Dumpling soup: recipes

The content of the article

• How to make a delicious soup with dumplings
• Features of national cuisines
• Dumplings soup recipe with photo
• From dumplings with potatoes
• Grandma’s Soup
• Uzbek chuchwara shurpa dumpling soup
• With ravioli
• With small dumplings in a slow cooker
• Cheesy
• Azerbaijani dyushbara with spices
• Italian tomato soup with tortellini
• Soup with fish dumplings
• Vegetable with mushrooms
• Options for filling for dumplings

Appetizing soup with homemade or shop dumplings, spices and rich broth is an option for a hearty lunch or dinner for the whole family. The hostess will help out such a dish in a situation when it is necessary to cook something tasty and original, having ready-made semi-finished products or a bit of minced meat on hand. Dumplings with fish, meat, mushroom or vegetable filling are perfectly combined with fragrant hot broth, in which you can add your favorite foods to taste. The main thing is to choose a good recipe, select high-quality ingredients and invest a piece of your soul in each process.

How to make a delicious soup with dumplings

The whole process of making dumplings soup consists of several simple steps. In a large thick-walled pan or casserole, bring water or broth (meat, fish, vegetable) to a boil. If the composition of the first dish includes vegetables, meat or mushrooms, they are also laid in a pan and boiled until cooked. Fragrant seasonings, crushed fresh herbs, separately cooked fry are added to the boiling broth. About 10 minutes before the end of cooking, add dumplings. Soup must be removed from the heat as soon as the dumplings pop up, otherwise the product will boil or burst.

Features of national cuisines

Soup with dumplings is popular not only in Russian, but also in other national cuisines of the world. In Azerbaijan, it is customary to treat guests with dushbara with saffron, turmeric, coriander, dried mint, other spices and spices. The Uzbek version of the dish is chuchvara shurpa with meat broth and chopped lamb dumplings. Korean Mandu-cook is prepared with the addition of rice bread, bean curd, kelp. In Italy, broth with tortellini or ravioli is served, which are stuffed pasta. Udon noodles, wontons with meat and syanga mushrooms are added to Chinese soups.

Dumplings soup recipe with photo

There are many ways to cook ravioli soup on the stove, in the slow cooker and even in the oven. Fans of savory first courses add tomato paste, hot spices, grated garlic or hot chili pepper, chopped into thin rings, into the broth with ravioli. Hard cream cheese or cream cheese, which must be completely dissolved in boiling soup, gives a gentle creamy taste. Each serving can be supplemented with a spoonful of sour cream, mayonnaise or a slice of butter. It all depends on the selected recipe, taste preferences, available ingredients and free time..

From dumplings with potatoes

• Time: 35 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 38 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Quick dumplings soup with potatoes and carrot-onion frying turns out to be home-made rich even when using ready-to-cook semi-finished products. It will become even tastier if you let it brew a little under the lid before serving it. When choosing dumplings for the first dish, it is recommended to give preference to small items that fit better in a tablespoon and look more appetizing. High-quality semi-finished products are made of white, not gray or yellowish dough, they should not be sticky, cracked, deformed.

Ingredients:

• dumplings – 350 g;
• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• onion – 2 pcs.;
• vegetable oil – 1.5 tbsp. l .;
• parsley – 50 g.

Cooking method:

1. Cut potatoes into cubes, pour 3 liters of water. Boil it.
2. Cut the onions into small cubes, carrots – into strips. Fry in butter until golden brown.
3. Transfer the resulting frying to a pot of potatoes.
4. Add convenience foods, cook until tender.
5. Sprinkle with chopped parsley before serving..

Grandma’s Soup

• Time: 45 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 54 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

A real grandmother’s soup with ravioli is a nutritious first course, the taste of which has been familiar to many since childhood. It is abundantly sprinkled with herbs and served with mustard, horseradish, thick village sour cream, ketchup, mayonnaise or any other sauce. Such a soup is not recommended for future use, since when re-heating the dumplings will boil, the filling will fall into the broth, making it muddy and unappetizing. If the products were added to the pan too early, and the potatoes did not have time to boil, they should be carefully removed using a slotted spoon, put on plates, and then pour over the broth.

Ingredients:

• dumplings – 350 g;
• bay leaf – 3 pcs.;
• allspice (peas) – 6 pcs.;
• butter – 30 g;
• greens – 1 bunch;
• carrots – 1 pc.;
• onion – 1 pc.;
• potatoes – 5 pcs..

Cooking method:

1. Bay leaf and allspice pour 3 liters of water. Boil.
2. Pour diced potatoes.
3. Fry grated carrots and chopped onion in oil. When the vegetables are browned, put the frying in a pan.
4. When the potatoes become soft, pour in the convenience foods. Cook until cooked.
5. Sprinkle with chopped herbs before serving..

Uzbek chuchwara shurpa dumpling soup

• Time: 4 hours 45 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 44 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Uzbek.
• Difficulty: medium.

The classic Uzbek soup of chuchvara shurpa is a rich meat broth with small dumplings cooked in the Central Asian style. Unlike the usual Russian dumplings, chuchvara is made from square, rather than round blanks, so the finished products have characteristic sharp corners. Beef or lamb is added to the filling (the use of pork in a traditional recipe is not welcome, according to religious beliefs). The meat is crushed only by hand, and not using a meat grinder. This first course is served hot with fat homemade sour cream or sour milk.

Ingredients:

• beef bones (peeled, without meat) – 850 g;
• eggs – 2 pcs.;
• lamb – 250 g;
• beef – 250 g;
• onion – 3 pcs.;
• coriander – a large pinch;
• flour – 2 tbsp .;
• tomatoes – 3 pcs.

Cooking method:

1. Beef bones, 2 peeled onions and tomatoes cut in half, pour 4 liters of water. Boil, cook for 3 hours.
2. Finely chop the remaining onion and 2 types of meat. Mix the resulting minced meat with coriander.
3. Mix flour, eggs, 100 ml of boiling water. Knead the dough. Put in the refrigerator for 60 minutes.
4. Roll out the chilled dough, cut into squares. Make dumplings.
5. Transfer products to strained broth on beef bones. Cook until cooked.

With ravioli

• Time: 50 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 98 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

Pumpkin cream soup with ravioli has an amazing velvety texture and a rich bright orange color, which not only causes appetite, but also improves mood. Ravioli is a stuffed miniature pasta that traditionally has a round or square shape. For the preparation of cream soup, you can use semi-finished products with minced meat, vegetables or cheese. Spicy aroma to the first dish is given by tomatoes baked in a foil with garlic. If desired, seasonings can be added to it, for example, Provence herbs, nutmeg, a pinch of ground white pepper.

Ingredients:

• ravioli – 350 g;
• pumpkin – 500 g;
• garlic – 4 teeth .;
• cream – 150 ml;
• broth (preferably chicken) – 600 ml;
• onion – 2 pcs.;
• tomatoes – 2 pcs.;
• butter – 30 g.

Cooking method:

1. Cut onions and pumpkin pulp into medium slices. Fry in butter until golden brown.
2. Pour 100 ml of purified or boiled water, cover. Stew for 30 minutes.
3. Make deep cruciform incisions on the tomatoes. Scald with boiling water, peel.
4. Wrap in 2-3 layers of foil, putting chopped garlic cloves. Bake for 25 minutes at 180 ° C.
5. Transfer frying, tomatoes and garlic in a blender bowl. To beat to a homogeneous consistency.
6. Send the resulting mass into the pan. Add fat cream, broth. Boil.
7. Separately boil ravioli until cooked. Stir so that the processed foods do not stick together.
8. Distribute pumpkin cream soup on plates, put ravioli on top.

With small dumplings in a slow cooker

• Time: 1 hour 25 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 45 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Dumplings soup with dill and vegetables is easy to make not only in the pan, but also in the slow cooker. The main thing is to choose the correct cooking mode, observe the proportions and timely add the semi-finished products to the bowl. It is recommended to use frozen dumplings – they will not boil, it is better to keep their shape. The broth will be more saturated if you throw several peas of allspice, bay leaf, celery root or aromatic herbs into it, which should be bundled and tied with a thread. Dill can be replaced with any other herbs, for example, cilantro, oregano or parsley.

Ingredients:

• dumplings – 350 g;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• vegetable oil – 1 tbsp. l .;
• dill – 50 g.

Cooking method:

1. Dice the onion, carrot into thin strips.
2. Pour the prepared vegetables into the bowl of the multicooker with heated oil. Set the mode “Frying” or “Baking”.
3. After 10 minutes, add diced potatoes.
4. Pour 2 liters of hot water (the amount of liquid depends on the volume of the bowl). Set Extinguishing mode to 50 minutes.
5. Pour out the semi-finished products in the slow cooker, cook until cooked.
6. Sprinkle with chopped dill before serving..

Cheesy

• Time: 45 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 75 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Homemade ravioli soup with cheese and leek turns out to be tender, creamy and light, it quickly satisfies hunger and gives a feeling of satiety for a long time. Such a dish will be especially tasty, if you give preference to processed cheese without additional aromatic and flavoring additives. Before adding semi-finished products, the remaining components can be smashed to a homogeneous consistency using an immersion blender without removing the pan from the stove. In this case, you get a delicious golden cream soup. The shade of the first dish will be brighter if you add a little turmeric to the broth.

Ingredients:

• dumplings – 450 g;
• processed cheese – 350 g;
• potatoes – 5 pcs.;
• leek – 150 g.

Cooking method:

1. Boil 2 liters of water. Pour in cream cheese, chopped into large cubes.
2. When the cheeses melt, add the potatoes, chopped into cubes. Cook until potatoes are tender..
3. Pour leek into slices.
4. After boiling add semi-finished products. Cook until cooked.

Azerbaijani dyushbara with spices

• Time: 1 hour 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 102 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Azerbaijani.
• Difficulty: medium.

Azerbaijani dushbara soup is a delicious envelope of dough on egg yolks stuffed with spicy minced meat. Such a dish is prepared on chicken or beef broth, generously seasoned with spices – saffron, dried mint, paprika. Some products can be pre-browned in a frying pan with a piece of butter, and then distributed on plates with hot broth. The ideal dishes for Azerbaijani dyushbara are small ceramic bowls. If desired, add turmeric, fresh cilantro or chopped tomatoes fried with onion and aromatic herbs to the soup.

Ingredients:

• beef broth – 800 ml;
• saffron – to taste;
• paprika – to taste;
• dried mint – to taste;
• flour – 2 tbsp .;
• egg yolks – 2 pcs.;
• salt – a big pinch;
• veal – 450 g;
• onion – 2 pcs.;
• garlic – 5 tooth .;
• bread – 100 g.

Cooking method:

1. Grind onions, garlic, bread and veal with a meat grinder.
2. Mix minced meat, saffron, dried mint, paprika.
3. Mix flour with salt, yolks, a small amount of purified cold water. Knead the dough.
4. Roll. Cut into squares with a side no more than 2-3 cm.
5. Put a little stuffing on each piece of dough, pinch the edges tightly. Products should resemble small envelopes.
6. When the broth boils, pour the resulting workpiece. Cook until cooked.

Italian tomato soup with tortellini

• Time: 35 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 78 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

Spicy tortellini soup is rich and rich thanks to tomato paste, healthy spinach and tomatoes in its own juice. Tortellini is a pasta with meat, vegetable or cheese filling. To prepare the soup, you can use classic Italian dumplings, larger tortelli, medium tortelloni or small torteletti, the shape of which resembles a ring or a bud. The finished first course will acquire a real Mediterranean “character” if you grate the parmesan on the finest grater and decorate each serving with the resulting chips.

Ingredients:

• tortellini – 350 g;
• sugar – 1 tbsp. l .;
• tomatoes (preferably canned or in their own juice) – 350 g;
• tomato paste – 4 tbsp. l .;
• chicken broth – 800 ml;
• soy sauce – 50 ml;
• spinach – 150 g;
• garlic – 2 teeth .;
• onion – 1 pc.

Cooking method:

1. Fry chopped onion until soft in a non-stick pan.
2. Add grated garlic, soy sauce, chopped tomatoes, tomato paste and sugar. Simmer for 5 minutes, transfer to pan.
3. Pour in the broth, boil. Turn down the fire.
4. Add tortellini, spinach. Cook until cooked.
5. Turn off the fire, cover the pan with a bath towel for 10 minutes.

Soup with fish dumplings

• Time: 2 hours 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 78 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Hungarian.
• Difficulty: medium.

Hungarian soup with rich homemade broth and juicy dumplings is prepared from carp, catfish, cod, pike, trout and any other fish. The broth will become even tastier if you add spices and spices that perfectly combine with fish – marjoram, peppermint, parsnip, tarragon, savory, rosemary. It is desirable to grind the fillet by hand so that the pieces of meat retain their juiciness and texture. If desired, lard is replaced with butter, and minced fish is mixed with chopped dill and pork lard, cut into very small cubes. This filling will be more nutritious.

Ingredients:

• carp – 300 g;
• catfish – 1.2 kg;
• onion – 2 pcs.;
• garlic – 1 tooth .;
• Lard – 50 g;
• flour – 1 tbsp .;
• egg – 1 pc.

Cooking method:

1. To clear fish from scales, to remove heads, tails and fins. Check filet for bones.
2. Cut into small cubes, fry on lard for 4 minutes. Cool.
3. Fish heads, chopped garlic and peeled onions pour 2 liters of cold water. Boil, cook for 2 hours. Strain.
4. Mix flour, raw egg, a little purified water. Knead cool dough.
5. Roll out, cut into squares with a side of at least 5 cm.
6. Put pieces of fried fish on the resulting workpiece. Fold with triangles, pinch the edges.
7. Boil the resulting products in boiling fish stock.

Vegetable with mushrooms

• Time: 1 hour 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 106 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Vegetarian vegetable soup is hearty and nutritious thanks to homemade dumplings with aromatic mushroom filling. Any mushrooms can be used – champignons, chanterelles, mushrooms, oyster mushrooms, mushrooms, white. The main thing is to properly fry them until cooked in a hot pan and let the excess liquid evaporate. If desired, you can add your favorite ingredients to the vegetable broth, for example, green peas, red or white cabbage, garlic, peeled tomatoes. The first dish will get a delicious spring aroma if sprinkled with fresh herbs before serving.

Ingredients:

• flour – 2 tbsp .;
• salt – a big pinch;
• mushrooms – 450 g;
• onion – 1 pc.;
• vegetable oil – 2 tbsp. l .;
• carrots – 1 pc.;
• celery root – 1 pc.;
• potatoes – 4 pcs..

Cooking method:

1. Fry chopped onion and mushrooms, diced in oil. Cool.
2. Mix flour, salt, a little cold water. Knead cool dough.
3. Roll out, cut circles. Put the mushroom stuffing on each piece, form dumplings. Put in the freezer.
4. Prepare pots for baking, scald with boiling water.
5. Put grated carrots, chopped celery root and chopped potatoes in each bowl.
6. Pour in water or vegetable broth, put in a preheated oven for 30 minutes.
7. Add dumplings to the pots. Bake at 180 ° C until cooked.

Options for filling for dumplings

The taste of the original dumplings soup largely depends on the composition, texture and amount of filling. The classic filling for such a dish is pork, beef, chicken, turkey or lamb mince with a lot of onion, chopped manually or with a meat grinder. Diet fish dumplings are stuffed with raw or smoked fish – trout, pike, zander, halibut, cod, sea language, pink salmon. Vegetarian version of the dish is prepared from unleavened dough with minced mushrooms or vegetables, for example, broccoli, tomatoes, bell peppers, carrots, white cabbage.