Traditional Ukrainian dish soup with dumplings- this is a great alternative to borscht and more complex soups: it can be prepared quickly, easily and relatively inexpensively. The funny (but very appetizing!) look of dumplings and such a unique taste (grandmother's dishes from childhood) will certainly conquer your household and help this soup become a regular guest on your menu. And children simply adore it, even the most picky ones! We offer you three recipe options for making soup with dumplings. Each of them has its own flavor nuance, and it is up to you to choose in what situation you use this or that option. And you can also experiment and mix the ingredients!

Soup with dumplings "Classic on bacon"

Suitable for a themed menu, for loversUkrainian cuisine. With this soup you can conquer the heart of any true Ukrainian man (and not only Ukrainian). For a 2-liter saucepan we take:

• water or broth (preferably chicken) 2 liters,
• potatoes (small) - 5 pcs.,
• onion - 2 pcs.,
• carrots - 1 pc.,
• lard - 6-8 slices,
• egg - 1 pc.,
• milk — 3 tbsp. l.,
• flour approximately 6 tbsp,
• vegetable oil - 1-2 tbsp,
• salt, spices,
• parsley and dill.

Take one onion and chop it as finely as possible.Throw in water (broth) and put the pot with soup on the fire (if the water is initially cold, this is even good: the longer the onion cooks, the better its flavor will be and the less noticeable it will be for those who don’t like boiled onions). While the contents of the pot are boiling, peel and cut the potatoes. You can cut them into cubes, but if we want to keep to the Ukrainian flavor of the recipe, we must cut them into slices along the tuber (that’s why we take small potatoes so that the pieces fit in the mouth). Put them in boiling water (broth), let the soup boil again and make the fire very low. The liquid in the pot should not bubble much, but rather simmer. Now it’s time to prepare the frying. Put the frying pan on to heat up, and in the meantime, cut the lard. If you are okay with boiled lard, you don’t have to cut it too finely; the finer you grind the lard, the less noticeable it will be in the finished soup. In our recipe, we cut the lard into thin strips and put it in a hot frying pan to melt (not too hot, but not too low either). To make the cracklings look more appetizing, fry them in vegetable oil until they have a crispy golden crust. Finely chop the onion and add it to the frying lard when the fat has melted enough. Cut the carrots into thin strips and send them after the onion. Fry, stirring, until the onion turns a nice golden color. That's it, the frying is ready, add it to the soup and boil for a while. Finally, let's start making the dumplings. Break an egg into a bowl, add a pinch of salt, spices to taste (you can use black pepper, red pepper, paprika, basil, dried dill, parsley, garlic). Pour in 3 tbsp. milk (or water, but then the finished dumplings may be slightly “rubbery”, so it is important not to overdo it with flour). Mix the resulting mass well and pour in the sifted flour, continuing to stir with a fork. The dough is not very steep, but thicker than for pancakes. It should come away from the walls, but be easy to pinch off. The amount of flour in the recipe is approximate, since it depends on the fat content of the milk, the quality of the flour itself and the eggs. Make dumplings from the finished dough and immediately lower them into the pan with soup. You can pinch off random pieces of dough simply with your hand (it is convenient to put a bowl of cold water nearby and wet your fingers in it so that the dough does not stick). Although this method has one drawback: it is difficult to tear off identical small pieces, and during cooking the dough increases in size three times! The dumplings will be easier and neater if you scoop the dough with a teaspoon along the side of the bowl (about ¼ spoon). When all the dumplings are laid out, wait until the soup boils again and they all float to the surface. Our soup is ready, serve it with sour cream and chopped greens. Important: like all soups that are prepared according to folk recipes, the soup with dumplings must be left to sit for about 10 minutes, preferably covered with a towel!

Soup with dumplings "Spicy"

This option is more suitable for those who givepreference for vegetables and spices. By the way, to start introducing a foreigner to domestic cuisine, it is also better to cook soup according to this recipe: he may not understand lard, and celery is widely used there. The composition of the products is almost the same as in the first version, only onion - 1 pc., flour - 1 cup, instead of lard - about 70 grams of celery root. And also 5-6 sprigs of parsley and a couple of bay leaves. In this case, we are preparing soup with dumplings in chicken broth. Cook the meat until tender, and then take it out, instead of it put diced potatoes in the soup and cook for 7-8 minutes. While the potatoes are cooking, cut the onion and fry it until golden brown in a frying pan. Put the onion to fry - Next, cut the carrots and celery into small strips, add them to the onion and, stirring, fry over low heat for about 5 minutes. Put the finished frying together with the bay leaf into a saucepan with the soup and cook for another 3-5 minutes. Make dumplings in water and with a thicker dough - like for vareniki. Carefully put them in the soup with a spoon and cook for 8-10 minutes, do not forget to add salt and pepper. The soup is ready, serve it on the table, garnished with parsley.

Soup with dumplings "Children's"

Every mother is familiar with the situation when you tryto think of something else to please your child with, something tastier and quicker. But in my head, as luck would have it, there is not a single suitable recipe. Our soup is just for such a case. Its preparation does not take much time. Cook the soup in any meat broth (better still chicken). At the same time, cook a whole onion with the meat, then remove the onion and meat from the broth. Cut the potatoes and carrots, add to the soup. You can cut the carrots into circles, so the dish looks brighter and more usefulness is preserved. If the child is small or does not eat onions in the soup, then it is better not to fry. Instead, we add a little butter before turning off the heat. If we do fry the onion, then add butter directly to the frying pan, this will give the soup a special taste and aroma. Make dumplings with milk, and even better - with kefir, so they turn out more airy. You can also tear the dough into pieces with your child and throw it into the pot. It is unlikely that you will be able to refuse such a fun soup! Salt, pepper, herbs - to taste. And it is better to serve it with sour cream. Enjoy your meal!

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For many housewives, the very thought of soup withdumplings seems blasphemous! And they are wary of those semi-finished products of dubious quality that are sold in our stores. Although they do not deny certain advantages of frozen store-bought dumplings. After all, ready-made dumplings lying around in the freezer can always help out when you need to cook something quickly. By the way, soup from them also turns out very, very tasty. By the way, the recipe for soup with dumplings is in many national cuisines. Such soup is prepared in Azerbaijan, Turkmenistan, China, and Italy. In short, the recipe for soup with dumplings can be very useful not only in an emergency, but also when there is a desire to cook a really tasty, but unusual first course. So, we choose a recipe for soup with dumplings.

Chuchvara - with dumplings in Uzbek style

Ingredients:

• 400 grams of minced meat;
• 1 large head of onions;
• Half a glass of water (for minced meat);
• 1 teaspoon of salt;
• 1 teaspoon black pepper;
• 2 cups of flour;
• 1 egg;
• 1 glass of water (for dough).

For the broth:

• 2 heads of onions;
• 2-3 fresh tomatoes;
• Half a glass of vegetable oil;
• Salt and spices to your taste;

Preparation:Sift flour into a bowl, mix it with salt and form a mound. Make a depression in the mound, break an egg into it and pour in water. Knead a stiff but flexible dough, cover it with a towel and leave it in a warm place for about thirty minutes. Meanwhile, prepare the filling for the dumplings. Make minced lamb and beef or take ready-made (it is desirable that the minced meat for the filling is not very fatty). Then add minced or very, very finely chopped onion, water, salt and pepper to the minced meat and mix everything well. Prepare the broth in advance. To do this, fry the chopped onion in vegetable oil, and then add peeled and chopped tomatoes to it. Fry the onion and tomatoes a little more, then pour in the water and bring the broth to a boil. Divide the risen dough into two parts. First, roll out half of the prepared dough on a floured table into a thin layer and make noodles out of it. To do this, sprinkle the dough layer with flour and roll it into a roll. Then, from one end of the roll, start cutting thin noodles, placing the knife not perpendicular to the cross-section of the roll, but slightly diagonally. Shred the dough from one corner, then from the other. And so, cut the entire dough in a herringbone pattern. Mix the noodles with your hands so that the strips of dough separate, and leave to dry. Roll out the second part of the dough into a very thin layer and cut it into squares with a side of about five centimeters. Place the minced meat on these squares and start making dumplings, pinching opposite corners in pairs. First, lower the dumplings into the boiling broth, and when they float to the surface, season the soup with noodles. Serve the finished chuchvara with sour cream and chopped fresh herbs. For those who like spicy dishes, you can season the soup with garlic.

Soup with pelmeni in Italian

Naturally, for such a soup we needyou need to make Italian dumplings - ravioli. Of course, you can buy ready-made ravioli, but we are not looking for easy ways. And considering that the recipe for their preparation is quite simple, we cook soup with Italian dumplings molded by hand. Ingredients:

• 1 cup of flour;
• 4 egg yolks;
• 4 tablespoons vegetable oil;
• 4 tablespoons water;
• 200 grams of processed cheese;
• 4 tablespoons butter;
• Salt and black pepper to your taste.

For the broth:

• Water;
• Cream;
• Basil;
• 4 fresh tomatoes;
• Salt.

Preparation:The broth can be prepared in advance - let it stand and wait until we make the ravioli. To do this, pour water into a saucepan, bring it to a boil, then add heavy cream and salt to the boiling water. Vary the amount of cream and salt to your taste. If you want a diet soup, then add less cream, but for a rich creamy taste of the soup, of course, you do not need to save it. Now you can do the dumplings. We will cook ravioli for the soup with processed cheese. To do this, knead a tough but flexible dough from yolks and flour, water and vegetable oil. Wrap it in cling film or foil and put it in the refrigerator for half an hour. While the dough is rising, prepare the filling. Grate the cheese or cut it into very small cubes, mix it with salt and pepper. Peel the tomatoes, cut them into cubes and stew in butter until soft, and season with basil at the end. Leave the stewed tomatoes in the roasting pan and start making the ravioli. Roll out the dough into a very thin layer and divide it in half. Put one teaspoon of filling on one half at a distance, cover the dough with the second layer and press on top in those places where there is no filling. Then run a knife along the pressed dough, cutting this double layer into squares. Cut off the excess, and press the dumplings at the junction of the dough with a fork. Let the broth boil and season the ravioli. When the dumplings float to the surface, add the stewed tomatoes to the soup, boil for about two minutes and remove from heat. Here is such an unusual recipe for Italian soup with dumplings.

Dushbara - soup with dumplings in Azerbaijani style

Most likely, you have never made anything like this before. Because the dumplings that need to be molded for this soup will require filigree work from you. Ingredients:

• Strong broth from mutton bones;
• Saffron or turmeric;
• Fresh greenery;
• 1 cup of flour;
• Half a glass of water;
• A pound of minced meat from lamb;
• Head of onions;
• 1 egg;
• Black pepper and salt to taste.

Preparation:Pour half a glass of flour into a bowl and pour half a glass of boiling water over it, then quickly mix with a fork or spoon (as you prefer). Let the dough cool down a little so that it doesn’t burn your hands, then pour in another half a glass of flour and knead the soft dough. Leave it, covered with a towel or cling film, for ten to fifteen minutes. Meanwhile, mince the onion or chop it in a blender, mix with the minced meat and raw egg, salt and pepper to taste. Roll out the rested dough into a thin layer on a table sprinkled with flour and cut into squares with a side no more than three centimeters. Place the meat filling on the squares (literally half a teaspoon) and start making mini dumplings. Pinch two opposite corners of the dough over a piece of minced meat, and move the free corners down and pinch them too. Place the finished dumplings on a plate or cutting board and let them dry a little. Put a pot of broth on the fire, add turmeric, salt and ground black pepper. Let the broth boil and season the soup with dumplings, which we boil for five minutes. Season the finished soup with chopped herbs. By the way, you can make a Finnish soup with fish dumplings, and for an Italian soup with ravioli, use chicken instead of cheese filling. In the Chinese version, such soup is cooked in chicken broth with dumplings, where the filling is minced pork and beef, and the dough is made from rice flour and corn starch. In a word, not only the dumplings themselves are international, but also the soup cooked from them. So choose a recipe and join the nationwide army of dumpling soup lovers. Cook with pleasure and bon appetit! We recommend reading:

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