We are searching data for your request:
Upon completion, a link will appear to access the found materials.
The vegetables are cleaned, washed, cut into small pieces and boiled in boiling water, and the beans. Season with salt, pepper and paprika. Leave to boil for approx. 30 minutes, at the end, make flour dumplings.
Beat the egg well and mix vigorously with the flour, until a suitable composition is obtained, neither too hard nor too soft. Take with a teaspoon of the flour composition and put it in boiling soup, let it boil for approx. Ten minutes.
Serve the event hot with a tablespoon of sour cream or hot pepper, according to everyone's taste.
Chicken soup with dumplings & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
I know it's hot outside, maybe even too hot, but I felt like I needed a light and delicious soup. And since I had some poultry meat in the freezer, oh chicken soup with dumplings I thought it was a very good idea. You can also make this soup with commercial chicken, but the best soup is necessarily made from naturally grown meat, possibly in the country. The taste is great. As a child we ate chicken soup only when I was sick, but as I grew up I started to love this delicious and flavorful soup. And chicken soup with noodles I really like the house.
For a successful chicken soup with dumplings, you need bone-in meat, or even poultry bones. The more bone-in meat you add, the tastier it will be. I used my back, thighs and bird wings. To stay clear, the soup is often foamed and boiled over low heat. Eventually you can add cold water little by little. When the meat is almost ready, add the vegetables. Put the roots, onion and carrot. The most complicated part of this soup is the semolina dumplings. I received many messages in which you told me that your fluffy dumplings will not come out.
Vegetable Soup with Gray Dumplings with Mushrooms
In a frying pan, put the oil provided in the "dumplings" and the chopped onion and sauté. Peel the mushrooms, wash them well and chop them finely and add them over the onion. Season with salt and pepper, add the garlic. Remove from the heat and leave to cool.
When it is quite cold, add the fresh and chopped parsley, baking soda, flour and semolina, then mix well. Break eggs, beat and then pour over the mushroom mixture and mix. The resulting composition will be quite soft. Let it rest for half an hour.
Wash and clean all the vegetables, then cut into small pieces (smaller onions) and the peas if frozen do not thaw. It will be kept in the freezer until it is used and if it is canned, it will be squeezed well from the liquid in it and it will be washed under a stream of cold water to get rid of any chemicals (preservatives).
Take a bowl of soup, put the provided oil and add the chopped onion and pepper. Drizzle a little and then add the rest of the vegetables except the zucchini and peas.
Drizzle together for a few more minutes, if necessary you can add half a glass of water. After I have baked them for about 5 minutes, add water, about 2 liters and let it boil.
When the vegetables are half cooked, add the zucchini cut into small pieces and the frozen peas (or canned peas) and continue cooking.
It's been half an hour since I left the mushroom mixture to rest. We check the composition and if it is quite strong but still soft (the same consistency as the semolina dumplings), we take a line and put with its help, in the boiling soup, small dumplings. Boil them for about 10 minutes, then turn off the flame, put the lid on the pot and leave it like that.
After about 10 minutes add the chopped parsley and cover again. Serve plain or with sour cream.
Semolina dumplings with tomato sauce
Semolina dumplings with tomato sauce, prepared with milk, eggs and butter.
Dumplings with semolina
Dumplings prepared from semolina and eggs, used in the preparation of various soups
Potato dumplings in tomato sauce
Recipe for potato dumplings in tomato sauce, prepared with onions, eggs, flour and grated cheese or Telemea cheese
Beef liver dumplings
Beef liver dumplings with breadcrumbs, eggs and onions, served in bone or poultry soup
Meat dumpling soup
Boiled meat dumpling soup, prepared with two egg whites, soup and a little flour
Parsley cream soup with dumplings on.
Cream of parsley soup recipe with dumplings made from fish fillets, egg whites and sour cream
Mushroom soup with dumplings
Ingredients: Mushroom soup with dumplings
1 parsley root,
1 pc. onion,
3 garlic cloves,
250 g mushrooms,
400 g sour cream,
2 tablespoons pepper paste, or 1 teaspoon paprika,
1/2 link green parsley,
50 ml oil,
salt to taste,
3-4 lg flour,
1 teaspoon butter,
1 pinch of salt,
Peel the onion, carrot, parsley and garlic. Cut the carrot and parsley into rounds. We cut the cleaned mushrooms into slices. We crush the peeled garlic.
Heat the oil and heat the sliced carrot and parsley on it. Add the onion and heat it until it softens. Now we add the sliced mushrooms, the crushed garlic and the pepper paste or 1 teaspoon of paprika, which we have at hand. Season with salt and pour 1.5 l of water on top. Cover with a lid the pot and let it boil (add more salt if needed). Meanwhile, we prepare the composition for the dumplings. In a bowl put the broken egg, a pinch of salt and 1 tablespoon butter. Add 3-4 tablespoons of flour until you get a softer dough composition (tablespoons of flour are relative because it depends a lot on the size of the egg, the strength of the flour, the consistency of this dough. We need to get a dough that does not flow but is not very hard, slightly thicker than pancake batter).
When the vegetables and mushrooms are cooked, break the flour dumplings with a teaspoon into the soup (or use
the dumpling machine if we have something like that & # 8230). Let it boil for a while, then season it with mayonnaise made from an egg yolk and 400 g sour cream (mix the raw egg yolk with sour cream then pour this mayonnaise little by little from the hot soup until we bring the mayonnaise with the soup to the same temperature & # 8230after pouring it into the soup). At the end, sprinkle with finely chopped green parsley and serve hot with a surplus of sour cream if desired.
Dumplings soup with mushrooms
-1 kg. Mushrooms, -2 large onions, -100 ml. Olive oil, -2 large carrots, -1/2 celery root, -5-6 eggs, -1 tablespoon salt, -300 gr.gris, - 3 tablespoons donut broth, -800 ml. Tomato juice.
Difficulty: Average | Time: 1h 10 min
Liquid preparation technology
Liquid preparations are served for breakfast and have the role of filling the body's fluid needs and opening the appetite of consumers, due to the nutrient content.
When obtaining liquid preparations, meat and juice from meat, vegetables, greens, spices and additives such as: rice, pasta, sour cream or yogurt, eggs are used.
a) clear soups: bone soup, dumpling soup, noodle soup
b) thickened soups: bean soup with ribs, tomato soup with rice
c) cream soups: pumpkin cream, mushrooms, cauliflower
a) from vegetables: potato soup, lettuce
b) from vegetables and bone broth: peasant vegetable soup
c) from vegetables and meat (borscht): Moldovan, Russian borscht and belly soup, borscht with meatballs, Transylvanian soup with pork, peasant soup with beef
Clear soups they are obtained from the combination of a bone soup with different elements of additives: beef bones, vegetables, onions, roots, spicy greens and spices.
The bones are cut, scalded. Wash the onion, cut it in half and grow it, wash the vegetables, clean them and grow them.
For 3.5kg: 1.3kg bone marrow, 160g onion, 600g root, 2g pepper, 50g salt.
For dumplings: eggs 3 pcs., Semolina 300 g., Green parsley 50 g., Pepper 2 g., Salt 50 g.
Put the bones to boil in cold salted water. Foam and simmer for 3-4 hours. Add the roots. Continue boiling, strain and keep warm. The dumpling composition is obtained separately. It is portioned into oval pieces that are boiled in boiling salted water for 10 minutes. Drain and add to the soup.
Consumers are concentrated, degreased and clarified liquid preparations that are served only on special occasions.
Quality conditions: clear or slightly opalescent appearance with greenery on the surface, yellow color, pleasant taste and smell characteristic of bone soup and additives.
Defects: cloudy appearance (no salt was added from the beginning, the boiling was done in large pots, the foam was not removed in time).
There are thickened soups obtained by pressing thermally processed vegetables, mixing with boiling liquid and a binding element (liezon).
Cream soups have at least two vegetables (onion and basic vegetables that give the name of the soup).
The general technological process includes the following stages:
checking their quality
obtaining bread croutons by cutting the bread into thin slices and then into cubes that are sprinkled with butter and browned in the oven.
Mix the yolks with flour, milk and salt and continue to simmer until well penetrated, gradually adding the hot bone soup.
Pass the vegetables to obtain a puree that mixes with the lychee and cook for another 10 minutes on low heat, stirring constantly.
The consistency is adjusted with hot soup until the preparation has the appearance of a flowing cream. Add cubes of margarine to the surface, serve hot with bread croutons on top.
Chicken cream soup
chicken 400g., margarine 25g., milk 200 ml., eggs 1 pc., flour 50g., soup 1.5kg., salt 25g.
Boil the chicken until it is well penetrated into the bone broth. Remove, debone and cut into small cubes. Prepare the milkshake from milk, flour and salt, mix with the soup, boil for 10 minutes, add 6 small pieces of margarine to the surface and serve in the soup bowl with the small pieces of chicken.
Ingredients for dumplings
1. Boil the meat and froth it repeatedly.
2. When the foam no longer rises to the surface, add the vegetables and a pinch of salt.
3. Strain the soup and put it on the fire.
4. Beat 3 eggs with a pinch of salt, then add the semolina, until you get a slightly stronger consistency than a polenta porridge.
5. When the soup boils, put the dumplings, taking a teaspoon of the composition and putting it in the juice.
6. You can also put some of the boiled carrots in the soup earlier, cut into 3-4 cm long pieces.
7. When the dumplings have swelled and risen to the surface, leave the soup for another minute and turn off the heat.
8. Add the fresh parsley and serve hot.
✽ If you prepare beef salad in parallel, the soup preparation process starts from point 3, the other stages have already been completed.
Mushroom soup with dumplings
Preparation Mushroom soup with dumplings:
For beef soup: the beef bones are washed, scalded and put in a bowl with water and salt to boil. When they have boiled, they are frothed and left to boil for approx. 2 hours. I usually have half a kg boxes of meat, beef or chicken soups in the freezer, and in situations like this, I take out a box and thus save time.
Peel a squash, grate it and slice it. Separately, in a pan on the fire, put butter and oil, and when heated add the chopped onion and cook. When it turns golden, add the chopped mushrooms, turn a little. They leave a little water, after which it is completed with beef soup and a knorr cube of mushrooms, still leaving a few boils.