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!

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For many housewives the very idea of ​​soup with dumplingsit seems blasphemous! And to those semi-manufactures of dubious quality that are sold in our stores, they are wary. Although certain advantages of frozen store dumplings still do not deny. All the same, ready-made pelmeni, lying around in the freezer, can always help out when you need to cook something in a hurry. By the way, soup from them, too, is very, very delicious. By the way, the recipe for soup with pelmeni is in many national cuisines. This soup is also prepared in Azerbaijan, Turkmenistan, China, Italy. In short, a recipe for soup with pelmeni can be very useful not only in an emergency situation, but also when there is a desire to make a really tasty but unusual first dish. So, choose a soup recipe with pelmeni.

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 broth:

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

Preparation: We sift into a bowl of flour, mix it with salt and collect it with a slide. We make a deepening in the hill, we break the egg and pour out the water. We knead a steep, but plastic dough, which we cover with a towel and leave in a warm place for about thirty minutes. In the meantime, we are preparing the filling for dumplings. We make minced meat from mutton and beef or take it ready (preferably, the stuffing for the filling is not very fat). Then we add minced meat, chopped onion, water, salt and pepper to the minced meat and very well mixed. Prepare and broth. For this, chopped onions are fried in vegetable oil, and then we add peeled and cut tomatoes to it. Fry the onions a little more together with the tomatoes, and then pour in the water and bring the broth to a boil. The divided dough is divided into two parts. First, on a flour-poured table, roll half the cooked dough into a thin layer and make noodles from it. To do this, sprinkle the dough with flour and roll into a roll. Then, from one end of the roll, we begin to cut the thin noodles, placing the knife not perpendicular to the section of the roll, but slightly diagonally. Shink the dough from one corner, then the other. And so, the Christmas tree cut the whole dough. Noodles are mixed with hands, so that the dough strips are disconnected, 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 about five centimeters. We lay out on these squares minced meat and begin to sculpt pelmeni, tearing the opposite corners in pairs. In the boiling broth we lower the ravioli first, and when they come up, we fill the soup with noodles. Ready chuchvar served with sour cream and chopped fresh herbs. For lovers of spicy dishes, you can season the soup with garlic.

Soup with pelmeni in Italian

Naturally, for such a soup to usit is necessary to prepare Italian dumplings - ravioli. Of course, you can buy ready-made ravioli, but we are not looking for easy ways. And given that the recipe for their preparation is simple enough, cook soup with the own Italian Venetian pelmeni. 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 broth:

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

Preparation: The broth can be prepared in advance - let it stand and wait until we nap the ravioli. To do this, pour water into a pan, bring it to a boil, and then in boiling water top up the fat cream and put the salt. The amount of cream and salt varies according to your taste. If you want a soup in a dietary variant, then add a little cream, but for a rich creamy taste of soup, of course, they do not need to be saved. Now you can do dumplings. Ravioli for soup we will cook with melted cheese. To do this, knead a steep, but a plastic dough made from yolks and flour, water and vegetable oil. We wrap it in food film or foil and put it away for half an hour in the refrigerator. While the dough comes, we prepare the filling. Cheese grind on a grater or cut into very small cubes, mix it with salt and pepper. With tomatoes, peel, cut into cubes and stew in butter until soft, and at the end season with basil. We leave the stewed tomatoes in the brazier and begin to engage in ravioli. Roll the dough into a very thin layer and divide it in half. For one half lay out a certain spacing of a teaspoon of fillings, cover the dough with a second layer and press it from above in those places where there is no filling. Then we hold the test with a knife, cutting this double layer into squares. Crop excess, and pelmenki in the place of joining the dough press the fork. We give the broth to boil and fill the ravioli. When pelmets come up, add stewed tomatoes to the soup, boil for two minutes and remove from the fire. Here's an unusual recipe for Italian soup with pelmeni.

Dushbara - soup with dumplings in Azerbaijani style

Most likely, you never did anything like this before. For dumplings, which need to be doued for this soup will require you to filigree work. 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 the bowl and fill it with half a cup of boiling water, and then quickly stir with a fork or spoon (as you like). Let the dough cool down a bit, so it does not burn your hands, and then pour another half a glass of flour and knead the soft dough. We leave it, covered with a towel or food film, for ten to fifteen minutes. In the meantime, we twist the onion into a meat grinder or crush it in a blender, mix it with minced meat and raw egg, salt and pepper to your taste. Diluted dough rolled into a thin layer on the flour-poured table and cut into squares with a side not more than three centimeters. We lay out the meat filling (by literally half a teaspoon) on the small squares and start making mini pelmets. We tie two opposite corners of the dough over a piece of minced meat, and take the free corners down and also tear them. We put the finished pelmeni on a platter or on a cutting board, give them a little dry. We put a pot of broth on the fire, we put turmeric, salt and black ground pepper. We give the broth to boil and fill the soup with ravioli, which we boil for five minutes. Ready soup seasoned with chopped herbs. By the way, with fish dumplings you can cook a Finnish soup, and for Italian soup with ravioli use not cheese but chicken filling. In the Chinese version, such a soup is cooked on chicken broth with pelmeni, where the stuffing is stuffed with pork and beef, and the dough is made from rice flour and cornstarch. The word international is not only the pelmeni, but also soup cooked from them. So choose a recipe and join the popular army of lovers of dumplings soup. Prepare with pleasure and pleasant appetite to you! We advise you to read:

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