Soup with dumplings is mainly cooked on chicken broth or vegetable broth. However, culinary creations such as tomato, fish and even milk soup with dumplings are increasingly common.
In order for dumplings to turn out delicious, you need Special attention turn to cooking delicious dough. Many housewives are sure that making dough is not difficult, but it is not. It is necessary to carefully select the products necessary for preparing the dough and follow a certain regimen. For example, flour must be sifted before kneading dough to avoid accidental impurities and lumps.
For dumplings, yeast-free dough is used so that they are elastic and do not boil soft when cooked.
How to cook soup with dumplings - 15 varieties
Most fast way cooking soup with dumplings.
Ingredients:
- Chicken broth - 1.5 l
- Flour - 120 g
- Water - 170 ml
- Butter - 30 g
- Egg - 1 pc
- Greenery
- Salt to taste
Cooking:
We heat up the broth. We put a ladle on the fire, pour in water, pour a pinch of salt and pour in the butter. Pour in the flour and mix quickly so that the dough is brewed. We wait until the dough has cooled, and mix it with the egg. Then we grease the surface of the table or the place where we will roll out the dough. Knead the dough well, roll into a sausage and cut into small pieces. We throw dumplings into the boiling broth, as soon as they float, the soup is ready. Divide among bowls and sprinkle with fresh herbs.
The combination of mushrooms and cheese dumplings will truly surprise you with its exquisite taste.
Ingredients:
- Champignons - 400 g
- Butter - 100 g
- Vegetable oil - 3-4 tbsp. l
- Flour - 100 g
- Egg - 1 pc
- Cheese - 50 g
- Onion - 1 pc.
- Potatoes - 4-5 pieces
- Dill - to taste
- Salt, pepper - to taste
- Water - 2 l
Cooking:
We cut the potatoes into small sticks, fill with water and cook until tender. Chop the champignons into slices, onion into small cubes and lightly fry on vegetable oil. We make dough for dumplings. Pour boiling water into a ladle, add flour, beat in an egg, add cheese and mix until smooth. When the potatoes are ready, add the fried mushrooms. We lay the dough with two teaspoons. Add spices, a piece of butter and dill. Boil the soup for 5-8 minutes and pour into bowls
The soup is rich and slightly sour.
Ingredients:
- Meat - 500 g
- Potatoes - 1-2 pieces
- Onion - 1pc
- Carrot - 1pc
- Tomato - 4-5 pcs
- Sweet pepper - 1-2 pieces
- Flour - 150 g
- Egg - 1 pc
- Vegetable oil - 3 tbsp. l
- Salt to taste
Cooking:
Let's cook the meat. We cut the onion in half, throw one half to the meat, and fry the second with finely grated carrots. Cut the peppers, tomatoes and throw them into the soup together with the frying. We drive an egg into a plate, pour in about 30 ml of water, add flour and mix. When the soup boils, salt and pour the dumplings into it, collect the dough with one teaspoon, and throw the second into the soup.
This soup is considered not only tasty, but also healthy.
Ingredients:
- Chicken meat - 400 g
- Potatoes - 3-4 pieces
- Broccoli - 150 g
- Tomato - 2 pcs
- Carrot - 1 piece
- Onion - 1 pc.
- Flour - 170 g
- Eggs - 1 pc.
- Butter - 100 g
- green onion- 1 p
- Bay leaf - 2 pcs
- peppercorns
- Salt to taste
Cooking:
Pour the chicken cold water and set to cook until done. We cut all the vegetables except the tomato, put them in the finished broth and cook for another 10-15 minutes. We take a deep plate, put butter, egg in it, mix the flour well. Then we sculpt the dumplings and put them into the soup, cook for another 7-8 minutes. Cut the tomatoes into cubes and lay in the finished soup in portions. Bon appetit.
The dumplings in this soup are creamy and soft.
Ingredients:
- Meat - 400 g
- Sweet pepper - 2 pcs
- Carrot - 1 piece
- Onion - 1 pc.
- Flour - 150 g
- Egg - 1 pc
- Milk - 60 ml
- Vegetable oil - 4 tbsp. l
- Spices for meat
- Bay leaf - 2 pcs.
- Salt to taste
Cooking:
In a deep frying pan, fry the meat well until a crust appears, salt and pour water (about 250 ml), cover and simmer for 20 minutes. Open the lid and sprinkle with spices. Pour coarsely chopped vegetables to the meat, fill with water, bring to a boil. While the soup is cooking, knead the dough. In a bowl, mix eggs, milk and flour. When the soup boils, throw the dumplings with two teaspoons. As soon as the dumplings float, turn off the heat and pour into plates.
In another way, this soup could be called vitamin for a huge amount of vegetables in it.
Ingredients:
- White cabbage - 300 g
- Onion - 2 pcs
- Garlic - 3 cloves
- Celery - 200 g
- Tomato - 2 pcs
- Carrot - 1 piece
- Bulgarian pepper - 2 pcs
- Lemon - half
- Flour - 120 g
- Butter - 30 g
- Egg - 1 pc
- Dill and basil greens
- Dried tomatoes, coriander, basil, black pepper
- Vegetable oil - 1 tbsp
- Salt - to taste
- Water - 1.7 l
Cooking:
Finely chop white cabbage. Cut the carrot into strips. Bulgarian pepper cut into small cubes. We send vegetables to boiling water. Make sure all vegetables are covered with water. Next, cut the celery and onion into cubes. Cut the tomato into cubes. Rub the garlic on a fine grater and add to the soup along with onion, tomato and celery. After 5 minutes, we send finely chopped dried tomatoes, coriander, basil and black pepper into the soup. For dumplings, put a ladle on the fire, pour in 200 ml. water, add a pinch of salt and pour in the butter. Pour in the flour and mix quickly so that the dough is brewed. We wait until the dough cools down, and mix with the egg. Then we grease the surface of the table or the place where we will roll out the dough. Knead the dough well, roll into a sausage and cut into small pieces. Throw the dumplings into the boiling soup, as soon as they pop up the soup is ready. Serve with fresh parsley and basil.
Thanks to the cheese, dumplings in the soup are very fragrant and tasty.
Ingredients:
- Chicken broth - 3 l
- Potatoes - 4-5 pieces
- Onion - 1 pc.
- Carrot - 1 piece
- Bay leaf - 1 piece
- Olive oil - 4 tbsp. l
- Flour - 100 g
- Egg - 1 pc
- Cheese - 50 g
- Garlic - 1 clove
- peppercorns
- Salt to taste
- Greenery
Cooking:
We prepare the potatoes and throw them into the boiling broth. Cut the onion, grate the carrots on a coarse grater, and finely chop the garlic and fry everything for 5-7 minutes in olive oil. We make dough for dumplings. Pour boiling water into a ladle, add flour, beat in an egg, add cheese and mix until smooth. When the potatoes are half ready, we fall asleep frying. Put the dough into the soup with two teaspoons. Boil the soup for 5-8 minutes and pour into bowls. Add salt, pepper, bay leaf and sprinkle with fresh herbs.
The dumplings in this soup are very tender and tasty, thanks to a special cooking method.
Ingredients:
- Carrot - 1 piece
- Turnip - 200 g
- Parsnip - 100 g
- Leek - 100 g
- Tomato - 2 pcs
- Peas - 1 bank
- Butter - 70 g
- Potato - 3 pcs
- Flour - 100 g
- Egg - 1pc
- Salt, pepper - to taste
Cooking:
Cut carrots, turnips, parsnips, leeks into small cubes and mix everything lightly with butter. We put it all in a saucepan, fill it with water and put it on fire. Bring to a boil and cook for 15 minutes. 5 minutes before the end of cooking, lay the tomatoes cut into circles and green pea. For dumplings, boil potatoes as for mashed potatoes. We put the pan on the fire, throw in and melt the butter. Add mashed potatoes, egg and flour to the butter, salt, pepper, mix with a mixer. We make dumplings of any shape and boil in salted water for 8-10 minutes. Pour the soup into portions and put the dumplings. Bon appetit!
Incredibly easy to prepare, but very tasty soup chik.
Ingredients:
- Chicken drumstick - 3 pcs
- Potato - 4 pcs
- Onion - 1 pc.
- Carrot - 1 piece
- Bulgarian pepper - 1 pc.
- Egg - 1 pc
- Flour - 5 tbsp. l
- Milk - 50 ml
- Butter - 1 tsp
- Salt to taste
Cooking:
Finely chop the onion, potatoes, bell pepper, grate the carrots. In the bowl of the multicooker, we put vegetables, chicken drumsticks, salt. Fill with water to the mark of 2.5 liters and turn on the Soup mode for 1 hour. To prepare dumplings, take a plate, drive an egg into it, put butter, add flour and mix.
To make the dumplings airy, the butter must be melted before mixing with flour.
We remove the finished dough in the refrigerator. 10 minutes before readiness, we fall asleep dumplings. We take two teaspoons, take the dough with one spoon, and throw the second into the boiling soup. Boil for another 10 minutes and the soup is ready.
Dumplings in this soup are fragrant, thanks to the addition of fresh dill to them.
Ingredients:
- Saira - 2 cans
- Carrot - 200 g
- Potato - 200 g
- Onion - 200 g
- Bay leaf - 2 pcs
- Peppercorns - 15 pcs
- Flour - 150 g
- Fresh dill - 40 g
- Egg - 1 pc
- Butter - 30 g
- Salt to taste
- Water - 2 l
- Vegetable oil
Cooking:
First of all, boil the potatoes. Pour vegetable oil into a frying pan and chop the onion there. We rub the carrots on a coarse grater and also send them to the onion. We fry for about 10 minutes. In the soup we throw a few peas of black pepper and bay leaf, roast and greens. Cook until potatoes are ready. We drive an egg into a plate, pour in about 30 ml of water, add flour, finely chopped dill and mix. When the soup boils, salt and put dumplings in it, boil for another 8-10 minutes. Put the saury from the cans directly into the soup in whole pieces together with the butter 5 minutes before the soup is ready.
Vegetarian soup, which is made on the basis of legumes.
Ingredients:
- Green peas - 200 g
- Carrot -2 pcs
- Zucchini - 300 g
- Onion - 2 pcs
- String beans - 150 g
- Potatoes - 3-4 pieces
- Millet - 100 g
- Flour - 150 g
- Greenery
- Salt to taste
Cooking:
Let's boil the potatoes. Wash and soak millet. Cut the vegetables randomly. We take a bowl, pour boiling water into it, 1 tbsp. l. vegetable oil, pour salt 1 tsp, add flour and mix until smooth. When the potatoes are soft, crush them with a potato masher. Pour millet, boil for 5 minutes, then add vegetables and cook for 10-15 minutes. Now you can throw the dough with a small spoon (if you want the dumplings to turn out small, pick up the dough by half a spoon). Then cook until the dumplings float. Pour into bowls and sprinkle with herbs, bon appetit.
Rich and aromatic soup with garlic dumplings.
Ingredients:
- Beets - 300 g
- tomato paste- 3 tbsp. l
- Chicken broth - 1.5 l
- Fat - 2 tbsp. l
- Vinegar - 1 tbsp. l
- Sugar - 1 tsp
- Flour -150 g
- Egg - 1 pc
- Sour cream -30 ml
- Garlic - 3 cloves
- Bay leaf - 2 pcs
- Salt, pepper - to taste
- Dill, parsley
Cooking:
We clean the beets, grate them and put them in a pan, sprinkle with vinegar, add about 300 ml of broth, fat, tomato and simmer for 20-25 minutes. We boil the broth. As soon as the broth boils, put the stewed beets into it, salt, pepper and cook for another 10-15 minutes. For dumplings, we take a bowl, drive an egg into it, mix with sour cream, add flour and garlic, grated on a fine grater, mix it all with a mixer. 5 minutes before the soup is ready, throw the dumplings with two spoons. When serving, put sour cream and sprinkle with chopped herbs.
An ideal recipe that will delight connoisseurs of French cuisine with its unsurpassed aroma.
Ingredients:
- Chicken meat - 400 g
- Celery root - 100 g
- Broccoli - 150 g
- Carrot - 1 piece
- Onion - 1 pc.
- Flour - 120 g
- Eggs - 1 pc.
- Butter - 100 g
- Green onion - 1 p
- Bay leaf - 2 pcs
- peppercorns
- Salt to taste
Cooking:
Pour the chicken with cold water and set to cook for 30-40 minutes. We cut the vegetables, put them in the broth and cook for another 10-15 minutes. We take a deep plate, put butter, egg, flour in it and beat with a mixer. Let the dough rest for 20 minutes room temperature. After that, we sculpt dumplings of any shape. We put a saucepan of water on the fire and bring to a boil, salt a little and spread the dumplings. Boil for 4-5 minutes, turn off the heat and let stand for another 10 minutes. Strained broth is poured into plates, put dumplings (usually put in a couple of pieces), sprinkle with green onions. Bon appetit!
Milk, oatmeal and dumplings are a real taste from childhood.
Ingredients:
- Flour - 130 g
- Oat flakes - 100 g
- Butter - 100 g
- Eggs - 1pc
- Milk - 1 l
- Water - 0.3 l
- Sugar - 1 tbsp. l
- Salt - 1 tsp
Cooking:
Pour 70 ml of milk into a saucepan, put butter, salt and put it on fire. As soon as the liquid boils, pour in the flour, knead the dough well with a spatula and, stirring, boil for several minutes. After that, removing the dough from the heat, drive in the egg, mix with a mixer. Separate the dumplings with two spoons. We dilute the milk with water, put on fire, bring to a boil and pour the dumplings. Boil for 8-10 minutes, add oat flakes, salt, sugar and keep on fire for 2-3 minutes. When serving, put 1 tsp of butter per serving.
Soup with dumplings "Spark"
This soup owes its name to hot pepper, which is added at the end of cooking.
Ingredients:
- Chicken - 400 g
- Veal - 400 g
- Potato - 1 kg
- Carrots - 1-2 pieces
- Parsley - 40 g
- Onion - 1pc
- Olives - 200 g
- Flour - 150 g
- Milk - 60 ml
- Butter - 50 g
- Spicy pepper Light - 1 pc
- Eggs - 5 pcs
- Bay leaf - 2 pcs
- Salt, pepper - to taste
Cooking:
Prepare veal and chicken broth. We cut the cooked meat into thin slices, dip into the broth. We also put diced vegetables, olives there. We boil everything until ready. While the soup is cooking, knead the dough. In a bowl, mix eggs, milk and flour. When the soup is ready, pour the dumplings with two teaspoons. As soon as the dumplings float, turn off the fire. You can serve by sprinkling with herbs and putting sour cream.
Soup with dumplings is one of those dishes, the addiction to which does not come immediately. It is difficult to find a child who prefers such a dinner, and indeed loving first dishes. Perhaps this is why only a few moms know how to make dumplings for soup. Meatballs, meatballs, dumplings - easily, but dumplings - alas ... Although this recipe is known all over the world and there are analogues in almost all national cuisines. But they are, as they say, an amateur. And if you or someone close to you turned out to be just such a fan, you need to learn how to cook dumplings for soup and, of course, soup with these dumplings by all means.
In fairness, we note that dumplings are prepared not only for soup. By varying their composition and size, you can make dumplings an independent dish, side dish and even dessert. It all depends on the components of the dough and flavoring additives, sauces and gravies. But in any case, dumplings will always remain pieces of dough, giving the meal satiety and nutritional value. This is just a godsend for all housewives, young and experienced. And this is already an occasion to learn how to cook dumplings for soup, main course or dessert.
What are dumplings? Features and varieties of dumplings
Dumplings are the easiest dough product to make that you can imagine. They are kneaded in no time, formed and cooked together with the soup, organically fitting into its recipe. At the same time, any, meat or vegetable, soup becomes more rich, thick and satisfying. This brilliant idea came to the mind of chefs who stood at the culinary origins of different cultures, how else to explain such a variety and popularity of dumplings in different corners planets:
- Dumplings in Ukraine;
- Knedli in the Czech Republic;
- Gnocchi in Italy;
- Salma in Tatarstan;
- Kama in Estonia;
- Spaetzle in Germany;
- Bakerbze in Switzerland and Austria.
How to cook soup with dumplings?
Let's start with a simple, that is, a universal recipe for potato soup with dumplings, which will appeal to the vast majority of our compatriots. Surely it will remind you of your childhood, and who knows, maybe now you will like it much more: 
Soup with dumplings is desirable to eat on the first, maximum on the second day after cooking. Otherwise, the pieces of dough swell too much, stick together and lose their charm. Therefore, it is better to cook a small amount of soup with dumplings. But next time you can experiment and make dumplings for soup according to a different recipe.
How to cook semolina dumplings for soup?
Dumplings, or dumplings based on semolina, can be prepared both for soup and as an independent dish. Due to their nutritional value, they are great for breakfast or a side dish for the second:
- For 250 ml of milk or water, 200 grams of semolina, 2 tablespoons of butter, half a pinch of salt and sugar to taste are enough (depending on the desire to cook sweet or unleavened dumplings).
- Boil thick semolina porridge in milk or water, salt and add sugar during cooking.
- Dip pieces of dough of the same size into boiling soup or water. It is convenient to do this with two teaspoons or tablespoons. You can use a special round-shaped spoon, which is usually formed into balls of ice cream.
- Try to keep the dumplings small so that they cook evenly and don't fall apart in the liquid.
- After 5-6 minutes, when the dumplings are ready, remove the pot of soup from the heat and serve lunch.
How to cook potato dumplings for soup?
Potato dumplings are just as good in soup as they are on their own. It makes no sense to cook them in potato soup, but soup with cereals, especially with buckwheat or pearl barley, as well as all types of red meat (beef, lamb, etc.) will acquire a special aroma and taste with them:
- For dumplings, about 300 grams of raw potatoes, 1 egg, half a glass of small breadcrumbs, 2 tablespoons of flour, a pinch of salt and nutmeg are enough for a medium-sized soup pot.
- Boil potatoes whole, peeled or in their skins. Mash the boiled potatoes into a puree, salt, season with nutmeg, beat in the egg and mix thoroughly.
- Gradually add the breadcrumbs while kneading the potato dough. Add flour if the dough is not elastic enough.
- With wet hands or two spoons, form the same pieces of dough and dip them into a boiling, almost ready soup. After 5 minutes, when the dumplings float to the top, remove the pan from the heat.
How to cook cheese dumplings for soup?
Cheese dumplings can be prepared for any soup, or for a clear broth - the taste of the dumplings is rich enough to do without other ingredients:
- Take 1 egg, 60-70 grams of hard cheese and 3 tablespoons of flour, as well as a pinch of salt and a little ground pepper. If the cheese is salty, then the amount of salt can be reduced, if fresh - increase.
- Lightly beat the egg with salt. Add pepper and beat again.
- Grate the cheese on a fine grater (the finer the better) and add to the beaten egg.
- Mix the cheese mass and add flour, kneading a thick dough.
- The dough is sticky, so carefully lower the dumplings into the soup or broth, wetting your hands or spoons well with ice water.
As you can see, there are many recipes for soup dumplings and dumpling soups, for all tastes and possibilities. Even the simplest dumplings can be transformed by replacing wheat flour with corn, buckwheat or oatmeal. But there are also chicken (from dough based on finely chopped minced chicken), garlic, cottage cheese dumplings - and each of these recipes allows you to add variety to the usual and slightly bored soups and broths. And in order to make soup dumplings even more interesting, call them dumplings, dumplings or gnocchi - and dinner in your family will become the most exciting, beloved and long-awaited ritual. Inspiration and bon appetit!
Bright, rich and tasty soup with dumplings, the whole family will definitely like it. The most delicious soup is freshly prepared, so we put the large pots aside and use smaller ones so that it is just enough for lunch or dinner. You can cook lean soup or use only the broth. If you are planning a soup with meat, then choose the meat to your taste.
For the Dumpling Soup recipe you will need:
- Broth - 1.5 l (I had chicken)
- Potatoes - 3 - 4 medium pieces
- Carrot - 1 piece
- Onion - 1 pc.
- Bulgarian pepper - 1 pc.
- Salt, pepper, herbs to taste, bay leaf - 1-2 pcs.
- Vegetable oil - 2-3 tbsp
- Butter - a small cube, approximately - 15-20 gr
For dumplings:
- Milk - 50-70 ml
- Egg - 1 pc.
- Flour - 7-8 tbsp
- Salt to taste
Recipe for dumpling soup
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, also cut the bell pepper finely. When the broth boils, add the potatoes. If your potato variety cooks quickly, then put bell peppers with potatoes. If not, then cook the potatoes until half cooked and only then add pepper, salt the soup.
How to make dumplings for soup
Lightly beat the egg with salt.
Add milk.
Mix and add flour. The dough for dumplings should be thick, then when added to the soup, they will retain their shape.
We take the dough with a teaspoon and dip it into the soup. You need to take about half a spoon.
After I added potatoes, and the soup boiled again, I began to add dumplings, my potatoes boil very quickly. If the potatoes are cooked for a long time, then we introduce dumplings only when the potatoes are cooked until half cooked. When the dumplings are added, add the fried vegetables and bay leaf. The dumplings cook very quickly.
Anna Markovich
Soup with dumplings - incredibly tasty and hearty meal, which is guaranteed to conquer the stomach of an adult and a child. Such a first dish perfectly saturates and eliminates the feeling of hunger; in addition, it is very fragrant and appetizing. Sometimes, having eaten only it, you can not even start the second one. In addition, the dish is universal - in fact, any standard first dish can be diversified with dumplings. For example, mushroom broth or borscht.
Dumplings are different, but most often they are made from the usual lean dough. Approximately the same as used in the preparation of dumplings or dumplings. Despite this, some housewives who love to improvise complicate recipes with cheese and even meat.
You can cook dumplings in any way that suits you. Therefore, if you are ready to pamper your household with such a hearty and fragrant 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.
Cooking method:
- Break the egg and pour it 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, sometimes too many ready-made dumplings are obtained);
- Add two tablespoons of broth to the egg, which needs to be slightly cooled (just blowing is enough);
- Next, salt and pepper the mass at your own discretion, grind its components together;
- Start introducing flour in such a way that you get a batter;
- Now add a little flour so that the dough stops being too liquid, but also does not become too steep (in case of overdoing it with flour, dilute the resulting raw material with a couple of tablespoons of plain drinking water, although this is undesirable - try to follow the dough right away);
- Leaving the dough is optional, but desirable - if it is a little infused, the dumplings will turn out even more delicious;
- In the process of preparing soup, they should be added last - about 10 minutes before cooking. It is done like this: you pinch off a small piece of dough with a fork, spoon or hand and throw it into a hot liquid. Keep in mind that dumplings cooked according to this recipe swell quite a lot, so take very tiny pieces.
A few more cooking secrets:
- Classic dumplings are cooked with water, flour and eggs. To diversify the taste, some housewives prefer to add finely chopped, fresh herbs to the dough right when kneading. Others decide to diversify "fresh 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 obtained not only melting in the mouth, but also characteristically airy.
- Flour does not have to be used in its pure form. It can be diluted with semolina in a one to one ratio. So the dumplings will also have a peculiar taste.
- If you want to color the dough and give the dumplings a certain color, you can use turmeric or paprika. Wasabi powder can also be used, but in this case, you should exercise some caution, as the dumplings may turn out to be too spicy.
- There is a recipe for dumplings without adding eggs. In this case, they turn out to be tougher, but also like certain people. Dumplings without eggs are denser, their dough resembles dumplings or dumplings (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.
Belarusian potato dumplings
Despite the fact that we are accustomed to associate potato dumplings with Belarusian cuisine, they are found in national dishes different countries peace. Such dumplings are very tasty and satisfying.
Unlike ordinary dough dumplings, potato dumplings should be rolled into balls like meatballs or meatballs, and only then lowered into the broth. From this you will get a double profit - the dumplings themselves are guaranteed not to fall apart, and will have an attractive shape.
Ingredients:
- Potatoes - three large root crops;
- Flour - 2 tablespoons;
- Chicken egg - 1 piece.
Cooking method:
- Mash or grate boiled potatoes on a fine grater (preferably slightly undercooked - this is better than boiled);
- Add a raw egg to the resulting mass, salt, pepper, 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 ahead of time. To do this, wet your hands in water and quickly roll up round figures from potato dough. Drop them into the boiling broth. They will grab almost immediately.
Try this recipe and see how tasty and satisfying the dish will turn out. Making soup based on such a component is also easy. In general, it is enough to diversify a certain amount of chicken broth with potato dumplings - and you will get quite a full-fledged first course. And if you add meat to them, you get a completely overeating, which is guaranteed to conquer you 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. fermented milk product- otherwise, you simply will not feel the taste of cheese.
It is worth adding a lot of cheese, it is better to mix the cheese crumbs in equal proportions with the flour introduced to the egg. It is also recommended to add finely chopped fresh herbs to this composition - so the dumplings will turn out even more piquant.
meat dumplings
There are many recipes for dumplings with meat, and sometimes they are used as a separate dish at all - that is, they are boiled, fried, baked and served without broth.
How to cook:
- Grind the meat (in the amount necessary for you and your soup) with a half (or whole) head of peeled onion in a blender;
- Add salt and pepper to the resulting mass (optional);
- Add flour until you get a sufficiently viscous and sticky mass (it should not be too thick or liquid).
Further cooking takes place according to the usual principle - dumplings are formed either with hands or with a spoon, after which they are lowered into a boiling broth and boiled with the rest of the ingredients until cooked.
Meat dumplings can be called simple meatballs, however, they are not prepared quite like this, and they differ in taste and structure.
Dumplings, or dumplings as they are also called, are a very versatile dish. They can be both a side dish for various meat dishes and an addition to soup. And dumplings poured on top with sour cream and sugar can be an excellent dessert. In addition, dumplings can be served as an independent second course, fried in vegetable oil and stewed in sour cream.
In this recipe, I will show you how to make dumplings for soup. I do not describe the process itself, since there are many of them on the site. Let me just say that our favorite option is soup with meatballs and dumplings.
You can cook soup with dumplings and chicken broth. For example, if you boil the broth in advance, then cooking a delicious fragrant soup with dumplings will take only 20 minutes.
It is necessary to put the dumplings into the soup at the very end, since the time for their preparation is 4-5 minutes maximum. The soup dumplings themselves can be made with either wheat flour or semolina. To improve the taste in dumplings, you can add various spices, herbs, or even cheese.
Cooking steps:
