These soups are also called "lazy dumplings soup". They are quite simple and easy to implement, do not require much time and money. And the result is always successful!
There are a lot of options for making soups with dumplings. It can be a simple chicken or vegetable broth with them, or pea soup and even borscht. By the way, borscht with dumplings is very unusual and at the same time unrealistically tasty!
We offer you two options for such soups. To have plenty to choose from.
Soup with dumplings and vegetables - lean
Ingredients:
2 pcs. potatoes
carrot
bulb onions
bell pepper or tomato
3 tbsp. l. flour
salt
pepper
Bay leaf
vegetable oil
greens
Preparation:
1. Finely dice the onion and bell pepper. Grate the carrots, and peel and cut the potatoes into cubes.
2. Put potatoes in a saucepan, pour boiling water over it, salt and cook.
Important! This is a lean version of the soup, but you can cook it with broth and meat, or fish.
3. Fry onions, carrots and bell peppers in vegetable oil until vegetables are soft.
4. For dumplings, break an egg into a bowl, add 1 tbsp. flour, mix well the egg with flour and pour in a small ladle of hot broth in which the potatoes are boiled.
Stir the egg-flour mixture with the broth quickly and brew the dough. Add salt, ground black pepper and herbs.
5. When the potatoes are boiled, spoon the dough into the dough with a spoon and dip the dough into the boiling broth. Dumplings will immediately drown in the water. As they cook, they will float to the surface of the soup.
6. As soon as all the dumplings come up, add the frying and herbs, let the soup boil again and remove the pan from the heat. Pour the soup into bowls and serve.
Enjoy your meal!
Borscht "Poltava with dumplings"
Ingredients:
500-700 gr. beef with bone or poultry (duck, soup chicken)
2 medium beets
salt
ground black pepper
2 tbsp. l. butter
4-5 st. l. tomato paste
h. l. vinegar
1 tsp Sahara
onion
carrot
3-4 potatoes
500 gr. cabbage
3 bay leaves
5-6 peas of black pepper
4-5 cloves of garlic
0.5 cups sour cream
2 tbsp. l. finely chopped parsley
For dumplings:
1 cup buckwheat or wheat flour
0.5 tsp salt
0.5 tsp soda
7 tbsp sour cream or kefir or just on an egg, without soda
Preparation:
1. Rinse the meat or poultry, cover with cold water and cook until tender, removing the foam. Add whole carrots and onions to the broth.
When the meat is cooked, remove it from the broth and cut it into pieces.
2. Grate the carrots and stew a little in butter. Wash beets, peel, cut into thin strips or grate on a coarse grater and put on carrots.
3. Pour in a little broth and simmer until soft for about 10 minutes, adding water or broth. Season with salt and pepper. At the end, add tomato paste, sugar and vinegar, heat for 5 minutes.
4. Peel the potatoes, cut into slices. Chop the cabbage into strips.
5. Put potatoes and cabbage in the boiling broth. After 10 minutes, sautéed vegetables and bay leaves.
Cooking dumplings:
From a glass of flour and kefir, knead a soft, but not tough dough with all the other ingredients. Roll the dough into a sausage and cut into 1 cm pieces.
6. Let's go back to the borscht. Peel the garlic and add to the borscht 1 minute before the end of cooking, send all the dumplings there. As soon as all the dumplings come up, turn off the stove.
When serving, put a spoonful of sour cream in each plate and add herbs.
Poltava borsch with dumplings is delicious and satisfying - ready!
Delicious to all of you!
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