Chicken soup with dumplings is surprisingly fragrant, tender and satisfying. Make dumplings from semolina, potatoes, rice and cheese at home.

Choux pastry dumplings with cheese literally melt in your mouth.

Sauteed onions and carrots, in addition to their unique taste, also give it a bright sunny color. Undoubtedly, this is a super-recipe for the first dish.

• Chicken - ¼ carcass
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves
• Potatoes - 2 pcs.
• Bay leaf - 2 pcs.
• Peppercorns - 5 pcs.
• Oil rast. - 2 tbsp.
• Greenery

Dough for dumplings:

• Water - 120 gr.
• Oil rast. - 1 tbsp.
• Flour - ¾ cup
• Egg - 1 pc.
• Cheese - 30 gr.
• Garlic - 2 cloves
• Salt to taste

We take ¼ of the chicken, wash it, remove the skin and fat and lower it into cold water for cooking.

We chop potatoes, onions and garlic and three carrots on a coarse grater. Drop the potatoes into the boiling broth.

Shredded carrots, onions and garlic are dipped in a frying pan with a small amount of vegetable oil and sautéed for 5 minutes over low heat.

Dip the browned vegetables, bay leaf and peppercorns into the broth and salt to taste.

We turn to the preparation of dough for dumplings. Sift the flour, add boiling water to it and begin to mix quickly until a thick sour cream is smooth. Add one tablespoon of vegetable oil.

In the chilled custard dough, add the grated cheese, egg and squeeze the garlic, mix.

We cut the chicken meat and dip it into the soup.

We take a small spoon and dip the dough into the soup in small portions, not forgetting to stir. Cook for another 2-3 minutes. Our soup is ready.

We serve our unusually tasty and surprisingly appetizing chicken soup with dumplings with sour cream and herbs.

Recipe 2: Chicken Broth Dumpling Soup (with photo)

The simple chicken dumpling soup recipe below can be made with whole chicken or chicken pieces. In this case, there is a soup with chicken wings.

• 5-6 chicken wings;
• one medium-sized carrot;
• one onion of medium size;
• 2-3 stalks of celery;
• one egg;
• two tablespoons of semolina;
• two tablespoons of flour;
• one bay leaf;
• 2-3 fragrant peppers;
• 4-5 black peppercorns;
• salt to taste;
• ground black pepper to taste;
• any greens to taste (preferably dill or parsley).

Boil the chicken. Do not forget to put spices (allspice and black pepper, bay leaf). Take the cooked chicken out of the broth.

Finely chop the onion.

Carrots and celery finely chop or grate on a medium-sized grater.

Heat vegetable oil in a frying pan (you can also use chicken fat) and sauté the vegetables in it.

In a bowl, lightly beat the egg with salt.

Add semolina and flour to the egg. Add gradually. The result is a dough with the consistency of sour cream. It shouldn't spill. The dough can also be salted and peppered to taste.

Transfer vegetables to chicken broth and bring to a boil. If the greens have long petioles, then finely chop them and also put them in the broth along with the sautéed vegetables.

Put the dumplings into the boiling broth. Spread with a teaspoon. If the dough does not separate well from the spoon, then you can use the second spoon, helping it slide the dumpling into the broth.

Simmer chicken soup with dumplings over low heat for 10 minutes. Before the soup is almost ready, put chicken pieces in it, add chopped herbs, salt and pepper to taste.

Everything. Simple chicken soup with dumplings is ready.

Recipe 3, step by step: chicken soup with cheese dumplings

A simple recipe for chicken soup with cheese dumplings is a great solution for those who decide to diversify their menu. Chicken soup with cheese dumplings, it turns out light, but at the same time hearty, it has a rich chicken broth and cheesy taste.

• Chicken drumsticks - 4 pieces.
• Medium potatoes - 2-3 pieces.
• Carrots - 1 piece.
• Bulgarian pepper - ½-1 piece.
• Onions - 1 piece.
• Salt, ground black pepper - to taste.
• Chili pepper flakes - a pinch.
• Hard cheese - 60-70 grams.
• Eggs - 1 piece.
• Semolina or flour - 2-3 tablespoons.

Singe chicken drumsticks on gas, rinse. Transfer the chicken drumsticks to a saucepan, pour two liters of water, add a whole onion and cook over low heat until tender, salt. Remove the cooked chicken and onion from the pan.

While the meat is cooking prepare the vegetables. I didn't fry. Peel potatoes and cut into cubes.

Chop carrots and peppers as well. Cut vegetables however you like, it doesn't matter.

Transfer potatoes, carrots and peppers to a saucepan, cook over low heat until tender.

Vegetables are cooked, prepare cheese dumplings. Cheese grate on a medium grater.

Add black pepper, egg, a pinch of salt, mix thoroughly.

The cheese mixture should be thick. If the cheese mixture is runny, add more semolina. Set aside for 5-10 minutes so that the semolina swells slightly.

Meanwhile, separate the meat from the bones, transfer to a saucepan, cook over low heat.

With wet hands, make small cheese balls from the cheese dough.

Add finely chopped greens, bay leaf, chili pepper to the soup pot, try and salt to taste.

And we shift the cheese dumplings into the pan, mix gently, the fire under the pan should not be large so that the soup boils slightly.

We are waiting for the cheese dumplings to float, let the chicken soup boil for 2-3 minutes and remove the pan from the heat. Let the chicken soup with cheese dumplings brew for 20 minutes.

Serve chicken soup with cheese dumplings with croutons and sour cream. The soup was flavorful and delicious. Recommend!

Recipe 4: Chicken Soup with Rice Dumplings and Cheese

Light chicken soup with unusual cheese and rice dumplings.

• Chicken - 500 g
• Onion - 1 pc.
• Carrot - 1 piece
• Rice ((boiled need 4 tablespoons) dumplings) - 0.5 stack.
• Hard cheese (dumplings) - 100 g
• Greens (to taste in dumplings) - 0.5 bunch.
• Chicken egg (dumplings) - 1 pc.
• Wheat flour / Flour (dumplings) - 2 tbsp. l.
• Water - 2 l

Boil rice in salted water. For my serving of soup, 4 heaping tablespoons of cooked rice was enough for me.

Boil the chicken, put the onion in the middle of cooking and cook it until tender, then discard.

Grate the carrots on a fine grater, add to the broth, cook for about 7 minutes.

Measure the right amount of rice, grate the cheese, mix, add the egg, salt, herbs, flour, mix.

Shape the dough into walnut-sized dumplings. Run in boiling broth, cook for 5-7 minutes, turn off, let it brew.

My family loves to eat this soup with sour cream. Bon Appetit!

Recipe 5: Chicken Vegetable Dumpling Soup (Step by Step)

Today we are preparing a fragrant soup in clear chicken broth with unusual dumplings made from hard cheese. They are very tender, giving the soup an original taste.

If desired, freshly frozen green peas and pieces of chicken fillet can be added to it. True, this option will turn out to be more satisfying and nutritious.

The beauty of this recipe is that everyone can interpret it to their liking, in any case it will turn out great.

• chicken drumstick - 1 pc.
• potatoes - 5-6 pcs.
• onion - 1 head
• carrots - 1 pc.
• sweet pepper - 1 pc.
• vegetable oil - 2 tbsp. l.
• butter - 25 g
• dill - a few sprigs
• chicken egg - 1 pc.
• hard cheese - 50 g
• wheat flour - 3 tbsp. l.
• salt - to taste
• paprika - 0.5 tsp
• bay leaf - 1 pc.
• allspice 1 pepper - 3 peas
• dried basil - 0.5 tsp
• hot pepper - to taste

For the recipe, you can use vegetable or meat broth. I decided to make the dish more satisfying, so I settled on the last option. We wash the meat, put the drumstick in a saucepan and fill it with filtered cold water. For this amount of products, we need two liters of ready-made broth or purified water. Boil the meat until cooked, then remove from the pan.

We wash from the soil and peel the potatoes. Let's cut it into cubes.

Pour it into the finished broth and boil until almost ready.

Dice the white onion and sweet pepper (it is better to use red or orange to make the dish look more appetizing). Grate carrots.

On a mixture of melted butter and vegetable oil, first fry the onion and pepper. Then add carrots to them and fry the vegetables together for a couple more minutes.

Add them to the soup pot.

Grate hard cheese into a bowl or deep plate. Let's add an egg to it.

Mix the products until smooth, then add the sifted flour.

Mix the ingredients again. The dough for the dumplings should be thick. Form small balls with wet hands. When the potatoes are ready, add the cheese dumplings to it. Wait for the soup to boil and the cheese balls to float.

Then pour chopped greens, add allspice, fine salt, bay leaf, spices for flavor.

Let the soup boil and after a minute turn off the heat.

We will serve the dish hot, decorating with herbs. The next day, the soup with dumplings will be infused in the refrigerator and will become even tastier!

Recipe 6: Chicken Soup with Simple Semolina Dumplings

Very simple, tasty and incredibly bright soup with semolina dumplings in chicken broth without potatoes. This simple soup is prepared quickly, but you will always be full.

The basis of the dish is dumplings - a kind of semolina dumplings. They replace everything in this dish, so the presence of potatoes and other products is optional. But at your discretion, you can always replenish the list of ingredients.

• Chicken broth - 1.5 l (or chicken - 300 g)
• Carrot - 1 pc.
• Onion - 1 pc.
• Salt - to taste
• Greens - optional

• Egg - 1 pc.
• Manka - 4 tbsp. l.

Heat up the chicken broth or boil it if you don't have it ready. To do this, lower the meat into boiling water and cook over low heat for at least 30 minutes.

In the meantime, let's prepare the dumplings.

Beat the egg thoroughly with a fork, salt and season with spices. Pour 1 tablespoon of semolina to it, carefully mixing each time.

Stir the ingredients well to get a viscous homogeneous mass. The “heavier” the dough is, the better the dumplings will come out. Let the mass stand for a while to swell the semolina.

Prepare roast. Finely chop the onion, and grate the carrots. Simmer the vegetables in the skillet until soft.

Put the semolina dough into the boiled chicken broth with a teaspoon. Draining from a spoon in any form, the dough will form dumplings on its own. Try not to make things too big.

When the dumplings float, put the browned vegetables into the broth. Season the dish if necessary.

Before serving, sprinkle a bowl of soup with finely chopped herbs: parsley, dill, green onions.

Recipe 7: Chicken Broth Potato Dumpling Soup

Kletski are European relatives of Ukrainian dumplings. Translated from the German "dumpling" literally means a lump. These lumps of dough are prepared from flour, water and eggs. Sometimes the water in the recipe is replaced with milk, and butter is added. Dumplings can be either a separate dish, sweet or salty, or an integral part of the soup.

• Chicken leg - 600 grams
• Carrots - 1 medium
• Onion - 1 medium
• Potato - 600 grams
• Flour - 150 grams
• Chicken egg - 1 piece
• Sunflower oil - 2 tablespoons
• Water - 2 liters
• Salt - 8 grams
• Bay leaf - 2-3 pieces
• Spices - to taste

First, let's prepare the broth. Pour the chicken thigh with water and bring to a boil. When the water boils, remove the resulting foam, reduce the heat to a slow one and continue to cook the chicken for 40 minutes. The foam will need to be removed periodically. As a result, the meat should easily separate from the bones. Some housewives prefer to drain the first broth, because it contains a lot of extractives. For this soup, I suggest not to do this. The tighter it gets, the better.

We prepare the rest of the ingredients. Onions, carrots, 300 grams of raw potatoes, wash and peel. We disassemble the meat from the bones, cut or tear into small pieces.

Cut potatoes into small cubes and place in a bowl.

Add the meat to the potatoes, pour strained broth. If the broth has boiled away a little, you can dilute it with water. The pot should be ¾ full of liquid. Bring the broth to a boil and cook for 12-15 minutes. During this time, we need to have time to cook the frying and dumplings.

Cooking dumplings. To prepare them, we need an egg, flour, salt and mashed potatoes. Mashed potatoes can be prepared while we cook the chicken for the broth. Or take ready-made, if suddenly left in the refrigerator. For mashed potatoes, pour 300 grams of potatoes with hungry water, bring to a boil and boil for 20-25 minutes. Mash the cooked potatoes into a puree.

From eggs, flour, a pinch of salt and mashed potatoes, knead a stiff dough. The dough should not stick to the table.

Preparing a roast for soup. We rub the carrots on a coarse grater, cut the onion into small pieces.

Pour sunflower oil into a frying pan, put carrots and onions. Fry for 5 minutes over medium heat.

Roll out the dough into sausages with a diameter of 2-3 centimeters and cut into small pads.

Sometimes you can find a recipe where dumplings are made from a more liquid dough, and they are lowered into the pan with a spoon. Such dumplings usually have torn edges and a more delicate taste. Personally, I prefer to cook neat, dense pads, a little less than a tablespoon in size. Such dumplings are more satisfying. If desired, you can roll them into balls.

We add the boiling broth, adding a teaspoon of salt, and lay our dumplings. Stir lightly so that the dumplings do not stick.

When the dumplings float, add the bay leaf, roast, spices as desired and let the soup boil for another 5 minutes.

After turning off, we insist the soup under a closed lid for 5 minutes, and pour into plates. Ideally, greens will fit here: parsley or dill. Add spices to taste.

Recipe 8: Chicken Broth Soup with Milk Dumplings

Soup with dumplings is prepared quickly and simply. Especially if you already have ready-made meat or chicken broth.

• Broth 2 l.
• Potatoes 3 pcs.
• Onion ½ pcs.
• Carrot ½ pc.
• Chicken egg 1 pc.
• Milk 50 ml.
• Flour 5 tbsp
• Bay leaf 2 pcs.
• Salt to taste
• Vegetable oil

The first step is to cook meat or chicken broth. Pour well-washed meat (or chicken) with cold water, put on fire, salt, remove the foam after boiling, and cook until tender.

When the broth is ready, peel the onion, finely chop.

Lightly fry the onion in a pan with hot vegetable oil over medium heat.

Grate carrots on a coarse grater.

Put the carrots in the pan with the onions.

Lightly fry the vegetables together.

Cut potatoes into cubes.

Put the potatoes and frying into the boiling broth.

While the potatoes are cooking, we begin to prepare the future dumplings: salt the egg, beat lightly.

Pour in milk.

Mix.

Add flour, knead not thick, but not liquid dough.

Gathering half a teaspoon of dough, we begin to spread the dumplings into the boiling soup. I helped the dough fall with the second teaspoon. During the cooking process, the dumplings increase significantly in size. I posted 35 things, but I didn’t report a little test. Put the washed bay leaf into the soup.

Cook for 5-7 minutes until done.

When serving, you can add chopped fresh herbs to the plate.

Bon Appetit!

Dumplings, or dumplings as they are also called, are a very versatile dish. They can be both a side dish for various meat dishes and an addition to soup. And dumplings poured on top with sour cream and sugar can be an excellent dessert. In addition, dumplings can be served as an independent second course, fried in vegetable oil and stewed in sour cream.

In this recipe, I will show you how to make dumplings for soup. I do not describe the process itself, since there are many of them on the site. Let me just say that our favorite option is soup with meatballs and dumplings.

You can cook soup with dumplings and chicken broth. For example, if you boil the broth in advance, then cooking a delicious fragrant soup with dumplings will take only 20 minutes.

It is necessary to put the dumplings into the soup at the very end, since the time for their preparation is 4-5 minutes maximum. The soup dumplings themselves can be made with either wheat flour or semolina. To improve the taste in dumplings, you can add various spices, herbs, or even cheese.

Cooking steps:

Almost all recipes for soups with dumplings are based on hearty meat broth and a small amount of vegetables. The main ingredient here are balls of flour, semolina, butter, milk and eggs. They are prepared using different technologies, and their composition may have minor differences. In some cases, it is proposed to cook dumplings from potatoes or with the addition of minced meat. In addition to them, carrots, onions, meatballs, seasonings and herbs, bay leaves and cheese are added to the soup.

The five most commonly used ingredients in recipes are:

Dough products are boiled separately and added to the plate before serving, or immediately placed in the pan during cooking. The result is different, so here everyone chooses what they like best. In the process of cooking, it is necessary to carefully observe the technology so that the ingredients do not boil too soft, but also do not remain rigid. To do this, it is important to accurately maintain the cooking time and temperature. If all the instructions are followed correctly, then the result will be a real culinary masterpiece that your home will definitely like.

February 17, 2017 No comments

Many housewives are wondering: how to make dumplings for soup? There is nothing easier! This article details a step-by-step recipe for making dumplings for soup.

Soup with dumplings is a kind of first course, love for which does not come immediately. Not many children, for example, prefer such a first course or generally willingly eat any soups.

Despite the fact that this dish is known not only in Russia, but also in many other countries of the world, a small number of parents really understand the issue of how to cook dumplings for soup.

Recipes for first courses with dumplings, as already mentioned, not everyone likes. However, since some of your relatives or friends love and love dumplings, you must definitely learn how to cook delicious dumplings for soup and, accordingly, soup with such dumplings.

We also note that dumplings are prepared not only for soups and first courses. By changing the consistency, shape and composition, it is possible to use dumplings as a separate independent dish or a side dish or a snack dish.

This mainly depends on the composition of the base for the dumplings, namely flour and various seasonings, flavorings, and sauces. However, most often, dumplings are pieces of dough that make lunch (or other meal) more satisfying and nutritious.

Dumplings are a great way for young hostesses or more experienced cooks to diversify your menu. If you want to learn how to make dumplings for soup, main course or appetizers, see the materials in this article.

Dumplings are a flour product made from dough, most common in European countries. Cooking dumplings is quite simple, but there are a number of nuances and features that will make the dish the most delicious.

Dumplings are instantly mixed, formed and cooked at the same time as the first course, and organically fit into the recipe. With them, all kinds of meat, as well as vegetable soups are made more rich, tasty and satisfying. A great idea came up with chefs who are at the beginning of the development of culinary development among different nationalities and cultures.

Dumplings are equally popular in different countries of the world, although they are called differently in different countries:

• In Ukraine - dumplings;
• In the Czech Republic - dumplings;
• Gnocchi in Italy;
• Salma - among the Tatars;
• in Estonia - kama;
• Spaetzle - from the Germans;
• Bakerbze in countries such as Switzerland and Austria.

In addition, potato dumplings in Lithuanian, dumplings with garlic in Poland, cheese dumplings and many, many other options on this topic are popular among Finns.

Traditionally, dumplings, of course, are classified as culinary from Russian cuisine. A classic and elementary recipe, but not the only one. For the preparation of dumplings, you can use wheat or buckwheat flour, and in addition, take and mix rye, barley and buckwheat flour in different proportions. In this regard, we recommend that you familiarize yourself with and try various options for making dumplings for soup from different types of dough, and then choose the option you like best.

How to cook soup with dumplings?

To begin with, let's look at a simple universal recipe for potato soup with dumplings, many lovers of Russian cuisine will surely like it. Perhaps you will remember the taste forgotten from childhood, and it is very likely that now you will like the recipe much more:

Cooking Ingredients:

For the test you will need:

• 1 egg
• 5 tablespoons flour
• 1 tablespoon butter
• 150 ml milk
• a pinch of salt.

Directly for the soup, you can take the usual products according to the classic recipe, or, in the described version, 0.5 kg of chicken meat (you can use a soup set), 3-4 pcs. potatoes, 1 pc. carrots, 1 pc. onion, a small amount of vegetable oil, ground black pepper, as well as 1 bay leaf, salt and a bunch of fresh herbs.

1. First you need to prepare the dough for dumplings. You need to gently beat 1 chicken egg in a deep plate or bowl, salt and mix with 150 g of milk. Melt the butter and beat it into the resulting egg-milk mixture. Add flour gradually, while kneading the dough and getting rid of lumps. Once the consistency of the dough is homogeneous, a little thicker than for pancakes, set it aside for now and take care of the soup.
2. Almost any housewife knows how to cook potato soup. Let us dwell only on general recommendations: to cook the broth - boil the chicken over low heat, stirring and removing the foam. Peel the onion and carrot, chop and fry in vegetable oil.
3. Peel the potatoes, cut into strips or medium cubes and put in a pan with chicken broth. Separate the cooked chicken meat from the bones and return it to the pan. Add fried onions and carrots, bay leaf, black pepper, salt and cook the soup over low heat for about 15-20 minutes.
4. So we come to the most important thing in our recipe, namely the preparation of dumplings for soup from pre-prepared dough. Why do you need to moisten 2 teaspoons with cold water and take them in both hands. Scoop a little dough with one spoon, and with the other hand carefully separate it and dump it into a saucepan with a slightly boiling broth.
5. Similarly, form and dip the cooked dumplings into the soup. If there are too many of them, then leave them at your discretion. It should be borne in mind that during the cooking process, when the soup boils, the dumplings will slightly increase in size.
6. To determine whether the dumplings are ready, pay attention to how they look and behave: when the dumplings are done, they will turn matte, turn white, and float to the top of the broth. This will take about 5 minutes. While this is happening, it is necessary to cut the greens washed with cold water, sprinkle it with ready-made soup with dumplings, then cover with a lid and let cool slightly. Let the soup brew well, and you can serve it on the table.

After the soup is cooked, it is advisable to eat it on the same or the next day. Otherwise, the dough may swell too much or stick together, and therefore they will no longer be as tasty. If you don't have a large family, cook dumpling soup in small quantities. It is better to cook less, but more often. And next time, allow yourself to cook dumplings for soup using other cooking options. Let's take a look at them below.

Dumplings or dumplings are made from semolina. You can cook them to add to the soup, as well as a separate dish.

Semolina dumplings have a high nutritional value and are great for breakfast, as well as a side dish for the second course:

1. For 200 ml of milk or water, it is enough to take 200 g of semolina, a couple of tablespoons of butter, half a pinch of salt and a little sugar to your taste (of course, you can do without it).
2. Boil semolina porridge of a thick consistency, using milk or water, salt and add sugar during cooking.
3. Dip small pieces of dough into boiling soup or water, try to keep them the same size. This can be done by taking two teaspoons or tablespoons. It will also be convenient to use a special round-shaped spoon, which is often used for ice cream balls.
4. After about 6-7 minutes, after the dumplings are ready, you need to remove the pan with the dish from the heat and serve dinner to the table.

As already mentioned, it is necessary to make dumplings of small sizes for uniform cooking and so that they fall apart in water (milk).

For serving, I also use the method in which the dumplings are removed from the pan, folded into a colander until the liquid drains, and then transferred to a serving bowl with sauce (sour cream).

The potato dumplings in the first course are just as delicious as they are on their own. However, they are prepared not for potato soup, but for adding to soups with cereals, for example, soups with buckwheat or pearl barley, and in addition, they go well with various types of meat (pork, beef, lamb, etc.). potato dumplings with their own special taste:

1. To prepare dumplings for a medium pot of soup, you need to take about 250-300 g of raw potatoes, 1 chicken egg, 0.5 tbsp. small breadcrumbs, 2 tbsp. flour, salt and nutmeg.
2. Whole potatoes can be boiled, peeled or in their uniforms. Mash boiled potatoes in mashed potatoes, salt, season with nutmeg, beat in 1 egg and mix well.
3. Knead the dough from potatoes, gradually adding breadcrumbs and stirring. If the potato dough is not elastic enough, you can add a little flour.
4. Wet your hands and form the same small pieces of dough and dip them into the boiling soup, which is almost ready (you can also use two spoons for this). After a few minutes, after the dumplings rise to the surface, remove the pan from the heat.

Potato dumplings can be made by kneading chopped fried mushrooms into a dough. A more time-consuming option is to put the mushrooms into each dumpling, shaping it with wet hands, you can also put chopped greens mixed with nutmeg.

How to cook cheese dumplings for soup?

Cheese dumplings can be added to almost any soups, or just for broths - the dumplings taste very bright and rich, so they do without other ingredients:

1. Take a chicken egg, 50-60 g of hard cheese (for example, partisan) and 3 tbsp. flour, a pinch of salt and black pepper. When using already salted cheese, the amount of salt added should be reduced.
2. Lightly beat the egg with salt. Then add pepper and beat again.
3. Grate the cheese on a fine or medium grater and add to the beaten egg.
4. Mix the cheese mass and add flour, kneading the dough of a thick consistency.
5. The dough is quite sticky, put them in the soup carefully, well wetting your hands or spoons for shaping with cold water.

Cheese dumplings taste different from traditional ones in color and taste. The shade of dumplings can be further enhanced by adding a teaspoon of curry spices, as well as red ground pepper, to the resulting cheese dough.

Summing up, it should be noted that there are more recipes for dumplings for soup, for a wide variety of tastes.

Any of the most common dumplings or dumplings can be diversified using not wheat flour, but replacing it, for example, with corn, buckwheat or oatmeal. In addition, there are also chicken dumplings (from finely chopped minced chicken), garlic dumplings, cottage cheese dumplings - these recipes will transform ordinary and slightly bored first courses or broths. We wish you culinary success and excellent mood!

Required Ingredients:

4 potatoes (medium size). 1 carrot. 2 bulbs. 2 liters of broth. Greenery. Vegetable oil. Spices. Salt.

To prepare dumplings: Flour. 2 eggs. Salt.

How to cook soup with dumplings ready:

If someone at a meeting or at a table is inadvertently reminded of soup with dumplings, then the first words of your interlocutors will most likely be exclamations-memories of grandmother's soup from childhood. Indeed, such a simple, but incredibly tasty first course is often forgotten, and therefore its preparation is associated with long-standing impressions. But after all, grandmothers knew what (!) To cook and how (!) You can feed a satisfying meal with a rather simple instant dish!

We invite you to recall the recipe for making this soup in your memory and we advise you to cook it this coming weekend to feed your family deliciously.

The broth can be cooked in advance, but it must be boiled before cooking. Chop the onion in your usual way and throw it together with the diced or sliced ​​potatoes into the pan.

At this time, prepare the dough for dumplings. Add a little salt to the flour, beat in the eggs and mix the ingredients well. After kneading, the dough should resemble thick sour cream in consistency.

Dumplings can be formed with a spoon or by pinching off small pieces from the edge of the dough. While the dumplings are cooking and are about to start to float, you can cook the frying. To do this, cut the rest of the onion, chop a small carrot and fry in sunflower oil. Season the soup and continue to cook until tender.

Before removing the soup from the fire, add herbs, spices, salt. Serve with sour cream on the table.

"Grandma's" soup will help turn lunch or dinner into cozy home gatherings with warm memories from childhood. Do not resist the precious moments of being together at a common table while enjoying and satiating soup with dumplings!

Soup with dumplings is ready. Bon Appetit!

Soup with dumplings is mainly cooked in chicken broth or vegetable broth. However, culinary creations such as tomato, fish and even milk soup with dumplings are increasingly common.

In order for the dumplings to turn out tasty, special attention must be paid to the preparation of a delicious dough. Many housewives are sure that making dough is not difficult, but it is not. It is necessary to carefully select the products necessary for preparing the dough and follow a certain regimen. For example, flour must be sifted before kneading dough to avoid accidental impurities and lumps.

For dumplings, yeast-free dough is used so that they are elastic and do not boil soft when cooked.

How to cook soup with dumplings - 15 varieties

The fastest way to make soup with dumplings.

Ingredients:

• Chicken broth - 1.5 l
• Flour - 120 g
• Water - 170 ml
• Butter - 30 g
• Egg - 1 pc
• Greenery
• Salt to taste

Cooking:

We heat up the broth. We put a ladle on the fire, pour in water, pour a pinch of salt and pour in the butter. Pour in the flour and mix quickly so that the dough is brewed. We wait until the dough has cooled, and mix it with the egg. Then we grease the surface of the table or the place where we will roll out the dough. Knead the dough well, roll into a sausage and cut into small pieces. We throw dumplings into the boiling broth, as soon as they float, the soup is ready. Divide among bowls and sprinkle with fresh herbs.

The combination of mushrooms and cheese dumplings will truly surprise you with its exquisite taste.

Ingredients:

• Champignons - 400 g
• Butter - 100 g
• Vegetable oil - 3-4 tbsp. l
• Flour - 100 g
• Egg - 1 pc
• Cheese - 50 g
• Onion - 1 pc.
• Potatoes - 4-5 pieces
• Dill - to taste
• Salt, pepper - to taste
• Water - 2 l

Cooking:

We cut the potatoes into small sticks, fill with water and cook until tender. We chop the mushrooms into slices, onion into small cubes and lightly fry in vegetable oil. We make dough for dumplings. Pour boiling water into a ladle, add flour, beat in an egg, add cheese and mix until smooth. When the potatoes are ready, add the fried mushrooms. We lay the dough with two teaspoons. Add spices, a piece of butter and dill. Boil the soup for 5-8 minutes and pour into bowls

The soup is rich and slightly sour.

Ingredients:

• Meat - 500 g
• Potatoes - 1-2 pieces
• Onion - 1pc
• Carrot - 1pc
• Tomato - 4-5 pcs
• Sweet pepper - 1-2 pieces
• Flour - 150 g
• Egg - 1 pc
• Vegetable oil - 3 tbsp. l
• Salt to taste

Cooking:

Let's cook the meat. We cut the onion in half, throw one half to the meat, and fry the second with finely grated carrots. Cut the peppers, tomatoes and throw them into the soup together with the frying. We drive an egg into a plate, pour in about 30 ml of water, add flour and mix. When the soup boils, salt and pour the dumplings into it, collect the dough with one teaspoon, and throw the second into the soup.

This soup is considered not only tasty, but also healthy.

Ingredients:

• Chicken meat - 400 g
• Potatoes - 3-4 pieces
• Broccoli - 150 g
• Tomato - 2 pcs
• Carrot - 1 piece
• Onion - 1 pc.
• Flour - 170 g
• Eggs - 1 pc.
• Butter - 100 g
• Green onion - 1 p
• Bay leaf - 2 pcs
• peppercorns
• Salt to taste

Cooking:

Pour cold water over the chicken and cook until tender. We cut all the vegetables except the tomato, put them in the finished broth and cook for another 10-15 minutes. We take a deep plate, put butter, egg in it, mix the flour well. Then we sculpt the dumplings and put them into the soup, cook for another 7-8 minutes. Cut the tomatoes into cubes and lay in the finished soup in portions. Bon Appetit.

The dumplings in this soup are creamy and soft.

Ingredients:

• Meat - 400 g
• Sweet pepper - 2 pcs
• Carrot - 1 piece
• Onion - 1 pc.
• Flour - 150 g
• Egg - 1 pc
• Milk - 60 ml
• Vegetable oil - 4 tbsp. l
• Spices for meat
• Bay leaf - 2 pcs.
• Salt to taste

Cooking:

In a deep frying pan, fry the meat well until a crust appears, salt and pour water (about 250 ml), cover and simmer for 20 minutes. Open the lid and sprinkle with spices. Pour coarsely chopped vegetables to the meat, fill with water, bring to a boil. While the soup is cooking, knead the dough. In a bowl, mix eggs, milk and flour. When the soup boils, throw the dumplings with two teaspoons. As soon as the dumplings float, turn off the heat and pour into plates.

In another way, this soup could be called vitamin for a huge amount of vegetables in it.

Ingredients:

• White cabbage - 300 g
• Onion - 2 pcs
• Garlic - 3 cloves
• Celery - 200 g
• Tomato - 2 pcs
• Carrot - 1 piece
• Bulgarian pepper - 2 pcs
• Lemon - half
• Flour - 120 g
• Butter - 30 g
• Egg - 1 pc
• Dill and basil greens
• Dried tomatoes, coriander, basil, black pepper
• Vegetable oil - 1 tbsp
• Salt - to taste
• Water - 1.7 l

Cooking:

Finely chop white cabbage. Cut the carrot into strips. Bulgarian pepper cut into small cubes. We send vegetables to boiling water. Make sure all vegetables are covered with water. Next, cut the celery and onion into cubes. Cut the tomato into cubes. Rub the garlic on a fine grater and add to the soup along with onion, tomato and celery. After 5 minutes, we send finely chopped dried tomatoes, coriander, basil and black pepper into the soup. For dumplings, put a ladle on the fire, pour in 200 ml. water, add a pinch of salt and pour in the butter. Pour in the flour and mix quickly so that the dough is brewed. We wait until the dough cools down, and mix with the egg. Then we grease the surface of the table or the place where we will roll out the dough. Knead the dough well, roll into a sausage and cut into small pieces. Throw the dumplings into the boiling soup, as soon as they pop up the soup is ready. Serve with fresh parsley and basil.

Thanks to the cheese, dumplings in the soup are very fragrant and tasty.

Ingredients:

• Chicken broth - 3 l
• Potatoes - 4-5 pieces
• Onion - 1 pc.
• Carrot - 1 piece
• Bay leaf - 1 piece
• Olive oil - 4 tbsp. l
• Flour - 100 g
• Egg - 1 pc
• Cheese - 50 g
• Garlic - 1 clove
• peppercorns
• Salt to taste
• Greenery

Cooking:

We prepare the potatoes and throw them into the boiling broth. Cut the onion, grate the carrots on a coarse grater, and finely chop the garlic and fry everything for 5-7 minutes in olive oil. We make dough for dumplings. Pour boiling water into a ladle, add flour, beat in an egg, add cheese and mix until smooth. When the potatoes are half ready, we fall asleep frying. Put the dough into the soup with two teaspoons. Boil the soup for 5-8 minutes and pour into bowls. Add salt, pepper, bay leaf and sprinkle with fresh herbs.

The dumplings in this soup are very tender and tasty, thanks to a special cooking method.

Ingredients:

• Carrot - 1 piece
• Turnip - 200 g
• Parsnip - 100 g
• Leek - 100 g
• Tomato - 2 pcs
• Peas - 1 bank
• Butter - 70 g
• Potato - 3 pcs
• Flour - 100 g
• Egg - 1pc
• Salt, pepper - to taste

Cooking:

Cut carrots, turnips, parsnips, leeks into small cubes and mix everything lightly with butter. We put it all in a saucepan, fill it with water and put it on fire. Bring to a boil and cook for 15 minutes. 5 minutes before the end of cooking, lay the sliced ​​​​tomatoes and green peas. For dumplings, boil potatoes as for mashed potatoes. We put the pan on the fire, throw in and melt the butter. Add mashed potatoes, egg and flour to the butter, salt, pepper, mix with a mixer. We make dumplings of any shape and boil in salted water for 8-10 minutes. Pour the soup into portions and put the dumplings. Bon Appetit!

Incredibly easy to prepare, but very tasty soup.

Ingredients:

• Chicken drumstick - 3 pcs
• Potato - 4 pcs
• Onion - 1 pc.
• Carrot - 1 piece
• Bulgarian pepper - 1 pc.
• Egg - 1 pc
• Flour - 5 tbsp. l
• Milk - 50 ml
• Butter - 1 tsp
• Salt to taste

Cooking:

Finely chop the onion, potatoes, bell pepper, grate the carrots. In the bowl of the multicooker, we put vegetables, chicken drumsticks, salt. Fill with water to the mark of 2.5 liters and turn on the Soup mode for 1 hour. To prepare dumplings, take a plate, drive an egg into it, put butter, add flour and mix.

To make the dumplings airy, the butter must be melted before mixing with flour.

We remove the finished dough in the refrigerator. 10 minutes before readiness, we fall asleep dumplings. We take two teaspoons, take the dough with one spoon, and throw the second into the boiling soup. Boil for another 10 minutes and the soup is ready.

Dumplings in this soup are fragrant, thanks to the addition of fresh dill to them.

Ingredients:

• Saira - 2 cans
• Carrot - 200 g
• Potato - 200 g
• Onion - 200 g
• Bay leaf - 2 pcs
• Peppercorns - 15 pcs
• Flour - 150 g
• Fresh dill - 40 g
• Egg - 1 pc
• Butter - 30 g
• Salt to taste
• Water - 2 l
• Vegetable oil

Cooking:

First of all, boil the potatoes. Pour vegetable oil into a frying pan and chop the onion there. We rub the carrots on a coarse grater and also send them to the onion. We fry for about 10 minutes. In the soup we throw a few peas of black pepper and bay leaf, roast and greens. Cook until potatoes are ready. We drive an egg into a plate, pour in about 30 ml of water, add flour, finely chopped dill and mix. When the soup boils, salt and put dumplings in it, boil for another 8-10 minutes. Put the saury from the cans directly into the soup in whole pieces together with the butter 5 minutes before the soup is ready.

Vegetarian soup, which is made on the basis of legumes.

Ingredients:

• Green peas - 200 g
• Carrot -2 pcs
• Zucchini - 300 g
• Onion - 2 pcs
• String beans - 150 g
• Potatoes - 3-4 pieces
• Millet - 100 g
• Flour - 150 g
• Greenery
• Salt to taste

Cooking:

Let's boil the potatoes. Wash and soak millet. Cut the vegetables randomly. We take a bowl, pour boiling water into it, 1 tbsp. l. vegetable oil, pour salt 1 tsp, add flour and mix until smooth. When the potatoes are soft, crush them with a potato masher. Pour millet, boil for 5 minutes, then add vegetables and cook for 10-15 minutes. Now you can throw the dough with a small spoon (if you want the dumplings to turn out small, pick up the dough by half a spoon). Then cook until the dumplings float. Pour into bowls and sprinkle with herbs, bon appetit.

Rich and aromatic soup with garlic dumplings.

Ingredients:

• Beets - 300 g
• Tomato paste - 3 tbsp. l
• Chicken broth - 1.5 l
• Fat - 2 tbsp. l
• Vinegar - 1 tbsp. l
• Sugar - 1 tsp
• Flour -150 g
• Egg - 1 pc
• Sour cream -30 ml
• Garlic - 3 cloves
• Bay leaf - 2 pcs
• Salt, pepper - to taste
• Dill, parsley

Cooking:

We clean the beets, grate them and put them in a pan, sprinkle with vinegar, add about 300 ml of broth, fat, tomato and simmer for 20-25 minutes. We boil the broth. As soon as the broth boils, put the stewed beets into it, salt, pepper and cook for another 10-15 minutes. For dumplings, we take a bowl, drive an egg into it, mix with sour cream, add flour and garlic, grated on a fine grater, mix it all with a mixer. 5 minutes before the soup is ready, throw the dumplings with two spoons. When serving, put sour cream and sprinkle with chopped herbs.

An ideal recipe that will delight connoisseurs of French cuisine with its unsurpassed aroma.

Ingredients:

• Chicken meat - 400 g
• Celery root - 100 g
• Broccoli - 150 g
• Carrot - 1 piece
• Onion - 1 pc.
• Flour - 120 g
• Eggs - 1 pc.
• Butter - 100 g
• Green onion - 1 p
• Bay leaf - 2 pcs
• peppercorns
• Salt to taste

Cooking:

Pour the chicken with cold water and set to cook for 30-40 minutes. We cut the vegetables, put them in the broth and cook for another 10-15 minutes. We take a deep plate, put butter, egg, flour in it and beat with a mixer. Let the dough rest for 20 minutes at room temperature. After that, we sculpt dumplings of any shape. We put a saucepan of water on the fire and bring to a boil, salt a little and spread the dumplings. Boil for 4-5 minutes, turn off the heat and let stand for another 10 minutes. Strained broth is poured into plates, put dumplings (usually put in a couple of pieces), sprinkle with green onions. Bon Appetit!

Milk, oatmeal and dumplings are a real taste from childhood.

Ingredients:

• Flour - 130 g
• Oat flakes - 100 g
• Butter - 100 g
• Eggs - 1pc
• Milk - 1 l
• Water - 0.3 l
• Sugar - 1 tbsp. l
• Salt - 1 tsp

Cooking:

Pour 70 ml of milk into a saucepan, put butter, salt and put it on fire. As soon as the liquid boils, pour in the flour, knead the dough well with a spatula and, stirring, boil for several minutes. After that, removing the dough from the heat, drive in the egg, mix with a mixer. Separate the dumplings with two spoons. We dilute the milk with water, put on fire, bring to a boil and pour the dumplings. Boil for 8-10 minutes, add oatmeal, salt, sugar and keep on fire for 2-3 minutes. When serving, put 1 tsp of butter per serving.

Soup with dumplings "Spark"

This soup owes its name to hot pepper, which is added at the end of cooking.

Ingredients:

• Chicken - 400 g
• Veal - 400 g
• Potato - 1 kg
• Carrots - 1-2 pieces
• Parsley - 40 g
• Onion - 1pc
• Olives - 200 g
• Flour - 150 g
• Milk - 60 ml
• Butter - 50 g
• Hot pepper Spark - 1 pc.
• Eggs - 5 pcs
• Bay leaf - 2 pcs
• Salt, pepper - to taste

Cooking:

Prepare veal and chicken broth. We cut the cooked meat into thin slices, dip into the broth. We also put diced vegetables, olives there. We boil everything until ready. While the soup is cooking, knead the dough. In a bowl, mix eggs, milk and flour. When the soup is ready, pour the dumplings with two teaspoons. As soon as the dumplings float, turn off the fire. You can serve by sprinkling with herbs and putting sour cream.