Cheese soup with dumplings
Description
Perfect for lunch. For dumplings, you can use cream cheese: either soft or hard. Add the dumplings to the soup last, so they don't fall apart. It's best to serve immediately, otherwise the dumplings may lose their shape during prolonged storage. Garnish the soup with fresh or dried herbs. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. Wash and finely chop the herbs (dill); you can use any herbs you prefer.
- 2
Step 2
2. Crack the chicken eggs into a bowl, add semolina and 2 tablespoons of flour.
- 3
Step 3
3. Add the cheese (100 grams) and mix everything using a whisk.
- 4
Step 4
4. Add some greens and mix once again.
- 5
Step 5
5. Mix the remaining cheese with sour cream in a separate bowl.
- 6
Step 6
6. Add a piece of butter to a saucepan, melt it, then add flour, mix well, and pour in 1.5 liters of water (broth).
- 7
Step 7
7. Bring the contents to a boil, add the chicken cubes, or you can replace them with spices.
- 8
Step 8
8. Add the sour cream with cheese, bring to a boil.
- 9
Step 9
9. Using a teaspoon, place the dumplings into the boiling water.
- 10
Step 10
10. Salt, add vinegar and minced garlic, and cook for 7-10 minutes.
- 11
Step 11
11. Add the remaining greens, remove the soup from heat, immediately portion it into bowls and serve.