Traditional Ukrainian dish soup with dumplings -this is an excellent alternative to borscht and more complex soups: it can be prepared quickly, easily and relatively inexpensively. Funny (but very appetizing!) Kind of dumplings and such a peculiar taste (grandmother's dishes from childhood) will surely conquer your household and help this soup become a regular guest of your menu. And the children just adore him, even the most choosy! We offer you three options for making soup with dumplings. Each of them has its own taste nuance, and so you choose in which situation you use this or that option. And you can experiment and mix the components!
Soup with dumplings "Classic on bacon"
Suitable for a thematic menu, for loversUkrainian cuisine. With the help of this soup you can conquer the heart of any true Ukrainian man (and not only Ukrainian). On a 2-piece pot we take:
- water or broth (preferably chicken) 2 liters,
- potatoes (medium-sized) - 5 pcs.,
- onion - 2 pcs.,
- carrots - 1 pc.,
- fat - 6-8 slices,
- egg - 1 piece,
- milk - 3 tbsp. l.,
- flour is about 6 tbsp. l.,
- vegetable oil - 1-2 tbsp. l.,
- salt, spices,
- parsley and dill.
We take one onion and cut it as small as possible. Throw in the water (broth) and put the pot of soup on the fire (if the water is initially cold, it's even good: the longer the onion will cook, the better it gives a taste and the less it will be noticeable for the non-lovers of boiled onions). While the contents of the pan boil, we clean and cut the potatoes. You can cut and cubes, but if we want to observe the Ukrainian flavor of the recipe, then we cut necessarily slices along the tuber (so we take small potatoes, so that the pieces are placed in the mouth). We dip into boiling water (broth), let the soup boil over once more and make a very small fire. The liquid in the pan should not be very gurgling, rather - languish. Now it's time to cook the roast. We put the frying pan warm, while we cut the fat ourselves. If you are normal to cooked bacon, then you can not cut very finely; The stronger the fat is to grind, the less noticeable it will be in the finished soup. In our recipe, we cut the fat with thin strips and put it on a hot pan (the fire is not strong, but not the smallest). To cracklings look more appetizing, fry them until a crispy golden crust appears in the vegetable oil. Finely cut the onions and add it to the roasting fat, when the fat has already been sufficiently drowned. Carrots we cut with thin straws and sent after the onions. Fry, stirring, until the onion becomes a pleasant golden color. Everything, the roast is ready, we add it to the soup and for a while we cook it. Finally, proceed to prepare dumplings. In a bowl, break the egg, put a pinch of salt, spices to taste (you can pepper black, red, paprika, basil, dried dill, parsley, garlic). We pour 3 tbsp. l. milk (or water, but then ready dumplings can be slightly "rubber", so it's important not to overdo it with flour). Stir well the resulting mass and pour the sifted flour, continuing to stir with a fork. The dough turns out not quite steep, but thicker than on pancakes. It should fall behind the walls, but it's 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. We make dumplings from the ready-made dough and immediately drop them into a pot of soup. You can pinch out any pieces of dough just with your hand (it's convenient to put a cup of cold water near it and wet your fingers in it so that the dough does not stick). Although this method has one minus: it is difficult to tear off the same small pieces, besides during cooking, the dough increases three times! Easier and more accurate dumplings will be obtained if you take a dough with a teaspoon on the side of the bowl (about ¼ spoon). When all the dumplings are laid out, wait until the soup boils again and they all come up. Our soup is ready, we serve it with sour cream and chopped greens. Important point: like all soups that are cooked according to folk recipes, soup with dumplings should always brew for 10 minutes, preferably covered with a towel!
Soup with dumplings "Spicy"
This option is more suitable for those who givepreference for vegetables and seasonings. By the way, to start acquainting a foreigner with domestic cuisine, it is also better to cook soup according to this recipe: bacon can not be understood, and celery is widely used by them. The composition of products is almost the same as in the first version, only onions - 1 piece, flour - 1 tbsp, instead of fat - somewhere around 70 g. celery root. And 5-6 sprigs of parsley and a couple of laurel leaves. In this case, we are preparing soup with dumplings on chicken broth. Meat cook until ready, and then take out, instead of it in the soup we put diced potatoes and cook for 7-8 minutes. While the potatoes are brewed, cut the onions and fry it until golden in the pan. We put the onion to roast - then cut the carrot and celery with small straws, add them to the onion and, stirring, fry on a small fire for about 5 minutes. Put the roasted along with the laurel leaves in a saucepan with soup and boil for another 3-5 minutes. The dumplings are done on water and with a thicker dough - like dumplings. Gently spoon them in the soup and cook for 8-10 minutes, without forgetting salt and pepper. The soup is ready, we serve it on the table, decorated with parsley.
Soup with dumplings "Children's"
Every mother knows the situation when you trythink of, what else would such a delight your child, more tasty and quick. And in my head, as for evil - not a single suitable recipe. Our soup - just for such a case. Its preparation does not take much time. Cook soup on any meat (better still chicken) broth. Simultaneously with the meat, cook a whole onion, then remove the onion and meat from the broth. Cut potatoes and carrots, add to the soup. Carrots can be cut in circles, so the dish looks brighter and more is saved useful. If the child is small or does not eat onions in the soup, then it is better not to make a roast. Instead of it we add a little butter before switching off. If we still roast the onions, then add the butter directly to the pan, this will give the soup a special flavor and aroma. We make galushki on milk, and even better - on kefir, so they are more airy. And you can also tear the dough together with the baby and slice it into a saucepan. It is unlikely that such a merry soup can be refused! Salt, pepper, greens - to taste. And on the table is better served with sour cream. Bon Appetit!