Soup with dumplings recipe for cooking at home. Soup with dumplings - step by step recipes. For the dumpling soup recipe you will need

Hearty and simple soup at home - soup with dumplings! Cook easily and quickly!

A simple, quick and delicious soup with fragrant chicken broth. We will cook it with a minimum set of products, but the taste will not suffer from this. There is no meat in this first course, but you will surely appreciate the tender and airy dumplings on semolina. Try it for sure!

chicken broth - 1200 ml
potatoes - 2 pcs
carrots - 1 pc.
parsley - 2 sprigs
salt - 1 pinch

semolina - 100 gr
chicken broth - 50 ml
egg - 1 pc.

To prepare this simple and delicious first course, we need the following ingredients: chicken broth, potatoes, carrots, semolina, chicken egg, parsley.

First you need to make dough for dumplings. To do this, pour 100 grams of semolina into a suitable bowl and break 1 medium-sized chicken egg there.

Mix everything thoroughly, gradually adding chicken broth at room temperature. You may not need 50 milliliters, but more or less.

The result should be such a dough - it is not liquid, but not thick either. Approximately like semolina porridge of medium density. We leave the dough for dumplings on the table so that the semolina swells.

In the meantime, pour the chicken broth into a saucepan of a suitable volume and put it on the stove over medium heat to boil.

Peel carrots and potatoes, wash and cut into arbitrary pieces. I cut potatoes quite large, and carrots - much smaller (if desired, you can chop on a coarse grater).

When the broth boils, put the chopped vegetables into it and cook until tender on a low-medium heat. Depending on the size of the pieces, the time may be needed in different ways.

When the potatoes and carrots are almost ready (in my case, after 15 minutes), it's time to cook the semolina dumplings. We put a small saucepan or saucepan with water on the stove in advance, bring it to an active boil. With the help of two teaspoons, we scoop up the dough and, helping the second, lower the workpiece into boiling water. Thus, we make all the dumplings. At first they will sink to the bottom, but after a few seconds they will float up - the semolina dumplings are brewed. It is very important to boil them in boiling water, because just in hot dumplings they may not seize.

As soon as the dumplings have surfaced, immediately carefully remove them from the water and transfer them to a separate plate.

The potatoes and carrots have become soft - it's time to dip the semolina dumplings into the pan and salt the soup. Bring the contents of the dishes to a boil again and boil over low-medium heat for about 3-4 minutes.

It remains to chop the parsley or any fresh herbs that you like best.

Add fragrant herbs to the finished soup, mix and let boil for another minute. After that, we cover the pan with a lid and leave the soup on the switched off stove to brew for about 5 minutes.

Pour soup with dumplings into serving bowls and serve.

Fresh homemade bread, tender sour cream and fragrant herbs will be a great addition to this first course. Katyusha, thank you very much for the order - I hope the recipe will come in handy and you will like the soup. Friends, cook to your health and enjoy your meal!

Recipe 2: soup with dumplings in meat broth

The recipe for the famous Ukrainian soup with dumplings has a great many variations, and not all of them are based on the use of simple, affordable and inexpensive ingredients. Today, even such a banal dish has become customary to cook, using almost professional kitchen appliances and overseas seasonings.

But what about a hostess who has just started her culinary career and cannot boast of extensive experience in cooking soups? After all, you need to feed your husband and children in any case! This is where my today's recipe for a fragrant, quick and very light soup with dumplings will come to your aid, which my grandmother taught me in those days when such dishes did not take too much precious time and effort from housewives.

So, let's start preparing your first culinary masterpiece, because it's best to start not with overseas dishes, but with simple soups that we all liked so much in childhood.

Onion 1 pc.
Potatoes 3-4 pcs.
Carrot 1 pc.
Meat broth 2 l

Additionally:

25 ml of olive oil;
25 g fresh herbs (dill, basil, parsley);
2 - 3 peas of black pepper;
2 - 3 bay leaves;
7 g salt

1 chicken egg;
180 ml of boiled water;
120 g wheat flour.

We remove the skin from the onion, wash it and finely chop it with a knife or in a blender.

Cut the potatoes into fairly large cubes and pour cold water over them.

Pour the broth into a saucepan and put on medium heat with a closed lid. Peel and chop the carrots in a food processor or three on a grater.

Important! Now the very moment has come when you need to decide whether you will add any other components to the soup in addition to the standard ones. For example, I really like to increase the presence of vegetables in a dish - cauliflower, fresh zucchini or bell pepper are suitable for this. I recommend adding all additional ingredients quite a bit, no more than a tablespoon.

Pour olive oil into a frying pan and put it on medium or low heat. As soon as the pan is hot, pour the chopped onion into it.

Stirring, fry the onion mass until golden brown. Then pour in the grated carrots, mix with a spatula.

Fry the ingredients for about another five minutes, then turn off the stove. By this time, our broth has already boiled: pour chopped potatoes into it.

Reduce the heat under the pan and, covering it with a lid, leave the mass to cook.

Pour water into a saucepan and put it on a strong fire. Bring the liquid to a boil, reduce the heat to low and arm with a whisk. We begin to stir the water intensively, gradually, in a thin stream, pouring a third of the flour into it.

Having poured out, we warm up the mass for about a minute, without stopping to actively stir with a whisk. We remove the saucepan from the stove and immerse its bottom in ice water, still stirring the mass. Allow the contents of the saucepan to cool thoroughly, ideally to room temperature.

Important! You should get a viscous, viscous and very sticky mass that sticks to your hands and the walls of the dishes. If this does not happen and the workpiece is too liquid, add another teaspoon of flour to it and mix it thoroughly with a whisk or spoon.

Lightly beat the egg with a whisk, then pour it into the saucepan with the dough piece.

Using a blender or food processor, beat the dough at high speed. After about a minute, add the remaining flour in three steps, without turning off the blender.

Then we take a teaspoon, moisten it in ice water and collect the dough into it.

We put it in a boiling broth with potatoes - the first dumpling is already in the soup! We do the same with the remaining dough, not forgetting to moisten the spoon in water each time.

Without waiting for the broth to boil, pour the frying, bay leaf, pepper and salt into it. Stir the soup thoroughly, cover it with a lid and let it simmer for about ten minutes. After the time has passed, we check the dumplings for readiness, and the broth for salt. We remove the brew from the stove and leave the soup to infuse for about another five minutes.

That's it, your amazingly delicious soup is completely ready to serve! Pour it into portioned plates and sprinkle chopped fresh herbs on top, and add a little black pepper or other spices to taste.

Recipe 3, step by step: chicken soup with dumplings

You can cook soup with dumplings (dumplings) very quickly.

I cook the broth in advance so that on a weekday I can quickly cook fresh soup. But you can, of course, make soup with dumplings and freshly cooked broth - for this you need to boil a piece of chicken (about 250-300 g) in a liter of water.

Chicken broth - 750 ml
Potatoes - 2 pcs.
Carrot (small) - 1 pc.
Vegetable oil - 0.5 tbsp. spoons
Egg - 1 pc.
Flour - 4-5 tbsp. spoons
Salt - 1 pinch
Spicy herbs (optional) - to taste
Parsley greens - to taste (about 2-3 tablespoons of chopped greens)

How to cook soup with dumplings: peel, wash, grate the carrots on a coarse grater.

Heat the oil in a frying pan, fry the carrots, stirring occasionally, over medium heat until golden brown (5-7 minutes).

Peel potatoes and cut into cubes.

Bring the broth to a boil. Salt if necessary.

Add fried carrots. Bring to a boil, cook for 5 minutes. Then add potatoes and cook for another 15 minutes.

During this time, prepare the dough for dumplings.

Beat the egg with salt and, if desired, with herbs.

Add flour, mix everything thoroughly.

I put the dumplings in the soup like this: I separate the dough with a tablespoon (half a spoon), remove the dough with a teaspoon into the boiling soup.

You need to cook dumplings for 5-7 minutes at a low boil.

For my taste, the soup with dumplings just asks for parsley, and more!

It is better to add parsley to the soup when serving - this is how it is most fragrant. Bon appetit!

Recipe 4: how to cook soup with dumplings (with photo)

Many have known the taste of soup with dumplings since childhood. But today it has not lost its relevance. This is due initially to the fact that this first dish is quite simple and quick to prepare, and it also has an extraordinary taste and aroma. It is provided mainly by the dumplings themselves, which in some regions are also called dumplings. They are boiled pieces of egg-based dough. In a word, hearty and proven over the years, the soup will perfectly fit into your diet. We offer you the following variant of its preparation.

Chicken egg 1 pc.
Milk (any fat content) 50 ml.
Wheat flour of the highest grade 6 tbsp. spoons
Beef 500 gr. (you can also use chicken, pork and other meat)
Potatoes 5 pcs.
Bulgarian pepper 4 pcs.
Onion 2 pcs.
Carrots 2 pcs.
Bay leaf 3 pcs.
Vegetable oil 5 tbsp. spoons
Parsley 1 bunch
Salt and pepper to taste

Potatoes, onions and carrots must be peeled and washed thoroughly in water. Next, cut the onion into small cubes. In order not to watery eyes during this process, it is enough to periodically moisten the knife blade with cold water. Grind the carrots with a medium grater, and cut the potato tubers into 4-6 parts, depending on its size. After that, put the chopped potatoes in a bowl of water until required so that it does not darken.

We cut the bell pepper in half, remove the seed cluster and the stalk from it, and then wash the halves of the peppers from all sides. Next, cut it into strips.

If necessary, defrost the selected meat, rinse thoroughly in water, and clean it from excess fat and films.

If you are using sirloin meat, then cut it into cubes. If you prefer to take the meat on the bone, then cutting it into pieces would be more appropriate when cooked.

We collect a little more than half of the water in the pan and put it on medium heat. When it boils, add the meat to the water and cook it until it is fully cooked. Depending on the type of meat, this will take a different amount of time. For example, chicken takes 20 to 30 minutes to cook, while beef takes an hour to cook. Periodically do not forget to remove the foam from the surface of the broth.

In a frying pan or saucepan in a small amount of vegetable oil, fry the onion until golden brown, then add the carrots, mix the contents and cook the vegetables for another 2-3 minutes, stirring the contents of the pan occasionally. When the meat is ready, add potatoes to the broth, from which you must first drain the water. After 10 minutes, add bell pepper and cook the soup for another 5 minutes. After that, add the previously fried onions with carrots and mix the ingredients thoroughly.

In a deep bowl, beat the egg, adding a little salt to it. Next, add milk and previously sifted flour to it, after which we mix the mass with active movements so that lumps do not form. The dough for dumplings should be the consistency of thick sour cream. If your mass turned out to be too liquid, then mix a little more flour into the dough.

Next, we collect half a teaspoon of the test mass and dip it into the boiling broth. Upon contact, the dough will immediately peel off the spoon. And so we do until all the dough is used up. During cooking, dumplings increase several times, so do not make them very large initially. Next, add the bay leaf, salt and pepper the soup. We cook it in this form for another 5-7 minutes.

After turning off the fire, it is advisable to cover the pan with a lid and insist the dish for 5-10 minutes. In addition, during this time it will cool down a bit and will be suitable for food. Pour the required amount of soup into a tureen with a ladle and serve it on the table or immediately fill portioned plates with soup. Sprinkle the dish with chopped parsley on top. Enjoy your meal!

Recipe 5: Potato Soup with Dumplings (Step by Step)

Chicken soup with dumplings is a healthy and very tasty first course. The recipe will not take you much time and effort.

You can use any chicken meat for this soup. We used chicken wings in our recipe. For the preparation of dumplings, we kneaded the dough of medium density, adding very finely chopped greens. Such green dumplings look beautiful and very appetizing in a bowl of soup.

chicken meat - 500 gr.,
potatoes - 4-5 pcs.,
carrots - 1 pc.,
onion - 1 pc.,
Bay leaf,
salt - to taste,
black pepper and allspice - to taste,

for dumplings:

wheat flour - 6-7 tbsp. spoons (with a slide),
salt - 1 pinch,
parsley or dill,
chicken egg - 1 pc.,
water.

To prepare chicken soup with dumplings, put chicken pieces in a saucepan and pour a little water.

As soon as the water boils, pour it out and pour in a new filtered one.

Add bay leaf, black pepper and allspice in peas, salt to the meat in a saucepan and cook the broth until tender.

While the broth is cooking, you need to prepare the vegetables. To do this, peel the onion from the husk, rinse and finely chop.

Wash the carrots, peel and cut into strips.

Rinse the greens well, dry and chop finely.

Then add finely chopped onions to the finished chicken broth.

Then add chopped carrots.

In the meantime, while the potatoes are cooking, you need to knead the dough. Break the egg into a bowl, which must first be washed. Add a pinch of salt to the egg and beat lightly.

Then pour the right amount of flour into the bowl and mix the dough, adding so much cold water so that the dough acquires a medium density consistency.

Mix the dough well. If you added little water to the dough, and it turned out to be too thick, you need to make a thin sausage out of it and cut it into portioned dumplings with a knife. Usually dumplings are cooked very quickly, so they should be added about 5 minutes before the end of cooking soup.

To do this, dip a teaspoon into boiling soup, collect a little dough and send it to the soup. The dough in hot water easily lags behind the spoon.

Cook chicken soup with dumplings for another 5-7 minutes. At the end, add chopped garlic and turn off the heat.

Chicken soup with dumplings ready. Pour the soup into bowls and sprinkle with herbs. Enjoy your meal!

Recipe 6: soup with garlic dumplings in a slow cooker

Soup with garlic dumplings, the recipe with the photo of which you see, I cooked in a slow cooker. It turns out very tasty and fragrant, and dumplings are very tender with a pleasant taste of greens. In our family, this is probably the most popular first course, even a child asks for supplements and eats with great appetite. Soup with garlic dumplings cooked in a slow cooker will always satisfy not only your family, but also guests, and when they taste this dish, they will definitely ask you for a recipe for a delicious and fragrant soup.

2-3 potatoes
1 carrot
1 clove of garlic
1 onion
2 eggs,
1 chicken back,
salt to taste
bunch of dill,
250 grams of flour.

Chop the onion and grate the carrot after peeling and then washing the vegetables.

Put them in a multicooker bowl and add 0.5 tablespoon of sunflower oil.

Fry the vegetables on the "Frying" mode. Then put the meat on the vegetables.

Pour in water and add salt.

Set the program "Soup" for 1 hour. Meanwhile, peel and mince the garlic. Cut the dill.

In a bowl, combine eggs with salt, garlic and dill.

Also add flour and make dough.

First, roll out the sausage from the dough,

and then cut the dumplings.

Peel potatoes, cut.

After 40 minutes, add potatoes and garlic dumplings to the soup. Boil the soup for another 20 minutes.

Then turn off the slow cooker and let the soup brew for at least 5-10 minutes. Soup with garlic dumplings in a slow cooker is ready.

Recipe 7: Mushroom Soup with Dumplings and Beans

Try a delicious, rich, mushroom soup with garlic dumplings and beans. This soup will help diversify your Lenten menu. Thanks to garlic dumplings, the soup becomes fragrant and satisfying.

Vegetable oil - 2 tbsp. l.
Onion - 30 g
Carrot - 30 g
Soy sauce - 1 tbsp. l.
Champignons (fresh) - 60 g
Garlic (to taste) - 2 teeth
Potato - 130 g
Canned beans - 60 g
Water - 600 ml
Salt - to taste
Black pepper - to taste

Wheat flour / Flour - 60 g
Salt - 1 pinch.
Vegetable oil - 5 ml
Garlic - 1 tooth.
Water - 30 ml

Heat vegetable oil in a saucepan, add finely chopped onion and fry until soft. Then add carrots (cut into cubes) and fry for 2 minutes.

Add soy sauce for frying "Wok".

Cut the mushrooms into small pieces, chop the garlic in any way convenient for you (I chopped it finely). Add mushrooms and garlic to vegetables and fry for 5 minutes.

Then pour in water, add finely chopped potatoes, beans, salt, pepper, bring to a boil and cook over medium heat for 10 minutes.

While the soup is cooking, prepare the garlic dumplings.

In a container, combine water, vegetable oil, salt and chopped garlic (I rubbed it on a fine grater). Mix thoroughly and start adding flour. It took me 60 g of flour. The dough should be soft and slightly sticky to your hands. Roll out the dough into a tourniquet (~25 cm long) and cut into small pieces.

Dip the garlic dumplings into the soup and cook for 5 minutes. Cover the soup pot with a lid and let the soup brew for 15 minutes.

Fragrant, hearty mushroom soup with garlic dumplings and beans is ready. Please come to the table.

Recipe 8: Cheese Soup with Dumplings and Olives

In this recipe, I want to introduce you to one of my favorite options - cheese soup with dumplings and olives.

chicken drumstick - 800 gr.;
potatoes - 1 kg;
carrots - 2 pcs.;
onion - 1 pc.;
garlic - 3 cloves;
processed cheese - 3 pcs.;
black olives - to taste;
dried parsley - to taste;
milk - 2 tablespoons;
chicken eggs - 1 pc.;
flour - 4 tablespoons;
Provence herbs - to taste;
sea salt - to taste

First of all, I put the chicken shank broth to boil. You can use any part of the chicken, but it is in the soup that I really like meat from the drumstick, it is meaty and especially tender and tasty. I also immediately add a whole head of onion, because I don’t really like onions either in live chopped form or fried in soups, but at the same time, its evaporated juice perfectly complements the broth. I do the same with garlic.

I cut potatoes and carrots into small cubes. I add it to the empty broth and put it to boil.

While the potatoes are cooking, I start preparing the dough for dumplings. I pour milk into a plate, add an egg, Provence herbs - you can do without herbs, for example, add black ground pepper, but I really love them, and even more so, they blend perfectly with cheese. Then gradually add flour.

And I knead the dough. It should become homogeneous and in consistency a little thicker than the dough that we start on pancakes.

When the potatoes and carrots are almost cooked, I add the dough to the soup. You just need to pick it up on the tip of a spoon and lower it into the pan. Next, the dumplings will seize on their own in the pan. That is, I do not form them in advance.

Next step. I cut cheese into small cubes. To make it convenient to cut them and they do not stick to the knife, you need to keep them in the cold until the last moment so that they do not have time to soften.

I add the chopped curds to the soup and mix thoroughly until they are completely evenly dissolved in the soup.

The last step is to remove the skin from the shins and separate the meat from the bones, split it into small fibers and pieces and place it in the broth. And I fall asleep with dry parsley. Once again, mix well and let it brew and thicken for 7-10 minutes, but no more, so that the soup does not start to cool. It is in this state that it is best served and tasted.

I pour the soup into small tureens. And I add olives to each tureen. Voila! You can eat!

Recipe 9: Buckwheat Soup with Potato Dumplings

Delicious soup for everyday menu. You can cook it in meat, chicken or mushroom broth.

buckwheat 0.5 glasses
potatoes 3 pieces
egg 1 piece
onion 1 piece
carrots 1 piece
Bulgarian sweet pepper 0.5 pieces
vegetable oil
flour 4 tablespoons
broth 1 liter
greenery
seasoning

My buckwheat, we fall asleep in a bowl. We put salt there and pour in 1 measuring cup of water.

We clean the potatoes, cut them into halves and put them in a steam basket. We install the bowl in the device, put the steam basket on top. We turn on the "Buckwheat" program, so we cook buckwheat and potatoes at the same time.

After the program is completed, put the potatoes and cooked buckwheat in separate bowls. Mash the potatoes, as for mashed potatoes, break an egg into it, add salt. You can add a pinch of nutmeg or other favorite spices.

Mix the puree with the egg, add about two tablespoons of flour. The potato dough should remain soft. Pour a little more flour onto the board, spread the potato mass. For convenience, we divide it in half and roll out two “sausages” from the dough.

Cut into small dumplings and roll them into balls.

We cut the vegetables for the soup, as usual. Onion cut into cubes, pepper - strips. Carrots can be grated. Pour the oil into the bowl and lay out the cooked vegetables. Fry for twenty minutes, selecting the "Baking" mode.

Pour the broth to the prepared vegetables, pour the buckwheat cooked in advance. We select "Steam cooking" by setting the program for 10 minutes.

As soon as the soup boils, the countdown of the program will start. At this point, you need to lower the dumplings into the soup. Place them carefully, one at a time. Do not stir the soup until the dumplings float to the top. Let the soup simmer for a minute and turn it off.

Serve the soup, pouring greens into the plates.

When was the last time you cooked dumpling soup for a family dinner? Surely, you do not often pamper your household with this pretty first course. And all because you need to make dough for dumplings, and how we mess with it, it’s better to throw noodles or some kind of cereal into the soup.

We unfairly devote little time to dumplings, which in their works even mentioned the classics of world literature. Have you read the poem "Hussar" by the great Pushkin? “Is it a matter of Kyiv, what a land! Dumplings themselves fall into the mouth! Their recipe then spread from Ukraine all over the world, and in each national cuisine dumplings were named differently - dumplings, lasagna, dumplings, gnocchi.

So get the flour out of the kitchen cupboards, we will cook the national Ukrainian soup with dumplings for dinner. We offer you four options, choose to your taste, or try to do each one in turn. All of them are very tasty and nutritious.

Chicken soup with dumplings

Chicken broth soups are like a classic of the genre in the culinary arts. With what only we do not prepare them! With vegetables and noodles, lentils and peas, beans and onions, various cereals and cheese. We offer another option - soup with dumplings and chicken.

You can cook exactly the same soup with any other meat. But remember that chicken broth is the most dietary, and soups are not borscht, they should be as light as possible.

Taste Info Hot soups / Soup with dumplings

Ingredients

chicken fillet - 1 half;
onion - 1 pc.;
carrot - 1 pc.;
vegetable oil - 2 tbsp. l.;
potatoes - 3 pcs.;
eggs - 2 pcs.;
flour - 80-100 g;
provencal herbs - 1/2 tsp;
water - 3 l;
fresh parsley - 1 small bunch;
salt - to your taste.

How to make homemade dumpling soup

Wash the chicken fillet in advance, transfer to a pot of water and send to the stove. When the water boils, remove the foam from the broth, salt, reduce the fire and cook until the meat is ready.

Peel the onion from the husk, wash and cut into small cubes. Peel off the carrots, wash and rub on a fine grater.

Peel potatoes, wash and cut into medium sized cubes.

Heat the vegetable oil in a frying pan and add the onion to it. Fry until golden, then add the carrots. Stir and fry over low heat until the carrots are soft.

Remove the cooked meat from the broth, cool a little and cut into pieces (you can tear into fibers).

Now get on with the dumplings. Break the egg into a bowl, add the Provence herbs and a pinch of salt, mix.

Add the sifted flour and knead the dough for dumplings, it should resemble sour cream in its state.

Let the broth boil again, put the potatoes in it and boil for 5 minutes. Send vegetable frying to the pan, stir, cook for another 5 minutes.

Now, using a teaspoon, scoop up the dough and dip it into the boiling soup, it will seize and turn into dumplings. Send all the dough to the pan, and continue to cook the soup until cooked (it will be ready when the dumplings float to the surface).

Wash parsley, chop. Throw chopped meat with herbs into the soup, sweat for a couple more minutes and turn off the heat. Chicken soup with dumplings is ready, serve it with rye or Borodino bread.

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Soup with dumplings and meatballs

Soup with meatballs we all cooked many times. Especially when small children grow up in a family, this type of first hot dish is very often present in the diet. Toddlers are so addicted to catching meat balls that they eat the entire portion during this activity. Children are full, mothers are happy, and dads still get such yummy.

We offer a little diversification of the usual dish and cook soup with dumplings and meatballs. You can add potatoes to this soup if you like. We will not do this, because potatoes with dumplings and meatballs are already too much. Remember the main rule of soup? Half of it should be liquid.

Ingredients:

minced meat - 500 g;
onion - 2 pcs.;
salt and pepper - to taste;
chicken eggs - 5 pieces (1 - in minced meat, 4 - in the dough);
flour - 150 g;
carrot - 1 pc.;
Bulgarian pepper - 1 pc.;
fresh dill with parsley - 0.5 small bunch.

Cooking

Peel the onion from the husk, carrot from the skin, and pepper from the stalk and seeds. Wash all vegetables at once.
Now get on with the meatballs. You can use ready-made minced meat or wind it yourself from any meat that your family prefers (pork, chicken, veal). Transfer the minced meat to a bowl, beat in one egg, salt and pepper. Send one finely chopped onion there. Mix everything thoroughly until a homogeneous mass is obtained.
Wet your hands with water and form minced meat into small balls - meatballs. Make them no more than 3 cm in diameter and lay them out on a flat dish for now.
Prepare dough for dumplings. Beat four eggs into a separate bowl, add a pinch of salt and add the sifted flour. Mix well so that there are no lumps. The consistency of the dough for dumplings in the soup should turn out like sour cream or dough for pancakes. If yours is too thin, add a little flour (this can happen if the eggs are too large).
Pour water into a saucepan and bring to a boil on the fire. In the meantime, cut the second onion and pepper into small cubes, and rub the carrots on a coarse grater or chop into thin strips.
Put the onion in a frying pan with heated vegetable oil and fry it until translucent. Then add carrots and peppers, stir, make the fire small and fry all the vegetables until soft.
Salt the boiled water in the pan and dip the meatballs into it.
As soon as the meatballs begin to float on top, send dumplings to the soup. To do this, scoop up part of the dough with a teaspoon and dip it in hot water. The dough will immediately grab and easily lag behind the spoon. Lower all the dumplings in this way, mix and continue cooking until they also float to the surface.
Now put the roasted vegetables into the soup and let it simmer for another 1-2 minutes. Turn off the heat and let the finished soup stand for 15-20 minutes.
Wash and finely chop the herbs. Pour hearty soup into bowls, sprinkle greens on top and seat the family for dinner. You can serve sour cream, many people love it with such a dressing.

Soup with dumplings and mushrooms

Another wonderful combination is dumplings with mushrooms. When mushroom soup is cooked, there is such an aroma throughout the house that there is no longer any strength to wait for it to be ready. We suggest making a soup with champignons, and to make the broth more rich, add some dried porcini mushrooms. We will not put potatoes in this soup, but we will cook dumplings in a special way - using cheese, butter and cream, they turn out surprisingly tender. Cheese taste always harmonizes perfectly with mushroom, so feel free to try this option, no one will remain indifferent to such a soup.

Ingredients:

white dried mushrooms - 30 g;
champignons - 500 g;
onion - 2 pcs.;
vegetable oil - 2 tbsp. l.;
pearl barley - 0.5 cups;
white flour - 200 g;
sugar - 2.5 tbsp. l.;
salt and ground pepper - a pinch each;
dried herbs (rosemary and thyme) - a pinch each;
soda - 0.5 tsp;
Parmesan cheese - 30 g;
cream - 150 ml;
egg - 1 pc.;
butter - 40 g;
dill greens - 1 small bunch;
sour cream - for serving soup.

Cooking

Soak dried mushrooms and pearl barley in separate bowls in advance.
Rinse the mushrooms, cut into pieces.
Peel and wash the onion, cut it into half rings.
Place the onion in a frying pan with hot vegetable oil and fry until golden brown. Now add the mushrooms, stir and fry for another 6-8 minutes.
During this time, boil water in a saucepan. Dried mushrooms should already swell a little, cut them into small pieces and transfer to boiling water. Even send champignons with onions from the pan, as well as pearl barley, from the pan. Salt, make a small fire, cover with a lid and cook for 45 minutes.
In the meantime, take care of the dough for dumplings. Sift flour into a bowl, add salt, soda, sugar and dried spices to it, mix everything well. Here, rub the cheese on a fine grater. In a separate bowl, beat the egg with the cream. Melt the butter. Now combine all the prepared ingredients together and make a dough with the consistency of thick sour cream.
When the mushrooms with pearl barley are almost ready, use a teaspoon to take the dough and dip it into the boiling soup. Put all the dumplings in this way, bring the contents of the pan to a boil again and boil for another 5-7 minutes.
Taste the soup for salt, if necessary, salt a little more. Turn off the heat and let the dish stand for 15-20 minutes.
Wash and chop the dill. Pour soup with dumplings and mushrooms into bowls, top with herbs and serve sour cream in a gravy boat, mushrooms blend perfectly with this dairy product.

Soup with dumplings and vegetables (without meat)

And another option is soup with dumplings and vegetables. It does not contain meat, so this dish is suitable for people who observe church fasts. Since eggs cannot be eaten on fasting days, we suggest making potato dumplings. You can change the composition of vegetables as you wish, add green or asparagus beans, lentils, zucchini, eggplant, broccoli. To make the soup even more tasty and appetizing, you can put a little garlic for flavor, spices and spices.

Ingredients:

Bulgarian pepper - 1 pc.;
onion - 1 pc.;
carrot - 2 pcs.;
cauliflower - 450-500 g;
tomatoes - 3 pcs.;
garlic cloves - 1-2 pcs.;
vegetable oil - 3 tbsp. l.;
potatoes - 3 pcs.;
flour - 2 tbsp. l. (with a slide);
salt and pepper - to your taste;
parsley - 1 medium bunch.

Cooking:

Start with potatoes. Wash the tubers, peel and cook whole. Then drain the water and let the potatoes cool.
Remove the husk from the onion and garlic, wash. Cut the onion into cubes, chop the garlic with a knife or garlic press.
Wash the pepper, remove the stalk and seeds, cut into thin strips.
Peel off the skin of carrots and wash. In vegetable soups, sliced vegetables look beautiful, not grated ones, so cut the carrots into small cubes.
Wash the cauliflower and cut into small florets.
Scald the tomatoes with boiling water and remove the skin from them. Cut them into random pieces.
Heat the vegetable oil in a frying pan, put the onion and fry it for 4-5 minutes. Now add garlic, carrots and tomatoes, salt a little, pepper, mix and simmer for 8-10 minutes.
In the meantime, bring water to a boil in a saucepan, salt, put pepper strips and cauliflower into it. Make the fire small, send the vegetables from the pan here and let the soup boil slowly for 15-20 minutes.
During this time, you will have time to make dumplings. Mash boiled potatoes with a crush or fork, add flour, season with salt and pepper. Knead potato dough from products. You can also add chopped fresh dill here. With wet hands, collect some dough and form dumplings, you can make them round or oblong. Lay out on a flat dish.
When all the dumplings are ready, dip them one by one into the soup and cook for another 6-8 minutes.
Wash and chop the parsley. As soon as the dumplings float on the surface of the soup, it means that it is ready, you can set the table and invite everyone to dinner. Turn off the heat, with the lid closed, let the soup brew for 5-10 minutes. Ladle into bowls and sprinkle with chopped parsley.

Galushki- it is boiled in a boiling broth pieces of thin dough. The dish is common in Ukraine and the North Caucasus, and in some European countries under the name of dumplings or chips. As a child, my grandmother often cooked chicken soup with dumplings and we children really liked this name. Dumplings are quick and easy to prepare and make a simple broth interesting and satisfying. The traditional recipe for dumplings is an egg, salt, flour. I added frozen spinach to the dough, which colored the dumplings green and multiplied their nutritional value.

You will need:

turkey or chicken breast
onion 2 pcs
Bay leaf
vegetable oil 50 ml
fresh herbs
garlic 1-2 cloves

Dough for dumplings:

egg 2 pcs
flour 8-9 tbsp
vegetable oil 1 tsp
salt 0.5 tsp

Step by step photo recipe:

The soup will taste better if it is boiled in full-fledged chicken broth →

If there is no broth, then turkey breast or Chicken put in cold water (1.5 liters), bring to a boil, remove the foam, salt, put bulb And Bay leaf. Cook on a small fire 40 minutes.

Dough for dumplings

Put frozen spinach into a colander with a mesh, put the colander in a bowl and pour boiling water.

As soon as the briquettes disperse, remove the colander from the water and squeeze the spinach with a spoon.

Transfer to blender chopper, add eggs, salt And 1 tsp vegetable oil.

Whisk a few seconds until smooth.

Transfer the green mass to a bowl and gradually add flour. Knead the dough with a spoon.

Cover the dough with foil so that it doesn't dry out.

Cut and fry it in vegetable oil.

Meanwhile, the chicken breast is cooked. Remove and discard the onion and bay leaf from the broth. Get it breast And cut into pieces- put in the broth.

Bring the broth to a boil, taste, if necessary, salt and throw dumplings at him.

How to make dumplings

Place the bowl of dough next to the saucepan. Prepare a glass of cold water. Dip a teaspoon in water and separate small pieces of dough with it, which are immediately thrown into the boiling broth. Help with another spoon or just a finger, which is also moistened with water so that the dough does not stick. Don't forget to stir the soup so that the dumplings don't stick to the bottom of the pot, and also keep in mind that the dumplings will double in size when cooked, so add a little dough so that the dumpling is one bite size.

After everything dumplings reach the goal, i.e. will be in the broth and emerge, cook them on low heat for 5 minutes. Add to soup fried onion. Dumplings are very fond of garlic, so squeeze it through a press at the end of cooking garlic clove and herbs. Let everything boil, cover with a lid and turn off the heat. Let the soup rest for 15-20 minutes.

Soup with dumplings is ready.

Bon appetit!

Soup with dumplings. Short recipe.

You will need:

turkey or chicken breast
onion 2 pcs
Bay leaf
vegetable oil 50 ml
fresh herbs
garlic 1-2 cloves

Dough for dumplings

egg 2 pcs
flour 8-9 tbsp
vegetable oil 1 tsp
salt 0.5 tsp
frozen spinach 3 blocks (60 gr)

Put the turkey or chicken breast in cold water (1.5 liters), bring to a boil, remove the foam, salt, put the onion and bay leaf. Cook over low heat for 40 minutes. Remove and discard the onion and bay leaf. Slice the breast and put into the broth. With a teaspoon, separate small pieces of dumplings from the dough and throw them into the boiling broth. Boil dumplings for 5 minutes. Add fried onions, herbs and garlic to the soup.

Dough for dumplings with spinach

Put the frozen spinach in a colander with a mesh, put the colander in a bowl and cover with boiling water. Once the briquettes have spread, remove the colander from the water and squeeze out the spinach with a spoon. Transfer spinach to blender chopper, add eggs, salt and 1 tsp. vegetable oil. Beat for a few seconds until smooth. Combine the spinach mass with flour and knead the dough.

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Eating soups is the key to a healthy stomach and the basis of proper nutrition. There are many options for their preparation: kharcho, beetroot, hodgepodge, vegetable, meat or fish. However, any dish gets bored over time, I want to try something unusual. An excellent alternative to bored first courses is soup with dough balls.

How to cook dumpling soup

This dish comes from Ukraine. To prepare soup with dumplings, you first need to boil the broth: from chicken, pork, beef or vegetables. For a rich, tasty and outwardly attractive dish, you do not need to add water during the cooking process, and it is advisable to clean the finished broth from coagulated protein through cheesecloth.

How to make dumplings

Recipes for dumplings for soup and for main courses are slightly different. The dough for dumplings in soup most often includes flour, an egg and water, sometimes replacing it with kefir or milk. You can also prepare dough for dumplings without adding eggs: with baking powder or custard, based on semolina. The consistency of the mass may be different. As a rule, dumplings made from thick elastic dough turn out to be more dense, and those made from a liquid mass are tender and boiled.

Soup with dumplings - a step by step recipe with a photo

Boiled dough balls are popular throughout Europe. For example, in Russia they are lazy dumplings, they make dumplings in Poland, they love gnocchi in Italy, Germans cook bakerze, and Czechs cook dumplings. They are served with cream dressings as a separate dish. Decorate with fresh herbs, cracklings, and in sweet variations - with condensed milk. Add small dough products to soups. Dumpling soup recipes are more common in home cooking.

Chicken

Servings: 6 persons.
Calorie content of the dish: 146 kcal per 100 g.
Destination: for lunch.
Cuisine: Ukrainian.

You can make low-fat broth from any parts of the carcass. You can use the back, which, due to the abundance of bones, is not suitable for main courses. Be careful with the addition of spices, otherwise they will interrupt the delicate taste of the broth.

Ingredients:

thighs - 1 kg;
water - 2-2.5 l;
medium bulb - 1 pc.;
flour - 1 ½ tbsp.;
eggs - 2 pcs.;
milk 2% fat - ½ tbsp.;
garlic - 2 cloves.

Cooking method:

When the broth boils, carefully remove the foam with a slotted spoon. Boil for 30-40 minutes.
Saute the onion and garlic in sunflower oil.
With a mixer or a fork, beat the milk with eggs.
Add in a bowl of aromatic herbs for taste, salt and pepper.
Add flour to the eggs, mix. You will get a sticky dough.
Use a spoon to drop small portions of the dough into the broth.
When the dumplings float, put the meat on which the broth was cooked on them.
Serve hot chicken soup with dumplings, garnished with finely chopped greens.

With garlic dumplings

Cooking time: 30 minutes.
Servings: 6 persons.
Calorie content of the dish: 152 kcal per 100 g.
Destination: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

Dumplings with the addition of garlic give the dish a piquant aroma and taste, especially if you put a handful of fresh parsley in the dough. Suitable for kneading dough and garlic powder, you can buy it in the spice section of any store. Serving soup with garlic dumplings, you can decorate the plates with basil leaves or a sprig of rosemary.

Ingredients:

potatoes - 5 pcs.;
carrots - 1 pc.;
garlic - 2 cloves;
onion - 1 pc.;
eggs - 2 pcs.;
meat broth - 2.5 l;
greens - 1 bunch;
flour - 2 tbsp.

Cooking method:

Put the potatoes cut into neat cubes into the broth.
Saute the rest of the vegetables in a separate pan.
Mix wheat flour with eggs, a pinch of salt, crushed garlic, herbs.
Roll up the elastic dough with a flagellum, cut into pieces of the same size.
Add dumplings to almost ready potatoes.
Simmer the broth for 5-8 minutes, then add the dressing.

With meatballs

Servings: 6 persons.
Calorie content of the dish: 256 kcal per 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

For many, it is important that the first dish is not only tasty, but also satisfying. Thanks to the meat and fatty dressing, the soup with meatballs and dumplings turns out to be high-calorie. It is especially relevant during the autumn and winter colds, when you want to warm up.

Ingredients:

bell pepper - 1 pc.;
minced meat - 200 g;
potatoes - 3 pcs.;
onion - 1 ½ pieces;
carrots - 1 pc.;
eggs - 2 pcs.;
flour - 100 g;
breadcrumbs - 2 tbsp. l.

Cooking method:

Add chopped half of the onion, egg, crumbs, herbs, spices to the minced meat.
Stir the food, and then put it in the cold for a quarter of an hour.
Put the potato cubes to boil.
Beat the remaining egg with salt, add flour.
Roll the dough into a sausage, cut into small dumplings.
Fry onion, grated carrots, bell pepper in a pan.
After 5 minutes of cooking potatoes, start forming meatballs, throw in boiling water.
Boil the meatballs a little, and then add dough balls to them.
Boil all the ingredients for 5 minutes, then lay out the vegetable frying.

In chicken broth

Cooking time: 30 minutes.
Servings: 6 persons.
Calorie content of the dish: 70 kcal per 100 g.
Destination: for lunch.
Cuisine: Jewish.
Difficulty of preparation: easy.

In Israel, they cook soup with dumplings in chicken broth called kneidlach. The dough is prepared by crushing unleavened cakes prepared in advance from water and flour. Since baking cakes is not always handy, you can use a little trick and use dried pita bread as the basis for flour. Dumplings are very tender, do not fall apart during the cooking process.

Ingredients:

pita bread - 2-3 sheets;
chicken broth - 2 l;
egg - 1 pc.;
sour cream - 2 tbsp. l.

Cooking method:

Grind the dried pita bread into flour using a manual combine or in a mortar.
Sift the resulting mixture through a fine sieve.
Pour the flour with water, wait a while for it to be absorbed.
Then add the egg, dried herbs and stir.
Gradually adding pita flour, knead the dough, which will roll well.
Boil the broth on the stove, lower the dumplings, boil for 3-4 minutes.

In a slow cooker

Cooking time: 2 hours.
Servings: 4 persons.
Calorie content of the dish: 198 kcal per 100 g.
Destination: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

The recipe for soup with dumplings in a slow cooker involves the use of any broth. It is better to cook beef broth on the bone without additional ingredients on the “Stew” program for at least 2 hours, you can even put the beef on the boil overnight. And if you are preparing a soup based on white chicken meat, follow these recommendations.

Ingredients:

boneless chicken breast - 500 g;
egg - 1 pc.;
potatoes - 3 pcs.;
onion - 1 pc.;
flour - 1 tbsp.;
carrots - 1 pc.;
kefir - 50 ml.

Cooking method:

Load fillet pieces, potatoes with carrots into the slow cooker.
Place a whole onion head, select the "Stew" program on the display for 40 minutes.
Mix kefir at room temperature with salt, beat in an egg.
For several approaches, enter the flour so that the output is a liquid mass, similar in consistency to homemade sour cream.
7-10 minutes before the signal of the device, open the lid of the multicooker, remove the onion.
Add dough balls. Boil the soup for 7-8 minutes.

without eggs

Cooking time: 40 minutes.
Servings: 3 persons.
Calorie content of the dish: 105 kcal.
Destination: for lunch.
Cuisine: European.
Difficulty of preparation: easy.

This hearty yet light dressing puree soup is made with custard semolina dumplings. It is worth knowing that vegetables for pureed soups are always cooked in a small amount of water, otherwise the first one will turn out to be too liquid.

Ingredients:

carrots - 100 g;
grated ginger root - ½ tsp;
turmeric - ¼ tbsp. l.;
peeled potatoes - 100 g;
flour - 7 tbsp. l.;
semolina - 6 tbsp. l.

Cooking method:

Put the potatoes, cut into cubes, to boil.
Saute peeled and chopped carrots with ginger root.
Transfer the finished dressing to the potatoes, add turmeric.
For dumplings, heat water in a small container.
Add salt, stirring constantly, add semolina.
While stirring, boil the semolina for 1 minute.
As soon as the porridge has cooled, add flour, knead the dough.
Kill the prepared vegetables with a blender or potato masher.
Put the pan back on the fire, start laying out the dumplings.
Add greens and boil the soup for 3-4 minutes.
In soup with eggless dumplings, add a spoonful of lemon juice to remove the sweetness from carrots.

Without meat

Servings: 5 persons.
Calorie content of the dish: 88 kcal per 100 g.
Destination: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

Vegetable soup with dumplings without meat is considered low-calorie and very healthy, it is often prepared for children. To awaken the baby's appetite, various figures can be cut out of the dough for dumplings. To do this, roll out the layer and cut out figures with cookie cutters: bears, bunnies, flowers or hearts.

Ingredients:

potatoes - 2 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
flour - 1 tbsp.;
egg - 1 pc.

Cooking method:

Cut onions and carrots into cubes, put in a container and pour 1.5 liters of water.
Put the vegetables to boil. Dissolve the oil and salt in a saucepan with hot water.
Quickly add flour, without removing from heat, make choux pastry. Add the egg to the cooled mass, mix.
Fry finely chopped onion until translucent.
Using a spoon, make dumplings, put the blanks in the soup along with the frying.

Mushroom

Cooking time: 25 minutes.
Servings: 4 persons.
Calorie content of the dish: 120 kcal per 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

The best mushrooms for cooking soup, according to experienced chefs, are white mushrooms, mushrooms, russula, champignons and honey mushrooms. Aspen mushrooms, chanterelles, butterflies and boletus mushrooms, beloved by many, fall apart during long-term heat treatment. If you like the taste of dried mushrooms, know that they must first be soaked and only then boiled.

Ingredients:

mushrooms - 200 g;
potatoes - 3 pcs.;
flour - 250 g;
egg - 1 pc.;
carrots - 1 pc.;
onion - 1 pc.

Cooking method:

Start boiling pieces of fresh mushrooms, after half an hour add potatoes, cut into cubes, to them.
Knead a stiff dough from water, flour and eggs.
Roll out with a rolling pin a layer one and a half centimeters thick, cut into strips.
Cut each strip with a knife.
Cut the onion and sauté with the carrots.
Add the vegetable dressing along with the dough.
Serve soup with dumplings and mushrooms with fresh herbs and a spoonful of sour cream.

cheesy

Cooking time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 176 kcal per 100 g.
Destination: for lunch.
Cuisine: European.
Difficulty of preparation: easy.

You can add any ingredients to the cheese soup: sausage, seafood, mushrooms. Vegetables will also be useful: carrots, onions or potatoes. To give a characteristic creamy flavor, you can use any kind of cheese: hard, moldy or semi-soft. The most budgetary product will be processed cheese. Per liter of water should be 400 grams of hard cheese or 2-3 packs of processed cheese.

Ingredients:

chicken legs - 300 g;
onion - 1 pc.;
potatoes - 300 g;
carrots - 1 pc.;
processed cheese - 2 pcs.;
flour - ½ tbsp.;
egg - 1 pc.

Cooking method:

Boil the broth from chicken legs, separate the fillet from the bone, finely chop the meat.
Put the potato cubes into the broth.
Grind the onion with carrots on a grater, fry in a pan.
Mix flour, salt and eggs into a homogeneous mass.
Roll the dough into a rope and cut.
Start adding the dough balls to the broth, then immediately add the broth.
Put the pieces of melted cheese, stirring, wait for it to dissolve.
Before serving, garnish the soup with dumplings and cheese with parsley leaves.

With potato dumplings

Cooking time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 198 kcal for lunch.
Destination: for lunch.
Cuisine: Belarusian.
Difficulty of preparation: easy.

An interesting version of soup with dumplings will turn out if you take potatoes as a basis when preparing the dough. Dumplings come out tender in taste, keep their shape perfectly when cooked. Although the recipe is attributed to Belarusian cuisine, potato dumplings are very reminiscent of Italian gnocchi, only in Italy they are not put in soup, but baked with sauce.

Ingredients:

veal tenderloin - ½ kg;
carrots - 2 pcs.;
flour - 4 tbsp. l.;
onions - 2 pcs.;
sour cream - 80 g;
sweet pepper - 1 pc.;
potatoes - 5 pcs.;
eggs - 3 pcs.

Cooking method:

Boil one carrot and potato in water with a pinch of salt.
Pepper, second carrot, sauté one onion in oil.
Grind the second onion, boiled potatoes and carrots with a blender.
Add salt, pepper, egg and flour to the vegetable mixture, mix.
Boil the broth based on the beef tenderloin.
Chop the meat into small cubes and add back to the roasting pan.
Form dumplings with a spoon, put the blanks in boiling water.
Boil the remaining eggs. Grind the yolks with spices and sour cream.
Serve the soup with potato dumplings, placing 1 tablespoon of sour cream sauce on a plate.

To avoid mistakes when preparing the first course with Ukrainian dumplings, follow the recommendations of experienced chefs:

From an aesthetic point of view, it is important that all components of the soup are the same size and shape. Carrots, tomatoes and cabbage should be cut into small squares or strips, and only potatoes can be boiled into cubes.
Soup from dumplings is cooked at a time: when stored in the refrigerator, the dough will soften and become like porridge.
When cooking, dumplings always increase in volume, so you need to make them smaller than you want to see in finished form.

Video

Tired of the same daily menu? Do you really want to please your family with some unusual dish, but at the same time not bother with complex recipes? Then the site offers for you cooking recipe with dumplings! Fragrant, beautiful and satisfying, and also very easy to prepare!

Everyone probably knows that dumplings are a dish of true Ukrainian origin. In the distant times of its appearance, dumplings were peasant food and were often prepared so that ordinary working people could stock up on energy for hard work. Dumplings were a very satisfying dish; potatoes, cracklings, buckwheat flour, sour cream, and butter were used in their preparation and consumption. The least fat, dumplings were cooked in the first courses.

Recipes for making dumplings have undergone many changes over the centuries and in different parts of Ukraine they are prepared with their own local secrets. In many other countries they also cook dumplings, but according to their traditions, and each country gives them their own names: in Poland - dumplings, in Italy - gnocchi, in the Czech Republic - dumplings, etc.

Dumplings, in addition to soups, are also used as a separate dish, flavored with various sauces.

We offer you to cook the most optimal version of this dish for city dwellers in the form of soup with dumplings, which, nevertheless, has a number of advantages:

requires a minimum of cash costs;
diversifies the daily family menu;
allows you to satisfy the whole family;
Fairly light and easy to prepare.

Ingredients for making Dumpling Soup:

soup products with dumplings

2.5 liters of water;
300 g pork ribs;
4 pieces of medium potatoes;
1/2 bell pepper;
1 piece of onion;
1 piece of carrot;
2-3 bay leaves;
vegetable oil;
salt;
ground black pepper.

For dumplings:

1 egg;
50 ml of water;
5 st. l. (with a slide) flour.

Soup with dumplings recipe:

Boil the broth from the washed ribs for 1 hour, periodically removing the foam.

Peel the onion, wash and cut into small cubes.

Thoroughly wash the carrots, peel and grate or cut into cubes / strips.

Rinse the bell pepper, remove the core, seeds and veins. Cut into small sticks.

Washed and peeled potatoes, cut into cubes.

Fry carrots and onions in vegetable oil until golden brown.

Break the egg into a bowl, beat with a fork, add water, salt and pepper.

making dumpling dough

Add flour and mix thoroughly. The dough should not be runny, but not thick either.

ready-made dumpling dough

Add chopped potatoes, bell peppers, fried carrots and onions to the ready-made broth with ribs. Boil. Boil for about 20 minutes.

With a teaspoon, pick up the dough for dumplings and put it into the boiling soup, dipping directly with a spoon so that the dough in the water lags behind itself. It is necessary to collect the dough by half a spoon, because. dumplings will increase in volume and swell during cooking.