This SOUP is eaten by CLEANING! I cook it consistently 3 times a week and does not get bored!
Hello, dear readers of the "Cooking with Natalia Kalinina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I am sharing a recipe for Dumpling Soup in the most convenient way. I try to cook soups every day, cook different ones, but with dumplings this is one of our favorites. I like it for the speed of preparation and of course the taste. Yes, and I make dumplings of various potato, semolina and even cottage cheese. Today I want to share my favorite way of forming dumplings, I want to know everything about it, because in this way the dumplings turn out to be almost the same and tender tender.
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Recipe:
Meat -500g.
Water -2 liters
Potatoes -2 pcs.
Carrots -1pc.
Onion -1pc.
Salt -1 tsp
Black pepper - to taste
Greens - to taste
Garlic -1-2 teeth.
For dumplings:
Eggs -2pcs.
Salt -1 / 3 tsp.
Flour - 60-100g.
COOKING METHOD
First, let's prepare a broth, you can make it from any meat, I have chicken today. Remove the scale, add the onion, bay leaf, salt. To make the broth light, I cook it over low heat and do not close the lid to the end.
I have a large pot with a volume of 3.6 liters. While the broth is being prepared, prepare the vegetables. Grate carrots on a coarse grater. Cut the onion into cubes. Cut the potatoes as you like into cubes or cubes, be sure to rinse the potatoes to wash off the starch, then the broth will remain light after adding the potatoes.
Once the broth is ready. We take out the meat and immediately add the potatoes. We take a frying pan, pour a little vegetable oil, you should not add a lot, so as not to clog the soup with butter.
Put onions and fry until translucent. Now add the carrots and fry everything together for a couple of minutes. Finely chopped peppers can be added if desired. Add to potatoes and cook until tender. Sometimes I don't do it for frying, I cut the carrots into slices and add them along with the onions at the same time as the potatoes.
Let's make a dumpling dough. Break 2 eggs, add a little salt, mix. Now add flour gradually. For 2 eggs, I need about 80 grams of flour. The dough should not be too thin, but also not thick.
Now we take a pastry bag and put the dough in it. You can take an ordinary dense bag and cut off the edge of it. Make sure the scissors are wet. Squeeze out some dough and cut with scissors. So we continue with the whole test. It's very fast and yet the dumplings are practically all the same size. You can see more details in my short video below.
Cook for 3 minutes as it floats, add garlic and herbs as desired. Let it brew for 5-10 minutes and can be served.
Aromatic, appetizing and fast. In addition, such dumplings do not swell in the soup and remain the same shape the next day. Therefore, you can safely put the soup in the refrigerator and reheat the next day.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: