Many people, especially children, are indifferent to soups. This can be explained by the fact that every day at our tables there are quite monotonous and slightly tired soups with potatoes, pasta, rice. And so you want a variety! In such a case, skillful housewives will need several recipes for making soups with dumplings, which, being original, do not require any special culinary skills. So, do you have flour, eggs, milk, and dumpling oil? Then open the fridge, take out what we have and start improvising.
Soup with dumplings - general principles and methods of cooking
Ukrainian dumplings, Belarusian daws, Bavarian dumplings, Italian nnoki, Czech dumplings - and all this flour “pads” or balls (as you prefer,) dumplings.
Today, almost every housewife knows what these same dumplings are - dumplings in the common people, and how they should be boiled, but most continue to make the same mistake, making dumplings from dense dough consisting only of eggs and flour. Meanwhile, the technology of their preparation is not limited to such a meager set of ingredients.
Dumplings just have to be soft and fluffy. In order to achieve the desired consistency, milk, cream and, of course, butter are added to the dough along with eggs. But that's not all. To give the dish a specific flavor and taste, some of the dough are mixed with finely chopped greens, spices, as well as grated potatoes, cereals and other favorite ingredients. However, you should rely on your own taste.
The basis (dough) for dumplings should be made immediately before cooking the soup, which can have a very different recipe: be it a vegetable or meat, or mushroom soup - dumplings will only brighten it. They descend a few minutes before the food is ready, as they are boiled very quickly. Their readiness is determined by the position in the pan: if they float to the surface, it means they are boiled, and you can start tasting a tasty, nutritious, flavorful soup. By the way, who said that dumplings are an ingredient only for soup? Not at all. Many people like to use them in a separate form, boiled and fried with onions in a pan. But that's another story.
Dumpling Soup - Food Preparation
The technology of making dumplings is very simple: eggs, butter (cream or milk), salt and flour - this is perhaps the most traditional set of ingredients for making tender, airy, like a cloud, and soft dumplings. It is better to pre-cool eggs, it is desirable to sift the flour in order to enrich it with oxygen (due to this it will acquire a more “porous” structure), and melt the butter. In addition, if you plan to add milk, cream or other products to the dough, be sure to follow their quality and freshness before buying.
Dumpling soup - the best recipes
Recipe 1: Chicken Dumpling Soup
Chicken soup with dumplings is a very tasty, satisfying and easy dish at the same time. It turns out very original, thanks to the "pads" of dough, boiled in broth. This soup is especially loved by men. Yes, even if the meat put more!
- one and a half liters of water
- 500 gr. chicken meat
- two bulbs (medium)
- carrots - two pieces.
- a couple of black peppercorns
- Lavrushka
- to taste salt (spices for chicken dishes to choose from)
- three potatoes
- bunch of green onions
- green dill
- a tablespoon of butter
- grows. butter for roasting
- one egg
- seven table. spoons of flour (good stickiness)
- 150 gr. of milk
- to taste salt (for dumplings)
Method of preparation:
1. Cooking broth. Put the boil chicken. When the chicken leaves for about ten minutes, we put a whole onion into the container, chopped one large carrot, lavrushka, pepper and cook the broth until the chicken is cooked.
2. Next, remove the chicken, cool it, separate the bones from the meat (if necessary), and remove onion, carrot and peas from the broth with bay leaves. 3. Peel the potatoes, cut them into cubes and pour them into the broth. Boil the potatoes for ten minutes.
4. While the potatoes are boiling, finely chop the onion, rub the carrot (or cut into thin strips) and fry the prepared vegetables in a pan (separately, first the onion, then the carrot). Add roasting and meat to the soup. Cook
5. Making dumplings (they should be prepared before the procedure). Separate the yolk and white. Protein remove in the cold for a few minutes, and rub the yolk with softened plums. butter and a pinch of sugar. Then add milk and flour in portions. Chilled whites thoroughly whip to a thick strong foam and gently mix in the dough, trying not to damage the lush structure. So the base for dumplings is ready.
6. 5-10 minutes before the soup is ready, with the help of two teaspoons soaked in water, we begin to lower small pieces of dough into the soup (with one dough, another, we sharply throw it into the soup). Do not forget that the dumplings will eventually increase in volume, so be sure to consider this. After the dumplings “boil the soup in place”, stirring for another five minutes, throw in the chopped greens and turn off the stove.
Recipe 2: Soup with dumplings and meatballs
There is neither the time nor the desire to stand at the stove for a long time and wait for the boiling of the meat? Then the soup with dumplings and meatballs - just what you need. This dish will be a real magic wand for a modern hostess.
Ingredients:
- about four liters of water
- four potatoes
- 400 gr. ground beef
- a handful of breadcrumbs
- one onion
- one carrot
- two eggs
- 100 gr. flour
- to taste dill
- to taste parsley leaves
- to taste spices (salt, pepper, laurel, etc.)
- fat base for frying
Method of preparation:
1. Peeled carrots and potatoes cut into cubes (potatoes should be cut into larger cubes) and put in a container with water. We put on the tile and boil until half ready (about ten minutes). 2. Mix the stuffing with a handful of crackers and one egg until homogeneous, salt and pepper. Then we form round meatballs.
3. For cooking dumplings, mix the egg with flour and salt (add a small amount of vegetable oil). You can also use the recipe of dumplings, described in the recipe №1.
4. In the saucepan with vegetable broth (to carrots and potatoes) add the meatballs.
5. Peel the onions, chop and fry until tender. Put it in the pot with the soup.
6. Form the dumplings as described above (using teaspoons) and 10 minutes before the dish is ready, put them into the soup. Add spices, salt, chopped greens and, if desired, garlic.
Recipe 3: Mushroom-mushroom soup with dumplings
This dish concentrates the most unusual combination of ingredients: cheese, mushrooms and flour pads. Dumplings and cheese make the soup very nourishing and nutritious, but at the same time extremely useful. And all thanks to the valuable dairy product - cheese and mushrooms.
Ingredients:
- one and a half liters of mushroom broth
- 0.8 kg fresh or frozen mushrooms (any)
- three potatoes (approximately)
- one onion
- 500 ml of milk
- 200 gr. cream (for dumplings)
- four table. lie butter
- 200 gr. processed cheese
- vegetable oil
- one egg
- flour
- to taste spices and greens
Method of preparation:
1. Wash mushrooms, soak, if necessary, boil. In mushroom broth, boil peeled and chopped potatoes until tender.
2. From eggs, a pinch of salt, cream and flour we get dense, but soft and sticky dough. Cut the onion, fry it, then add boiled mushrooms with butter to it and fry over high heat for two minutes.
3. Cook the boiled potatoes right in the saucepan, then lay out the over-cooked mushrooms with onions, add milk and spices. Bring to a boil. Then we throw dumplings into the soup. 4. Cut the melted cheese into small cubes, and after the dumplings float to the surface, add it to the soup. Cover the pot with a lid and turn off the stove. Let the soup infuse for about ten minutes. Now you can serve. Bon Appetit everyone!
Dumpling soup - tips from experienced chefs
- In Belarus, in order to impart a special juiciness and savory taste to dumplings, a small piece of salted or smoked fat is pressed into each “pampushka” before boiling, usually without a skin;
- Butter gives the dumplings a special delicate texture, so it should be added to the dough, even if the recipe is silent about it;
- Dumplings will turn out much softer, if in the process of their preparation some portion of flour is replaced by semolina;
- It is better to make the dumplings small in size, ideally the dough should be placed on half a teaspoon, because during the cooking process the “pads” are boiled soft and increase in volume two to three times.
