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Dumpling soup

Dumpling soup


I washed the thighs well and boiled them in an empty pan, until all the foam came out on top ... I foamed the soup well then I added a little salt and peppercorns, whole onions plus celery. I let it boil for about 30 minutes. I then added the sliced ​​carrot and let it boil for another 10 minutes, then I made the semolina dumplings: I beat the egg white well with a pinch of salt, I added enough semolina to form a thick paste and then I added the yolk, I mixed well and with a teaspoon we formed small dumplings, about half a teaspoon, as we like it, the little ones ... I poured a cup of cold water over the soup, to soften it from the boil and I took the meatballs out. I left two to the two and one I made the pieces and added it to the soup. I carefully put the dumplings in the soup, I turned the heat to low, to boil slowly so that the dumplings do not break. I also matched the taste with vegeta.

I added green parsley directly to the plate ... that's how I like soup ... with green parsley on the plate ... to look good.


Preparation Fine and fluffy dumpling soup by Simona Callas

Fill a 3-liter pot with water and bring to a boil over medium heat. When the water boils, add the turkey wings. Boil for 15 minutes, froth. Peel an onion, grate it and add it to the pot. Peel a squash, grate it and cut it into 2 or 3 pieces. www.simonacallas.com After boiling again, add the oil (or poultry fat), the carrots cleaned and cut into cubes. When the meat is almost cooked, turn the heat to low, add the diced pepper, vegetable concentrate, salt and turmeric.

It's time to prepare the composition for the dumplings. Break the eggs in a bowl, beat with a fork or fork. Pour the semolina in the rain, in 3-4 rounds, beating continuously, so as not to form lumps. www.simonacallas.com The dumpling composition should flow slowly, like a lava as seen in the photos below. Fine and fluffy dumpling soup

IMPORTANT! The composition is not immediately boiled, but left to rest for 10-15 minutes. You will notice that after this time of rest, the semolina swells and becomes fluffy, and the composition no longer flows.

Before putting the dumplings, remove the onion, celery, parsnips (whoever wants, strain all the soup, I prefer to leave the carrot and pepper). www.simonacallas.com In the boiling soup, with the fire given to a minimum , put the dumplings. Moisten a spoon, remove from the composition and place in the soup. The dumplings will come off easily. Fine and fluffy dumpling soup

After forming dumplings from the whole composition, cover the pot with a lid and simmer for at least 15 minutes. www.simonacallas.com Then the fire is extinguished. The parsley can be added immediately after the fire is extinguished in the soup, or it can be added to the plate, before serving, to have a beautiful green color and a pleasant appearance.

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Ingredients for dumplings

1. Boil the meat and froth it repeatedly.
2. When the foam no longer rises to the surface, add the vegetables and a pinch of salt.
3. Strain the soup and put it on the fire.
4. Beat 3 eggs with a pinch of salt, then add the semolina, until you get a slightly stronger consistency than a polenta porridge.
5. When the soup boils, put the dumplings, taking a teaspoon of the composition and putting it in the juice.
6. You can also put some of the boiled carrots in the soup earlier, cut into 3-4 cm long pieces.
7. When the dumplings have swelled and risen to the surface, leave the soup for another minute and turn off the heat.
8. Add the fresh parsley and serve hot.

✽ If you prepare beef salad in parallel, the soup preparation process starts from point 3, the other stages have already been completed.


Dumpling soup can be made either plain, only with water, spices and other vegetables, or we can make soup on chicken or beef. I made soup on chicken. For this we start by taking the chicken, cleaning it, washing it and draining it. We clean the onion, celery and carrots. Put water in a pot, add vegetables, onions, carrots, celery and meat and cook for 40 minutes.

After the meat is cooked, take it out of the pot and drain it in a strainer. The meat cooked in this way, we can use it in different salads, we can eat it as such with mustard or as I prepared it, as type II, you put bread with a garnish of any kind next to it. Boil the carrots and celery, take them out of the soup, let them drain a little and cut them into cubes. In a pot, put water, add a pinch of salt and let it boil.

In a plate, break 2 eggs, beat them well with a fork, add 3 tablespoons of oil, 8 tablespoons of semolina and mix quickly until smooth. Attention, after we have prepared the composition, we form dumplings and we boil them immediately because otherwise, if the composition stays, the dumplings will come out strong. Before the water in the pot starts to boil (but still be close to the time of boiling - this is done because the dumplings break if we put them in the pot exactly when the water boils), we take from the composition of semolina, spoon by spoon and we put the dumplings in the pot to boil. Boil for 10-15 minutes.

After we have everything ready, we strain the soup in which the chicken was boiled, we add in it the dumplings, the carrot and the celery cooked and diced beforehand and we sprinkle on top the finely chopped green parsley, so the soup is ready to serve.


  1. Wash and clean the vegetables. Leave the onion whole, with the tail, so that it does not spread in the soup when it boils. You either leave the carrots whole and cut them into rounds after they boil, or cut the rounds raw and boil them like this. You give half the peppers. Leave the parsley root, parsnips and celery whole.
  2. Put a pot of soup on the fire, add the oil and cook all the vegetables for 3-4 minutes.
  3. Pour about 2 liters of water and leave the pot on the fire until all the vegetables are well cooked.
  4. After the vegetables have boiled, remove them from the soup and turn the heat to low, while you prepare the dumplings. If the water has dropped a lot, refill it and let it boil.
  5. Before you put the dumplings in the soup, add half a glass of cold water, help the dumplings not to fall apart. So the water in the soup should not be boiling.
  6. Let the dumplings boil until they double in shape or leave at the bottom of the pan.
  7. Season with salt and freshly chopped parsley!
  1. Beat the two eggs well with the salt powder, then add the baking powder and spoon the semolina, stirring gently. The final composition must have the consistency of a thick cream, to remain streaked when you pass the tip of the fork on top, but to cover again.
  2. Let the dumpling composition rest for 5 minutes, then with a spoon soaked first in the hot soup add the dumplings. Immerse the spoon for a few seconds and stir gently until the dumpling falls out of it.

The result: a good soup, healthy and full of vitamins that goes in any season!


Lentil and carrot cream soup

Ingredients needed for lentil and carrot cream soup:

  • a little bit of oil
  • 1 onion
  • 2 carrots
  • 1 parsley root
  • 100 gr lentils
  • 2 tablespoons rice
  • 1 tablespoon curry
  • 1 teaspoon ginger
  • 1 teaspoon chilli
  • about 2 liters of water
  • 100 gr sour cream
  • green parsley
  • salt to taste


How to prepare lentil cream and carrot soup:

First I hardened the onion and when it became glassy I added the chopped carrots and parsley, very little water and I let it harden together with the curry, ginger and curry to leave a good color.

Then I added the lentils and rice, I added water and let it boil until the lentils softened.

Then I passed the soup, I added sour cream and green parsley.

The kitchen will recommend other tasty recipes.


Let's prepare a delicious dumpling soup!

Step 1
Boil the chicken in salted water and leave it until it is well cooked. You can keep it in soup or you can serve it in two ways.

Step 2:
Cut the carrots into rounds, and keep the rest of the vegetables whole. All the vegetables are put in the water in which the chicken was boiled.

Step 3:
When the vegetables are cooked, take them out and leave only the carrots in the soup.

Step 4:

Beat eggs well and add salt, 3 tablespoons oil and semolina, as it contains. The composition should not be too hard but not too soft because they can spoil.

Step 5:
Take the composition with a spoon and put it in the soup. The dumplings will remain on the surface. Let it cook for about 20 minutes.

Soup with dumplings serve hot with chopped parsley, which you put on top before serving.


How to prepare the recipe for pea soup with dumplings?

We wash and clean the vegetables and chop them according to preference.

Pour the oil into a saucepan and when it has heated up, add the chopped vegetables, then 1 cup of water.

Leave on the fire, stirring frequently for 10 minutes.

Then add the peas, leave it on the fire for another 2-3 minutes and pour hot water then salt to taste.

Cover the pan with a lid, let the pea soup simmer for about half an hour after making sure the peas in the soup are cooked.

The preparation of the dumplings should be done in that half hour when the soup is boiling.

Beat the two eggs well with a little salt and then mix them with the 6 tablespoons of semolina plus a tablespoon of flour.

The composition should be relatively soft. Form the semolina dumplings with a teaspoon moistened in hot soup, take from the semolina composition and let each muffin slide into the pot.

Let the pea soup with dumplings simmer for about ten minutes. It is ready when the dumplings rise to the surface, and when they are cooked, add the chopped parsley and turn off the heat.

That's all, our recipe for pea soup with dumplings is ready. A simple, quick and delicious recipe. I gladly invite you to try it, even if for some it may seem an unusual combination of tastes. & # 128578

I wish you more cooking and good appetite!

The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.


Gray Dumpling Soup

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Overview

More details

For the soup: Chicken meat (legs, breast, wings) 100g celery 2 carrots

1 onion Vegeta 2 l water For dumplings: 2 eggs 3 tablespoons oil 8 tablespoons semolina, full of semolina A pinch of salt 2 l water Finely chopped green parsley Preparation: Dumplings soup, we can make it simple, with water only, vegeta (or other cubes with different tastes) and other vegetables, or we can make soup on chicken or beef. I made soup on chicken. For this we start by taking the chicken, cleaning it, washing it and draining it.

We clean the onion, celery and carrots.

Put water in a pot, add vegetables, onions, carrots, celery and meat and cook for 40 minutes.

After the meat is cooked, take it out of the pot and drain it in a strainer. The meat cooked in this way, we can use it in different salads, we can eat it as such with mustard or as I prepared it, as type II, you put bread with a garnish of any kind next to it.

Boil the carrots and celery, take them out of the soup, let them drain a little and cut them into cubes.

In a pot, put water, add a pinch of salt and let it boil.

In a plate, break 2 eggs, beat them well with a fork, add 3 tablespoons of oil, 8 tablespoons of semolina and mix quickly until smooth. Attention, after we have prepared the composition, we form dumplings and we boil them immediately because otherwise, if the composition stays, the dumplings will come out strong.

Before the water in the pot starts to boil (but still be close to the time of boiling - this is done because the dumplings break if we put them in the pot exactly when the water boils), we take from the composition of semolina, spoon by spoon and we put the dumplings in the pot to boil. Boil for 10-15 minutes.

The ready-cooked dumplings, take them out in a strainer, and let them drain.

After we have everything ready, we strain the soup in which the chicken was boiled, we add in it the dumplings, the carrot and the celery cooked and diced beforehand and we sprinkle on top the finely chopped green parsley, so the soup is ready to serve.


Recipe of the day: Dumpling soup

Nourishing and very easy to prepare, dumpling soup is an ideal choice for a family dinner. It often happens that the dumplings come out strong and the soup is not very skinny. If you try this recipe I guarantee that the dumplings will be soft and fluffy.

- an onion
- celery
- parsnip root
- 2 carrots
- a tablespoon of oil
- 8 tablespoons semolina
- a teaspoonful of baking soda
- salt, dill
- parsley.

How to prepare dumpling soup:

Peeled vegetables, cut into cubes and boil. While the vegetables are boiling, prepare the dumplings.

It is important to prepare the composition just before adding them to the soup because if you let it sit too long, they will be strong.

In a bowl, beat the egg with a pinch of salt, add a tablespoon of oil and semolina, little by little until a homogeneous paste is obtained. To make sure they come out fluffy, add a pinch of baking soda. The consistency must be the right one, if it is too hard the dumplings will not be fluffy and will boil harder.

The mixture must stick to the fork.

Make a small fire, taking care not to boil the soup - so that the dumplings do not crumble. If it starts to fall apart, it means that you still have to add semolina in the composition.

With a teaspoon, take the formed composition and put it in the soup. In order for the dumplings to come off the teaspoon easily, it is inserted into the hot soup each time.

Let it boil for another 5-10 minutes on low heat, then sprinkle with finely chopped parsley. After they have boiled, let them rest for at least 10 minutes, covering the pot with a lid.


What ingredients do we use for the dumpling pea soup recipe?

  • 450 g peas
  • 1 onion
  • 1ardei
  • 2 carrots
  • green parsley
  • 2-3 tablespoons oil
  • salt
  • 2.5 l apart
  • for dumplings
  • 2 eggs
  • 6 tablespoons gray
  • 1 tablespoon flour
  • salt