Where and when the recipe for dumplings soup appeared, no one will answer for sure. Perhaps the mistress first came up with it, who strove to let everything go for the future, including the rich broth left over from the preparation of dumplings. Or maybe someone just got tired of dumplings in their usual form, I wanted to diversify the menu with something satisfying and fragrant. There is an option that the recipe for soup with dumplings first appeared in Azerbaijan, where there is a dish called dyushbara.
Dumplings variety
There are many options for soup. A large number of fragrant spices and bunches of herbs are added to it. It is cooked with lots of vegetables. Some housewives prefer not to burden the dish, adding only fragrant forest mushrooms.
Today we will prepare a hearty and rich soup with dumplings, which will contain almost all of the above. So let's get down to the culinary experiment.
Essential Ingredients
- 150 g of meat (beef or chicken) - for the broth.
- Small dumplings (you can store "origin") - 20-25 pcs.
- Onion - 2 pcs.
- Small carrots - 2 pcs.
- A pair of large potatoes.
- 160 g of fresh mushrooms or 100 g of dried forest mushrooms.
- Fresh greens.
- Salt.
- Spice.
- Oil grows.
- Sour cream - 2 tbsp. l
Soup with dumplings. Step by step recipe. Step one
Like any other soup, dumplings can not do without a tasty and rich broth. For cooking, you can choose any kind of meat: chicken, beef and even fatty pork. We wash a piece of meat, put it in a pan with one whole peeled onion, carrots cut into circles, and a pinch of salt. Fill with water and put on a slow fire. As soon as the first foam appears, collect it and add gas under a saucepan with broth.
Second step
While meat on the bone turns ordinary water into a fragrant rich broth for soup with ravioli, we are preparing vegetables. Peel the potatoes, finely chop into cubes. Three carrots, chop the onion very finely. We send fried carrots and onions. Pour potatoes with cold water.
If you take dried forest mushrooms for soup, then you can not do any preliminary manipulations with them. Mushrooms will have to peel, cut off the leg and cut into pieces. When the onions and carrots begin to gold, we send mushrooms to them. They do not have to be deep fried until crust. We just warm them up so that the frying gets a rich mushroom taste, and the mushrooms themselves become softer.
Step three
An hour has passed. The broth is ready and you can get the meat. This dish already has meat dumplings, so the piece from which the broth was cooked is not useful. It can be used to prepare a second course or salad. Throw potatoes into the resulting broth and cook it for about 15 minutes. Then we send dumplings.
In this dish, all products are sent to the broth one after another at a small, so to speak, distance and in a slightly undercooked form. A little raw potato is cooked with dumplings, and not cooked dumplings will “reach” while the mushrooms are boiling. In a soup with dumplings, everything is interconnected.
The last stage is greens. When it is sent to the soup, you can turn off the fire under the pan, close the lid. Do not rush to immediately pour the soup, let it stand for 5-7 minutes. When serving, add to the plate, in addition to fresh herbs, a scattering of ground pepper (black or red to taste) and a spoonful of sour cream. Before serving, some housewives rub a little hard cheese into a dumpling soup and put half of the boiled egg.
Dyushbara
This version of the soup is the first dish with small dumplings in a large amount of broth, which, in turn, is flavored with a huge amount of herbs and all kinds of seasonings. At first glance, it turns out the usual soup with dumplings (photo attached), but in reality it is a whole bunch of wonderful tastes and aromas that perfectly combine with each other.
The broth, as a rule, is cooked exclusively from lamb on the bone. Sometimes simply from bones from which meat is thoroughly cut. A dozen peas of black pepper are thrown into the water for the broth, celery or parsley root, onion in the husk, half a carrot are put.
After cooking, the broth is sure to get rid of spices and roots by filtering. Bring the broth to a boil and send there small dumplings of homemade modeling. It is important to prepare the dumplings so that the filling does not fall out during cooking. Experienced housewives sacrifice the amount of meat in the dumplings, compensating for this amount of the dumplings themselves in the soup. The shape of the dumplings is usually triangular or diamond-shaped. Although, if you do not have the skills to cook this dish, then you can take the store option, just choose the right spices and cook a good broth.
During cooking, it is added to the soup: turmeric, cinnamon, saffron, dried mint, green onions, cilantro, fresh parsley. At the last stage of cooking, a pair of garlic cloves is crushed and sent to the soup. Dushbara is served with a special sauce of wine vinegar, which dumplings are dipped into.