Put the chicken to boil, add the chopped vegetables and let it boil.
Rub the oil with the eggs and then add the semolina little by little (in the rain), stirring constantly with a spoon. A paste is obtained that must have the consistency of a thick cream. Add salt and a little pepper.
Take the spoon, first put it in the boiling soup and then take the dumplings and let them go in the soup pot, which should boil slowly.
Cover the pot (but not completely), letting it boil slowly for 15-20 minutes, pouring a little cold water from time to time.
Sprinkle freshly chopped green parsley on top.
Put the chicken to boil, and when it starts to boil, remove the foam.
The vegetables are cleaned, washed and cut into small cubes.
Peel a squash, grate it and squeeze the juice.
After removing the foam from the meat, add the chopped vegetables, half a teaspoon of salt and let it boil for 30 minutes.
Then add the potatoes.
Meanwhile, prepare the semolina dumplings as follows: mix 2 egg whites well, then incorporate the yolks and add 7 - 8 tablespoons of semolina, a tablespoon of oil, mixing with a wooden spoon and leave the composition aside for about 2-3 minutes.
When you pass the fork through the mixture, there will be traces that will be 'wiped' quickly.
After 2-3 minutes (do not allow the composition to harden for a long time and the dumplings become very hard), take the bowl off the heat, moisten a spoon, take a little of the composition and let the dumpling fall into the soup.
If the galusca does not fall apart, it means that this composition is bound, otherwise complete with a little semolina.
After you have formed them all, pour a cup of cold water over them.
Put the pot back on the right heat and let it boil for about 10-15 minutes, trying half the time to turn them with the spoon on the other side.
Season with salt (if needed) and pepper.
The washed parsley and larch are finely chopped and added to the soup.
Let it boil again and the soup is ready.
With the help of the Boil and Off / Keep Warm functions of the new Philips Multicooker, you can prepare Chicken Soup with dumplings, keeping it warm until serving time!
Place on a plate and serve chicken soup with dumplings with chopped parsley on top.
Ingredients for the recipe for chicken soup with semolina dumplings
- 2 chicken legs
- 2 carrots properly
- 50 g gulie
- 80 g pastranac
- Half a half pepper
- An average onion
- 100 g gray
- 3 tablespoons oil
- The water
Preparation for the recipe for chicken soup with semolina dumplings
Wash the vegetables and meat very well, then cut the carrot, parsnip and gulia according to your preference.
The onion is kept whole, and I cut the pepper into 3 larger parts because it will be removed at the end anyway.
Put the vegetables together with the meat and 3.5 liters of water in a large pot.
Boil, and when the soup foams we will carefully collect all the foam, as many times as needed.
If you want a yellower soup like mine then do not peel the last row of onions.
This will give a nice color to the soup.
Chicken soup with very fluffy semolina dumplings: a very easy recipe known to everyone.
Check that all the vegetables are cooked, then remove the onion and pepper from the soup.
In a bowl, beat 2 eggs with a pinch of salt and 3 tablespoons of oil.
After beating them well, add about 120 g of semolina. It depends on the size of the eggs.
Reduce the heat, and with the help of a spoon or fork, add the semolina dumplings to the soup.
Season with salt and pepper to taste. Boil for about 5 minutes, then add green parsley.
If you want to get very fluffy dumplings then cover the pot and leave it like that for 30 minutes, only after that serve it.
The recipe and photos belong to Dorina Sabau and participate with this recipe in the Great Winter Contest 2019: cook and win
Chicken soup with dumplings
Ingredients 6 liter pot:
Chicken meat (carcass, wings) 1200g
Medium celery 1/4 piece
Onions 1 pc
Carrots 2 pcs
Parsley root 1 pc
Gray 120 g
Eggs 2 pieces & # 8211 120 g
Recipe video CHICKEN SOUP WITH dumplings lower:
If you have a whole chicken, cut off the breast and thighs and set them aside for other dishes. We only use the wings and the case.
Boil the chicken. When it starts to boil, take the foam as many times as necessary.
Put the lid on and simmer for 40-50 minutes. When the chicken is almost cooked, add salt and whole vegetables: onions, carrots, celery and parsnips.
Boil for another 30 minutes with a lid on medium heat. Remove the meat and vegetables.
Strain the liquid into another pot using a larger sieve.
In a bowl, mix the salted eggs with a fork.
Then gradually add the semolina and stir until incorporated.
Cover the bowl with plastic wrap and let it rest for 20 minutes.
With the spoon soaked in cold water, take the semolina composition and form the dumplings in the strained soup.
Leave them on one side for 5 minutes, then turn them on the other side for another 5 minutes, on low heat.
Chicken soup with cow cheese dumplings!
The soup is very tasty and, in addition, it is easy and quick to prepare. The dumplings are delicate, and the cottage cheese gives the soup a special taste. The soup will please everyone, especially children. We recommend that you try to prepare it!
-3 teaspoons fermented cream (25 gr)
-15 gr of butter at room temperature
-green (parsley) - to taste.
METHOD OF PREPARATION:
1. Put the meat in a saucepan with water, bring it to a boil and let it boil for 5 minutes.
2.Then drain the soup, put the meat in boiling water, add bay leaves, 1 whole onion and salt. To make the soup clear, simmer it, simmering lightly, until the meat is ready.
3.Cut the onion into small cubes and cook for 30 seconds on a hot pan with 1 teaspoon of oil.
4.Add the grated carrot and fry the vegetables for another 30 seconds.
Advice. You can also skip these steps and add raw vegetables to the soup.
5. Remove the meat from the soup, add the medium chopped potatoes and the fried onion and carrot. Boil everything for 10-12 minutes, until the vegetables are ready.
6.Mix the cottage cheese with cream, soft butter, salt, egg yolk, flour and chopped greens.
7. Beat the egg whites with the mixer for about 1 minute, until you get firm tips.
8.Mix the egg white foam with the cheese composition until smooth. The dough must be neither liquid nor dense, so that the dumplings maintain their shape well.
Advice. Depending on the humidity of the cheese, you may need an extra amount of flour.
9. Take, with a teaspoon, a little cheese composition and add it to the soup pan.
10. Boil the soup for 3 minutes, add the ground black pepper and the meat separated from the bones.
11. Taste and add more salt, if necessary, then add the greens, bring the soup to the boil and remove from the heat.
The dumplings are very delicate and keep their shape well. You can prepare the soup without potatoes, but in this case, you need to increase the proportions of the dumpling ingredients 3-4 times.
Soup with fasting dumplings
The soup with fasting dumplings is made simple and fast and is extremely tasty. Of course, the taste and consistency of fasting dumplings differ from the & # 8222sweet & # 8221, but that doesn't make them any less tasty, but just & # 8230 different.
- Finely chop the onion, carrot, parsnip, celery (you can grate the last 3, even if it's easier for you). Season with salt, pepper and paprika and leave to harden in a tall pot until soft.
- Add over 2 liters of water. Boil for 10-15 minutes.
- In the meantime, take care of the semolina dumplings. Combine the flour with the semolina, starch and finely chopped onion with a little lukewarm water until you get a homogeneous paste.
- As soon as the paste is formed, form the dumplings with a spoon and immediately put them in the pot, to boil. (If you don't do this and let the dumpling composition sit, you will come out strong!)
- Let them boil for 5-10 minutes, then turn off the heat. Add the chopped parsley, put the lid on and let it sit for another 5 minutes.
Other delicious fasting soup recipes:4 / 5 - 7 Review (s)
Put the meat to boil in 3 liters of cold water and then collect the foam that forms on the surface. Let it boil for 15 minutes. Meanwhile, cut the carrots and parsnips into rounds, and the diced celery, pepper and onion. Put the vegetables in the soup, add salt to taste and let them boil until soft.
Lower the heat and prepare the dumplings. Separate the eggs and mix the egg whites with a pinch of salt until they harden. Then rub the yolks with the olive oil and pour them over the egg whites. Put the semolina, little by little and mix lightly with a fork until you get a homogeneous composition, the consistency of a thicker cream. The amount of semolina may differ depending on the size of the eggs, so you can add one or two more tablespoons until you get the desired consistency.
Put the dumplings in the soup with a teaspoon: moisten it first in the hot soup, so that you can form them more easily. Leave it for a few seconds and check that it does not fall apart. It is important that the fire is very small and the soup does not boil, otherwise the dumplings will fall apart! Then place the dumplings in turn, moistening the teaspoon in the hot soup each time. Cover the pot with a lid and let them boil for 5 minutes. Turn them on the other side and sprinkle them with a little cold water, so that they come out even fluffier!
Turn off the heat and leave the pot covered for 5-10 minutes, then sprinkle the finely chopped green parsley on top. It smells great! I hope you try my recipe for chicken soup with dumplings
Dumplings soup with country coconut meat
Here is a tasty recipe: Dumpling soup with country coconut meat.
Ingredients Pancake soup with country coconut meat
-1 tare coconuts,
-1 parsnip root,
-2 chicken cubes with chicken flavor,
-1 cubes with vegetable flavor,
-1 cub bors maggi,
-salt to taste,
-1 bunch of parsley,
-1 link of red loboda,
-2 -3 tablespoons oil.
Preparation Dumplings soup with country coconut meat
& # 8211 Portion the meat and put it to boil, after the first boil froth the soup and add a chicken cube with chicken flavor and let the meat boil over low heat.
& # 8211 We clean the roots, chop them and wave them a little with a large cube of vegetables and then add them over the meat to boil.
& # 8211 When everything is cooked, put the semolina in a bowl, add eggs and a chicken cube with chicken flavor and a few tablespoons of juice with fat taken from the soup pot and mix everything very well. We take a quantity of the composition with a spoon and let it fall into the pot with the soup, we repeat until the composition is finished and we let everything boil to a minimum. When the dumplings are cooked, add salt to taste and a cube of morsel borscht, so that it gets a delicious aroma, a handful of chopped parsley, a handful of loboda and I wish you good appetite!
Tartar, cold Bulgarian cucumber soup with yogurt
It really is an extraordinarily tasty soup. I love it madly but especially how my nose does it. He is an expert in cooking this dumpling soup.
I made this soup, and it turned out very good, especially the dumplings that were strong and now came out big and fluffy.
please teach me a lot to make tender dumplings. I always come out very strong, tasteless..good to throw away. this depresses me! : ((
so that I don't feel strong when I prepare the composition, put 3 teaspoons of mineral water: D
I made soup with dumplings for the first time, according to your recipe, it turned out very tasty, the dumplings came out very good, soft and fluffy. Thank you. A good day
Elena, I put very little baking powder in the composition of the dumplings, and indeed the mineral water works great. Try it and you have nothing to lose.
today I try the girls with mineral water to see if the dumplings come out properly)))) and the soup look now I start it is a little different from how I do it but we try to see what comes out))) kiss to all housewives and increase to work !!
super good recipe. only now have some "book-like" dumplings come out for me. thank you very much :*
add very little baking soda to the dumpling composition and they will come out very tender