Chicken soup with dumplings

In my group based on the Facebook site, I conducted a survey - what recipes do you want to know? One of my subscribers asked me to cook and publish a dish of Ukrainian cuisine. I am happy to fulfill her request! In order to find out the recipe for the most Ukrainian dish, I turned to my friend who lives in Ukraine, or as they say in Ukraine now. And I asked her - what dish can be prepared from Ukrainian cuisine? She offered several dishes to choose from and Ukrainian soup with dumplings, as an option, I really liked. I wanted to make my own and try it. This word sounds very appetizing - DUMPLINGS! So, how to cook soup with dumplings.

Compound:

for soup (for 2.5 l of water)

• 500 g chicken meat (leg, thigh, drumstick or breast)
• 4-5 medium size potatoes
• 2 onions
• 2 carrots
• salt pepper
• lavrushka
• dill and green onions
• vegetable and butter

for dumpling dough

• one egg
• 1 incomplete glass of kefir at room temperature
• 200 g flour
• 1/2 tsp salt
• 1/2 tsp soda

Soup with dumplings with chicken

This soup resembles in composition, but there is still a difference. Dumplings are more fluffy than dumplings, since the composition of the dough is different. And soup dressing is prepared a little differently. So, first-hand chicken soup with dumplings.

First, let's boil the chicken. I usually boil the chicken until cooked in the second broth (they are now stuffing a lot of antibiotics with chickens), i.e. brought to a boil, remove the foam, completely drain the water and pour boiling water. And now I add salt, onions and carrots, without which the chicken broth will not be tasty and fragrant.

In the meantime, we are working on the filling of the soup. Finely chop the onion, rub the carrots on a fine grater. It is recommended exactly on a shallow one, so that the carrots fill the entire broth, as if dissolved in it, and not float in pieces or large flakes. Pour 2-3 tablespoons of vegetable oil and a tablespoon of butter into a frying pan. The vegetable oil prevents the butter from splattering and burning. And butter gives the onion a pleasant creamy taste and aroma. We spread the onion first and brown it a little.

Add carrots. Pour a ladle of broth and simmer for 3 minutes over low heat, stirring occasionally.

We cut the potatoes into small cubes and can be put in cold water while the broth is being cooked. This will remove excess starch from the potatoes and the broth will not be cloudy, as my friend believes. Although, I think it's more about young potatoes. There is much more starch in it. I still put it in the water, since it was recommended.

How to make dumplings for soup

Pour kefir into a bowl. Remember that it must be at room temperature. Add an egg. We mix.

Add 100 g of sifted flour, pour soda and salt on it, then another 100 g of flour. This is what needs to be done, according to my friend, so that the soda does not immediately get on the kefir and does not go out. Knead the dough thoroughly. Let's rest for 10 minutes.

To check whether the dough is cooked correctly, it is recommended to scoop the dough with a tablespoon, turn it over and count to 10 (one and, two and ...). The correct dough will fall off the spoon in a lump after the count of 10. I checked, the dough is correct! ????