We offer you four options, choose to your taste, or try to do each one in turn. All of them are very tasty and nutritious.

Chicken soup with dumplings

Chicken broth soups are like a classic of the genre in the culinary arts. With what only we do not prepare them! With vegetables and noodles, lentils and peas, beans and onions, various cereals and cheese. We offer another option - soup with dumplings and chicken.

You can cook exactly the same soup with any other meat. But remember that chicken broth is the most dietary, and soups are not borscht, they should be as light as possible.

Ingredients

• chicken fillet - 1 half;
• onion - 1 pc.;
• carrot - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• potatoes - 3 pcs.;
• eggs - 2 pcs.;
• flour - 80-100 g;
• provencal herbs - 1/2 tsp;
• water - 3 l;
• fresh parsley - 1 small bunch;
• salt - to your taste.

How to make homemade dumpling soup

Wash in advance chicken fillet, transfer to a pot of water and send to the stove. When the water boils, remove the foam from the broth, salt, reduce the fire and cook until the meat is ready.

Peel the onion from the husk, wash and cut into small cubes. Peel off the carrots, wash and rub on a fine grater.

Peel potatoes, wash and cut into medium sized cubes.

Heat the vegetable oil in a frying pan and add the onion to it. Fry until golden, then add the carrots. Stir and fry over low heat until the carrots are soft.

Remove the cooked meat from the broth, cool a little and cut into pieces (you can tear into fibers).

Now get on with the dumplings. Break the egg into a bowl, add the Provence herbs and a pinch of salt, mix.

Add the sifted flour and knead the dough for dumplings, it should resemble sour cream in its state.

Let the broth boil again, put the potatoes in it and boil for 5 minutes. Send vegetable frying to the pan, stir, cook for another 5 minutes.

Now, using a teaspoon, scoop up the dough and dip it into the boiling soup, it will seize and turn into dumplings. Send all the dough to the pan, and continue to cook the soup until cooked (it will be ready when the dumplings float to the surface).

Wash parsley, chop. Throw chopped meat with herbs into the soup, sweat for a couple more minutes and turn off the heat. Chicken soup with dumplings is ready, serve it with rye or Borodino bread.

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Soup with dumplings and meatballs

Soup with meatballs we all cooked many times. Especially when small children grow up in a family, this type of first hot dish is very often present in the diet. Toddlers are so addicted to catching meat balls that they eat the entire portion during this activity. Children are full, mothers are happy, and dads still get such yummy.

We offer a little diversification of the usual dish and cook soup with dumplings and meatballs. You can add potatoes to this soup if you like. We will not do this, because potatoes with dumplings and meatballs are already too much. Remember the main rule of soup? Half of it should be liquid.

Ingredients:

• minced meat - 500 g;
• onion - 2 pcs.;
• salt and pepper - to taste;
• chicken eggs - 5 pieces (1 - in minced meat, 4 - in the dough);
• flour - 150 g;
• carrot - 1 pc.;
• Bulgarian pepper - 1 pc.;
• fresh dill with parsley - 0.5 small bunch.

Cooking

1. Peel the onion from the husk, carrot from the skin, and pepper from the stalk and seeds. Wash all vegetables at once.
2. Now get on with the meatballs. You can use ready-made minced meat or wind it yourself from any meat that your family prefers (pork, chicken, veal). Transfer the minced meat to a bowl, beat in one egg, salt and pepper. Send one finely chopped onion there. Mix everything thoroughly until a homogeneous mass is obtained.
3. Wet your hands with water and form minced meat into small balls - meatballs. Make them no more than 3 cm in diameter and lay them out on a flat dish for now.
4. Prepare dough for dumplings. Beat four eggs into a separate bowl, add a pinch of salt and add the sifted flour. Mix well so that there are no lumps. The consistency of the dough for dumplings in the soup should turn out like sour cream or dough for pancakes. If yours is too thin, add a little flour (this can happen if the eggs are too large).
5. Pour water into a saucepan and bring to a boil on the fire. In the meantime, cut the second onion and pepper into small cubes, and rub the carrots on a coarse grater or chop into thin strips.
6. Put the onion in a frying pan with heated vegetable oil and fry it until translucent. Then add carrots and peppers, stir, make the fire small and fry all the vegetables until soft.
7. Salt the boiled water in the pan and dip the meatballs into it.
8. As soon as the meatballs begin to float on top, send dumplings to the soup. To do this, scoop up part of the dough with a teaspoon and lower it into hot water. The dough will immediately grab and easily lag behind the spoon. Lower all the dumplings in this way, mix and continue cooking until they also float to the surface.
9. Now put the roasted vegetables into the soup and let it simmer for another 1-2 minutes. Turn off the heat and let the finished soup stand for 15-20 minutes.
10. Wash and finely chop the herbs. Pour hearty soup into bowls, sprinkle greens on top and seat the family for dinner. You can serve sour cream, many people love it with such a dressing.

Soup with dumplings and mushrooms

Another wonderful combination is dumplings with mushrooms. When mushroom soup is cooked, there is such an aroma throughout the house that there is no longer any strength to wait for it to be ready. We suggest making a soup with champignons, and to make the broth more rich, add some dried porcini mushrooms. We will not put potatoes in this soup, but we will cook dumplings in a special way - using cheese, butter and cream, they turn out surprisingly tender. Cheese taste always harmonizes perfectly with mushroom, so feel free to try this option, no one will remain indifferent to such a soup.

Ingredients:

• white dried mushrooms - 30 g;
• champignons - 500 g;
• onion - 2 pcs.;
• vegetable oil - 2 tbsp. l.;
• pearl barley - 0.5 cups;
• white flour - 200 g;
• sugar - 2.5 tbsp. l.;
• salt and ground pepper - a pinch each;
• dried herbs (rosemary and thyme) - a pinch each;
• soda - 0.5 tsp;
• Parmesan cheese - 30 g;
• cream - 150 ml;
• egg - 1 pc.;
• butter - 40 g;
• dill greens - 1 small bunch;
• sour cream - for serving soup.

Cooking

1. Soak dried mushrooms and pearl barley in separate bowls in advance.
2. Rinse the mushrooms, cut into pieces.
3. Peel and wash the onion, cut it into half rings.
4. Place the onion in a frying pan with hot vegetable oil and fry until golden brown. Now add the mushrooms, stir and fry for another 6-8 minutes.
5. During this time, boil water in a saucepan. Dried mushrooms should already swell a little, cut them into small pieces and transfer to boiling water. Even send champignons with onions from the pan, as well as pearl barley, from the pan. Salt, make a small fire, cover with a lid and cook for 45 minutes.
6. In the meantime, take care of the dough for dumplings. Sift flour into a bowl, add salt, soda, sugar and dried spices to it, mix everything well. Here, rub the cheese on a fine grater. In a separate bowl, beat the egg with the cream. Melt the butter. Now combine all the prepared ingredients together and make a dough with the consistency of thick sour cream.
7. When the mushrooms with pearl barley are almost ready, use a teaspoon to take the dough and dip it into the boiling soup. Put all the dumplings in this way, bring the contents of the pan to a boil again and boil for another 5-7 minutes.
8. Taste the soup for salt, if necessary, salt a little more. Turn off the heat and let the dish stand for 15-20 minutes.
9. Wash and chop the dill. Pour soup with dumplings and mushrooms into bowls, top with herbs and serve sour cream in a gravy boat, mushrooms blend perfectly with this dairy product.

Soup with dumplings and vegetables (without meat)

And another option is soup with dumplings and vegetables. It does not contain meat, so this dish is suitable for people who observe church fasts. Since eggs cannot be eaten on fasting days, we suggest making potato dumplings. You can change the composition of vegetables as you wish, add green or asparagus beans, lentils, zucchini, eggplant, broccoli. To make the soup even more tasty and appetizing, you can put a little garlic for flavor, spices and spices.

Ingredients:

• Bulgarian pepper - 1 pc.;
• onion - 1 pc.;
• carrot - 2 pcs.;
• cauliflower - 450-500 g;
• tomatoes - 3 pcs.;
• garlic cloves - 1-2 pcs.;
• vegetable oil - 3 tbsp. l.;
• potatoes - 3 pcs.;
• flour - 2 tbsp. l. (with a slide);
• salt and pepper - to your taste;
• parsley - 1 medium bunch.

Cooking:

1. Start with potatoes. Wash the tubers, peel and cook whole. Then drain the water and let the potatoes cool.
2. Remove the husk from the onion and garlic, wash. Cut the onion into cubes, chop the garlic with a knife or garlic press.
3. Wash the pepper, remove the stalk and seeds, cut into thin strips.
4. Peel off the skin of carrots and wash. In vegetable soups, sliced ​​​​vegetables look beautiful, not grated ones, so cut the carrots into small cubes.
5. Wash the cauliflower and cut into small florets.
6. Scald the tomatoes with boiling water and remove the skin from them. Cut them into random pieces.
7. Heat the vegetable oil in a frying pan, put the onion and fry it for 4-5 minutes. Now add garlic, carrots and tomatoes, salt a little, pepper, mix and simmer for 8-10 minutes.
8. In the meantime, bring water to a boil in a saucepan, salt, put pepper strips and cauliflower into it. Make the fire small, send the vegetables from the pan here and let the soup boil slowly for 15-20 minutes.
9. During this time, you will have time to make dumplings. Mash boiled potatoes with a crush or fork, add flour, season with salt and pepper. Knead potato dough from products. You can also add chopped fresh dill here. With wet hands, collect some dough and form dumplings, you can make them round or oblong. Lay out on a flat dish.
10. When all the dumplings are ready, dip them one by one into the soup and cook for another 6-8 minutes.
11. Wash and chop the parsley. As soon as the dumplings float on the surface of the soup, it means that it is ready, you can set the table and invite everyone to dinner. Turn off the heat, with the lid closed, let the soup brew for 5-10 minutes. Ladle into bowls and sprinkle with chopped parsley.

Soup with dumplings is a traditional first course of Slavic cuisine. Perhaps it is for this reason that a meal with such a soup almost always turns into a real holiday. The largest number different interpretations of this soup is found in Ukrainian cuisine.

Every housewife, however, like every professional chef, has her own secrets of preparing such a soup, however, you should always remember one small subtlety.

It is very important to sift the flour before preparing the dough for dumplings. Otherwise, the dough will not be as airy.

You can cook soup with dumplings with a wide variety of products. It is worth remembering that dumplings are an exclusively Slavic dish, so they can only be combined with products familiar to us, namely: potatoes, carrots, onions, mushrooms, meat, etc.

How to cook soup with dumplings - 15 varieties

The recipe below is classic recipe soup with dumplings. It is prepared in the same way as a regular soup, only dumplings are still present in it.

Ingredients:

• Chicken drumstick - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Potatoes - 2 pcs.
• Wheat flour - 1 cup
• Baking soda - 1 tsp
• Kefir - ½ cup
• Suneli hops, seasoning for soups, coriander, salt, pepper, bay leaf - to taste
• Greens - 1 bunch

Cooking:

My chicken legs and put to boil in salt water. We also add bay leaf hops-suneli and seasoning for soups to the water.

While the chicken is cooking, clean and wash the onions and carrots. Three carrots on a coarse grater, and cut the onion into small cubes.

Then fry the vegetables in a pan until golden brown. Peel the potatoes, wash and cut into cubes.

When the chicken is ready, we pull it out of the pan, separate the bones from the meat and send the meat back to the pot with the broth.

In a boiling broth, with ready-made chicken meat, add potatoes and after about 10 minutes add the frying and the missing spices there.

In a deep bowl, combine kefir and flour. Mix them thoroughly. Then salt the dough, pepper, add soda and mix everything again.

When all the ingredients in the soup are ready, add dumplings to it with a teaspoon.

The soup should be cooked for at least 5 more minutes. When the dumplings float, add chopped greens to the soup, boil for a few more minutes and remove from heat.

Oddly enough, but potatoes and dumplings go well together and they may well be enough to prepare a full-fledged first course.

Ingredients:

• Broth - 6 glasses
• Potatoes - 4 pcs.
• Wheat flour - 1 cup
• Egg - 1 pc.
• Salt, pepper, herbs - 1 tsp.
• Water - 0.75 cups

Cooking:

Peel the potatoes, wash and cut into cubes. Then it should be boiled in broth until fully cooked.

Pour water into a small metal container, salt it and bring to a boil.

When it boils, gradually pour the flour into the water, stirring constantly. Boil the resulting mixture for 5 minutes on low heat, and then cool.

When the dough has cooled down to about 40 degrees, add the egg to the dough and mix everything thoroughly. From the resulting dough we form dumplings.

Put the dumplings into the broth with the prepared potatoes. mix everything. When dumplings float, add spices and herbs to the soup to taste.

The soup is served chilled.

The whole feature of this first course lies in the unusual way of preparing dumplings. It is generally accepted that it was in Poltava that they began to cook them in this way.

Ingredients:

• Beef broth - 1 l.
• Potatoes - 200 gr.
• Onion - 50 gr.
• Flour - 60 gr.
• Water - 90 gr.
• Egg - ½ pc.
• Black peppercorns - 4 pcs.
• Bay leaf - 1 pc.
• Vegetable oil - for frying
• Dill - to taste

Cooking:

We clean the onion, wash and finely chop. Peel the potatoes, wash and cut into medium-sized cubes.

Pour the broth into a saucepan, put on fire and bring to a boil. While the broth boils, passivate the onion in a pan.

When the broth boils, add potatoes to it and boil it until half cooked.

To prepare dumplings, add water to a saucepan, bring it to a boil, and as soon as it boils, add a third of the flour to the water.

At the same time, the contents of the saucepan are constantly interfering. About 1.5 minutes after adding the flour, lower the stewpan into a container of cold water to cool its contents.

While the dough is cooling, beat the egg until smooth. Add half of the beaten egg to the cooled dough and mix everything with a mixer.

In the process of mixing with a mixer, add the remaining flour and carefully interrupt everything.

When the dough is of a homogeneous consistency, we form dumplings from it and send them to the pot with the soup.

In the wake of the dumplings, add black peppercorns, bay leaf and fried onions to the soup. Mix everything and cook for about 10 minutes.

At the end of cooking, add salt to the soup. Before serving, decorate the soup with dumplings with herbs.

A feature of this soup is the unusual, spicy taste of dumplings. It is worth noting that you can add dill and parsley, which are not familiar to each of us, but also cilantro, arugula and other greens.

Ingredients:

• Potatoes - 5 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Meat broth - 2.5 liters.
• Vegetable oil - 30 gr.
• Salt - 3 tsp
• Greens, pepper - to taste
• Chicken eggs - 2 pcs.
• Garlic - 2 cloves
• Flour - as needed

Cooking:

Peel the potatoes, wash and cut into cubes. Peel and chop the garlic. Wash greens and finely chop. We clean and wash onions and carrots.

Cut the onion into cubes, and three carrots on a coarse grater.

We put the broth on the fire, salt it and as soon as it boils, add the chopped potatoes. While the potatoes are cooking, prepare the dough for dumplings and frying.

For frying, fry onions and carrots together until golden brown. For the dough, combine eggs, herbs, salt, flour and garlic.

Knead the resulting dough until a homogeneous mass.

When the potatoes are completely cooked, add the frying and dumplings to the soup. After about 5 minutes, the dumplings should float to the top. This indicates that the soup is ready.

Now it remains only to add greens to it and remove from heat.

This dish is definitely not ordinary. For its preparation, seeds of germinated wheat are used.

Ingredients:

• Potatoes - 7 pcs.
• Sprouted wheat seeds - 120 gr.
• Zucchini - 1 pc.
• Carrot - 1 pc.
• Onion - ½ pc.
• Hard cheese - 80 gr.
• Butter - 80 gr.
• Greens - 1 bunch
• Sour cream - 2 tbsp. l.
• Flour - 130 gr.
• Pepper, salt, coriander, bay leaf - to taste

Cooking:

We clean the potatoes, wash them, cut them into cubes, send them to the pan, fill them with water, put on the fire, bring to a boil and cook until half cooked.

While the potatoes are cooking, let's make dumplings. In a deep bowl, combine cheese with sour cream, butter, salt and mix everything thoroughly.

Then add flour to the bowl and again mix everything thoroughly. Dough for dumplings is ready.

To make it easier to form dumplings, the dough for them should be sent to the refrigerator for at least 30 minutes.

When the potatoes are half cooked, add sprouted wheat, bay leaf to the soup and cook for about 5 minutes.

After this time, add dumplings from the dough prepared in advance to the soup. Now the soup should be brought to a boil and cook for about 3 minutes.

While the soup is boiling, clean, wash and grate zucchini and carrots on a coarse grater. Peel, wash and finely chop the onion

When the soup boils, the dumplings will float and boil for the necessary time, add zucchini and onions to it.

After about 3 minutes, add carrots and finely chopped greens to the soup. Mix everything, bring to a boil and remove from heat.

For many, the combination of smoked sausage and dumplings in one dish is unacceptable, however, one should not jump to conclusions. Such a dish also has the right to exist and has its fans.

Ingredients:

• Smoked sausage - 300 gr.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Vegetable oil - 30 gr.
• Chicken egg - 1 pc.
• Flour - 1 cup
• Salt, pepper, herbs - to taste

Cooking:

Peel and wash potatoes, carrots and onions. Finely chop the onion, three carrots on a coarse grater, cut the potatoes into cubes. We clean the sausage and cut into cubes.

Pour water into a saucepan and bring it to a boil. When the water boils, put the potatoes and half of the onions in a saucepan and cook until the potatoes are ready.

While the potatoes are cooking prepare the roast. The remaining onions and carrots are fried in a pan in vegetable oil.

In a small bowl, combine flour, salt and egg. We mix them, and then, in the resulting mixture, slowly add warm water.

Knead soft dough and form dumplings out of it.

When the potatoes are cooked, add the roast, sausage and dumplings to the soup. The soup should be salted and peppered to taste. At the end of cooking, add chopped greens to the soup.

The preparation of dumplings for this soup requires the presence of a wide variety of spices, namely: paprika, ginger, salt and pepper. It is the dumplings that give the soup a special taste.

Ingredients:

• Pork - 300 gr.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Greens - 1 bunch
• Paprika - 2 tbsp. l.
• Ginger - 1 tsp
• Salt, pepper - to taste
• Egg - 1 pc.
• Kefir - 2 tbsp. l.
• Flour - how much dough will take

Cooking:

Wash the pork, cut into pieces and boil until fully cooked.

To make the soup transparent, the meat should be pulled out of it, and the broth itself should be filtered.

Then we put the meat back into it, put it on the fire and bring it to a boil. While the broth boils, we clean and wash the carrots, onions and potatoes.

Three carrots on a coarse grater, finely chop the onion, and cut the potatoes into cubes.

When the broth boils, add all the prepared vegetables to it and cook them until fully cooked. While the vegetables are cooking, prepare the dough for dumplings.

We combine the egg with kefir and mix them thoroughly. Next, combine this mixture with flour, salt, pepper, paprika and ginger.

We mix everything again. The resulting dough is rolled into a thin pancake and cut into diamonds.

When all the vegetables in the soup are ready, add dumplings to it and cook until they float.

Add chopped herbs to the finished soup, boil for about 1 minute more and remove from heat. Bon appetit!

At first glance, it may seem that there are no potatoes in this soup. In fact, it is present only as an ingredient in dumplings.

Ingredients:

• Chicken wings - 8 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Sweet pepper - 1 pc.
• Greens - to taste
• Potatoes - 500 gr.
• Flour - 2 tbsp. l.
• Egg - 1 pc.

Cooking:

Peel and wash onions, carrots and potatoes. My sweet pepper, clean from seeds and stalk and cut into strips.

Three carrots on a coarse grater, cut the potatoes into large cubes, and finely chop the onion. Pour 3 liters into a saucepan. water and put it on fire.

When it boils, add the wings, carrots, salt, onion and Bell pepper. Mix everything and cook until vegetables and meat are fully cooked.

In a separate container, boil the potatoes until cooked, salt it to taste, break it with a crush to a puree state, add a chicken egg and flour to it and mix everything thoroughly.

From the resulting mass we form dumplings.

When all the ingredients from the soup are ready, add dumplings to it and cook the soup until the dumplings float.

Then salt the soup to taste, add greens and remove from heat. Bon appetit!

For unknown reasons, it is believed that the soup should be either dumplings or meatballs. Not every housewife tried to combine them with each other in one dish, and in vain.

Ingredients:

• Pork scarf - 400 gr.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Potatoes - 2 pcs.
• Parsley, dill, salt - to taste

Cooking:

The preparation of this dish begins with the preparation of minced meat for meatballs. To do this, we clean one onion, wash it and three on a fine grater. Then add it to the mince. Minced meat should also be salted, pepper and mix thoroughly.

To make the meatballs more juicy, add a little water to the minced meat.

From the resulting mass we form meatballs.

Peel the potatoes, wash and cut into cubes. We put a pan with water on the fire. When it boils, it should be lightly salted and add potatoes.

After about 10 - 15 minutes, add more meatballs to the pan. Now they should boil. While the meatballs are cooking, prepare the dumplings.

To do this, in one container, combine the egg, salt, pepper and flour. Mix everything thoroughly.

When the meatballs are ready, add dumplings to the soup. We do this with a teaspoon. While the dumplings are boiling, prepare the frying.

Peel and wash onions and carrots. Finely chop the onion, and three carrots on a coarse grater. Then they should be lightly fried together in a pan.

Wash greens, dry and finely chop. When the dumplings float, add the fried soup to the soup.

Cook everything together for about 5 minutes, add greens to the soup and after 1-2 minutes remove the pan from the heat. The soup is ready.

Cooking dumplings for this dish involves the use of two types of flour. The fact is that dumplings made from buckwheat flour will be very tender and can easily fall apart, it is for this that the dumplings should be dipped in wheat flour before cooking. So they will be more durable.

Ingredients:

• Soup chicken set - 500 gr.
• Leek - ½ pc.
• Carrot - 1 pc.
• Potatoes - 300 gr.
• Chicken liver - 300 gr.
• Butter - 50 gr.
• Greens, salt, pepper - to taste
• Buckwheat flour - ¾ cup
• Eggs - 2 pcs.
• Water - 50 gr.
• Wheat flour - 2 tbsp. l.

Cooking:

From the chicken soup set we prepare 2.5 liters. chicken broth and add diced potatoes, grated carrots on a coarse grater and chopped leeks into rings.

After about 10 minutes, add the fried liver to the soup and cook everything together for about 10 minutes. While the soup is cooking, prepare the dumplings.

Whisk eggs and water in a deep bowl. Then add the resulting mixture of salt and buckwheat flour and mix everything thoroughly until a homogeneous mass.

We form dumplings from the prepared dough and roll them in wheat flour. We lower the finished dumplings into the soup and cook for about 2 minutes.

When they float, add greens to the soup and remove from heat.

This first course is a real vegetable soup. It has peppers and tomatoes and carrots and even dumplings.

Ingredients:

• Potatoes - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato - 2 pcs.
• Bulgarian pepper - 1 pc.
• Garlic - 2 cloves
• Greens - 1 bunch
• Wheat flour - 1.5 cups.
• Salt - to taste

Cooking:

We start preparing the soup by preparing the dough for dumplings. In a deep bowl, combine flour, salt and a glass of boiling water. We mix everything.

Add more flour if necessary. The dough is ready. Now we form rhombuses from it.

Peel and wash potatoes, carrots. Cut potatoes into cubes, carrots into half circles.

Wash the pepper, remove the stem and seeds and cut into strips. My tomatoes and three on a coarse grater. We clean the onion, wash it and make cuts on it.

Pour water into a saucepan, bring it to a boil and add potatoes and onions there. While the potatoes are cooking, fry the carrots in vegetable oil.

When it is slightly golden in color, add a tomato to the carrots and simmer everything together for 7 minutes. After this time, the frying will be ready.

It can be added to soup. When the frying is added to the soup, we send the pepper there and cook everything together for about 10 minutes.

After this time, remove the onion from the soup and add dumplings. When the dumplings float, the soup is ready.

At the very end of cooking, add greens and garlic passed through the garlic to the soup.

Dumplings for this soup should be prepared from a cheese-garlic mixture. Actually, this is the whole feature of such a first dish.

Ingredients:

• Chicken broth - 3 liters.
• Potatoes - 6 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Black peppercorns - 10 pcs.
• Bay leaf - 1 pc.
• Chicken egg - 1 pc.
• Garlic - 1 clove
• Olive oil- for frying
• Hard cheese - 150 gr.
• Flour - 1 cup
• Salt - 1/2 tsp
• Greens - to taste

Cooking:

Pour the broth into a saucepan and put on fire. While the broth boils, peel the potatoes, wash and cut into medium-sized cubes.

We clean the onion and finely chop. We clean the carrots, wash them and three on a coarse grater.

Fry onions and carrots in vegetable oil for several minutes until golden brown.

When the broth boils, add salt, bay leaf, black peppercorns and potatoes to it. When the potatoes are almost ready, add tea leaves to the pan.

We clean the potatoes, wash them, cut them into medium-sized cubes and send them to the boiling broth.

We immediately send bay leaves and black peppercorns there.

While the potatoes and frying are cooking, you can start cooking dumplings. To do this, pour 500 gr. water, olive oil.

Add salt there and mix everything thoroughly. Then we put the container with the contents on the fire and heat it thoroughly.

When the contents of the container are warm enough, gradually pour flour into it, while stirring everything regularly.

When all the flour is used, and the contents of the container acquire a uniform consistency, remove everything from the heat and let it cool slightly.

While the dumpling dough is cooling, grate the cheese on a coarse grater and beat the egg in a small bowl.

In a slightly warm dough, add cheese and egg and mix everything thoroughly. The resulting dough is completely ready for making dumplings.

Using a teaspoon, add dumplings from the prepared dough to the soup. This should be done when all the vegetables are fully cooked.

Together with the dumplings, boil the soup for a few more minutes until they float. Before serving, add chopped greens to bowls with soup.

In principle, this soup is practically no different from ordinary soups with dumplings. Just for the preparation of dumplings you need a minimum set of products - flour, eggs and salt.

Ingredients:

• Potatoes - 600 gr.
• Carrots - 150 gr.
• Onion - 150 gr.
• Chicken meat - 200 gr.
• Chicken eggs - 4 pcs.
• Tomato paste - 150 gr.
• Flour - 1 cup
• Broth - 3 l.
• Vegetable oil - for frying
• Spices - to taste

Cooking:

We put the broth on the fire and bring to a boil. You should immediately add chopped chicken meat and diced potatoes to it.

While the potatoes are completely cooked, let's do the frying and dumplings. We clean and wash onions and carrots. Finely chop the onion, and three carrots on a fine grater.

Then these vegetables are fried together in vegetable oil. When they change color, add to the pan tomato paste and some broth.

Now everything should be mixed and simmered for a few minutes.

Break the eggs into a deep bowl, salt and beat them until smooth. Then add flour to them and mix everything thoroughly.

The dough should be the consistency of thick sour cream.

When the potatoes are ready, add the frying to the pan and cook for a few minutes. Then we add dumplings and spices there. When the dumplings float, the soup is ready.

When serving, the soup can be sprinkled with chopped green onions.

Buckwheat soup with dumplings is prepared very easily and simply. To prepare it, you need the simplest products, and the result can amaze even sophisticated gourmets.

Ingredients:

• Water - 3 liters.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Buckwheat - 1 cup
• Chicken egg - 1 pc.
• Wheat flour - ½ cup
• Salt, pepper, bay leaf, garlic, herbs - to taste
• Vegetable oil - 2 tbsp. l.

Cooking:

Peel and wash potatoes and carrots. We cut the potatoes into cubes, and three carrots on a coarse grater. Rinse the Greek thoroughly under running water several times.

Pour water into a saucepan, put on fire and bring to a boil. When the water boils, add potatoes and bay leaf to it.

After about 10 minutes, carrots should be added to the soup, but before that it must be fried in vegetable oil.

Added to the soup should be carrots with vegetable oil on which it was fried.

After another 5 minutes, add buckwheat to the soup. While buckwheat and potatoes are cooked until fully cooked, you can start preparing dough for dumplings.

In a small bowl, combine the egg, salt and flour and mix everything thoroughly until smooth. The dough is ready.

When all the products in the soup are ready, add dumplings from the cooked dough to it. The soup should be salted, pepper and add chopped garlic, herbs and bay leaf to it.

Cook everything together under a closed lid for about 5 minutes. Bon appetit!

This soup will become a favorite dish in many families. Both mushrooms and dumplings will give a pleasant and unusual taste to the dish.

Ingredients:

• Potatoes - 7 pcs.
• Carrot - 1 pc.
• Champignons - 200 gr.
• Greens - to taste
• Beans - ½ cup
• Pork meat - 300 gr.
• Chicken egg - 1 pc.
• Flour - 1 tbsp. l.
• Butter - 50 gr.
• Onion - 2 pcs.
• Salt, bay leaf, black peppercorns - to taste

Cooking:

In a deep saucepan, boil the pork until fully cooked. When it is almost ready, add pre-soaked and washed beans and clean mushrooms to the pan.

Cook everything together for 25-30 minutes. While the beans, meat and mushrooms are cooking, let's fry. To do this, clean, wash and grate carrots on a coarse grater.

Then, it should be fried in a pan in vegetable oil for several minutes, after which, add finely chopped onions to the carrots and fry everything together for another 3 minutes.

Peel, wash and cut potatoes into cubes.

When the beans are fully cooked, add potatoes to the soup and cook for 5 minutes.

In a small bowl, combine the butter, chicken egg and flour and mix everything thoroughly. The dough should be the consistency of condensed milk.

When the potatoes are ready, add to the dumplings. Form them with a teaspoon. When the soup with dumplings boils and they float, add the frying, seasonings and chopped greens to the soup. Bon appetit!