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Dumpling soup

Dumpling soup

How I prepare dumpling soup:

Peel the vegetables and chop them finely or grate them and put them in a little oil. Cover with water and bring to a boil.

Meanwhile, prepare the composition for the dumplings: beat the eggs as for the omelet with a little salt, then add the semolina and mix very well and quickly until you get a dough suitable for consistency (it should not flow from the spoon).

Put with a spoon dumplings in the soup that was put on low heat so that the water does not boil so that it does not crumble and immediately pour a large cup of very cold water into dumpling soup. Cover the pot with the dumpling soup with a lid. The cold water operation is repeated 3 or 4 times until the dumplings are cooked. That way they come out very fluffy.

It is added in dumpling soup concentrated cubes and tomato juice.

Boil a few more then turn off the heat.

Dumpling soup is served with finely chopped dill.


Chicken soup with semolina dumplings

  • Servings: 8 People
  • Preparation time: 30min
  • Cooking time: 2h 30min
  • Calories: -
  • Difficulty: environment

I don't know how much you liked it as a child, chicken soup with semolina dumplings, I didn't like it at all and I was making so many whims and noses that my mother didn't know what to invent to fool me. And so one day he came up with an idea how to make me eat the wonderful chicken soup. He told me that at lunch we would eat cucumber juice, as a child I did not ask any questions, instead I sat down at the table and ate everything from the plate. From that day in our house, my mother prepared "Cuckoo Zama" for us on Sunday at noon.


First we will clean the broccoli, which we will break in the bouquets and we will put them in a pot with 2l of water that is already on the stove and boil, putting 1 teaspoon of salt to boil for about 20 minutes until they soften little bit.

Then all the vegetables we have to use, we will clean, wash and cut them into larger pieces and we will boil them in a pot with water and salt, so that they are completely covered with water exceeding with at least two fingers above them. The order does not matter for these vegetables, but we will cut the potatoes into small cubes, the carrot into large slices, the onion into 2 or three pieces, we can put the garlic whole, and if we want we can put the tomatoes cut into large pieces and the bean pods. . The recommendation would be to use all the vegetables mentioned in the soup, because the taste in the soup will be better.

After all the vegetables have boiled, we will strain them with the help of a larger strainer, which we each have in the house, and then we will put them all in a blender, putting a little vegetable juice to thin the composition a little. blender.

Then after everything is ready, we will put the soup back in a pot for a few boils, but at the same time season it with salt and pepper to taste.

We also put sour cream or vegetable milk as we have at home, parmesan and chopped parsley, then turn off the heat on the stove.

This soup can be served in bowls by placing a few drops of oil on top and a few cubes of feta cheese or grated Parmesan cheese.


Dumpling soup

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Chicken soup with dumplings & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

I know it's hot outside, maybe even too hot, but I felt like I needed a light and delicious soup. And since I had some poultry meat in the freezer, oh chicken soup with dumplings I thought it was a very good idea. You can also make this soup with commercial chicken, but the best soup is necessarily made from naturally grown meat, possibly in the country. The taste is great. As a child I ate chicken soup only when I was sick, but as I grew up I started to love this delicious and flavorful soup. And chicken soup with noodles I really like the house.

For a successful chicken soup with dumplings, you need bone-in meat, or even poultry bones. The more bone-in meat you add, the tastier it will be. I used my back, thighs and bird wings. To stay clear, the soup is often foamed and boiled over low heat. Eventually you can add cold water little by little. When the meat is almost ready, add the vegetables. Put the roots, onion and carrot. The most complicated part of this soup is the semolina dumplings. I received many messages in which you told me that you will not get fluffy dumplings.


Vegetable soup with semolina dumplings

Most housewives usually make chicken soup with dumplings, but I like it so much and they make it so easy that I often put them in simple vegetable soups, like this one today.

The semolina dumplings enrich and give consistency to the vegetable soups, and the little ones love them, so don't hesitate to use them too.

To make sure you get fluffy dumplings, it is preferable to use a kitchen scale (I have a very cheap one, like this one here). Weigh the whole eggs, and prepare exactly the same amount of semolina. If the ratio between the amount of liquid (ie beaten eggs) and semolina is correct, you can't go wrong with this recipe.

Because it contains almost no fat, except for eggs, vegetable soup with semolina dumplings is a dietary preparation and can be served both cold and hot.


Vegetable soup with semolina dumplings

Most housewives usually make chicken soup with dumplings, but I like it so much and they make it so easy that I often put them in simple vegetable soups, like this one today.

The semolina dumplings enrich and give consistency to the vegetable soups, and the little ones love them, so don't hesitate to use them too.

To make sure you get fluffy dumplings, it is preferable to use a kitchen scale (I have a very cheap one, like this one here). Weigh the whole eggs, and prepare exactly the same amount of semolina. If the ratio between the amount of liquid (ie beaten eggs) and semolina is correct, you can't go wrong with this recipe.

Because it contains almost no fat, except for eggs, vegetable soup with semolina dumplings is a dietary preparation and can be served both cold and hot.


Soup with fasting dumplings

The soup with fasting dumplings is made simple and fast and is extremely tasty. Of course, the taste and consistency of fasting dumplings differ from the & # 8222sweet & # 8221, but that doesn't make them less tasty, but just & # 8230 different.

  1. Finely chop the onion, carrot, parsnip, celery (you can grate the last 3, even if it's easier for you). Season with salt, pepper and paprika and leave to harden in a tall pot until soft.
  2. Add over 2 liters of water. Boil for 10-15 minutes.
  3. In the meantime, take care of the semolina dumplings. Combine the flour with the semolina, starch and finely chopped onion with a little lukewarm water until you get a homogeneous paste.
  4. As soon as the paste is formed, form the dumplings with a spoon and immediately put them in the pot, to boil. (If you don't do this and leave the dumpling composition to stand, they will come out strong!)
  5. Let them boil for 5-10 minutes, then turn off the heat. Add the chopped parsley, put the lid on and let it sit for another 5 minutes.

Other delicious fasting soup recipes:

4 / 5 - 7 Review (s)

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Ingredient:

For the soup:
Chicken meat (thighs, breast, wings)
100g celery
2 carrots
1 onion
Vegetate
2 l apa

For dumplings:
2 eggs
3 tablespoons oil
8 large spoons, full of semolina
A pinch of salt
2 l apa

Finely chopped green parsley

Method of preparation:
Dumpling soup can be made either plain, just with water, vegeta (or other cubes with different tastes) and other vegetables, or we can make soup on chicken or beef. I made soup on chicken. For this we start by taking the chicken, cleaning it, washing it and draining it.

We clean the onion, celery and carrots.

Put water in a pot, add vegetables, onions, carrots, celery and meat and cook for 40 minutes.


After the meat is cooked, take it out of the pot and drain it in a strainer. The meat cooked in this way, we can use it in different salads, we can eat it as such with mustard or as I prepared it, as type II, you put bread with a garnish of any kind next to it.

Boil the carrots and celery, take them out of the soup, let them drain a little and cut them into cubes.


In a pot, put water, add a pinch of salt and let it boil.

In a plate, break 2 eggs, beat them well with a fork, add 3 tablespoons of oil, 8 tablespoons of semolina and mix quickly until smooth. Attention, after we have prepared the composition, we form dumplings and we boil them immediately because otherwise, if the composition stays, the dumplings will come out strong.


Before the water in the pot starts to boil (but still be close to the time of boiling - this is done because the dumplings break if we put them in the pot exactly when the water boils), we take from the composition of semolina, spoon by spoon and we put the dumplings in the pot to boil. Boil for 10-15 minutes.

The ready-cooked dumplings, take them out in a strainer, and let them drain.

After we have everything ready, we strain the soup in which the chicken was boiled, we add in it the dumplings, the carrot and the celery cooked and diced beforehand and we sprinkle on top the finely chopped green parsley, so the soup is ready to serve.









Soup again, but now like a drug

Colds are often treated with home remedies. There is also carry and chicken soup. It is supposed to soften and moisturize. But no better than tea.

In the seventies of last century, in several studies on this subject, and even found something. We decided that chicken soup contains any volatile components that can be distinguished by acting on the lining of the respiratory tract.

Forty years ago research is often treated dismissively. Fashion passes, and about some forgotten facts.

It is interesting to see how there are "blind spots" in medicine. Any authority verdict and all taken.

It happens that in the monumental monograph translates something wrong, and then this error canonized. Such mistakes are regularly if you read a lot of medical literature.

After I was exactly the same skeptic. Do you think I'm especially looking for an unusual treatment for common cold? Not. For my office began to receive young people complained of a strange cough.

These were students who had not previously had a cough. The cough was something new and scary. It turned out that they coughed only on the days when they were fed chicken noodles.

It was hospital food. Standard (state-ordered) products and approved by the Institute of Supply 40 years ago recipes. So what happened?

It turned out that some of the students for several years, did not eat this soup. They do not have time to bother with cooking, the canteen does not sell, and in hospitals they lie they have not yet been (because they are young).

But I want to eat, so the hospital soup offer did not refuse. And chicken noodles started coughing with phlegm.

When this happens once, and you can skip it. But if the same children with the same cough after a standard soup, see 10 consecutive years, creep some suspicion.

Very doubtful that anyone will check. Because zaplyuyut.

Dramatic story? Welcome to my world! Here are our "blind spots" medicine


Soft butter (at room temperature) mix well with egg, water and semolina.

Season with a pinch of salt and a little nutmeg and set aside for a few minutes.

Form small dumplings with a teaspoon and put them in soup or boiling water with salt. Bring to a simmer for about 10 minutes.

Another method of preparing their dumplings would be the following: mix the ingredients well, set aside for a few minutes and then put the bowl with the dumpling composition in the fridge.

Leave it to cool for only a few minutes, until the cup - the respective shell acquires a consistency like plasticine. Remove and quickly form dumplings slightly larger than an olive.

This is done by breaking (pinching) the dough with your fingers and forming their dumplings in the bridge of the palm, by a short rubbing movement between the palms.

As it forms, the dumplings are placed in boiling salted water (in case these dumplings will be served with a consumer, it is preferable to boil the dumplings separately in salted water and only before serving put them in the bowl or lighthouse - rage with consumables, because otherwise the dumplings will disturb the soup in which they boil). Boil over medium heat for about 10 minutes, then pour over a dumpling a cup of cold water or a cup of crushed ice. Cover the bowl with a lid and let the dumplings "pull" for another 5-6 minutes. This process is useful when you have to prepare a lot of dumplings in a short time. In addition, the dumplings formed in this way will have a smooth and regular surface.


Video: Grie├čnockerln Suppe (December 2021).