How to make soup dumplings from flour. Lenten dumplings on water

24.06.2024

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Soup with dumplings is an incredibly tasty and satisfying dish that is guaranteed to conquer the stomachs of adults and children. This first course perfectly fills you up and eliminates the feeling of hunger; In addition, it is very aromatic and appetizing. Sometimes, after eating only this one, you don’t even have to start eating the second one. In addition, the dish is universal - in fact, dumplings can diversify any standard first dish. For example, mushroom broth or borscht.

Dumplings come in different varieties, but most often they are made from ordinary, unpalatable dough. About the same as what is used when making dumplings or dumplings. Despite this, some housewives who love to improvise complicate recipes with cheese and even meat.

You can prepare the dumplings in any way acceptable to you. Therefore, if you are ready to pamper your household with such a hearty and flavorful first course, we invite you to familiarize yourself with its wide variety of recipes.

Traditional dumplings (dumplings)

Ingredients:

Flour;
Water;
Chicken eggs – 2 pieces;
Salt - to taste;
Broth – 2 tablespoons.

How to cook:

Break the egg and pour into a convenient container (some say that it is better to take only part of the egg, for example, half, because when using the whole one, sometimes you get too many ready-made dumplings);
Add two tablespoons of broth to the egg, which needs to be cooled slightly (just blow);
Next, salt and pepper the mass at your own discretion, grind its components together;
Start adding flour until you get a batter;
Now add a little flour so that the dough is no longer too liquid, but also does not become too stiff (if you overdo it with flour, dilute the resulting raw material with a couple of tablespoons of plain drinking water, although this is not advisable - try to monitor the dough immediately);
It is not necessary to leave the dough, but it is advisable - if it sits a little, the dumplings will turn out even more delicious;
When preparing soup, they should be added last - about 10 minutes before cooking. This is done like this: you pinch off a small piece of dough with a fork, spoon or hand and throw it into the hot liquid. Please note that dumplings prepared according to this recipe swell quite a lot, so take very miniature pieces.

A few more cooking secrets:

Classic dumplings are prepared with water, flour and eggs. To diversify the taste, some housewives prefer to add finely chopped, fresh herbs to the dough directly during kneading. Others decide to diversify the “unleavened raw materials” through a variety of exotic seasonings and natural dried herbs - basil, oregano, and the like.
To make the dough more tender, many people prefer to add melted butter to it.
Some people use milk instead of water for kneading - in this case, the dumplings are not only melting in the mouth, but also characteristically fluffy.
Flour does not have to be used in its pure form. It can be diluted with semolina in a one to one ratio. This way the dumplings will also have a unique taste.
If you want to color the dough and give the dumplings a certain shade, you can use turmeric or paprika. You can also use wasabi powder, but in this case you should exercise some caution as the dumplings may turn out too spicy.
There is a recipe for dumplings without adding eggs. In this case, they turn out to be tougher, but they also appeal to certain people. Dumplings without eggs turn out to be denser, their dough resembles dumplings or varenichny (which, in fact, it is). If you are preparing just such a product, it is advisable to add melted butter to it to give the dough juiciness and some tenderness.

Potato dumplings in Belarusian style

Despite the fact that we are accustomed to associate potato dumplings with Belarusian cuisine, they are found in national dishes of different countries of the world. These dumplings turn out very tasty and filling.

Unlike regular dough dumplings, potato dumplings should be rolled into balls like meatballs or meatballs, and only then lowered into the broth. This will result in a double profit - the dumplings themselves are guaranteed not to fall apart and will have an attractive shape.

Ingredients:

Potatoes - three large root vegetables;
Flour – 2 tablespoons;
Chicken egg – 1 piece.

How to cook:

Mash or finely grate the boiled potatoes (it is advisable that they be slightly undercooked - this is better than boiled);
Add a raw egg to the resulting mass, salt, pepper, and season with your favorite herbs and spices;
Gradually add flour so that the dough is not too dense and not too steep;
We recommend that you roll the dumplings into balls in advance. To do this, wet your hands in water and quickly roll out round shapes from the potato dough. Place them in the boiling broth. They will set almost immediately.

Try this recipe and see how tasty and satisfying the dish will be. Preparing soup based on this component is also easy. In general, it’s enough to diversify potato dumplings with a certain amount of chicken broth - and you’ll get a completely complete first course. And if you add meat to them, you will get a completely delicious meal that is guaranteed to win you over from the first spoon.

Dumplings with cheese

As such, there is no recipe for cheese dumplings for soup. Simply, instead of spices or herbs, grated cheese is added to the traditional version of the dough. Of course, for this it is best to use hard and fairly sharp varieties of fermented milk product - otherwise, you simply will not feel the taste of cheese.

You should add quite a lot of cheese; it is better to generally mix the cheese crumbs in equal proportions with the flour added to the egg. It is also recommended to add finely chopped fresh herbs to this composition - this will make the dumplings even more piquant.

Meat dumplings

There are many recipes for dumplings with meat, and sometimes they are used as a separate dish - that is, boiled, fried, baked and served without broth.

How to cook:

Grind the meat (in the amount required for you and your soup) with half (or a whole) head of peeled onion in a blender;
Add salt and pepper (optional) to the resulting mass;
Add flour until you get a fairly viscous and sticky mass (it should not be too thick or thin).

Further preparation takes place according to the usual principle - dumplings are formed either by hand or with a spoon, after which they are lowered into boiling broth and cooked with the remaining ingredients until cooked.

Many people are indifferent to soups, because... Every day on their tables there are slightly boring and monotonous liquid dishes with pasta, rice, potatoes. To diversify the menu, you need to make a delicious chicken or milk soup with dumplings - preparing it in general is not difficult if you have at least minimal experience in cooking. For dumplings, which are similar to Ukrainian dumplings, Bavarian dumplings, and Czech dumplings, you only need four ingredients: flour, milk, eggs and butter.

How to make soup with dumplings

The recipe for soup dumplings is simple because... they are flour balls or “pads.” Almost every housewife who spends a considerable part of her time in the kitchen knows what they are. However, not everyone understands how to prepare soup dumplings from flour correctly. Many people make the same mistake of making these balls from a dense dough that contains only eggs and a little flour. In fact, their cooking recipe is not limited to such a meager set of ingredients.

For the soup with dough to be truly tasty, the dumplings must be soft and fluffy. To achieve the required dough consistency, you need to add not only eggs, but also milk, cream, and butter to the total mass. The latter should preferably be creamy. How to make dumplings for soup so that it acquires a specific aroma and taste? To do this, you need to mix spices, finely chopped herbs, cereals, grated potatoes and other favorite ingredients into the dough. The basis for the dumplings should be made immediately before preparing the soup itself - lower them a few minutes before it is ready.

Dumpling Soup Recipes

When choosing the right dumpling soup recipe, take into account your tastes, because... it can be chicken, mushroom, vegetable, with beans, etc. To make the broth with dumplings aromatic and tasty, do not forget to add seasonings and herbs. You need to lower the flour balls at the very end, i.e. a few minutes before the dish is ready, because... they cook very quickly. The readiness of such dumplings is determined by their position in the pan: if the dumplings float, it means they are cooked.

Chicken

Number of servings: 6 persons.
Calorie content of the dish: 272 kcal per serving.
Cuisine: Belarusian.

Cook chicken soup with flour balls - this is a very tasty and satisfying dish. Thanks to the “pads” of dough, this version of the liquid dish turns out to be original, i.e. It can even be served to guests. To prepare the dumpling dough for soup, you will need to first cool the eggs, sift the required amount of flour and melt the butter. In addition, you can add milk and cream to the dough.

Ingredients:

chicken fillet – 400 g;
potatoes - 3 pieces;
onion – 1 piece;
carrots – 1 piece;
oil (vegetable) – 50 ml;
wheat flour – 6 tbsp. spoon;
egg - 1 piece;
salt, spices - to taste.

Cooking method:

Cut the fillet into cubes, place in a saucepan and cover with cold water.
Bring to a boil, then skim off the foam and reduce heat. Salt the broth and add spices.
Fry finely chopped onion and thin carrot strips in oil. Add roasted potatoes and small potato cubes to the boiling soup.
Knead the dough by breaking the egg and adding flour little by little. Toss the dumplings into the soup until the chicken and potatoes are done.
Once the flour balls start to float, turn off the heat.

Without meat

Cooking time: 20 minutes.
Number of servings: 5-6 persons.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty of preparation: medium.

The recipe for this vegetable broth with flour balls is relatively simple. Despite the absence of meat among the products included in this soup, it is very tasty. You can sprinkle dill into the broth and add sour cream to it. This recipe can help out if you need to quickly feed your family or guests. This is an excellent option for children's and diet menus.

Ingredients:

flour – 1 glass;
potatoes – 2 pieces;
carrots – 1 piece;
egg - 1 piece;
onion – 1 piece;
vegetable oil – 30 ml.
butter – 25 grams;
salt - to taste.

Cooking method:

First, you will need to peel and chop the potatoes, onions, and carrots, then throw the last two ingredients into a pan of boiling water.
Separately, fry the onion in vegetable oil and add to the boiling broth.
In another saucepan, boil one glass of water, dissolve salt and a couple of small spoons of butter in it. Add flour, stir vigorously for 1 minute, reduce heat to low. After cooling the mass, add the egg to it, then mix it thoroughly.
Using a teaspoon, drop the dough into the boiling broth. After this, you just have to cook it for a few minutes until the dumplings appear on the surface.

With flour dumplings

Cooking time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 200-250 kcal per serving.
Purpose: for lunch, dinner.
Cuisine: Belarusian.
Difficulty of preparation: medium.

You can prepare a clear and tasty soup with vegetables and dumplings in no more than an hour. You don’t need to fill it with anything, but everything is optional. To prepare soft dumplings, you will need to lightly beat the eggs with salt, add milk and flour, then mix everything thoroughly. All that remains is to find out how to prepare the soup itself, into which you will need to throw these delicious balls.

Ingredients:

potatoes - 3-4 medium pieces;
onion – 1 piece;
carrots – 1 piece;
bell pepper – 1 piece;
vegetable oil – 2-3 tbsp. spoons;
butter – approximately 15-20 grams;
salt, herbs, pepper - to taste.
bay leaf – 1-2 pieces;
milk 50-70 ml.
egg - 1 piece;
flour – 7-8 tbsp. spoon;

Cooking method:

Throw coarsely chopped carrots and finely chopped onions into the water. Separately, fry the remaining vegetables in a mixture of butter and vegetable oil.
Cut bell peppers and potatoes into small pieces. Throw them into the boiling broth and cook until half cooked, then add pepper and salt.
At the end of the cooking process, dip the dough into the soup using a teaspoon. At the end, add fried vegetables, bay leaf, herbs, black pepper (ground).

With semolina dumplings

Cooking time: 25-30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 250-300 kcal per serving.
Purpose: for lunch, dinner.
Cuisine: Ukrainian.

When you decide to make a liquid dish with semolina dumplings as appetizing as in the photo, pay special attention to preparing all the necessary components. The finished soup will be not only nourishing and tasty, but also light. You can cook it with either vegetable or meat broth, for example, chicken – it all depends on your tastes. The resulting dish will please both children and adults.

Ingredients:

chicken broth – 200 ml;
butter – 50 grams;
semolina – 150 grams;
onions – 1 piece;
celery stalks - 1 piece;
fresh dill – 1 bunch;
chicken breast – 400 grams;
carrots – 1 piece;
salt – 1-2 pinches.

Cooking method

Place 200 ml of hot broth on low heat, add butter, salt, and add cereal.
After making the choux pastry, roll it out and cut out the shapes.
Throw the dumplings into the original broth from which 200 ml were poured. After they float to the surface, add previously cooked pieces of meat, boiled and chopped carrots, and chopped herbs to the broth.
You can remove the soup from the heat and serve.

With potato dumplings

Cooking time: 40 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 119 kcal per serving.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty of preparation: medium.

Despite the relatively low energy value, this version of the liquid dish is satisfying and nutritious. The set of products required for cooking soup is minimal and quite affordable. An important difference between this recipe and others is the potato flour balls. To make it look the same as in the photo in the recipe book, simply decorate it with a sprig of herbs.

Ingredients:

potatoes – 300 grams;
wheat flour – 25 grams;
butter – 60 grams;
egg - 1 piece;
black pepper (ground), salt - to taste.

Cooking method:

Boil the potatoes and then pass them through a meat grinder.
Grind the butter, add flour and egg to it (there is no need to separate the yolk from the white), then add salt, add ground pepper and mix with potatoes.
Throw the dumplings into boiling water after dredging them in flour. Once they are ready, you can mix them with the meat broth.

With cheese dumplings

Cooking time: 40 minutes.
Number of servings: 7-8 persons.
Purpose: for lunch.
Cuisine: European.
Difficulty of preparation: medium.

If you decide to diversify your usual diet, then pay attention to the recipe for a dish with dumplings with the addition of cheese. You can add any vegetables you are interested in to this dietary and light soup. This will only make it tastier. Don't be afraid to experiment. To decorate the dish, making it as attractive as in the photos of restaurant menus, use different greens.

Ingredients:

hard cheese – 100 grams;
flour – 1/2 cup;
potatoes - 5 pieces;
carrots, onions, eggs - 1 piece each;
butter – 1 tbsp. spoon;
salt, pepper - to taste.

Cooking method:

Grate the cheese, add butter, egg, pepper, salt, and then mix the whole mass. Then add flour.
Grate the carrots, which need to be fried along with bell pepper, onion and salt.
Immediately place the potatoes on the stove to cook. Add the cooked fry to the broth there.
A few minutes before cooking, throw the dumplings into the soup, then pepper and salt the dish. After 5 minutes you can remove from heat.

With pork broth

Cooking time: 100 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 200-300 kcal per serving.
Purpose: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

Pork broth soup with dumplings (dumplings) is an excellent option for a lunch meal. You can make it faster provided that you already have ready-made broth, otherwise you will have to be patient. It is recommended to use lean meat for this dish. To prepare a flavorful broth, simply cover the pork with water, add the pepper and bay leaf and, after boiling, reduce the heat to low.

Ingredients:

pork – 600 grams;
potatoes - 3 pieces;
carrots, onions - 1 piece each;
peppercorns – 5 pieces;
bay leaf – 1-2 pieces;
vegetable oil – 30 grams;
egg - 1 piece;
flour – 4-5 tbsp. spoon;
pepper, salt, herbs - to taste.

Cooking method:

Cut the potatoes into cubes and dip them into the previously prepared broth, from which you need to remove the meat.
Add fried finely chopped onions and carrots to the soup, then salt and pepper the dish.
Add salt to the sifted flour and beat in the egg. Knead the dough and throw pieces of it into the boiling soup.
At the end, add finely chopped greens to the soup. Serve the meat separately.

Beef broth

Cooking time: 150 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 500-600 kcal per serving.
Purpose: for lunch, dinner.
Cuisine: German.
Difficulty of preparation: medium.

If you are no longer interested in meatball soup made from minced meat and rice, then a German recipe for strong beef broth would be an excellent option. It is cooked together with bones, meat and root vegetables. Boiled meat can be cut into medium pieces and thrown into soup or used for some other purposes, for example, added to a salad. The recipe has a large list of ingredients.

Ingredients:

beef – 500 grams;
beef bones – 750 grams;
onion (large) – 1 piece;
black peppercorns – 1/4 teaspoon;
salt - to taste;
carrots, leeks, parsnips, celery stalks, rutabaga - 1 piece each;
black pepper (ground), salt - to taste;
milk – 125 ml;
semolina or semolina – 120 grams;
butter – 80 grams;
eggs – 2 pieces.

Cooking method:

Place the washed meat and bones in a saucepan, add water, peppercorns, bay leaf, onion, and salt. Having brought to a boil, reduce the heat and simmer for about an hour - skim off the foam for the first half hour.
Add chopped vegetables and cook for another hour. Strain the broth, then pour it back into the pan. Season with salt and pepper.
To prepare the dumplings, heat the milk, add butter (butter), semolina and mix everything. Lightly beat the eggs and add them to the dough. Season with salt and let stand in a cool place for 30 minutes.
Make small balls and drop them into the hot broth. Cook for 15 minutes over low heat.

With dumplings without eggs

Cooking time: 30-40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 200-300 kcal per serving.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty of preparation: easy.

In the cold winter time, you really want to enjoy some delicious warming dish. One of the vegetarian recipes is soup with dumplings (dumplings), which can be prepared without eggs in vegetable broth. Prepare flour balls in advance, combine dry ingredients with olive oil, add a little water if necessary.

Ingredients:

vegetable broth - 4 cups;
flour – 2 cups;
baking powder - 1 tbsp. spoon;
olive oil – 4-5 tbsp. spoon;
celery stalk – 4 pieces;
garlic clove – 4 pieces;
parsnip branches, carrots, medium potatoes - 2 pieces each;
large bay leaf - 2 pieces;
thyme – 2 tbsp. spoons;
onion - 1 piece;
butter – 3 tbsp. spoons;
green peas – 1 cup;
dill or other greens - several sprigs;
salt, ground pepper - to taste.

Cooking method:

Cut the vegetables into cubes. Fry chopped garlic, onion, parsnips, celery in a frying pan, then add carrots and 1/2 cup water. Simmer for 5 minutes.
Pour the vegetable broth into the pan, add the potatoes and after 5 minutes add the fryer.
Combine the dumpling ingredients with olive oil and mix thoroughly. Add them to the soup along with green peas, herbs, and spices. After 5-10 minutes, the dish can be removed from the heat.

Video

Translated from German, dumplings mean “lump.” These lumps are so varied - from meaty to sweet. They can be prepared as an independent dish, as a side dish, or as a delicious soup with dumplings.

The dumpling dish should be served immediately, before it cools down. Every chef has many recipes for preparing the most delicious “lumps”; here are recipes for various savory dumplings and sweet desserts, because dumplings - they can be so different, even make a menu for the whole week! Some may like meat dumplings, cabbage dumplings or carrot dumplings. and those with a sweet tooth will discover delicate cottage cheese or rice dumplings.

Instead of the standard wheat flour dough, dumplings can be made with semolina, rice porridge, mashed potatoes or cottage cheese. To prepare such dumplings, you need very few ingredients and very little time, but the result is very tasty dishes.

Potato dumplings Gnocchi

This dish with the unusual name “Gnocchi” is very popular in America, and is even served in many restaurants and cafes. But in fact, it is very simple and anyone can prepare it, because “Gnocchi” is potato dumplings fried in butter.

The only thing is that for “Gnocchi” you need to prepare the potato dough correctly, add just a little flour so that it does not become too dense and the dumplings do not turn out hard and tasteless. If the dough is prepared correctly, the potato “lumps” will be tender, fluffy, and literally melt in your mouth! It is better to serve “Gnocchi” hot; you can season them with herbs, aromatic herbs, and garlic. So, first things first.

Gnocchi is prepared quickly: it will take about 30-35 minutes to prepare the ingredients and dough.

Ingredients:

5 medium potatoes
1 egg
Flour (how much dough will take),
Salt, spices,
Butter for frying.

Cooking process:

Potatoes need to be boiled in their skins. It can also be baked in the oven in its uniform.

While the potatoes are still hot, peel them and mash them into a puree. This can also be done using a grater. Add egg, salt, spices to taste to the mashed potatoes, mix thoroughly.

Now add flour little by little and knead the potato dough. As soon as it stops sticking to your hands, the dough is ready. Let it lie on the table for literally 3-5 minutes.

Boil the dumplings in small portions in boiling, salted water for about 2-3 minutes.

Then fry the Gnocchi in butter on all sides until light golden brown. For taste, you can add herbs or finely chopped garlic to the butter.

The finished potato dumplings can be poured with the remaining oil after frying or served without it. Various sauces, for example, sour cream, tomato or mustard-based, go very well with the dish.

Cabbage dumplings

white cabbage – 100 g,
milk or water – 30 ml,
2 tablespoons semolina,
eggs – 2 pieces,
20 grams of butter,
pepper,
sugar and salt to taste.

Chop the cabbage quite finely, add water or milk, simmer over low heat until tender. Then, stirring, add semolina and cook until thick. The mass should be cooled so that it is warm, and then add spices, eggs and mix everything.

Roll out the cabbage dough for dumplings like a sausage on a surface sprinkled with breadcrumbs, cut into pieces and form into balls.

Boil cabbage dumplings in salted water for 10 minutes. This dish can be offered as a side dish for cutlets or a meat dish instead of banal mashed potatoes.

Potato dumplings with meat

Potato dumplings occupy a place of honor in various folk cuisines. The usual flour base is mixed with mashed potatoes, which can be prepared from raw potatoes or boiled “in their jacket” potatoes. In this recipe, potatoes are combined with minced meat, making it a two-in-one recipe, no side dish needed! Filled dumplings are prepared according to the zraz cooking principle: a piece of raw minced meat is wrapped in a potato dough cake.

We will need the following products:

4 large potatoes,
minced meat – 300 grams,
1 onion,
1 egg
spices,
flour.

Three peeled potatoes on a fine grater. Squeeze out the resulting juice using gauze or a piece of clean cloth; the potato mass should be without liquid.

Mix mashed potatoes with flour and egg until thick. You will need 100 grams of flour or more, here you need to look at the situation, so that the dough can be sculpted without it spreading.

Or you can do this: boil exactly half of all the potatoes in their skins, and grate the rest of the raw potatoes using the above method - a very tender dough should come out.

Add salt and spices to the dumplings while kneading the dough. Fans of a spicy aroma can add chopped garlic or onions already fried until golden brown.

You need to form balls from the potato mixture, press them down and put the meat filling into small cakes. The process is somewhat reminiscent of sculpting. For some, it will be more convenient to place the minced meat between two flat cakes, pinch it, and then roll it into a ball.

Cook the dumplings in boiling salted water for 10 minutes after floating.

You can experiment and do sweet dumplings.

For example, boil round rice and mix with raisins, add one egg, a little flour, a little salt, add sugar to taste and a little paprika. Mix everything and form balls, bread them in grated cheese and fry immediately rice dumplings deep-fried.

Another option for sweet dumplings: instead of rice, take cottage cheese, replace the paprika with vanilla, and boil the cottage cheese balls themselves. We get a completely different dish - cottage cheese dumplings.

Another fantasy on the theme of dumplings: carrot dumplings.

Grate 3 carrots, beat in an egg, put 4 tablespoons of semolina, sugar and a little flour so that the dough can be sculpted.

Form carrot balls, bread them in breadcrumbs and boil the carrot dumplings until tender in boiling water. This dish can be served with sour cream. This will make a great dessert!

Dear friends, if you have any other interesting dumpling recipe in your collection of recipes, send it to our notebook!

But even if you don’t fast and you have eggs on hand, you can try the Lenten options - either today’s or the recipe. I assure you, they are no worse than the butter ones! In addition, any flour product can be given additional taste and aroma with the help of spices. This time I did exactly that. I added a universal seasoning to the dough, which includes paprika, red pepper, curry, dried parsley, onions, carrots and celery. I really like its taste and the fact that it is delicate. You can use any spices of your choice, but if it is, for example, a mixture of peppers, then the quantity should be different - not 1 tsp, as is the case with universal seasoning, but significantly less.

I kneaded the dough for these dumplings without sticking to my hands. If you are used to another option (more liquid dough) when you add them to the soup using spoons, then simply reduce the amount of flour. But personally, I like sliced more...

I needed the following products:

filtered water - 150 ml
premium wheat flour - 2 cups*
sunflower oil - 1 tsp.
salt - 0.5 tsp.
universal seasoning - 1 tsp.

* 1 cup = 200 ml liquid = 125 g flour

My course of action:

Combine 2 cups of sifted flour, all purpose seasoning and salt. Mix all dry ingredients thoroughly.

First I poured in 130 ml of water, then, while kneading, another 20 ml. You can use your flour as a guide, because gluten and absorbency are different.

Added a little sunflower oil. I took the fragrant one.

And I kneaded the dough thoroughly - it did not stick to my hands and was quite elastic.

For convenience, I divided it into 4 parts. I rolled each of them into a sausage.

I cut the sausage slightly diagonally with a sharp knife. If cutting is difficult, dust the knife blade with flour.

I dropped the dumplings into the soup so that the broth covered them. After they floated up, I boiled them for 3-4 minutes and turned off the gas.

That's it - you can pour it into plates!

The dumplings turn out delicious and add extra richness to the soup! In my opinion, bread is no longer needed for this first course...

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A bright, rich and tasty soup with dumplings that the whole family will definitely enjoy. The most delicious soup is freshly prepared, so we put large pots aside and use smaller ones so that there is just enough for lunch or dinner. You can also make lean soup or use only broth. If you are planning a soup with meat, then choose the meat to your taste.

For the recipe “Soup with Dumplings” you will need:

Broth – 1.5 l (I used chicken)
Potatoes – 3 – 4 medium pieces
Carrots - 1 pc.
Onion – 1 pc.
Bell pepper – 1 piece
Salt, pepper, herbs to taste, bay leaf - 1-2 pcs.
Vegetable oil – 2-3 tbsp
Butter - small cube, approximately 15 -20 g

For the dumplings:

Milk – 50-70 ml
Egg – 1 pc.
Flour – 7-8 tbsp
Salt to taste

Dumpling soup recipe

Pour the broth into a saucepan and place on the stove.

Grate the carrots on a coarse grater, finely chop the onion, fry the vegetables in a mixture of vegetable and butter until tender.

Cut the potatoes into small cubes, and also chop the bell pepper finely. When the broth boils, add the potatoes. If your type of potato cooks quickly, then add bell pepper along with the potatoes. If not, then cook the potatoes until half cooked and only then add pepper and salt the soup.