Soup with dumplings

Soup with dumplings is a traditional first course of Slavic cuisine. Perhaps it is for this reason that a meal with such a soup almost always turns into a real holiday. The largest number of different interpretations of this soup is found in Ukrainian cuisine.

Every housewife, however, like every professional chef, has her own secrets of preparing such a soup, however, you should always remember one small subtlety.

It is very important to sift the flour before preparing the dough for dumplings. Otherwise, the dough will not be as airy.

You can cook soup with dumplings with a wide variety of products. It is worth remembering that dumplings are an exclusively Slavic dish, so they can only be combined with products familiar to us, namely: potatoes, carrots, onions, mushrooms, meat, etc.

How to cook soup with dumplings - 15 varieties

The recipe below is a classic dumpling soup recipe. It is prepared in the same way as a regular soup, only dumplings are still present in it.

Ingredients:

• Chicken drumstick - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Potatoes - 2 pcs.
• Wheat flour - 1 cup
• Baking soda - 1 tsp
• Kefir - ½ cup
• Suneli hops, seasoning for soups, coriander, salt, pepper, bay leaf - to taste
• Greens - 1 bunch

Cooking:

My chicken legs and put to boil in salt water. We also add bay leaf hops-suneli and seasoning for soups to the water.

While the chicken is cooking, clean and wash the onions and carrots. Three carrots on a coarse grater, and cut the onion into small cubes.

Then fry the vegetables in a pan until golden brown. Peel the potatoes, wash and cut into cubes.

When the chicken is ready, we pull it out of the pan, separate the bones from the meat and send the meat back to the pot with the broth.

In a boiling broth, with ready-made chicken meat, add potatoes and after about 10 minutes add the frying and the missing spices there.

In a deep bowl, combine kefir and flour. Mix them thoroughly. Then salt the dough, pepper, add soda and mix everything again.

When all the ingredients in the soup are ready, add dumplings to it with a teaspoon.

The soup should be cooked for at least 5 more minutes. When the dumplings float, add chopped greens to the soup, boil for a few more minutes and remove from heat.

Oddly enough, but potatoes and dumplings go well together and they may well be enough to prepare a full-fledged first course.

Ingredients:

• Broth - 6 glasses
• Potatoes - 4 pcs.
• Wheat flour - 1 cup
• Egg - 1 pc.
• Salt, pepper, herbs - 1 tsp.
• Water - 0.75 cups

Cooking:

Peel the potatoes, wash and cut into cubes. Then it should be boiled in broth until fully cooked.

Pour water into a small metal container, salt it and bring to a boil.

When it boils, gradually pour the flour into the water, stirring constantly. Boil the resulting mixture for 5 minutes on low heat, and then cool.

When the dough has cooled down to about 40 degrees, add the egg to the dough and mix everything thoroughly. From the resulting dough we form dumplings.

Put the dumplings into the broth with the prepared potatoes. mix everything. When dumplings float, add spices and herbs to the soup to taste.

The soup is served chilled.

The whole feature of this first course lies in the unusual way of preparing dumplings. It is generally accepted that it was in Poltava that they began to cook them in this way.

Ingredients:

• Beef broth - 1 l.
• Potatoes - 200 gr.
• Onion - 50 gr.
• Flour - 60 gr.
• Water - 90 gr.
• Egg - ½ pc.
• Black peppercorns - 4 pcs.
• Bay leaf - 1 pc.
• Vegetable oil - for frying
• Dill - to taste

Cooking:

We clean the onion, wash and finely chop. Peel the potatoes, wash and cut into medium-sized cubes.

Pour the broth into a saucepan, put on fire and bring to a boil. While the broth boils, passivate the onion in a pan.

When the broth boils, add potatoes to it and boil it until half cooked.

To prepare dumplings, add water to a saucepan, bring it to a boil, and as soon as it boils, add a third of the flour to the water.

At the same time, the contents of the saucepan are constantly interfering. About 1.5 minutes after adding the flour, lower the stewpan into a container of cold water to cool its contents.

While the dough is cooling, beat the egg until smooth. Add half of the beaten egg to the cooled dough and mix everything with a mixer.

In the process of mixing with a mixer, add the remaining flour and carefully interrupt everything.

When the dough is of a homogeneous consistency, we form dumplings from it and send them to the pot with the soup.

In the wake of the dumplings, add black peppercorns, bay leaf and fried onions to the soup. Mix everything and cook for about 10 minutes.

At the end of cooking, add salt to the soup. Before serving, decorate the soup with dumplings with herbs.

A feature of this soup is the unusual, spicy taste of dumplings. It is worth noting that you can add dill and parsley, which are not familiar to each of us, but also cilantro, arugula and other greens.

Ingredients:

• Potatoes - 5 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Meat broth - 2.5 liters.
• Vegetable oil - 30 gr.
• Salt - 3 tsp
• Greens, pepper - to taste
• Chicken eggs - 2 pcs.
• Garlic - 2 cloves
• Flour - as needed

Cooking:

Peel the potatoes, wash and cut into cubes. Peel and chop the garlic. Wash greens and finely chop. We clean and wash onions and carrots.

Cut the onion into cubes, and three carrots on a coarse grater.

We put the broth on the fire, salt it and as soon as it boils, add the chopped potatoes. While the potatoes are cooking, prepare the dough for dumplings and frying.

For frying, fry onions and carrots together until golden brown. For the dough, combine eggs, herbs, salt, flour and garlic.

Knead the resulting dough until a homogeneous mass.

When the potatoes are completely cooked, add the frying and dumplings to the soup. After about 5 minutes, the dumplings should float to the top. This indicates that the soup is ready.

Now it remains only to add greens to it and remove from heat.

This dish is definitely not ordinary. For its preparation, seeds of germinated wheat are used.

Ingredients:

• Potatoes - 7 pcs.
• Sprouted wheat seeds - 120 gr.
• Zucchini - 1 pc.
• Carrot - 1 pc.
• Onion - ½ pc.
• Hard cheese - 80 gr.
• Butter - 80 gr.
• Greens - 1 bunch
• Sour cream - 2 tbsp. l.
• Flour - 130 gr.
• Pepper, salt, coriander, bay leaf - to taste

Cooking:

We clean the potatoes, wash them, cut them into cubes, send them to the pan, fill them with water, put on the fire, bring to a boil and cook until half cooked.

While the potatoes are cooking, let's make dumplings. In a deep bowl, combine the cheese with sour cream, butter, salt and mix everything thoroughly.

Then add flour to the bowl and again mix everything thoroughly. Dough for dumplings is ready.

To make it easier to form dumplings, the dough for them should be sent to the refrigerator for at least 30 minutes.

When the potatoes are half cooked, add sprouted wheat, bay leaf to the soup and cook for about 5 minutes.

After this time, add dumplings from the dough prepared in advance to the soup. Now the soup should be brought to a boil and cook for about 3 minutes.

While the soup is boiling, clean, wash and grate zucchini and carrots on a coarse grater. Peel, wash and finely chop the onion

When the soup boils, the dumplings will float and boil for the necessary time, add zucchini and onions to it.

After about 3 minutes, add carrots and finely chopped greens to the soup. Mix everything, bring to a boil and remove from heat.

For many, the combination of smoked sausage and dumplings in one dish is unacceptable, however, one should not jump to conclusions. Such a dish also has the right to exist and has its fans.

Ingredients:

• Smoked sausage - 300 gr.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Vegetable oil - 30 gr.
• Chicken egg - 1 pc.
• Flour - 1 cup
• Salt, pepper, herbs - to taste

Cooking:

Peel and wash potatoes, carrots and onions. Finely chop the onion, three carrots on a coarse grater, cut the potatoes into cubes. We clean the sausage and cut into cubes.

Pour water into a saucepan and bring it to a boil. When the water boils, put the potatoes and half of the onions in a saucepan and cook until the potatoes are ready.

While the potatoes are cooking prepare the roast. The remaining onions and carrots are fried in a pan in vegetable oil.

In a small bowl, combine flour, salt and egg. We mix them, and then, in the resulting mixture, slowly add warm water.

Knead soft dough and form dumplings out of it.

When the potatoes are cooked, add the roast, sausage and dumplings to the soup. The soup should be salted and peppered to taste. At the end of cooking, add chopped greens to the soup.

The preparation of dumplings for this soup requires the presence of a wide variety of spices, namely: paprika, ginger, salt and pepper. It is the dumplings that give the soup a special taste.

Ingredients:

• Pork - 300 gr.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Greens - 1 bunch
• Paprika - 2 tbsp. l.
• Ginger - 1 tsp
• Salt, pepper - to taste
• Egg - 1 pc.
• Kefir - 2 tbsp. l.
• Flour - how much dough will take

Cooking:

Wash the pork, cut into pieces and boil until fully cooked.

To make the soup transparent, the meat should be pulled out of it, and the broth itself should be filtered.

Then we put the meat back into it, put it on the fire and bring it to a boil. While the broth boils, we clean and wash the carrots, onions and potatoes.

Three carrots on a coarse grater, finely chop the onion, and cut the potatoes into cubes.

When the broth boils, add all the prepared vegetables to it and cook them until fully cooked. While the vegetables are cooking, prepare the dough for dumplings.

We combine the egg with kefir and mix them thoroughly. Next, combine this mixture with flour, salt, pepper, paprika and ginger.

We mix everything again. The resulting dough is rolled into a thin pancake and cut into diamonds.

When all the vegetables in the soup are ready, add dumplings to it and cook until they float.

Add chopped herbs to the finished soup, boil for about 1 minute more and remove from heat. Bon appetit!

At first glance, it may seem that there are no potatoes in this soup. In fact, it is present only as an ingredient in dumplings.

Ingredients:

• Chicken wings - 8 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Sweet pepper - 1 pc.
• Greens - to taste
• Potatoes - 500 gr.
• Flour - 2 tbsp. l.
• Egg - 1 pc.

Cooking:

Peel and wash onions, carrots and potatoes. My sweet pepper, clean from seeds and stalk and cut into strips.

Three carrots on a coarse grater, cut the potatoes into large cubes, and finely chop the onion. Pour 3 liters into a saucepan. water and put it on fire.

When it boils, add wings, carrots, salt, onion and sweet pepper to the pan. Mix everything and cook until vegetables and meat are fully cooked.

In a separate container, boil the potatoes until cooked, salt it to taste, break it with a crush to a puree state, add a chicken egg and flour to it and mix everything thoroughly.

From the resulting mass we form dumplings.

When all the ingredients from the soup are ready, add dumplings to it and cook the soup until the dumplings float.

Then salt the soup to taste, add greens and remove from heat. Bon appetit!

For unknown reasons, it is believed that the soup should be either dumplings or meatballs. Not every housewife tried to combine them with each other in one dish, and in vain.

Ingredients:

• Pork scarf - 400 gr.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Potatoes - 2 pcs.
• Parsley, dill, salt - to taste

Cooking:

The preparation of this dish begins with the preparation of minced meat for meatballs. To do this, we clean one onion, wash it and three on a fine grater. Then add it to the mince. Minced meat should also be salted, pepper and mix thoroughly.

To make the meatballs more juicy, add a little water to the minced meat.

From the resulting mass we form meatballs.

Peel the potatoes, wash and cut into cubes. We put a pan with water on the fire. When it boils, it should be lightly salted and add potatoes.

After about 10 - 15 minutes, add more meatballs to the pan. Now they should boil. While the meatballs are cooking, prepare the dumplings.

To do this, in one container, combine the egg, salt, pepper and flour. Mix everything thoroughly.

When the meatballs are ready, add dumplings to the soup. We do this with a teaspoon. While the dumplings are boiling, prepare the frying.

Peel and wash onions and carrots. Finely chop the onion, and three carrots on a coarse grater. Then they should be lightly fried together in a pan.

Wash greens, dry and finely chop. When the dumplings float, add the fried soup to the soup.

Cook everything together for about 5 minutes, add greens to the soup and after 1-2 minutes remove the pan from the heat. The soup is ready.

Cooking dumplings for this dish involves the use of two types of flour. The fact is that dumplings made from buckwheat flour will be very tender and can easily fall apart, it is for this that the dumplings should be dipped in wheat flour before cooking. So they will be more durable.

Ingredients:

• Soup chicken set - 500 gr.
• Leek - ½ pc.
• Carrot - 1 pc.
• Potatoes - 300 gr.
• Chicken liver - 300 gr.
• Butter - 50 gr.
• Greens, salt, pepper - to taste
• Buckwheat flour - ¾ cup
• Eggs - 2 pcs.
• Water - 50 gr.
• Wheat flour - 2 tbsp. l.

Cooking:

From the chicken soup set we prepare 2.5 liters. chicken broth and add diced potatoes, grated carrots on a coarse grater and chopped leeks into it.

After about 10 minutes, add the fried liver to the soup and cook everything together for about 10 minutes. While the soup is cooking, prepare the dumplings.

Whisk eggs and water in a deep bowl. Then add the resulting mixture of salt and buckwheat flour and mix everything thoroughly until a homogeneous mass.

We form dumplings from the prepared dough and roll them in wheat flour. We lower the finished dumplings into the soup and cook for about 2 minutes.

When they float, add greens to the soup and remove from heat.

This first course is a real vegetable soup. It has peppers and tomatoes and carrots and even dumplings.

Ingredients:

• Potatoes - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato - 2 pcs.
• Bulgarian pepper - 1 pc.
• Garlic - 2 cloves
• Greens - 1 bunch
• Wheat flour - 1.5 cups.
• Salt - to taste

Cooking:

We start preparing the soup by preparing the dough for dumplings. In a deep bowl, combine flour, salt and a glass of boiling water. We mix everything.

Add more flour if necessary. The dough is ready. Now we form rhombuses from it.

Peel and wash potatoes, carrots. Cut potatoes into cubes, carrots into half circles.

Wash the pepper, remove the stem and seeds and cut into strips. My tomatoes and three on a coarse grater. We clean the onion, wash it and make cuts on it.

Pour water into a saucepan, bring it to a boil and add potatoes and onions there. While the potatoes are cooking, fry the carrots in vegetable oil.

When it is slightly golden in color, add a tomato to the carrots and simmer everything together for 7 minutes. After this time, the frying will be ready.

It can be added to soup. When the frying is added to the soup, we send the pepper there and cook everything together for about 10 minutes.

After this time, remove the onion from the soup and add dumplings. When the dumplings float, the soup is ready.

At the very end of cooking, add greens and garlic passed through the garlic to the soup.

Dumplings for this soup should be prepared from a cheese-garlic mixture. Actually, this is the whole feature of such a first dish.

Ingredients:

• Chicken broth - 3 liters.
• Potatoes - 6 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Black peppercorns - 10 pcs.
• Bay leaf - 1 pc.
• Chicken egg - 1 pc.
• Garlic - 1 clove
• Olive oil - for frying
• Hard cheese - 150 gr.
• Flour - 1 cup
• Salt - 1/2 tsp
• Greens - to taste

Cooking:

Pour the broth into a saucepan and put on fire. While the broth boils, peel the potatoes, wash and cut into medium-sized cubes.

We clean the onion and finely chop. We clean the carrots, wash them and three on a coarse grater.

Fry onions and carrots in vegetable oil for several minutes until golden brown.

When the broth boils, add salt, bay leaf, black peppercorns and potatoes to it. When the potatoes are almost ready, add tea leaves to the pan.

We clean the potatoes, wash them, cut them into medium-sized cubes and send them to the boiling broth.

We immediately send bay leaves and black peppercorns there.

While the potatoes and frying are cooking, you can start cooking dumplings. To do this, pour 500 gr. water, olive oil.

Add salt there and mix everything thoroughly. Then we put the container with the contents on the fire and heat it thoroughly.

When the contents of the container are warm enough, gradually pour flour into it, while stirring everything regularly.

When all the flour is used, and the contents of the container acquire a uniform consistency, remove everything from the heat and let it cool slightly.

While the dumpling dough is cooling, grate the cheese on a coarse grater and beat the egg in a small bowl.

In a slightly warm dough, add cheese and egg and mix everything thoroughly. The resulting dough is completely ready for making dumplings.

Using a teaspoon, add dumplings from the prepared dough to the soup. This should be done when all the vegetables are fully cooked.

Together with the dumplings, boil the soup for a few more minutes until they float. Before serving, add chopped greens to bowls with soup.

In principle, this soup is practically no different from ordinary soups with dumplings. Just for the preparation of dumplings you need a minimum set of products - flour, eggs and salt.

Ingredients:

• Potatoes - 600 gr.
• Carrots - 150 gr.
• Onion - 150 gr.
• Chicken meat - 200 gr.
• Chicken eggs - 4 pcs.
• Tomato paste - 150 gr.
• Flour - 1 cup
• Broth - 3 l.
• Vegetable oil - for frying
• Spices - to taste

Cooking:

We put the broth on the fire and bring to a boil. You should immediately add chopped chicken meat and diced potatoes to it.

While the potatoes are completely cooked, let's do the frying and dumplings. We clean and wash onions and carrots. Finely chop the onion, and three carrots on a fine grater.

Then these vegetables are fried together in vegetable oil. When they change color, add tomato paste and a little broth from the pan.

Now everything should be mixed and simmered for a few minutes.

Break the eggs into a deep bowl, salt and beat them until smooth. Then add flour to them and mix everything thoroughly.

The dough should be the consistency of thick sour cream.

When the potatoes are ready, add the frying to the pan and cook for a few minutes. Then we add dumplings and spices there. When the dumplings float, the soup is ready.

When serving, the soup can be sprinkled with chopped green onions.

Buckwheat soup with dumplings is prepared very easily and simply. To prepare it, you need the simplest products, and the result can amaze even sophisticated gourmets.

Ingredients:

• Water - 3 liters.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Buckwheat - 1 cup
• Chicken egg - 1 pc.
• Wheat flour - ½ cup
• Salt, pepper, bay leaf, garlic, herbs - to taste
• Vegetable oil - 2 tbsp. l.

Cooking:

Peel and wash potatoes and carrots. We cut the potatoes into cubes, and three carrots on a coarse grater. Rinse the Greek thoroughly under running water several times.

Pour water into a saucepan, put on fire and bring to a boil. When the water boils, add potatoes and bay leaf to it.

After about 10 minutes, carrots should be added to the soup, but before that it must be fried in vegetable oil.

Added to the soup should be carrots with vegetable oil on which it was fried.

After another 5 minutes, add buckwheat to the soup. While buckwheat and potatoes are cooked until fully cooked, you can start preparing the dough for dumplings.

In a small bowl, combine the egg, salt and flour and mix everything thoroughly until smooth. The dough is ready.

When all the products in the soup are ready, add dumplings from the cooked dough to it. The soup should be salted, pepper and add chopped garlic, herbs and bay leaf to it.

Cook everything together under a closed lid for about 5 minutes. Bon appetit!

This soup will become a favorite dish in many families. Both mushrooms and dumplings will give a pleasant and unusual taste to the dish.

Ingredients:

• Potatoes - 7 pcs.
• Carrot - 1 pc.
• Champignons - 200 gr.
• Greens - to taste
• Beans - ½ cup
• Pork meat - 300 gr.
• Chicken egg - 1 pc.
• Flour - 1 tbsp. l.
• Butter - 50 gr.
• Onion - 2 pcs.
• Salt, bay leaf, black peppercorns - to taste

Cooking:

In a deep saucepan, boil the pork until fully cooked. When it is almost ready, add pre-soaked and washed beans and clean mushrooms to the pan.

Cook everything together for 25-30 minutes. While the beans, meat and mushrooms are cooking, let's fry. To do this, clean, wash and grate carrots on a coarse grater.

Then, it should be fried in a pan in vegetable oil for several minutes, after which, add finely chopped onions to the carrots and fry everything together for another 3 minutes.

Peel, wash and cut potatoes into cubes.

When the beans are fully cooked, add potatoes to the soup and cook for 5 minutes.

In a small bowl, combine the butter, chicken egg and flour and mix everything thoroughly. The dough should be the consistency of condensed milk.

When the potatoes are ready, add to the dumplings. Form them with a teaspoon. When the soup with dumplings boils and they float, add the frying, seasonings and chopped greens to the soup. Bon appetit!