Dumplings for soup - delicious, quick and appetizing

Who does not like soup with dumplings? Everyone loves, because this dish was prepared by our grandmothers and mothers. There is an opinion that dumplings for soup, like the dish itself, belong to Jewish cuisine, but this fact is not established reliably. However, this is not important. Soup of dumplings certainly tried each of us. No matter how beaten this phrase is, this is just the case when the taste is really familiar from childhood.

So, let's get started. The main thing in this dish, of course, is dumplings for soup, but we will not start with them. First we will prepare the broth. The classical variant is a broth on chicken meat, but with the same success it prepares and with meatballs. To do this, you need to prepare minced meat from meat, onions and eggs, salt it and season with spices, then form meatballs and cook all the same broth. Meat for minced meat is good for everyone, you can take chicken fillet or veal, or pork, or even mix the last two kinds. Meatballs are better to form the same size as dumplings. For 3 liters of ready broth, we need 3-4 large potatoes, medium carrot and a small onion. Remove the peel from the potatoes, cut it into small cubes and throw it into the broth. It will be boiled for 20-25 minutes.

Then comes the most crucial moment in the preparation of our dish - we make dumplings for soup. There are several ways of cooking. This is manna, and brewed and even yeast dough. We will follow the standard (classical) way and prepare the dumplings for soup akin to the pelmeno test. We need an egg, a little flour, ¾ cup of water and salt. It is necessary to whip the yolk (you can add a little butter to it), then add small portions of water and flour, kneading the elastic dough. Ready to weight salt and add whipped protein to it, then mix again.

Form the dumplings the easiest way with two dessert spoons. You can also form the balls by hand, tearing off small pieces of dough from the total mass and shaping your fingers. Do not make it too big - the dough in boiling water will already increase in size. By the way, if desired, you can add a bit of grated cheese and finely chopped greens into the dough, this will make the dish more spicy.

Before we let our dumplings "go swimming", prepare the soup for the soup. To do this, cut finely onions and three carrots on a medium grater, after which we fry the vegetables in vegetable oil. As soon as the roast is browned (only so that it does not start to burn!), Pour it into the cooking soup. When the kitchen has already filled with aroma and there are 5 minutes left till the end of cooking, we lower the cooked dumplings into the water and wait for a little while while they are cooked. Just before you turn off the fire, add the finely chopped greens to the pan (you can do it directly while serving).

Preparation of soup with dumplings on it is over, it's time to pour it on plates and call to the table hungry guests and loved ones. Be sure, they will certainly appreciate this concoction and will remain satisfied and satisfied. Bon Appetit!