Of course, it is easier to add purchased pasta to a soup with meat or chicken broth. But, if you like home cooking "inside and out" and you are not lazy to knead the dough yourself, cook a delicious first dish with dumplings.
So that the dumplings come out not hard and tight, but soft, tender and weightless, add less flour to the dough and add pre-baked potatoes in their skins. One medium-sized tuber is enough. You can use a couple of tablespoons of mashed potatoes left over from the side dish.
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Ingredients:
Bouillon:
Chicken - 400 g
Carrots - 1 pc.
Potatoes - 2 pcs.
Onions - 1 pc.
Water - 1.7 l
Garlic - 1 tooth
Celery root - 20 g
Greens, salt, black pepper - to taste
Dumplings:
Flour - 120 g
Egg - 1 pc.
Jacket potatoes - 1 pc.
Greens - 20 g
Salt, black pepper - to taste
Step by step recipe:
To make chicken broth dumpling soup, take the ingredients listed. Before cooking, wrap clean and unpeeled potatoes in foil and bake for about an hour in the oven at 180 degrees, then cool, remove the peel. Choose a chicken on the bone, separate parts are also suitable.
Fill the chicken pieces with cold water and put them on the overhead fire. Bring to an active boil and a thick foam forms on the surface. We drain the first water, rinse the bird, wash the pan. We collect and boil new water for the future broth.
Remove excess fat and skin (optional). Chop carrots, onions and raw potatoes. Shred the way you like. For a spicy flavor, add a small slice of root celery.
We dip the poultry and vegetables in clean boiled water, cook with moderate boiling for 30 minutes, while without spices. If you like thicker potatoes, load them 15 minutes later.
Meanwhile, knead the dough to form the dumplings. We knead by hand or in a typewriter. Mix the egg, flour, a pinch of salt and pepper, finely chopped dill, baked potatoes.
We collect all the components in a com. Add more flour if necessary. If it is dry and you need moisture, on the contrary, pour in drinking water in a spoon.
Roll up long workpieces on a floured surface, divide them across in small cubes. If you want, press down with a fork, like gnocchi. In this form, the dumplings are frozen.
Salt the chicken broth, taste it. Throw in the potato dumplings, mix. After surfacing, boil for a minute and a half and remove from the stove. Season with black pepper, finely chopped garlic and fresh herbs.
Serve hot clear soup with dumplings in chicken broth.
Bon Appetit!
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