Siberian dumplings are one of the most favorite dishes in Russia. What they just do not do: with meat, cabbage, fish. But that's not all. A popular serving option is ravioli with broth. And this is not necessarily saturated water, in which dough “ears” were cooked with filling. You can make a variety of rich broths specifically to create a hearty original dish.
Dumplings with broth - the general principles of cooking
For the preparation of rich broth for dumplings, various types of lean meat are used: beef, rabbit meat, chicken. Optionally, you can take and fatty meat, for example, lamb or pork. It all depends on taste. First you need to boil the broth, then in it or separately boil the glazed dumplings.
In addition to meat, a delicious broth for dumplings is obtained from mushrooms and vegetables: carrots, onions, bell peppers, and celery. Some housewives cook light vegetable soups with potatoes, and then add boiled dumplings to them. It turns out very interesting, unusual version of the first dish.
Dumplings with broth and greens
The classic and simplest version of ravioli with broth for those who want to get rich, fragrant, light broth without much hassle. You will need some spices and greens.
Ingredients:
• half a kilo of raw dumplings;
• one and a half liters of water;
• bulb onion;
• one bay leaf;
• tablespoon of vegetable oil;
• three black peppercorns;
• a bunch of fresh herbs to taste;
• fresh or dried parsley root;
• salt to taste.
Cooking Method:
Pour water into the pan so that it fills half the volume.
Salt the water to taste (1 tsp is enough salt) and send to medium heat.
While the water is boiling, peel the onion, cut it into quarters.
Crush pepper with a knife.
Cut parsley root into small pieces.
Wash greens, dry and finely chop too. In the boiling water, gently lower the dumplings, onion, bay leaf and pepper.
Pour the butter into the pan, gently mix the dumplings.
Three minutes after the secondary boiling, remove the bay leaf with a slotted spoon.
When the dumplings pop up, boil them for 7-8 minutes.
Carefully remove the finished dumplings with a slotted spoon.
Strain the broth, discard the parsley, onion and pepper.
Arrange the dumplings in portions, pour broth.
When serving, sprinkle with chopped greens.
Dumplings with meat bone broth
From beef or pork bone you can make a wonderful rich broth not only for borsch, but also for dumplings. Try to make “ears” for this recipe in meat broth. Surprisingly, it will turn out a completely new dish, different from traditional dumplings.
Ingredients:
• a pound of meat on the bone;
• six black peppercorns;
• Bay leaf;
• two liters of water;
• salt to taste;
• eight hundred grams of raw dumplings.
Cooking Method:
Rinse the meaty piece, fill it with clean drinking water.
Bring the water to a boil over medium heat.
After boiling reduce fire, throw pepper and bay leaf.
Boil the meat with a slow boil until cooked. Periodically remove all the foam, so that the broth does not dim.
Remove the cooked meat from the pan, use it to make a salad or a filling in the pies.
Broth gently strain through a sieve and send it back to the stove.
After boiling cook the dumplings, as usual.
Put the finished dumplings in the plates, cover with rich flavored liquid.
Serve the dumplings with broth and chopped green onions, sour cream or mayonnaise.
Dumplings with fish broth
Fish dumplings - dish on the fan. Those who love fish soup, you can offer these dumplings with broth cooked from fish. This is an original dish, “ears” for which you need to do yourself.
Ingredients:
• kilogram of dumplings dough;
• pound pike (you can take another fish, for example, pink salmon or salmon); • egg;
• two bulbs;
• medium carrot;
• 50 ml of fat milk or drinking cream;
• two tablespoons of vegetable oil;
• salt;
• pepper to taste;
• green onions.
Cooking Method:
Wash, dry, gut whole pike. Remove all bones, remove skin.
Mince the fillets.
Finely chop the bulbs, fry in vegetable oil until soft.
Mix minced fish with fried onions, salt to taste, add pepper.
Beat in a minced raw egg, pour in cream or milk, mix thoroughly.
Put on the dumplings and refrigerate.
From the head, tail and spine cook broth. Fill all with cold water (1.5-2 liters is enough), bring to a boil over medium heat.
Wash carrots, peel and cut into several pieces.
After the water boils, throw the carrot, reduce the heat and simmer the broth for 10-15 minutes.
Strain the broth and boil the dumplings in it.
When serving, sprinkle dumplings with fish broth with chopped green onions.
Dumplings with mushroom broth
Dumplings with mushroom stuffing are delicious. But dumplings with broth, boiled from fresh or dried mushrooms, deliciously delicious. This dish is unusual, fragrant, satisfying. They can feed the family and surprise guests.
Ingredients:
• kilogram of ready dumplings dough;
• three hundred grams of ground beef;
• two medium bulbs;
• medium carrot;
• tablespoon of vegetable oil;
• three hundred grams of fresh mushrooms (100 grams of dried can be replaced);
• salt and pepper to taste;
• two liters of water.
Cooking Method:
Pure one onion, grate the other finely.
The third part of the mushrooms finely chop.
Cook the minced meat from onion, mashed potatoes and mushrooms.
Salt, add pepper to taste.
Form dumplings.
Cut the remaining mushrooms into slices.
Grate the carrot on a fine grater.
Put water on the stove.
Mushrooms and carrots quickly fry in a well-heated vegetable oil with onions. The main thing - do not overcook vegetable roasting. Put mushrooms with onions and carrots in boiled water.
Immediately lay the dumplings, cook as usual.
Serve the dumplings with broth and sour cream.
Dumplings with chicken broth
A great option for a family dinner at the weekend - dumplings with broth cooked from chicken breast. Cooking takes more time, but you can cook one dish of boiled chicken fillet.
Ingredients:
• small chicken breast;
• large onion;
• medium carrot;
• celery stalk (optional);
• five black peppercorns;
• one pea allspice;
• one bay leaf;
• fresh greens (green onions, dill, parsley);
• salt;
• one and a half liters of water;
• kilogram of ravioli.
Cooking Method:
Cut off the fillet and skin from the breast.
Fill the chicken with water.
Peel the carrots and cut into two or three parts.
Bulb clean.
Celery cut into three parts.
Put the vegetables in a saucepan with chicken and set on medium heat.
Crush peppercorns, throw in water.
Throw a leaf of laurel.
When the water boils, lower the heat and cook for forty minutes at a slow boil. Remove the foam so that the broth retains its transparency.
Ten minutes before the end of boiling salt.
Carefully strain the cooked broth and set aside.
In another saucepan, cook the dumplings in plain water.
While they are boiling, chop the greens finely.
Arrange the ready dumplings in portions, cover with fresh chicken broth.
Sprinkle with chopped greens and serve.
Dumplings with vegetable broth
This variant of broth dumplings actually resembles a light vegetable dumpling soup. The original recipe will help out if there are a few dumplings, and you need to feed a large family.
Ingredients:
• kilogram of ravioli;
• two liters of water;
• three potatoes;
• medium bulb;
• small carrots;
• fresh or dried basil, dill, parsley;
• half a boat of paprika;
• four to five black peppercorns;
• two tablespoons of vegetable oil;
• salt to your taste. Cooking Method:
Put water on a small fire, salt it.
Potatoes beautifully cut into small cubes.
Finely chop the onion.
Fresh carrot cut into slices or quarters, depending on the thickness of the root. You can cut carrots into strips.
Heat the oil in a frying pan and fry the carrots and onions to a nice golden color.
In boiled water, send potato cubes and peppercorns, boil for about ten minutes after boiling.
Add carrot and onion to broth.
Five minutes later, gently lower the dumplings into the pan, stir and cook.
Five minutes before the ready dumplings add in chopped fresh or dried greens.
Arrange the dumplings with vegetable broth in plates and serve.
Broth dumplings - tips and helpful tips
The classic norm of salt for cooking dumplings is half a teaspoon per liter of water. Be sure to try the liquid, add salt as desired.
To make the broth more fragrant, you can add not only the traditional table greens, but also other seasonings and spices. Do not be afraid to experiment: red pepper, hops-suneli, rosemary, coriander will be good in the broth, if their flavor is pleasant.
For lovers of spicy dishes you can submit vinegar broth. Acidify the water in which the dumplings were boiled, and you get a great express version of the original broth. You can add green onions, parsley or dill.
Another way to make a dish tastier is to add fresh grated garlic. Do not throw it into the water when cooking, it will ruin the taste. Just rub the lobule, throw in the ready broth, mix and immediately serve the dumplings to the table.
