Dumpling soup
Description
Dumpling soup is a popular first course familiar to us since childhood. The recipe for dumpling soup is simple and straightforward, yet it does have a few nuances and tricks. Dumplings are made from flour with the addition of various ingredients, most commonly cheese and eggs. Ladle into bowls and serve.
Instructions
- 1
Step 1
Ingredients
- 2
Step 2
Sort through the herbs, wash them thoroughly, dry well, and finely chop. Place in a bowl and cover with plastic wrap. Peel the onion and cut into small cubes. Crush and add black pepper.
- 3
Step 3
Place breadcrumbs in a bowl. Sauté onion in clarified butter. Remove from heat. Transfer one-third of the onion to the breadcrumbs. Set aside the remaining onion. Add eggs, ground black pepper, and salt to taste to the breadcrumbs; mix thoroughly.
- 4
Step 4
Roll the prepared dough into a long sausage shape, 2–2.5 cm thick. Cut it into pieces 1.5 cm wide. Cover the pieces with plastic wrap.
- 5
Step 5
Peel the potatoes and cut into small pieces. Bring the chicken broth to a boil and cook the potatoes in it over high heat for 7 minutes. Remove from heat and mash into a puree. Place the pot back on the stove and reduce the heat to minimum.
- 6
Step 6
Mix the remaining onion with flour until smooth, add to the soup, and stir thoroughly. Simmer over low heat, stirring occasionally, for 3 minutes.
- 7
Step 7
At the end, add herbs and dumplings to the soup, cook for 7 minutes. If necessary, add salt. Serve with sour cream.