Cornmeal dumpling soup
Description
Hearty and aromatic soup. Noodles soup is often prepared without potatoes; if you can't imagine soups without them, feel free to add some. My version is made without potatoes, yet the soup turns out just as delicious, low-calorie, and healthy.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the onion and carrot, then wash them together with the chicken thighs, pepper, and herbs under running water.
- 2
Step 2
Cut the skin off the chicken and cut the meat into small pieces. I bought boneless thighs; if you have bone-in, place them in the pot as well. Bring the water to a boil, skim off the foam, and cook the chicken for about 15 minutes.
- 3
Step 3
Meanwhile, heat a little vegetable oil in a frying pan, add the chopped onion and carrots, and sauté the vegetables for about 5 minutes over medium heat.
- 4
Step 4
Break the egg into the cornmeal, mix, add a little water, and a small pinch of salt and pepper.
- 5
Step 5
The dumpling dough should be moderately thick; otherwise, the dumplings will be too tough.
- 6
Step 6
Transfer the fried onion and carrots to a saucepan and simmer for about 5 minutes.
- 7
Step 7
Dumplings can be prepared in two ways: by spooning them into the pot or grating them through a coarse grater. I prefer the second method—these dumplings turn out smaller, softer, and cook faster. Pour the batter through the grater, using a silicone spatula to press it through. Immediately stir them to prevent the dumplings from sticking together, then continue cooking for another 5 minutes. At this stage, you can add bay leaf and garlic to the soup for extra aroma.
- 8
Step 8
Season the ready soup to taste with salt, add freshly ground black pepper to taste, sprinkle in chopped fresh herbs, stir, and turn off the stove. Let the soup steep, covered, for about 10 minutes before serving.
- 9
Step 9
Pour the ready soup with cornmeal dumplings into bowls, and you can call your family to the lunch table. Serve it with sour cream and rye bread.