Cooking in Slavic: soup with dumplings

Gagol's laudatory odes were written to the Ukrainian galushka . In his "Aeneid", Kotlyarevsky gloried the mushroom soup with the Greeks. For the sake of justice, it should be noted that dumplings are present not only in the kitchen of the Slavs. In Hungary, too, cooked soup soup with pieces of dough - a chipper. But only in Ukraine dumplings there are several types: garlic, potato, buckwheat, corn and plain wheat flour. Eat them and the second as a side dish, frying on cracklings and garlic. But today we will learn how to cook soup with dumplings. Broths for it can be very different: chicken, beef, pork, mushroom. Let's consider some recipes.

Chicken soup with dumplings from buckwheat flour

We cook ordinary broth from the soup set, two or three liters. In the boiling liquid we throw crushed 3 potatoes, carrots and green part of leeks, we prepare 10 minutes. Then, 300 g of chicken liver should be fried in oil and added to the soup. Now we are preparing the highlight of the dish - dumplings. In a separate bowl, beat up two eggs with a pinch of salt and 50 g of water. Continuing to actively stir, add an incomplete glass of buckwheat flour. Form the rolls of dough, roll them lightly in wheat flour and throw into the boiling broth. After their ascent, cook for another two minutes. Then turn off the fire and sprinkle the dish with chopped fresh herbs.

Mushroom soup with dumplings

We boil 3-4 potatoes in a uniform. A handful of dry white mushrooms is soaked in water for several hours. After that, we prepare a rich and fragrant soup with the addition of 0.5 kg fresh forest gifts, finely chopped onion and grated carrots. The dumplings will be potato: we clean the boiled tubers, rub them on a grater or grind them with a meat grinder, add egg to the mass, 2 spoons of softened butter, salt, pepper. Gradually add flour, as much as needed, so that the dough does not stick to your hands. Throw dumplings in soup, mix with a wooden spoon and cook for 5-10 minutes.

Meat soup with dumplings with garlic

While the broth is brewed, knead the dough. Finely chop the garlic - two cloves, mix it in a bowl with chopped herbs (bun) and 2 eggs, a pinch of salt. Then, gradually pour in the flour (necessarily sifted) and knead the dough, like a dumplings. We leave it in a bowl under a towel, we return to the soup. Add the cut potatoes to broth 4, cook for 20 minutes. Bulb and carrots are cleaned, crushed, fried in vegetable oil until golden, put in soup. Dough rolled into sausage, cut into dumplings. Throw them into the boiling liquid, cook until ready for 10 minutes. Finished soup sprinkled with fresh chopped greens.

As you can see, depending on what we add to the dough, its cooking also changes. Soup with dumplings can be made in a very fast way. Two eggs beat with a fork with a pinch of salt and 50 g of water, add a little flour - so that the dough turns out, like a pancake. Your broth should boil, but not violently, otherwise dumplings "scatter" as in the explosion. When he silently gushes, we collect the dough in a spoon and carefully lower it into the broth. We cook for another ten minutes or so. Before serving, sprinkle the dish with greens and cracklings.