Dumpling soup - 5 step-by-step recipes with photos

Vegetable soup with cheese dumplings

A very light and tasty soup with cheese dumplings will help to diversify the menu of hot first courses. You can cook it both in vegetable and in any meat broth. Today we bring you a vegetarian version of the soup.

Ingredients:

For broth:

• Water - 2-3 liters.
• Carrots - 1-2 pcs.
• Bulgarian pepper - 1-2 pcs.
• Tomatoes - 1-2 pcs.
• Onions - 1-2 pcs.
• Potatoes - 2-4 pcs.
• Mix of frozen vegetables - 1 pack or to taste.
• Fresh herbs (dill, parsley, celery) - a small bunch.
• Spices for vegetables to taste.
• Salt - 1 tablespoon or to taste.

For dumplings:

• Egg - 1 pc.
• Hard cheese - 100 gr.
• Butter - 1 tablespoon with a slide.
• Flour - 0.5 tbsp.
• Salt to taste.

Cooking process:

1. First, let's prepare cheese dumplings - the dough for them should be infused for 15-20 minutes. Grate the cheese and transfer to a bowl. Add butter, a pinch of salt, flour to the cheese and mix well. The dough should not turn out to be liquid, but thick enough so that balls can easily be molded from it.
2. While the dough is infused, prepare the vegetable broth. All fresh vegetables are well washed, peeled and cut into small cubes or strips (whichever you prefer). You can grate the carrots, and don't forget to peel the tomatoes.
3. We send potatoes to boil in a saucepan with salted boiling water. If you want a dietary soup, immediately throw in all other vegetables, including those frozen from the bag.
4. But if you like a more rich and aromatic broth, then heat 3-4 tablespoons of vegetable oil in a deep frying pan and fry the onion in it until light golden brown.
5. Then add grated carrots, tomatoes, bell peppers and frozen vegetable mixture to the onion, salt and fry all together for 5-7 minutes.
6. Add the fried vegetables to the pot with the potatoes and any spices to taste. Let it boil for 3 minutes.
7. Now we will form small balls from the cheese dough, no larger than a walnut.
8. Add all the dumplings to a simmering vegetable soup at once and cook for another 5 minutes after they float.
9. Sprinkle the finished soup with fresh chopped herbs, mix and let it brew under the lid for 15-20 minutes to make it even more aromatic.

Advice: the more different fresh or frozen vegetables you add to your soup, the tastier it will be. Broccoli, cauliflower, green beans, peas and corn go well in a vegetable soup with traditional ingredients like onions, carrots and potatoes.

Bon Appetit!

Milk soup with potato dumplings

Milk soup with potato dumplings will surely appeal to everyone who loves milk soups, and potatoes are ready to eat in any form. The soup turns out to be dietary, it is just ideal for baby food and for those people who, for various reasons, are contraindicated in meat, spicy and rich soups.

Ingredients:

• Water - 1 tbsp.
• Milk - 3 tbsp.
• Flour - 2-3 tbsp. or as needed.
• Potatoes - 2 pcs.
• Chicken egg - 1 pc.
• Butter to taste.
• Salt to taste.

Cooking process:

1. Grate raw potatoes on the finest grater.
2. Now it needs to be drained through a sieve or gauze. Let the potatoes drain all the juice and become as dry as possible. Strain the juice into a bowl and do not empty it. Transfer the potatoes to a bowl.
3. When all the juice is in the bowl, let it stand. You will see a precipitate soon fall on the bottom of the bowl and liquid form on top. Pour the liquid out, and add the sediment to the potatoes - this is starch, it is needed for making dumplings.
4. Add the egg and salt to the potatoes and mix well.
5. Now add flour to the dough. You need to take so much of it so that in the end you get a not too steep dough, which is easy to mold with your hands. Form potato dumplings from it - small round balls (slightly smaller than a walnut). They will increase during the cooking process.
6. When you have made the dumplings, boil the milk and water in a saucepan and toss them into the saucepan. Boil the soup for 7-10 minutes after boiling over low heat.
7. Add a little butter to the finished milk dumpling soup for flavor.

Bon Appetit!

Mushroom soup with semolina dumplings

Mushroom soup with semolina dumplings is a hearty and very tasty first course, suitable for both family and festive meals. Believe me, your guests will definitely not be disappointed. They will eat the soup with pleasure and be sure to ask for the recipe! It is better to take dry or fresh forest mushrooms, but champignons are also suitable.

Ingredients:

For broth:

• Water - 1 liter.
• Dry mushrooms - 100 gr. (you need 3 times more fresh mushrooms).
• Carrots - 2 pcs.
• Onions - 2 pcs.
• Butter - 2-3 tablespoons
• Fresh herbs (dill, parsley) - a bunch.
• Garlic - 2-3 cloves.
• Bay leaf - 1-2 pcs.
• Black pepper and sweet peas - 3-4 pcs.
• Celery root and parsley to taste.
• Salt to taste.

For dumplings:

• Egg - 1 pc.
• Milk - 150 ml.
• Semolina - 100 gr.
• Salt to taste.
• Butter - 2 tablespoons

Cooking process:

1. We prepare dried mushrooms. Rinse well and fill with cold water for 4-6 hours. This can be done in the evening, then the mushrooms will be well soaked overnight.
2. We wash the mushrooms and set to cook. If you cook dry mushrooms, boil them in the first water for 10-15 minutes, then drain it, fill the mushrooms with fresh cold water and cook until tender, 40-50 minutes.
3. If you are preparing fresh, well-washed and chopped wild mushrooms, then fry them in a pan in a little vegetable oil. Salt and fry for about 15-20 minutes to evaporate the liquid. Then you need to throw the mushrooms into a pot of boiling water and boil another 10-15. If you cook champignons, cut them into slices and fry for no more than 3-5 minutes, and cook for no more than 2 minutes.
4. Cut the onion into quarters of rings, grate the carrots on a coarse grater. Cut the parsley and celery roots into cubes.
5. Fry vegetables and roots together in a pan until tender, so that they are well gilded, but not burnt. Remember to season with salt and stir while browning.
6. Cook the prepared vegetables together with the ready-made mushrooms, no more than 3 minutes. Turn off the soup and pour fresh, finely chopped parsley and dill into a saucepan, chopped garlic cloves (if you don’t like the garlic taste, don’t add garlic), cover with a lid and let it brew while preparing the dumplings.
7. For dumplings from milk and semolina, cook thick semolina porridge, salt to taste and let the porridge cool.
8. Add butter, a raw egg to the cooled semolina and mix well so that there are no lumps.
9. Boil water in a separate saucepan, add a little salt. We collect half a dessert spoon of the prepared dumpling mixture and throw into boiling water. As soon as the dumplings come up, cook them over medium heat for 3-5 minutes and remove them from the pan with a slotted spoon.
10. Pour the mushroom soup into portioned plates, add the dumplings and serve. If desired, the soup with dumplings and mushrooms can be seasoned with sour cream. It will be delicious!

Bon Appetit!

Cheese soup with dumplings

Easy to prepare and very tasty soup is obtained from dumplings, vegetables and processed cheese. The cooking time of the soup depends on the curds - sometimes they dissolve in boiling water quickly, and sometimes very slowly. If you want a thicker and richer soup, add more cheese and vegetables.

For broth:

• Water - 2-2.5 liters.
• Broth cube - 2 pcs.
• Processed cheese - 2-3 pcs.
• Carrots - 1-2 pcs.
• Potatoes - 3-5 pcs.
• Bulb onions - 1-2 pcs.
• Fresh dill, parsley and green onions - a bunch.
• Spices for vegetables or your favorites - to taste
• Celery root and parsley to taste.
• Vegetable oil - for frying vegetables.
• Salt to taste.

For dumplings:

• Egg - 1 pc.
• Fresh milk - 100 ml.
• Flour - 5-7 tablespoons
• Salt to taste.
• Vegetable oil - 1 tablespoon

Cooking process:

1. Put the curds in the freezer in advance to harden (in solid form, they rub more easily on the track). Starting to cook the dumpling soup, boil water in a saucepan. While it is boiling, rub the cheese curds on a coarse grater. If you forgot to freeze the curds, cut them into small cubes with a knife.The smaller the pieces of cheese are, the faster they will completely melt in boiling water.
2. We pour the curds into hot water and let it boil until it is completely dissolved (be prepared for the fact that the process may be delayed).
3. During this time, saute grated carrots with cubes (or half rings) of onion in vegetable oil until cooked.
4. Peel the potatoes, cut them into small thin strips or cubes and send them to boil in a saucepan with cheese curds. We will also send bouillon cubes, our favorite spices there and salt to taste.
5. Add the finished carrots with onions to the pan.
6. From milk, vegetable oil, eggs, flour and salt, knead the dough for dumplings with a spoon - it should look like very thick sour cream.
7. We will take a well-kneaded dough with a teaspoon and throw it into a saucepan with soup when the curds are completely dissolved.
8. Boil the dumplings for 5 minutes (after surfacing) and turn off the soup. Season with fresh chopped herbs. Let the soup sit for 10 minutes, covered, and serve.

Bon Appetit!

Advice: To make the dumplings white, cook them with premium flour and do not add pepper to the dough, otherwise they will darken. Better to pepper the soup itself to taste.