Gogol wrote odes to the Ukrainian dummies . Kotlyarevsky glorified the rich mushroom yushka with Greek women in his "Aeneid". In fairness, it should be noted that dumplings are present not only in the kitchen of the Slavs. In Hungary, they also prepare rich soups with pieces of dough - a chipset. But only in Ukraine there are several types of dumplings: garlic, potato, buckwheat, corn and simple wheat flour. Eat them and the second as a side dish, fried in bacon and with garlic. But today we will learn how to cook soup with dumplings. Broths for him can be very different: chicken, beef, pork, mushroom. Consider a few recipes.
Buckwheat Chicken Dumplings Soup
We cook the usual broth from the soup set, two to three liters. Throw the chopped 3 potatoes, carrots and green leek into the boiling liquid, cook for 10 minutes. Then it is necessary to fry 300 g of chicken liver in oil and add to the soup. Now we are preparing the highlight of the dish - dumplings. In a separate bowl, beat two eggs with a pinch of salt and 50 g of water. Continuing to stir actively, add an incomplete glass of buckwheat flour. We form dough rollers, roll them lightly in wheat flour and throw into boiling broth. After surfacing, cook for another two minutes. Then turn off the heat and sprinkle the dish with chopped fresh herbs.
Mushroom soup with dumplings
Boil 3-4 potatoes in their skins. A handful of dried porcini mushrooms soaked in water for several hours. After that we prepare a rich and fragrant yushka with 0.5 kg of fresh forest products, finely chopped onion and grated carrot. The dumplings will be potato: we clean the boiled tubers, rub them on a grater or grind them with a meat grinder, add an egg, 2 tablespoons of softened butter, salt, and pepper to the mass. Gradually pour in flour, as much as needed so that the dough does not stick to your hands. Throw dumplings into the soup, mix with a wooden spoon and cook for 5-10 minutes.
Garlic Dumpling Meat Soup
While the broth is boiling, knead the dough. Finely chop the garlic - two cloves, mix it in a bowl with chopped herbs (bunch) and 2 eggs, a pinch of salt. Then pour in a little flour (necessarily sifted) and knead the dough, as on dumplings. We leave it in a bowl under a towel, we return to the soup. Add 4 chopped potatoes to the broth, cook for 20 minutes. We clean the onion and carrot, chop, fry in vegetable oil until golden, put in the soup. Roll out the dough into a sausage, cut dumplings. Throw them into boiling liquid, cook until tender for 10 minutes. Sprinkle the finished soup with fresh chopped herbs.
As you can see, depending on what we add to the dough, its preparation also changes. Soup with dumplings can be made in a very quick way. Beat two eggs with a fork with a pinch of salt and 50 g of water, add a little flour - so that the dough turns out, like on pancakes. Your broth should boil, but not violently, otherwise the dumplings are “scattered” like in an explosion. When he quietly gurgles, we collect the dough into a spoon and carefully lower it into the broth. Cook for another ten minutes or so. Before serving, sprinkle the dish with herbs and greaves.