Soup with dumplings - one of the most ancient dishes

Although we have the most famous Ukrainian soup with dumplings, Dish is present in most cuisines of the world. It most likely appeared at the dawn of the Neolithic Revolution, when in the too thin lean soup for poverty began to add bits of boiled dough. Thus, the dish was made more nutritious and nutritious. Galushki - the word Ukrainian, but in Poland they are called dumplings. And there are knelves, a chipper and other names. The soup itself is made quickly and easily. It can be chicken or lean, vegetarian.

Much more housewives are interested in the question of how to make dumplings for soup. Therefore, here we will focus on their preparation, we will give various recipes. Well, they must be thrown into a practically ready soup. Some dumplings are made from a batter. Then they are lowered into boiling water with a spoon, previously soaked in cold water. Others are sticks of dough, like lazy dumplings. They gently fall asleep in the soup and cook for two minutes from the moment the dough pops up. Also, some housewives, before dropping pieces into boiling broth, pan them in flour.

Poltava soup with dumplings

Spoon one egg with a fork in a bowl with a small amount (2-3 spoons) of water or milk and a pinch of salt. Gradually add the flour until the dough is kneaded. It is rolled into a thick (2 cm) layer and cut into squares. The steeper the dough, the longer it is brewed. This kind of dumplings should stay in the boiling soup for about a quarter of an hour. Already after them in the pan add the frying of squash, onion, garlic and carrots, fill the soup with salt and seasonings.

Chicken soup with garlic dumplings

To a fresh broth from a chicken remarkably suitable spicy dumplings. Beat two eggs in a bowl, add a spoonful of salt, a bunch of finely chopped greens and two cloves of garlic passed through the press. Add the sifted flour through the sieve and knead the dough as if on dumplings. Cover it with a towel, set aside for a while. When the potatoes in your soup are almost ready, we form long thin sausages from the dough. We cut them into small pieces - dumplings, flattening each finger. They cook for about 10 minutes, so throw the roast after the test.

Meat soup with dumplings of buckwheat

Two eggs and a couple of spoonfuls of water shake with a fork. Solim to taste. Gradually add three quarters of a glass of buckwheat flour. Do not forget to actively whip the mass until it becomes capable of molding. Pour the wheat flour in the saucer. From the dough we pinch off a piece, we form a ball or a roller with the palms. We pan out the dumplings in flour and lower them into a practically ready soup. They should be cooked for only two minutes on a small fire.

Soup with dumplings chicken

It is very convenient if you cook broth from a whole chicken. After it is cooked, we pull it out of the pan and clean the meat from the bones. The fillet is passed through a meat grinder. In half a glass of milk, pre-soak two slivers of white bread. We connect both components (you can once again scroll through the meat grinder). Solim, pepper, add the seasoning "To the chicken." Two egg whites are lightly beaten. Gradually pour them into the stuffing, whipping it with a spatula from the bottom up. We put in the refrigerator. 10 minutes before the end of cooking broth with moistened fingers we form dumplings and dip them into the soup.