Dumpling soup with potatoes recipe with photos step by step

Ingredients

Kitchen utensils: saucepan, frying pan, grater, cutting board.

List of required ingredients:

Lazy dumpling soup

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Soup with lazy dumplings turns out rich, satisfying and very tasty. Lazy dumplings are mini meat-filled rolls, large, open-faced, curlicue dumplings that turn ordinary potato soup into an original first course.

Prepare ingredients for lazy dumpling soup.

Peel the potatoes, cut into cubes, rinse, place in a saucepan and cover with cold water. Let the potatoes cook.

While the potatoes are cooking, prepare the dough for the lazy dumplings. Add salt and sunflower oil to the flour.

While kneading the dough with a spoon or in a kitchen machine, gradually pour boiling water into it. Knead the dough until it comes together into a ball. Wrap the dough in film.

Now cut the sweet peppers, onions and carrots into small cubes for frying.

Fry the vegetables in sunflower oil for about 3 minutes over high heat. Remove the soup fryer from the stove.

Add salt and ground black pepper to the minced meat with the onion minced through a meat grinder. Stir the minced meat.

Roll out the rested dumpling dough onto a floured work surface into a thin rectangle.

Spread the minced meat onto the dough in a thin, even layer.

Now, starting from the wider side, roll up the roll tightly and cut it lengthwise into small rolls 3-4 cm thick.

When the potatoes are cooked, salt the water, add the roast to the soup and lower all the rolls.

Bring the soup to a boil over high heat and simmer for about 7 minutes until the lazy dumplings are fully cooked.

Add chopped herbs and bay leaves to the finished soup and remove the pan with the soup from the stove.

Lazy dumpling soup is ready to serve. Bon appetit!

Sequence of cooking soup with dumplings

1. Place a pan of water on the fire and throw in a bay leaf and four to five allspice peas.
2. While the water is boiling, peel the potatoes and cut them into medium pieces.
3. After the water boils, add a full teaspoon of salt and add the potatoes.
4. Now let's prepare the frying. To do this, peel the carrots and onions.
5. Finely chop the onion and place it in a frying pan heated with oil.
   We rub the carrots with the fine side of the grater and also send them to the frying pan. Stir and fry until beautifully golden. If desired, you can add sweet pepper to the vegetables. To do this, cut it in half and remove the seed core. Then cut each half lengthwise again and cut the slices into thin strips. Place the pepper in a frying pan and fry with carrots and onions.
6. After the potatoes are cooked, which will take about 20 minutes, put the dumplings in the pan and immediately stir carefully so that they do not stick together and stick to the bottom of the pan. Small dumplings will look much more interesting in the soup. They can be made with either minced meat or chicken.
7. When all the dumplings float to the surface of the soup, remove the frying from the frying pan. Stir and taste for salt. If necessary, add a little more and try again.
8. The soup will be tastier if you add 40-50 g of butter to it. This can be done towards the end of cooking or added directly to the plate.
9. Cook the dumpling soup with potatoes for another 4-5 minutes and remove from the stove. Serve the soup with sour cream, chopped herbs and ground black pepper.

How to cook “Grandma’s soup with dumplings”

Prepare the necessary ingredients.

Place a pan of water on the fire, add bay leaf and pepper, bring to a boil.

Peel the vegetables, cut the potatoes into small cubes, finely chop the onion, grate the carrots on a coarse grater.

Place the potatoes in boiling water and reduce the heat to low.

Sauté onions and carrots in hot oil until golden brown.

As soon as the potatoes are cooked, add salt to the broth, increase the heat, add the dumplings and stir.

Add frying after the dumplings float. Cook the soup for another 5-7 minutes until the dumplings are ready.

Finely chop the greens, add to the soup, remove from heat, let simmer for 2 minutes.

Serve hot. Bon appetit!

Soup with dumplings and vegetables

To prepare this soup, you can use both fresh and frozen vegetables, and also buy a vegetable mixture. Vegetables such as broccoli, asparagus, cauliflower, carrots, green peas, bell peppers and so on are suitable. When using fresh vegetables, they need to be peeled and washed. Then cut into small pieces, and divide the broccoli and cauliflower into small florets. Frozen vegetables do not need to be thawed.

1. Place the vegetables in a saucepan, add water and cook for about 20 minutes.
2. Then add dumplings (400-500 g), mix gently and add salt to taste. Cook for 5-7 minutes.
3. A couple of minutes before the end of cooking, add 60-70 g of butter to the soup.

You might also like dumpling soup or vegetable soup.

Soup with dumplings

A recipe for soup with dumplings will help you out when you need to prepare a hot and satisfying dish, but there is only a pack of semi-finished products in the freezer. It's very quick to prepare - just half an hour and you're done!

Today we will prepare the simplest soup with dumplings. You will need a couple of potato tubers, onions, carrots and, of course, semi-finished products - the so-called soup dumplings, they are smaller in size than regular ones.

Ingredients:

• soup dumplings – 250-300 g
• potatoes – 3-4 pcs.
• small carrots – 1 pc.
• onions – 1 pc.
• vegetable oil – 1 tbsp. l.
• allspice peas – 2 pcs.
• bay leaf – 1 pc.
• salt – 1 tsp. or to taste
• parsley – 1 bunch
• water – 2 l

How to cook:

Grind all the vegetables: onion - into small cubes, potatoes - into medium pieces, carrots - on a coarse grater.

I poured the potatoes into a saucepan (volume 2 liters or more), poured it in and put it on the fire. The fire should be quiet so that the potatoes do not boil into mashed potatoes, but retain their integrity. Fill the pan with water; leave room for the dumplings about 2 fingers below the edge. For flavor I added bay leaf and pepper. While the potatoes were boiling, at the same time I prepared some vegetable frying.

To do this, heat up some vegetable oil in a frying pan and add onions and carrots into it at the same time. Fry for 5 minutes until golden brown. To avoid adding too much oil, fry over low heat, stirring frequently with a spatula. I poured the finished frying into a pan with potatoes. Add salt to taste - one incomplete teaspoon is enough, you can add more salt later to taste.

As soon as the potatoes are cooked (after about 8-10 minutes, it may be a little undercooked), it’s time to add the dumplings. We will need small, so-called soup dumplings; you can buy them or make them yourself. For a 2-liter pan you will need 250-300 grams.

Pour the dumplings into the boiling soup, increase the heat, stir and continue cooking for another 5-7 minutes until done. They will float to the surface and increase in size. It is important not to overcook so that the dumplings retain their shape and do not fall apart.

At the very end, add finely chopped parsley and immediately remove from heat. Let the soup brew under the lid for 2 minutes and serve.

If desired, you can add a small piece of butter and a spoonful of sour cream to each plate. Bon appetit!

Video recipe for soup with dumplings

Watch a video about how quickly and easily soup with dumplings is cooked.
I also recommend simply making delicious mashed potato soup or making cauliflower puree soup. You can also make a very hearty soup - lamb shurpa or quick stewed soup. Leave your feedback in the comments, and also add your own versions of delicious dumpling soup. Tell us how you prepare this dish. Bon appetit!

Other soup recipes

Soup with green peas Stewed soup Seafood soup Buckwheat soup Puree potato soup Bon appetit!

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How to make cheese soup with dumplings

This is another minimalist recipe that will delight cheese soup lovers. Usually processed cheese is used to prepare it, but you can use any other cheese. True, using more refractory cheeses will increase the total time required to prepare the dish.

For cheese soup with dumplings you will need:

• 2.5 liters of water;
• 200 grams of processed cheese;
• 3 large potatoes (about 250-300 grams);
• 250 grams of ready-made dumplings (approximately 12 pieces);
• 1 piece each onion and carrot;
• 1-2 table. spoons of vegetable oil;
• 1 bay leaf, dill, ground black pepper and salt.

The time spent at the stove depends on the refractoriness of the cheese and can take from 40 to 60 minutes.

The calorie content of the soup is 54.7 kcal/100 grams.

Operating procedure:

1. Boil water in a saucepan;
2. Cut the processed cheese into small cubes or grate it and place it in boiling water, stir with a spoon until it is completely melted;
3. Then add the potatoes, cut into large cubes, into the pan;
4. While the potatoes are cooking, fry the onions and carrots, cut into small cubes, in a frying pan with vegetable oil;
5. Send the fried vegetables to the half-cooked potatoes, then immediately add the dumplings to the soup. Cook until done;
6. A few minutes before turning off the stove, put salt, one bay leaf, ground pepper and finely chopped dill into the pan.

Dumpling soup with potatoes recipe

A hearty first course that will always come to the rescue of both a bachelor and a busy housewife - soup with dumplings and potatoes. This recipe will also come in handy when there are few dumplings left in the freezer, but there are many people who want to eat them :)). In this case, there is nothing else left to do but prepare dumpling soup with potatoes, and everyone will be full and happy.

Of course, the most delicious soup with dumplings will be obtained if you use your own, home-made semi-finished product, but in the absence of such dumplings, you can use store-bought ones.

Add spices and seasonings to your taste; bay leaf, allspice and black peppercorns, coriander, parsnip and celery root are suitable for this soup. Also, a few minutes before the end of cooking, you can add finely chopped tomatoes and garlic passed through a press. Parsley and dill, as well as cilantro or basil, look good in soup.

For cooking, you can use either water or ready-made broth. In general, there is nothing easier than making soup from dumplings, and at the same time you have the opportunity to get creative and prepare just the kind of soup that suits your taste. And now I offer you “Soup with dumplings recipe with photos step by step.”

Ingredients for the recipe “How to cook soup with dumplings and potatoes”

Preparation:

Here is the minimum simple set of products that we will need. Peel and wash onions, carrots and potatoes. Place a saucepan on the fire and pour one and a half liters of water or broth into it. And we begin to prepare the vegetables. Cut the potatoes into small cubes. Finely chop the onion and grate the carrots on a coarse grater. Heat 1 tablespoon of vegetable oil in a frying pan and sauté the onions and carrots for several minutes, stirring constantly. Add potatoes to boiling water. Cook for 5 minutes. Add sautéed vegetables. Cook for another 5-7 minutes. Before adding the dumplings to the soup, pour boiling water over them and immediately drain them. This way we remove the remaining flour on the dumplings. Place the dumplings into the soup, stirring so that they do not stick to the bottom of the pan. Salt the soup. After the dumplings float to the surface, cook the soup with dumplings and potatoes for another 5 minutes over low heat. After the dumplings float, you can add bay leaves, peppercorns and finely chopped tomatoes to the soup. When adding tomatoes, count the time after the water boils again. Let the finished soup brew under the lid for 5 minutes, then pour it into plates. Add fresh chopped herbs to each plate. That's all about how to cook soup with dumplings and potatoes. Bon appetit!

Soup with dumplings in Uzbek style

Uzbek dumplings are called “chuchvara”, and soup in Uzbek is called “shurpa”. Accordingly, our dish will be called “chuchvara-shurpa” - soup with dumplings. Rich, hot, filling - just right for winter. Attention! In the original, minced meat for dumplings is prepared from lamb or a mixture of lamb and beef. But since not everyone prefers lamb, you can replace it in minced meat with a mixture of beef and chicken. The same goes for bones for broth. Instead of lamb I have beef.

Ingredients:

For the soup:

• beef on the bone;
• water - 2 l.;
• carrots - 0.5 pcs.;
• onion - 1 head;
• tomato - 1-2 pcs.;
• bay leaf - 1 pc.;
• greens - parsley, basil (optional);
• salt - 1 tsp. or to taste;
• black peppercorns - 4-5 peas;
• hot red pepper - optional.

For dumplings

• minced meat (beef + chicken) - 300 g;
• ground coriander - a pinch;
• zira - a pinch;
• flour - 125 g;
• water - 60-70 ml;
• salt - to taste.

Yield: 2 servings of 8-10 dumplings.

The process of making dumplings and preparing soup

1. Let's start the cooking process with soup broth. We wash the bones, put them in a saucepan and fill them with water.

2. Add peeled carrots, onions directly in the peel, cut the tomato in half. We also add bay leaf, herbs and all the seasonings except salt. Let's cook. After boiling, remove the foam with a slotted spoon. Cook at low boil for 2 hours.

3. During this time we prepare dumplings for the soup. Salt the minced meat a little, add coriander and cumin - they will give the dumplings a special oriental aroma. Pour 2 tbsp. cold water and set aside for a while.

4. Let's do the test. Dissolve a pinch of salt in warm water. Pour water into the flour and knead the dough. It will turn out quite tight, but elastic. Roll into a ball, wrap in film and leave for 30 minutes. During this time, the gluten will dissolve and the dough will be comfortable to work with.

5. Cut off one part and roll out a sheet with a rolling pin no more than 1 mm thick.

6. Cut into rectangles measuring approximately 3 cm by 4 cm. We crumple the uneven scraps and then roll them out again.

7. Place 1 tsp in the center of each rectangle. minced meat.

8. Fold the dough in half and join the edges.

9. Then we take the corners from the fold side and connect them to the center. We get dumplings as in the photo. Ours are quite large.

10. If the broth has not yet been cooked, place the dumplings on a board or baking sheet and put them in the freezer.

11. As soon as the cooking time for the beef and vegetables is up, the broth needs to be strained.

12. We get a rich base for a dark-colored soup. It will be very satisfying and nutritious even without the usual potatoes.

13. Bring to a boil, place the dumplings in the pan and cook them traditionally. I cooked for 6-7 minutes after floating (the dumplings are large and had time to freeze).

Pour into plates, sprinkle with fresh herbs, ideally cilantro.

PS The onion is intentionally placed in the broth unpeeled. A well-washed onion in its skin will give the soup a golden hue. Herbs will give their aromas to the broth, and fresh herbs added to the finished dish will only enhance them.

So when preparing dumplings for future use - homemade or from the supermarket - always remember one more wonderful use for them and stick/buy a little more. The strategic reserve will help and feed you more than once.

Bon appetit!

How to cook soup with dumplings and potatoes

Start by preparing all the vegetables. Peel them, remove husks, stems and seeds, and wash them thoroughly. Cut the potatoes into pieces convenient for you - small cubes or strips.

To prepare the soup, it is better to use any meat broth (beef, chicken, turkey), so it will be more nutritious and high in calories. But the dish will be no worse if you cook it in plain water. Pour the liquid into a saucepan, place the chopped potatoes into it and place on the fire until it boils.

Meanwhile, prepare the remaining vegetables for roasting. Cut the onion, carrot and pepper into equal small cubes. You can chop the vegetables the way you are used to always doing for first courses, but it is precisely this identical cutting in a clear soup that looks especially nice.

Heat vegetable oil in a frying pan and add onion to it, fry for 1-2 minutes until transparent. Now add carrots and peppers, stir, fry everything together for 5-7 minutes.

The water in the pan with the potatoes should be boiling by this time. Reduce heat, remove fried vegetables from the frying pan, pepper and salt to taste, continue cooking until the potatoes are ready.

Try the potatoes, as soon as they are almost ready, carefully place the dumplings into the soup.

When they float to the surface of the soup, note the time and continue cooking for another 6-7 minutes.

During this time, wash and finely chop the greens. It is best to use dill for first courses, but you can also use parsley and green onions. At the end of cooking, you can add a couple of bay leaves to the soup for more flavor. When the specified time has passed and the dumplings are ready, turn off the heat and add the herbs.

Alternatively, you can not put the greens in a common pot with the soup, but add them to everyone when serving. Pour into portioned plates, sprinkle dill on top and invite everyone to dinner.

Cooking tips

• If your family only eats homemade dumplings (you don’t accept store-bought ones), you probably have some in the freezer. Therefore, you can always prepare such a simple and tasty soup for lunch. There is also a way out when you run out of food in the freezer. You can quickly make lazy dumplings - the products are ordinary, only a thin layer of minced meat is applied to the rolled out dough, rolled into a roll and cut into bars.
• If you do not have a very large family, then for cooking the first course, reduce the amount of ingredients by half. This soup is only good when freshly prepared, because if it sits in the refrigerator, the remaining dumplings in it will become soggy, soggy, and the taste and appearance of the dish will no longer be so attractive.
• If desired, when serving, you can lightly sprinkle the soup with finely chopped garlic.