Vegetable soup with flaxseed dumplings
Description
A hearty first course. The string beans in this dish can be replaced with canned beans or green peas, depending on your taste preferences. You may also substitute the water with chicken broth if desired. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients for the vegetable soup: peel the potatoes, onion, and carrots; take the green beans out of the freezer; weigh the required amount of flaxseed meal.
- 2
Step 2
Chop the onion finely with a knife, and grate the carrot on a coarse grater. Pour sunflower oil into the bottom of the multicooker bowl or a pot if cooking on the stovetop. Lightly sauté the onion and carrot for 3–5 minutes.
- 3
Step 3
Grate the potatoes on a grater as well. If desired, you can cut them into cubes. Add the potatoes to the onion and carrots.
- 4
Step 4
Immediately after adding the potatoes, add the curry and paprika, and thoroughly mix the ingredients. These spices will give the soup not only a pleasant flavor but also an appetizing color.
- 5
Step 5
There's no need to fry the spices and potatoes for too long. After about a minute, pour in the water and bring the soup to a boil. Then, add the green beans if they were frozen raw.
- 6
Step 6
While the vegetables are boiling (10–15 minutes), lightly beat the eggs with a pinch of salt and, adding flour in portions, knead a pliable dough.
- 7
Step 7
If the beans were thermally processed before freezing, add them at the end of cooking, sprinkle with salt, herbs, and mix.
- 8
Step 8
Next, add the dumplings to the multivolt bowl after the green beans, easily formed by tearing off small pieces of flaxseed dough from the main portion. Cook the vegetable soup with flaxseed dumplings for another 3–5 minutes, then serve.