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Chicken soup with dumplings

Chicken soup with dumplings

Put the washed meat to boil in water over low heat. The vegetables are cleaned and washed and added to the water when it boils. Let the soup simmer for about an hour and froth as needed (try with a fork if the vegetables and meat are cooked). Before 5-6 minutes to stop the fire, add the magi cube and taste if you need more salt. Remove the vegetables with a spatula and strain the soup into another bowl. We put it back on the fire to boil.

Prepare the dumplings: separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. Gradually add the yolks (homogenized with a spoon to be finer). Then add the semolina gradually (if you find them too fluffy, add more semolina).

When the soup boils, add the dumpling dough one by one with a spoon. Then turn on the heat slowly and let it simmer for approx. 10min (5 min on one side and 5 on the other). After the dumplings have boiled, turn off the heat and add the vegetables and the meat taken from the bone back to the soup (or if you prefer, you can make a salad with them).


Steps to follow

We put the meat to boil in a pan, or a more capacious pot, mine is 5 liters. When the water starts to boil, remove the foam that forms on the surface, then add a peeled onion, bay leaf, black peppercorns and 0.5 tablespoons of salt. Let it simmer over medium heat for about 1-1.5 hours, or until the meat is well cooked.

We prepare all the necessary vegetables. we wash them, peel them and cut them into cubes. Here in the picture are the tomatoes, an onion, the carrot and the parsley root.

Then he cut the celery root and peppers into cubes.

After the meat has boiled, put all the previously prepared vegetables in the pan. I took out the meat and left only the broth. Let it cook over medium heat for 15-20 minutes.

After this time, we prepare the dumplings. Put eggs in a bowl and beat them well with a fork.

Add in the rain little by little the semolina, stir continuously.

The consistency should be like a thicker cream, salt a little.

We take a teaspoon of the dumpling composition with a teaspoon

And dip the spoon in the pan with the soup, the dumpling should come off the spoon slightly. if the whole dough doesn't come off, it's nothing weird. continue like this.

We do this until we finish all the prepared dough, periodically pouring a little cold water in the pan. so that the dumplings are fluffy and soft, but not much - somewhere, a 200 ml glass. Now I put the meat back in the pan, only to deboned it first.

Let everything boil for 10-15 minutes, during this time the dumplings should be ready. Taste and season with salt. Chop the parsley and add it to the pan, let it boil for a maximum of 2-3 minutes. Put the lid on top, turn off the heat and let all the flavors penetrate well for 10-15 minutes.


Steps to follow

We put the meat to boil in a pan, or a more capacious pot, mine is 5 liters. When the water starts to boil, remove the foam that forms on the surface, then add a peeled onion, bay leaf, black peppercorns and 0.5 tablespoons of salt. Let it simmer over medium heat for about 1-1.5 hours, or until the meat is well cooked.

We prepare all the necessary vegetables. we wash them, peel them and cut them into cubes. Here in the picture are the tomatoes, an onion, the carrot and the parsley root.

Then he cut the celery root and peppers into cubes.

After the meat has boiled, put all the previously prepared vegetables in the pan. I took out the meat and left only the broth. Let it cook over medium heat for 15-20 minutes.

After this time, we prepare the dumplings. Put eggs in a bowl and beat them well with a fork.

Add in the rain little by little the semolina, stir continuously.

The consistency should be like a thicker cream, salt a little.

We take a teaspoon of the dumpling composition with a teaspoon

And dip the spoon in the pan with the soup, the dumpling should come off the spoon slightly. if all the dough doesn't come off, it's nothing weird. continue like this.

We do this until we finish all the prepared dough, periodically pouring a little cold water in the pan. so that the dumplings are fluffy and soft, but not much - somewhere, a 200 ml glass. Now I put the meat back in the pan, only to deboned it first.

Let everything boil for 10-15 minutes, during this time the dumplings should be ready. Taste and season with salt. Chop the parsley and add it to the pan, let it boil for a maximum of 2-3 minutes. Put the lid on top, turn off the heat and let all the flavors penetrate well for 10-15 minutes.


Chicken soup with cow cheese dumplings!

The soup is very tasty and, in addition, it is easy and quick to prepare. The dumplings are delicate, and the cottage cheese gives the soup a special taste. The soup will please everyone, especially children. We recommend that you try to prepare it!

INGREDIENT:

For dumplings:

-3 teaspoons fermented cream (25 gr)

-15 gr of butter at room temperature

-green (parsley) - to taste.

METHOD OF PREPARATION:

1. Put the meat in a saucepan with water, bring it to a boil and let it boil for 5 minutes.

2.Then drain the soup, put the meat in boiling water, add bay leaves, 1 whole onion and salt. To make the soup clear, simmer it, simmering lightly, until the meat is ready.

3.Cut the onion into small cubes and cook for 30 seconds on a hot pan with 1 teaspoon of oil.

4.Add the grated carrot and fry the vegetables for another 30 seconds.

Advice. You can also skip these steps and add raw vegetables to the soup.

5. Remove the meat from the soup, add the medium chopped potatoes and the fried onion and carrot. Boil everything for 10-12 minutes, until the vegetables are ready.

6.Mix the cottage cheese with cream, soft butter, salt, egg yolk, flour and chopped greens.

7. Beat the egg whites with the mixer for about 1 minute, until you get firm tips.

8.Mix the egg white foam with the cheese composition until smooth. The dough must be neither liquid nor dense, so that the dumplings maintain their shape well.

Advice. Depending on the humidity of the cheese, you may need an extra amount of flour.

9. Take, with a teaspoon, a little cheese composition and add it to the soup pan.

10. Boil the soup for 3 minutes, add the ground black pepper and the meat separated from the bones.

11. Taste and add more salt, if necessary, then add the greens, bring the soup to the boil and remove from the heat.

The dumplings are very delicate and keep their shape well. You can prepare the soup without potatoes, but in this case, you need to increase the proportions of the dumpling ingredients 3-4 times.


Chicken soup with cow cheese dumplings!

The soup is very tasty and, in addition, it is easy and quick to prepare. The dumplings are delicate, and the cottage cheese gives the soup a special taste. The soup will please everyone, especially children. We recommend that you try to prepare it!

INGREDIENT:

For dumplings:

-3 teaspoons fermented cream (25 gr)

-15 gr of butter at room temperature

-green (parsley) - to taste.

METHOD OF PREPARATION:

1. Put the meat in a saucepan with water, bring to a boil and simmer for 5 minutes.

2.Then drain the soup, put the meat in boiling water, add bay leaves, 1 whole onion and salt. To make the soup clear, simmer it, simmering lightly, until the meat is ready.

3.Cut the onion into small cubes and cook for 30 seconds on a hot pan with 1 teaspoon of oil.

4.Add the grated carrot and fry the vegetables for another 30 seconds.

Advice. You can also skip these steps and add raw vegetables to the soup.

5. Remove the meat from the soup, add the medium chopped potatoes and the fried onion and carrot. Boil everything for 10-12 minutes, until the vegetables are ready.

6.Mix the cottage cheese with cream, soft butter, salt, egg yolk, flour and chopped greens.

7. Beat the egg whites with the mixer for about 1 minute, until you get firm tips.

8.Mix the egg white foam with the cheese composition until smooth. The dough must be neither liquid nor dense, so that the dumplings maintain their shape well.

Advice. Depending on the humidity of the cheese, you may need an extra amount of flour.

9. Take, with a teaspoon, a little cheese composition and add it to the soup pan.

10. Boil the soup for 3 minutes, add the ground black pepper and the meat separated from the bones.

11. Taste and add more salt, if necessary, then add the greens, bring the soup to the boil and remove from the heat.

The dumplings are very delicate and keep their shape well. You can prepare the soup without potatoes, but in this case, you need to increase the proportions of the dumpling ingredients 3-4 times.


Chicken soup with cow cheese dumplings!

The soup is very tasty and, in addition, it is easy and quick to prepare. The dumplings are delicate, and the cottage cheese gives the soup a special taste. The soup will be to everyone's liking, especially the children. We recommend that you try to prepare it!

INGREDIENT:

For dumplings:

-3 teaspoons fermented cream (25 gr)

-15 gr of butter at room temperature

-green (parsley) - to taste.

METHOD OF PREPARATION:

1. Put the meat in a saucepan with water, bring to a boil and simmer for 5 minutes.

2.Then drain the soup, put the meat in boiling water, add bay leaves, 1 whole onion and salt. To make the soup clear, simmer it, simmering lightly, until the meat is ready.

3.Cut the onion into small cubes and cook for 30 seconds on a hot pan with 1 teaspoon of oil.

4.Add the grated carrot and fry the vegetables for another 30 seconds.

Advice. You can also skip these steps and add raw vegetables to the soup.

5. Remove the meat from the soup, add the medium chopped potatoes and the fried onion and carrot. Boil everything for 10-12 minutes, until the vegetables are ready.

6.Mix the cottage cheese with cream, soft butter, salt, egg yolk, flour and chopped greens.

7. Beat the egg whites with the mixer for about 1 minute, until you get firm tips.

8.Mix the egg white foam with the cheese composition until smooth. The dough must be neither liquid nor dense, so that the dumplings maintain their shape well.

Advice. Depending on the humidity of the cheese, you may need an extra amount of flour.

9. Take, with a teaspoon, a little cheese composition and add it to the soup pan.

10. Boil the soup for 3 minutes, add the ground black pepper and the meat separated from the bones.

11. Taste and add more salt, if necessary, then add the greens, bring the soup to the boil and remove from the heat.

The dumplings are very delicate and keep their shape well. You can prepare the soup without potatoes, but in this case, you need to increase the proportions of the dumpling ingredients 3-4 times.


Chicken soup with cow cheese dumplings!

The soup is very tasty and, in addition, it is easy and quick to prepare. The dumplings are delicate, and the cottage cheese gives the soup a special taste. The soup will please everyone, especially children. We recommend that you try to prepare it!

INGREDIENT:

For dumplings:

-3 teaspoons fermented cream (25 gr)

-15 gr of butter at room temperature

-green (parsley) - to taste.

METHOD OF PREPARATION:

1. Put the meat in a saucepan with water, bring it to a boil and let it boil for 5 minutes.

2.Then drain the soup, put the meat in boiling water, add bay leaves, 1 whole onion and salt. To make the soup clear, simmer it, simmering lightly, until the meat is ready.

3.Cut the onion into small cubes and cook for 30 seconds on a hot pan with 1 teaspoon of oil.

4.Add the grated carrot and fry the vegetables for another 30 seconds.

Advice. You can also skip these steps and add raw vegetables to the soup.

5. Remove the meat from the soup, add the medium chopped potatoes and the fried onion and carrot. Boil everything for 10-12 minutes, until the vegetables are ready.

6.Mix the cottage cheese with cream, soft butter, salt, egg yolk, flour and chopped greens.

7. Beat the egg whites with the mixer for about 1 minute, until you get firm tips.

8.Mix the egg white foam with the cheese composition until smooth. The dough must be neither liquid nor dense, so that the dumplings maintain their shape well.

Advice. Depending on the humidity of the cheese, you may need an extra amount of flour.

9. Take, with a teaspoon, a little cheese composition and add it to the soup pan.

10. Boil the soup for 3 minutes, add the ground black pepper and the meat separated from the bones.

11. Taste and add more salt, if necessary, then add the greens, bring the soup to the boil and remove from the heat.

The dumplings are very delicate and keep their shape well. You can prepare the soup without potatoes, but in this case, you need to increase the proportions of the dumpling ingredients 3-4 times.


Chicken soup with dumplings for the daily menu!

This soup will definitely please the whole family and will diversify the daily menu. It is prepared simply and from accessible ingredients, which are always at hand.

INGREDIENT:

For dumplings:

METHOD OF PREPARATION:

1.Put the chicken pieces in the pan with water and remove the foam, which appears on the surface. Then add salt and bay leaves. To make the soup transparent, simmer for about 1 hour.

2. Pass the carrot through the large grater, cut the onion into cubes, and the potatoes - thick straw.

3. When the soup is ready, remove the meat, add the potatoes and cook for about 10 minutes.

4. Pour 2 tablespoons of oil into the pan, add the onion and fry until translucent.

5.Then add the carrot and cook the vegetables for 2 minutes.

6. Add the onion and carrot to the pot with the potatoes and cook the vegetables until they are ready.

7. Beat the egg with a fork, pour in the milk, add salt and mix well with a fork.

8. Gradually incorporate the sifted flour, so that you get a dough that is neither liquid nor very dense.

Advice. Depending on the size of the egg, you may need a smaller or larger amount of flour.

9. Take a little dough with the teaspoon and add it to the boiling soup. Continue until the dough is done.

10. Boil the soup with dumplings for 5 minutes, after it boils.

11. Remove the meat from the bones and add it to the soup. Taste and add more salt if you feel the need.

12. Add ground black pepper and chopped greens. Bring the soup to the boil and remove from the heat.

Pour the soup into plates and invite to the table. You can put it in the fridge, even the next day the dumplings will keep their shape and will be tasty.


Chicken soup with dumplings for the daily menu!

This soup will definitely please the whole family and will diversify the daily menu. It is prepared simply and from accessible ingredients, which are always at hand.

INGREDIENT:

For dumplings:

METHOD OF PREPARATION:

1.Put the chicken pieces in the pan with water and remove the foam, which appears on the surface. Then add salt and bay leaves. To make the soup transparent, simmer for about 1 hour.

2. Pass the carrot through the large grater, cut the onion into cubes, and the potatoes - thick straw.

3. When the soup is ready, remove the meat, add the potatoes and cook for about 10 minutes.

4. Pour 2 tablespoons of oil into the pan, add the onion and fry until translucent.

5.Then add the carrot and cook the vegetables for 2 minutes.

6. Add the onion and carrot to the pot with the potatoes and cook the vegetables until they are ready.

7. Beat the egg with a fork, pour in the milk, add salt and mix well with a fork.

8. Gradually incorporate the sifted flour, so that you get a dough that is neither liquid nor very dense.

Advice. Depending on the size of the egg, you may need a smaller or larger amount of flour.

9. Take a little dough with the teaspoon and add it to the boiling soup. Continue until the dough is done.

10. Boil the soup with dumplings for 5 minutes, after it boils.

11. Remove the meat from the bones and add it to the soup. Taste and add more salt if you feel the need.

12. Add ground black pepper and chopped greens. Bring the soup to the boil and remove from the heat.

Pour the soup into plates and invite to the table. You can put it in the fridge, even the next day the dumplings will keep their shape and will be tasty.


Chicken soup with dumplings for the daily menu!

This soup will definitely please the whole family and will diversify the daily menu. It is prepared simply and from accessible ingredients, which are always at hand.

INGREDIENT:

For dumplings:

METHOD OF PREPARATION:

1.Put the chicken pieces in the saucepan with water and remove the foam, which appears on the surface. Then add salt and bay leaves. To make the soup transparent, simmer for about 1 hour.

2. Pass the carrot through the large grater, cut the onion into cubes, and the potatoes - thick straw.

3. When the soup is ready, remove the meat, add the potatoes and cook for about 10 minutes.

4. Pour 2 tablespoons of oil into the pan, add the onion and fry until translucent.

5.Then add the carrot and cook the vegetables for 2 minutes.

6. Add the onion and carrot to the pot with the potatoes and cook the vegetables until they are ready.

7. Beat the egg with a fork, pour in the milk, add salt and mix well with a fork.

8. Gradually incorporate the sifted flour, so that you get a dough that is neither liquid nor very dense.

Advice. Depending on the size of the egg, you may need a smaller or larger amount of flour.

9. Take a little dough with the teaspoon and add it to the boiling soup. Continue until the dough is done.

10. Boil the soup with dumplings for 5 minutes, after it boils.

11. Remove the meat from the bones and add it to the soup. Taste and add more salt if you feel the need.

12. Add ground black pepper and chopped greens. Bring the soup to the boil and remove from the heat.

Pour the soup into plates and invite to the table. You can put it in the fridge, even the next day the dumplings will keep their shape and will be tasty.


Chicken soup with dumplings for the daily menu!

This soup will definitely please the whole family and will diversify the daily menu. It is prepared simply and from accessible ingredients, which are always at hand.

INGREDIENT:

For dumplings:

METHOD OF PREPARATION:

1.Put the chicken pieces in the saucepan with water and remove the foam, which appears on the surface. Then add salt and bay leaves. To make the soup transparent, simmer for about 1 hour.

2. Pass the carrot through the large grater, cut the onion into cubes, and the potatoes - thick straw.

3.When the soup is ready, remove the meat, add the potatoes and cook for about 10 minutes.

4. Pour 2 tablespoons of oil into the pan, add the onion and fry until translucent.

5.Then add the carrot and cook the vegetables for 2 minutes.

6. Add the onion and carrot to the pot with the potatoes and cook the vegetables until they are ready.

7. Beat the egg with a fork, pour in the milk, add salt and mix well with a fork.

8. Gradually incorporate the sifted flour, so that you get a dough that is neither liquid nor very dense.

Advice. Depending on the size of the egg, you may need a smaller or larger amount of flour.

9. Take a little dough with the teaspoon and add it to the boiling soup. Continue until the dough is done.

10. Boil the soup with dumplings for 5 minutes, after it boils.

11. Remove the meat from the bones and add it to the soup. Taste and add more salt if you feel the need.

12. Add ground black pepper and chopped greens. Bring the soup to the boil and remove from the heat.

Pour the soup into plates and invite to the table. You can put it in the fridge, even the next day the dumplings will keep their shape and will be tasty.


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