Soup with dumplings - homemade recipe with step-by-step photos

Wash the chicken fillet in advance, place it in a pan of water and put it on the stove. When the water boils, remove the foam from the broth, add salt, reduce the heat and cook until the meat is cooked.

Peel the onion, wash and cut into small cubes. Cut off the peel of the carrots, wash and grate on a fine grater.

Peel the potatoes, wash and cut into medium-sized cubes.

Heat vegetable oil in a frying pan and add onion to it. Fry until golden, then add the carrots. Stir and fry over low heat until the carrots are soft.

Remove the finished meat from the broth, cool slightly and cut into pieces (you can tear it into fibers).

Now get to the dumplings. Break an egg into a bowl, add Provençal herbs and a pinch of salt, stir.

Add the sifted flour and knead the dough for dumplings; it should resemble sour cream.

Let the broth boil again, add the potatoes to it and boil for 5 minutes. Place the roasted vegetables into the pan, stir, and cook for another 5 minutes.

Now, using a teaspoon, scoop up the dough and drop it into the boiling soup, it will set and turn into dumplings. Place all the dough into the pan and continue cooking the soup until cooked (it will be ready when the dumplings float to the surface).

Wash the parsley and chop. Throw chopped meat and herbs into the soup, simmer for a couple more minutes and turn off the heat. Chicken soup with dumplings is ready, serve it with rye or Borodino bread.

↑ Soup with dumplings and meatballs

We have all made meatball soup many times. Especially when small children grow up in the family, this type of first hot dish is very often present in the diet. Kids are so interested in catching meat balls that they eat the entire portion during this activity. The children are full, the mothers are happy, and the fathers still get such delicious food.

We suggest you diversify the usual dish a little and prepare soup with dumplings and meatballs. If you want, you can add potatoes to this soup. But remember the main rule of soup - half of it should be liquid.

Ingredients:

minced meat – 500 g;
onions – 2 pcs.;
salt and pepper - to taste;
chicken eggs - 5 pieces (1 - for minced meat, 4 - for dough);
flour – 150 g;
carrot – 1 pc.;
bell pepper – 1 pc.;
vegetable oil – 3 tbsp. l.;
fresh dill with parsley – 0.5 small bunch.

Preparation

Peel the onions, remove the skins from the carrots, and remove the stems and seeds from the peppers. Wash all the vegetables at once.
Now get to the meatballs. You can use ready-made minced meat or make it yourself from any meat that your family prefers (pork, chicken, veal). Place the minced meat in a bowl, beat in one egg, add salt and pepper. Send one finely chopped onion there. Mix everything thoroughly until a homogeneous mass is obtained.
Wet your hands in water and form the minced meat into small balls - meatballs. Make them no more than 3 cm in diameter and place them on a flat dish.
Prepare dough for dumplings. Beat four eggs into a separate bowl, add a pinch of salt and add the sifted flour. Mix well so that there are no lumps. The consistency of the dough in the soup should be like sour cream or pancake dough. If it turns out too thin, add a little flour (this can happen if the eggs are too large).
Pour water into a saucepan and bring to a boil. Meanwhile, cut the second onion and pepper into small cubes, and grate the carrots on a coarse grater or chop into thin strips.
Place the onion in a frying pan with heated vegetable oil and fry it until translucent. Then add carrots and peppers, stir, turn the heat to low and fry until all the vegetables are soft.
Salt the boiling water in a saucepan and place the meatballs in it.
As soon as the meat balls begin to float at the top, add the dumplings to the soup. To do this, scoop up a portion of the dough with a teaspoon and place it in hot water. The dough will immediately set and easily come off the spoon. Lower all the dumplings in this way, stir and continue cooking until they float to the surface.
Now add the fried vegetables to the soup and let it simmer for another 1-2 minutes. Turn off the heat and let the finished soup sit for 15-20 minutes.
Wash and finely chop the greens. Pour the hearty soup into bowls, sprinkle some greens on top and sit the family down for dinner. You can serve sour cream; many people like it with this dressing.

Soup with dumplings - step-by-step recipe with photos

Surprisingly, relatives of dumplings live all over the globe: in America, China and even Australia, but the most popular dough balls are considered to be in Europe. For example, in Russia they are lazy dumplings, dumplings are made in Poland, gnocchi is loved in Italy, bakerbze is prepared by the Germans, and dumplings are prepared by the Czechs. They are served with creamy dressings as a separate dish. Decorate with fresh herbs, and in sweet variations - with condensed milk. Small dough products are also added to soups. Regardless of the configuration, the dumpling soup recipe is more common in home cooking and is loved by many.

↑ Soup with dumplings and mushrooms

Another wonderful combination is dumplings with mushrooms. When mushroom soup is cooked, the whole house is filled with such an aroma that you no longer have the strength to wait for it to be ready. We suggest making soup with champignons, and to make the broth richer, add some dried porcini mushrooms. We will not put potatoes in this soup, but we will prepare the dumplings in a special way - using cheese, butter and cream, they turn out surprisingly tender. Cheese taste always harmonizes perfectly with mushroom, so feel free to try this option, no one will remain indifferent to this soup.

Ingredients:

dried white mushrooms – 30 g;
champignons – 500 g;
onions – 2 pcs.;
vegetable oil – 2 tbsp. l.;
pearl barley – 0.5 cups;
white flour – 200 g;
sugar – 2.5 tbsp. l.;
salt and ground pepper - a pinch;
dried herbs (rosemary and thyme) - a pinch;
soda – 0.5 tsp;
Parmesan cheese - 30 g;
cream – 150 ml;
egg – 1 pc.;
butter – 40 g;
dill greens – 1 small bunch;
sour cream - for serving soup.

Preparation

Soak dried mushrooms and pearl barley in separate bowls in advance.
Wash the champignons and cut into pieces.
Peel and wash the onion, cut it into half rings.
Place the onion in a frying pan with heated vegetable oil and fry it until golden. Now add the champignons, stir and fry for another 6-8 minutes.
During this time, boil water in a saucepan. The dried mushrooms should have swollen a little, cut them into small pieces and place them in boiling water. Even add champignons with onions from the frying pan, as well as pearl barley. Add salt, turn the heat to low, cover with a lid and cook for 45 minutes.
In the meantime, get busy with the test. Sift flour into a bowl, add salt, soda, sugar and dried spices, mix everything well. Grate the cheese here on a fine grater. In a separate bowl, beat the egg with cream. Melt the butter. Now combine all the prepared ingredients and make a dough with the consistency of thick sour cream.
When the mushrooms and pearl barley are almost ready, use a teaspoon to take the dough and drop it into the boiling soup. Place all the dumplings in this way, bring the contents of the pan to a boil again and boil for another 5-7 minutes.
Taste the soup for salt; add a little more salt if necessary. Turn off the heat and let the dish sit for 15-20 minutes.
Wash and chop the dill. Pour the soup with dumplings and mushrooms into bowls, sprinkle some herbs on top and serve sour cream in a gravy boat; mushrooms go perfectly with this dairy product.

Vegetable soup with dumplings

This recipe can be considered dietary, since it contains absolutely no meat. However, the taste of the soup is rich and delicate.

Potatoes (medium) – 2 pieces.
Celery (root) – 100 g. This ingredient is optional, if you don’t like celery root, exclude it.
Sweet bell pepper – 1 piece.
Carrots – 1 piece.
Onions (medium) – 1 piece.
Chicken egg – 1 piece.
Flour for dumplings – 100 g.
Parsley – 1 sprig.
Dill – 1 sprig.
Bay leaf – 1 piece.
Vegetable oil (refined) – 30 ml.
Salt.
Pepper.

Cut the onion into small cubes. Fry in vegetable oil until translucent.
Cut the carrots into thin slices. Add to the onion, fry until it softens a little.
Cut the potatoes into cubes, add about 2 liters of water, salt and put on fire.
Cut the celery into thin strips.
Also cut the sweet pepper into strips.
After the potatoes boil, add celery and bell pepper. Salt and pepper. Boil for 5 minutes.
Add fried onions and carrots, bay leaf, cook until the potatoes are almost fully cooked.
Then dip the dough into the soup, scooping it with a teaspoon. Boil the dumplings for 3-4 minutes after surfacing.
Add finely chopped herbs to the soup, let it brew for a while and serve.

↑ Soup with dumplings and vegetables (without meat)

And another option is soup with dumplings and vegetables. There is no meat in it, so this dish is suitable for people who observe church fasts. Since eggs cannot be eaten on fasting days, we suggest making potato dumplings. You can change the composition of vegetables as you wish, add green or green beans, lentils, zucchini, eggplant, broccoli. To make the soup even more delicious and appetizing, you can add a little garlic for flavor, herbs and spices.

Ingredients:

bell pepper – 1 pc.;
onion – 1 pc.;
carrots – 2 pcs.;
cauliflower – 450-500 g;
tomatoes – 3 pcs.;
garlic cloves – 1-2 pcs.;
vegetable oil – 3 tbsp. l.;
potatoes – 3 pcs.;
flour – 2 tbsp. l. (with a slide);
salt and pepper - to your taste;
parsley - 1 medium bunch.

Preparation:

Start with potatoes. Wash the tubers, peel and cook whole. Then drain the water and let the potatoes cool.
Remove the skins from the onions and garlic and wash. Cut the onion into cubes, chop the garlic with a knife or garlic press.
Wash the pepper, remove the stem and seeds, cut into thin strips.
Cut off the skin of the carrots and wash. In vegetable soups, chopped vegetables look beautiful rather than grated, so cut the carrots into small cubes.
Wash the cauliflower and separate into small florets.
Scald the tomatoes with boiling water and remove the skin. Cut them into arbitrary pieces.
Heat the vegetable oil in a frying pan, add the onion and fry it for 4-5 minutes. Now add garlic, carrots and tomatoes, add a little salt and pepper, stir and simmer for 8-10 minutes.
Meanwhile, bring water to a boil in a saucepan, add salt and add pepper strips and cauliflower. Make the heat low, add the vegetables from the frying pan and let the soup simmer slowly for 15-20 minutes.
During this time you will have time to make dumplings. Mash the boiled potatoes with a masher or fork, add flour, season with salt and pepper. Knead the ingredients into potato dough. You can also add chopped fresh dill here. With wet hands, scoop up a little dough and form dumplings; you can make them round or oblong. Place on a flat dish.
When all the preparations are ready, lower them one by one into the soup and cook for another 6-8 minutes.
Wash and chop the parsley. As soon as the dumplings float to the surface of the soup, it means it’s ready, you can set the table and invite everyone to dinner. Turn off the heat and let the soup simmer for 5-10 minutes with the lid closed. Pour it into plates and sprinkle with chopped parsley.

Fish soup with potato dumplings

Sea fish – 800 g.
Potatoes for dumplings – 3 pieces.
Pumpkin – 200 g.
Onion (medium onion) – 1 piece.
Carrots – 1 piece.
Chicken egg – 1 piece.
Black peppercorns – 5 pieces.
Starch – 50 g.
Garlic – 1 head.
Dill, parsley, other greens - 1 bunch.
Salt.
Pepper.

Grate the potatoes on the finest grater. Add starch and mix.
Place the potato mixture on the frying pan. Heat over low heat, stirring constantly until excess liquid evaporates.
Add the egg to the potato mixture and stir. If the consistency is too runny, add a little more starch.
Clean the fish, rinse it, separate the tail, head and fins. Cut the cleaned fish into portions.
Fill the head, tail and fins with cold water. Add peppercorns and one whole peeled onion. Bring to a boil and then simmer on low for 40 minutes.
Strain the broth.
Grate the carrots on a coarse grater.
Peel the pumpkin and cut the pulp into cubes.
Add pumpkin and carrots to the broth and simmer over low heat for 10 minutes.
Add portioned pieces of fish. Boil after boiling for 20 minutes at low simmer. Salt and pepper to taste.
Drop pieces of dough into the soup. Cook for another 5 minutes after they surface.
Garnish the finished soup with herbs.

Soup recipe

It should be noted that children especially like this dish. Do you want your child to love soup? Then cook this one more often. And involve your child in the cooking process. Children love to watch how dumplings, once in a hot broth, increase in size several times.

We will need:

half a chicken (preferably soup);
2 liters + 5 tbsp. l. cold water;
1 carrot;
1 onion;
vegetable oil;
egg;
two thirds of a glass of flour;
salt;
bay leaf, pepper in a pot (optional);
dill (dried or fresh).

Number of servings: 6

Cooking time: 1-2 hours.

Prepare chicken soup with dumplings:

Let's make the broth. Pour the washed chicken into two liters of cold water, add salt and bring to a boil. Remove the foam and cook over low heat. Broiler cooks for about 40 minutes, soup chicken for about an hour and a half. Strain the finished broth. Cut the chicken into small pieces.
While the broth is cooking, prepare the rest of the ingredients. Finely chop the onion and grate the carrots. Sauté vegetables in vegetable oil.
Let's prepare dumplings. Beat an egg with 5 tablespoons of water, finely chopped dill, and salt. Add flour little by little. Let's knead the dough.
Add sautéed vegetables, bay leaves, and pepper to the boiling broth. Let's start putting the dough into it. Scoop out the mixture with a tablespoon or teaspoon (the choice of spoon depends on the size of dumplings you want to get). The dough should take up half a spoon. Now we lower it into the broth. We will do this with all the dough. Do you see how the dumplings “grow”? Let's leave them to cook!
The soup will take another 5-7 minutes to cook. Let's try it - maybe we need to add more salt? Ready!

If you want a first course with potatoes, add 2 things. Cut them into cubes, put them in the broth and let the dumplings cook for 7-10 minutes before putting the dumplings in it.

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