Soup with dumplings: recipes

The content of the article

• How to make dumpling soup
• How to make dumplings
• Soup with dumplings – a step by step recipe with photos
• Chicken
• With garlic dumplings
• With meatballs
• On chicken stock
• In a slow cooker
• No eggs
• Without meat
• Mushroom
• Cheesy
• With potato dumplings
• How to cook soup with dumplings – chefs tips

The use of soups is the key to a healthy stomach and the basis for proper nutrition. There are many options for their preparation: kharcho, beetroots, hodgepodge, vegetable, meat or fish. However, any dish bothers over time, I want to try something unusual. An excellent alternative to bored first courses is soup with balls of dough..

How to make dumpling soup

This dish comes from Ukraine. To make soup with dumplings, you first need to boil the broth: chicken, pork, beef or vegetables. For a rich, tasty and outwardly attractive dish in the process of cooking meat, you do not need to add water, and it is advisable to clean the finished broth from curdled protein through gauze.

How to make dumplings

The dumplings recipes for soup and for second courses are slightly different. Dough for dumplings in the soup most often includes flour, egg and water, sometimes replacing it with kefir or milk. You can also make dough for dumplings and without adding eggs: with baking powder or custard, based on semolina. According to the consistency, the mass can be different. As a rule, dumplings from thick elastic dough are more dense, and those made from a liquid mass are tender and boiling.

Soup with dumplings – a step by step recipe with photos

Boiled dough balls are popular throughout Europe. For example, in Russia they are lazy dumplings, dumplings are made in Poland, gnocchi are loved in Italy, Germans are cooking bakerbes, and Czechs are dumplings. They are served with creamy dressings, as a separate dish. Decorate with fresh herbs, cracklings, and in sweet variations – condensed milk. Add small dough and soups. Soup recipes with dumplings more common in home cooking.

Chicken

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 146 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Difficulty: easy.

You can make low-fat broth from any part of the carcass. You can use the back, which, due to the abundance of bones, is not suitable for second courses. Be careful with the addition of spices, otherwise they will kill the delicate taste of the broth.

Ingredients:

• thighs – 1 kg;
• water – 2-2.5 l;
• medium onion – 1 pc.;
• flour – 1? st .;
• eggs – 2 pcs.;
• milk 2% fat -? st .;
• garlic – 2 cloves.

Cooking method:

1. When boiling the broth, carefully remove the foam with a slotted spoon. Cook for 30-40 minutes.
2. Pass onion and garlic in sunflower oil.
3. Beat milk with a mixer or fork.
4. Add aromatic herbs to the bowl for taste, salt, pepper.
5. Insert flour into the eggs, mix. Get sticky dough.
6. Use a spoon to spread small portions of the dough into the broth.
7. When the dumplings pop up, put the meat on which the broth was boiled.
8. Serve chicken soup with dumplings hot, garnished with finely chopped herbs.

With garlic dumplings

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 152 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Difficulty: easy.

Dumplings with the addition of garlic give the dish a spicy aroma and taste, especially if you put a handful of fresh parsley in the dough. Suitable for kneading dough and garlic powder, you can buy it in the section with spices in any store. Serving the soup with garlic dumplings, you can decorate the dishes with basil leaves or a sprig of rosemary.

Ingredients:

• potatoes – 5 pcs.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• onion – 1 pc.;
• eggs – 2 pcs.;
• meat broth – 2.5 l;
• greens – 1 bunch;
• flour – 2 tbsp.

Cooking method:

1. Put the potatoes cut into neat cubes into the broth.
2. Pass the rest of the vegetables in a separate frying pan..
3. Mix wheat flour with eggs, a pinch of salt, crushed garlic, herbs.
4. Roll up the elastic dough with a flagellum, cut the same size pieces.
5. Add dumplings to almost finished potatoes.
6. Boil the broth for 5-8 minutes, then add dressing.

With meatballs

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 256 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

For many, it is important that the first dish is not only tasty, but also hearty. Thanks to meat and fat dressing, the soup with meatballs and dumplings turns out to be high-calorie. It is especially relevant during the autumn and winter cold, when you want to warm yourself.

Ingredients:

• bell pepper – 1 pc.;
• minced meat – 200 g;
• potatoes – 3 pcs.;
• onion – 1? PC.;
• carrots – 1 pc.;
• eggs – 2 pcs.;
• flour – 100 g;
• bread crumbs – 2 tbsp. l.

Cooking method:

1. Add the chopped half of the onion, egg, crumbs, herbs, spices to the minced meat.
2. Stir foods and then refrigerate for a quarter of an hour..
3. Put boiled potato cubes.
4. Beat the remaining egg with salt, add flour.
5. Roll the dough with sausage, cut small dumplings.
6. Fry onions, grated carrots, bell peppers in a pan.
7. After 5 minutes of boiling potatoes, begin to form meatballs, throw in boiling water.
8. Boil mitballs a little, and then add dough balls to them.
9. Boil all the ingredients for 5 minutes, then put the vegetable frying.

On chicken stock

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 70 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Jewish.
• Difficulty: easy.

In Israel, they cook soup with dumplings on chicken broth called Kneidles. The dough is prepared by grinding fresh cakes prepared in advance from water and flour. Since baking cakes is not always handy, you can use a little trick and use dried pita bread as a basis for flour. Dumplings are very tender, do not fall apart during cooking.

Ingredients:

• pita bread – 2-3 sheets;
• chicken broth – 2 l;
• egg – 1 pc.;
• sour cream – 2 tbsp. l.

Cooking method:

1. Grind the dried pita bread into flour using a handheld processor or in a mortar.
2. Sift the resulting mixture through a fine sieve.
3. Pour the flour with water, wait a while, so that it is absorbed.
4. Then add the egg, dried herbs and mix.
5. Gradually adding lavash flour, knead the dough, which will roll well.
6. Boil the broth on the stove, lower the dumplings, boil for 3-4 minutes.

In a slow cooker

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 198 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Difficulty: easy.

The recipe for dumplings soup in a slow cooker involves the use of any broth. Cooking beef broth on the bone is better without additional ingredients on the “Stewing” program for at least 2 hours, you can even put the beef overnight. And if you make soup based on white chicken meat, follow these guidelines.

Ingredients:

• boneless chicken breast – 500 g;
• egg – 1 pc.;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• flour – 1 tbsp .;
• carrots – 1 pc.;
• kefir – 50 ml.

Cooking method:

1. Load slices of fillet, potatoes with carrots into the slow cooker.
2. Put the whole onion head, select the “Stew” program on the display for 40 minutes.
3. Mix the room temperature kefir with salt, beat the egg.
4. For several approaches, enter the flour so that the output is a liquid mass, similar in texture to homemade sour cream.
5. 7-10 minutes before the device signal, open the multicooker cover, remove the onion.
6. Add balls from the dough. Brew soup for 7-8 minutes.

No eggs

• Cooking time: 40 minutes.
• Servings Per Container: 3 Persons.
• Calorie dishes: 105 kcal.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: easy.

This hearty, but at the same time light filling soup is prepared with custard dumplings from semolina. It is worth knowing that vegetables for mashed soups are always prepared in a small amount of water, otherwise the first will turn out to be too liquid.

Ingredients:

• carrots – 100 g;
• grated ginger root -? tsp;
• turmeric -? Art. l .;
• peeled potatoes – 100 g;
• flour – 7 tbsp. l .;
• semolina – 6 tbsp. l.

Cooking method:

1. Put boiled potatoes, diced.
2. Passer peeled and chopped carrots with ginger root.
3. Transfer the finished dressing to the potatoes, add turmeric.
4. For dumplings, heat water in a small container.
5. Add salt, stirring constantly, introduce semolina.
6. While stirring, boil the semolina for 1 minute.
7. Once the porridge has cooled, introduce the flour, knead the dough.
8. Kill the prepared vegetables with a blender or potato crusher.
9. Put the pot on the fire again, start laying out dumplings.
10. Add greens and boil the soup for 3-4 minutes.
11. In a soup with dumplings without eggs, add a spoonful of lemon juice to remove the sweetness from carrots.

Without meat

• Cooking time: 25 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 88 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Difficulty: easy.

Vegetable soup with dumplings without meat is considered low-calorie and very healthy, it is often prepared for children. To arouse the baby’s appetite, various figures can be cut out of dough for dumplings. To do this, roll out the layer and cut out the figures with cookie cutters: bears, bunnies, flowers or hearts.

Ingredients:

• potato – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• flour – 1 tbsp .;
• egg – 1 pc.

Cooking method:

1. Cut onions and carrots into cubes, put in a container and pour 1.5 liters of water.
2. Put the vegetables to boil. Dissolve the oil and salt in a saucepan with hot water.
3. Quickly introduce the flour, without removing from the heat, make a choux dough. Add the egg to the cooled mass, mix.
4. Sauté finely chopped onion until transparent.
5. Using a spoon, make dumplings, put the blanks in the soup along with frying.

Mushroom

• Cooking time: 25 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 120 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The best mushrooms for cooking soup, according to experienced chefs, are ceps, mushrooms, russula, mushrooms and mushrooms. Loved by many boletus, chanterelles, butter and boletus, during a long heat treatment fall apart. If you like the taste of dried mushrooms, know that they must first be soaked and only after boil.

Ingredients:

• mushrooms – 200 g;
• potatoes – 3 pcs.;
• flour – 250 g;
• egg – 1 pc.;
• carrots – 1 pc.;
• onion – 1 pc.

Cooking method:

1. Start boiling slices of fresh mushrooms, after half an hour, add potatoes, sliced ​​into cubes.
2. Knead dough out of water, flour and eggs.
3. Roll out a rolling pin with a thickness of one and a half centimeter, cut into strips.
4. Cut each strip with a knife.
5. Chop and onion with carrots.
6. Add vegetable dressing with dough.
7. Serve soup with dumplings and mushrooms with fresh herbs and a spoonful of sour cream.

Cheesy

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 176 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: easy.

You can add any ingredients to the cheese soup: sausage, seafood, mushrooms. Vegetables will also be useful: carrots, onions or potatoes. To give a characteristic creamy aftertaste, you can use any kind of cheese: hard, moldy or semi-soft. The most budgetary product will be processed cheese. 400 grams of hard cheese or 2-3 packs of cream should be per liter of water.

Ingredients:

• chicken legs – 300 g;
• onion – 1 pc.;
• potatoes – 300 g;
• carrots – 1 pc.;
• processed cheese – 2 pcs.;
• flour -? st .;
• egg – 1 pc.

Cooking method:

1. Cook the broth from the chicken legs, separate the fillet from the bone, finely chop the meat.
2. Put potato cubes into the broth.
3. Grind the onion with carrots, fry in a pan.
4. Mix the flour, salt and eggs into a homogeneous mass.
5. Roll the dough into a tourniquet and cut.
6. Start adding balls of dough to the broth, then immediately put the frying.
7. Put slices of cream cheese, stirring, wait until it dissolves.
8. Before serving, garnish with dumplings and cheese garnish with parsley leaves.

With potato dumplings

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 198 kcal for lunch.
• Purpose: for lunch.
• Cuisine: Belarusian.
• Difficulty: easy.

An interesting version of soup with dumplings will turn out if you take potatoes as the basis for preparing the dough. The dumplings come out with a delicate taste, perfectly keep their shape when cooking. Although the recipe belongs to Belarusian cuisine, potato dumplings are very similar to Italian gnocchi, only in Italy they are not put in soup, but baked in a bay with sauce.

Ingredients:

• veal tenderloin -? kg;
• carrots – 2 pcs.;
• flour – 4 tbsp. l .;
• onion – 2 pcs.;
• sour cream – 80 g;
• sweet pepper – 1 pc.;
• potatoes – 5 pcs.;
• eggs – 3 pcs..

Cooking method:

1. Boil one carrot and potato in water with a pinch of salt.
2. Pepper, second carrot, one onion passer in oil.
3. Grind the second onion, boiled potatoes and carrots with a blender.
4. Add salt, pepper, egg and flour to the vegetable mixture, mix.
5. Cook the broth based on beef tenderloin.
6. Chop the meat into small cubes and add back to the pan with the roasting pan..
7. Spoon the dumplings, put the workpieces in cool boiling water.
8. Boil the remaining eggs. Grind the yolks with spices and sour cream.
9. Serve the soup with potato dumplings, putting 1 spoon of sour cream sauce on a plate.

How to cook soup with dumplings – chefs tips

To avoid mistakes when cooking the first dish with Ukrainian dumplings, follow the recommendations of experienced chefs:

• From an aesthetic point of view, it is important that all components of the soup are the same size and shape. Carrots, tomatoes and cabbage need to be cut into small squares or straws, and only potatoes are allowed to boil cubes.
• Soup from dumplings is prepared at once: when stored in the refrigerator, the dough will soften and become like porridge.
• When cooking, dumplings always increase in volume, so you need to make them smaller than you want to see ready-made.