Dumpling soup

Everyone has known since early childhood this rich soup that my grandmother cooked: golden broth, fluffy dumplings and small cubes of potatoes and carrots. This first course is very easy to prepare, and most importantly, it’s quick and very tasty. Everyone will like this dish: both adults and children!

Grandma's dumpling soup with chicken broth

When the summer heat subsides, it's time to cook rich and satisfying soups that help you warm up, and chicken soup with dumplings is just one of them. To prepare such a dish, you will only need budget products that can be easily found on grocery store shelves.

1. 
   To prepare dumpling soup, first cook the broth.Place any part of the chicken on the bones in a saucepan, fill it with water and put it on the fire. Cook for about 30-35 minutes, periodically removing the foam.
2. 
   While the soup base is preparing, make aromatic frying. Peel and chop the onions and carrots, fry in vegetable oil until the carrots are soft and a few minutes before they are ready, add one teaspoon of granulated sugar - thanks to this ingredient, the finished dish will have a richer color.
3. 
   We “free” the potatoes from the peel and cut them into fairly large slices.
4. 
   Let's get to the dumplings. Drive one chicken egg into a deep plate and beat.
5. 
   Add one tablespoon of water and flour to the same container.
6. 
   Knead a viscous dough, the consistency of sour cream.
7. 
   Half an hour from the start of cooking the broth, remove the chicken and add the potatoes, cook until tender. To form dumplings, moisten a tablespoon in water, scoop out a little dough and drop it into a saucepan with soup.
8. 
   The small dumplings will be ready in about 2 minutes.
9. 
   We also carefully transfer the browned roast into the broth.
10. 
    Season the dish with salt, finely chopped herbs and mix well.
11. 
    Pour the golden soup into bowls and enjoy. Bon appetit!

Simple and quick soup with dumplings and potatoes

It is very simple to prepare a hearty and rich soup without meat and to “create it” you only need potatoes, carrots, onions and a little dough for tender dumplings. By spending just 50 minutes, you can feed the whole family and forget about hunger for many hours.

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Potatoes – 6 pcs.
• Carrots (large) – 2-3 pcs.
• Onions (large) – 2 pcs.
• Eggs – 1 pc.
• Flour – ½ tbsp.
• Water – 30-50 ml.
• Provençal herbs – ¼ tsp.
• Ground black pepper – ¼ tsp.
• Salt - to taste.
• Vegetable oil – 3 tbsp.

Cooking process:

1. Fill a saucepan with water and place it on the stove – bring to a boil. At this time, peel and cut the potatoes into medium-sized cubes. As soon as the water boils, add the potatoes.

2. Grate the carrots on a coarse grater.

3. Heat vegetable oil in a frying pan and fry the chopped carrots until soft.

4. Finely chop two large onions.

5. Give the carrots a little more time to brown in the pan.

6. And then add the onion.

7. Mix the vegetables thoroughly and cook for a few more minutes.

8. Season the roast with salt, black pepper and aromatic herbs.

9. Let's make dumplings. Break an egg into a deep bowl.

10. Using a fork, beat until smooth.

11. Then add a little clean water and half a glass of wheat flour to the egg mixture.

12. Gently knead the dough with a fork.

13. If the mass turns out to be too viscous and sticks to your hands, add a little more flour.

14. Form a tight ball.

15. It's time to remove the fried vegetables from the heat.

16. A few minutes before the potatoes are ready, add the fried potatoes to the soup.

17. Using a damp spoon, scoop up a little dough and dip it into the soup - the dumplings will be ready in a few minutes. Turn the heat to low, cover with a lid and simmer the soup for another 5-10 minutes. Bon appetit!

How to cook delicious soup with dumplings and meatballs?

We prepare a very simple and quick soup with flour dumplings and juicy minced meatballs. Many people call this dish “soup with lazy dumplings”, since these dishes are really similar in taste.

Cooking time – 45 min.

Cooking time - 10 min.

Portions – 6.

Ingredients:

• Potatoes – 3-4 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Butter – 50 gr.
• Bay leaf – 1 pc.
• Eggs – 2 pcs.
• Water – 50 ml.
• Minced meat – 300 gr.
• Flour – 6 tbsp.
• Greens - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Prepare the vegetables: peel the onions, carrots and potatoes and rinse under running water. Fill the pan 2/3 full with clean water, bring to a boil and add the chopped potatoes.

2. Let's start frying. Cut the onion into small cubes and grate the carrots on a coarse grater. Fry the vegetables in a piece of butter until golden brown.

3. Prepare the dumpling dough. In a deep bowl, mix eggs, salt, water and flour; the consistency of the mass should be similar to rich sour cream.

4. With wet hands, form small meatballs from the minced meat.

5. Place the meat balls into the pan with the potatoes and season with salt.

6. At the moment when the meatballs begin to float, moisten the spoon with water, scoop up a little dough and dip it into the broth, thus getting dumplings.

7. The next step is to add the aromatic roast and bay leaf. Continue cooking over moderate heat for another 5-7 minutes.

8. Before serving, catch the laurel, decorate with finely chopped herbs and serve. Bon appetit!

Delicious soup with cheese dumplings

The only thing tastier than soup with dumplings is soup with cheese dumplings. You can prepare such a dish in less than an hour, and as a result we will get a rich, satisfying soup that we will delight all household members with!

Cooking time – 1 hour 15 minutes

Cooking time - 10 min.

Portions – 6.

Ingredients:

• Chicken ham – 1 pc.
• Water – 3 l.
• Onions – 1 pc.
• Carrots – 1 pc.
• Potatoes – 1 pc.
• Rice – 4 tbsp.
• Cheese – 150 gr.
• Flour – 2 tbsp.
• Eggs – 1 pc.
• Salt – ½ tsp.
• Vegetable oil – 2 tbsp.
• Ground black pepper - to taste.

Cooking process:

1. Pour about 3 liters of water into a saucepan of a suitable size, add a whole peeled onion and a pre-washed ham. Cook over moderate heat for 15 minutes, then reduce the flame and another 40 minutes until the chicken is fully cooked.

2. During the cooking process, be sure to skim off any foam that forms. It is thanks to this action that the finished broth will be completely transparent. After 40 minutes, throw away the onion, transfer the meat to a plate and let it cool.

3. We “free” one medium potato from the skin, cut it into medium cubes and throw it into the broth.

4. The next step is to add the washed rice and salt to the pan.

5. Let's make dumplings. In a separate container, combine finely grated cheese, egg, ground black pepper and flour - mix thoroughly.

6. Wet your hands in a small amount of oil, scoop up a little cheese “dough”, form balls and send them to the soup.

7. Separate the chicken into fibers and return it to the broth.

8. Grind the carrots and add them to the first dish exactly 10 minutes after the dumplings.

9. Continue cooking the soup for about another minute on low heat.

10. Pour the hot soup with cheese dumplings into bowls, garnish with fresh herbs if desired, and serve. Bon appetit!

Step-by-step recipe for making potato dumpling soup

When you are tired of all the classic and ordinary soups, we cook an original, hearty and pleasant-looking soup with tender potato-based dumplings and veal broth. This dish can easily feed a large family.

Cooking time – 1 hour 15 minutes

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Veal – 500 gr.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Potatoes – 4-5 pcs.
• Bell pepper – 1 pc.
• Flour – 4 tbsp.
• Eggs – 3 pcs.
• Sour cream – 2 tbsp.
• Butter (melted) – 1 tbsp.
• Sunflower oil – 1 tbsp.
• Celery root (dried) – 1 tsp.
• Parsley - to taste.
• Dill - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. To prepare the broth, cut the meat into medium-sized pieces and place in a saucepan - fill with water, add salt, celery root and cook over low heat for about 60 minutes. Don't forget to remove the foam using a slotted spoon.

2. At this time, peel the potatoes and one carrot and cook in separate pans until tender.

3. Cut the remaining carrots, sweet bell pepper and one onion into small cubes.

4. Heat a small amount of sunflower oil in a frying pan, fry the onion until transparent, and then add the rest of the chopped vegetables there and simmer for about 7 minutes with frequent stirring.

5. Place the boiled vegetables in a blender bowl along with the whole onion and puree to a puree consistency.

6. Finely chop the greens.

7. In a deep bowl, combine herbs, flour, one egg, mashed potatoes, salt and melted butter - stir well.

8. Sprinkle the surface with flour and form a thin roll from the resulting dough, which is then cut into small pieces. Each of them must be breaded in flour.

9. At this time, the veal is already ready - strain the broth and add the frying agent to it, bring to a boil and cook for another 5-7 minutes. Afterwards, dip the dumplings one at a time, add salt and pepper – cook for 10 minutes over low heat.

10. Carefully break two eggs and separate the yolks from the whites. Thoroughly grind the yolks with sour cream until smooth.

11. Place boiled veal in portioned plates, pour in rich broth with vegetables and dumplings and “season” with one tablespoon of a mixture of yolks and sour cream. Bon appetit!

Simple and delicious soup with dumplings and meat

We are preparing a very simple and tasty soup that will surely surprise you with its golden transparent broth, richness and lack of frying. We will cook the vegetables right away, so the dish will be much less high in calories and lighter.

Cooking time – 1 hour 55 minutes

Cooking time - 15 minutes.

Portions – 8-10.

Ingredients:

• Beef on the bone – 600-700 gr.
• Potatoes – 500 gr.
• Sweet pepper – 200 gr.
• Carrots – 150 gr.
• Onions – 150 gr.
• Laurel leaf – 2 pcs.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Eggs – 1 pc.
• Milk – 50 ml.
• Flour – 70 ml.

Cooking process:

1. Rinse the beef thoroughly under running water and place it in a saucepan, add water and boil for an hour and a half, periodically skimming off any foam that appears.

2. After the time has passed, filter the hot broth using a sieve and return it to the container.

3. Cut the boiled beef into fairly large cubes.

4. Place the chopped meat into the broth.

5. Add salt to your taste.

6. Peel 500 grams of potatoes, wash and cut into cubes.

7. Grind the carrots using a grater.

8. Cut two medium onions into small pieces.

9. Pepper – into strips.

10. Following the meat, add potatoes to the broth.

11. As soon as the broth begins to gurgle, add the rest of the chopped vegetables.

12. Simmer over moderate heat for about 25-30 minutes.

13. To prepare the dumplings, stir the egg thoroughly in a deep bowl.

14. Pour in milk, salt and mix.

15. Add wheat flour.

16. Mix the mixture thoroughly until smooth.

17. Wet a teaspoon in water and scoop up a little dough - carefully dip it into the broth.

18. Together with the flour balls, add the bay leaf to the pan. Cook for another 5 minutes after the dumplings float to the surface.

19. Before removing the food from the stove, add finely chopped greens and pour into tureens. Bon appetit!

Soup with flour dumplings and eggs like in kindergarten

To feed the children and plunge into memories ourselves, we will cook a light, but at the same time very satisfying and rich soup with dumplings, just like they prepared for us in kindergarten. This dish is perfect for both small children and adults - it gives a long feeling of fullness.

Cooking time – 1 hour

Cooking time – 25 min.

Portions – 6.

Ingredients:

• Potatoes – 300 gr.
• Carrot – 60 gr.
• Onions – 60 gr.
• Eggs – 1 pc.
• Butter – 18 gr.
• Flour – 60 gr.
• Salt – 1 tbsp.
• Broth – 1200 ml.
• Greens - to taste.

Cooking process:

1. Peel the potatoes and cut them into strips or bars.

2. Chop onions and carrots and fry in butter until soft.

3. Bring the broth to a boil and add the roast and chopped potatoes to it.

4. Let's make dumplings. Cool a small amount of broth, break the egg directly into it and beat vigorously until smooth with a fork.

5. Sift the wheat flour into the egg mixture and knead the viscous dough.

6. Use a teaspoon to scoop up a little dough and drop it into the soup. Cook for another 5 minutes over moderate heat, garnish with finely chopped herbs and pour into plates. Bon appetit!

Hearty dumpling soup with beef broth

To prepare an incredibly rich, satisfying and tasty first course, you need very little free time and the most affordable ingredients, such as beef on the bone, onions, carrots, potatoes and flour with an egg for tender dumplings that melt in your mouth.

Cooking time – 2 hours 40 minutes

Cooking time – 25 min.

Portions – 10.

Ingredients:

• Beef on the bone – 800-900 gr.
• Potatoes – 500 gr.
• Onions – 100-120 gr.
• Carrots – 90-100 gr.
• Water – 2.2-2.4 l.
• Egg – 1 pc.
• Flour – 200 gr.
• Butter – 30 gr.
• Milk – 220 ml.
• Laurel leaf – 1-2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.

Cooking process:

1. First of all, cook the broth. To prepare it, wash the meat thoroughly, put it in a saucepan, fill it with water and boil for 2 hours, periodically skimming off the foam.

2. After the time has passed, remove the beef from the broth.

3. Peel the potatoes, onions and carrots and randomly cut them into small pieces.

4. Place the chopped vegetables into the broth, bring to a boil and cook for another 10 minutes.

5. At this time, in a separate deep container, combine the egg, milk, salt, flour, and melted butter.

6. Knead the loose dumpling dough.

7. Using a teaspoon soaked in water, scoop up a little dough and drop it into the hot broth.

8. Next, season the food with salt, ground black pepper, laurel, and also return the meat, already separated from the bone. Cook for another 5-7 minutes until the dumplings float to the surface.

9. Pour the aromatic soup into bowls, garnish with fresh herbs and enjoy. Bon appetit!

Milk soup with dumplings from childhood

We cook an unusual soup without adding meat - with milk, which even the little ones will surely like.This dish is perfect for both hearty and complete breakfasts and afternoon snacks.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Milk – 1 l.
• Semolina – ½ tbsp.
• Butter – 70 gr.
• Eggs – 2 pcs.
• Water – ½ tbsp.
• Salt – ½ tsp.

Cooking process:

1. In a saucepan or heavy saucepan, melt 30 grams of butter along with salt and water - bring to a boil.

2. Then add ½ cup of semolina, stir well and cook for 5-6 minutes. The resulting mass should come away from the walls of the dish without any problems.

3. Next, cool the creamy semolina mixture to a temperature of 80 degrees, beat in one egg and mash with a fork.

4. We repeat this manipulation with each egg.

. In a deep bowl, bring the milk to a boil and use a teaspoon dipped in hot water to scoop out the “dough” and dip into the milk. Cook the dumplings for about 10-12 minutes on the lowest heat.

6. Pour the finished soup into bowls and season with a small amount of butter. Bon appetit!

Soup with semolina dumplings in chicken broth

Let's diversify the usual menu and prepare a fragrant and incredibly tasty soup that came to us from Hungary - there, this is a traditional dish. In addition, this dish has minimal calorie content, so you can eat it at night or while following a diet.

Cooking time – 1 hour

Cooking time - 10 min.

Portions – 5.

Ingredients:

• Chicken breast – 1 pc.
• Carrot – 1 pc.
• Celery (petiole) – 2 pcs.
• Tomatoes – 1 pc.
• Potatoes – 3 pcs.
• Garlic – 2 teeth.
• Eggs – 1 pc.
• Semolina – 3 tbsp.
• Butter (melted) - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Parsley – ¼ bunch
• Green onion – 4-6 feathers.

Cooking process:

1.Pre-prepare the broth: fill the chicken with 2.5 liters of water, bring to a boil, add carrots, cut into rings, salt and cook for about 40 minutes, constantly skimming off the foam. At this time, chop the celery stalks.

2. Fry chopped celery in butter for a couple of minutes.

3. After that, add the diced tomato to the same frying pan, season with salt and ground black pepper and fry for another 3-5 minutes.

4. Peel the potatoes and cut them into strips - add them to the broth, cook for 15 minutes and then add the fried tomato and celery.

5. At this time, prepare the dumpling dough. In a deep container, beat the egg and slowly add the semolina - mix well.

6. Also add finely chopped parsley, salt and pepper - mix until smooth.

7. The finished mass for dumplings should have the consistency of rich sour cream or boiled condensed milk.

8. Wet your hands in water, take a little dough and roll into balls, about the size of walnuts, and drop them into the soup.

9. Cook the first dish for 3 minutes after the balls float to the surface.

10. Finely chop the green onions and peeled garlic cloves.

11. Pour into the pan, bring to a boil again and remove from the stove.

12. Pour into plates and serve. Bon appetit!