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Recipes for making delicious soup dumplings. Step-by-step recipe for making dumpling soup

Dumpling soup is one of those dishes that takes a while to become addicted to. It is difficult to find a child who prefers such a lunch, and who generally loves first courses. Perhaps this is why so few mothers know how to make soup dumplings. Meatballs, meatballs, dumplings - easily, but dumplings - alas... Although this recipe is known all over the world and its analogues are available in almost all national cuisines. But, as they say, they are not for everyone. And if you or someone close to you turns out to be just such an amateur, you need to learn at all costs how to cook dumplings for soup and, of course, soup with these dumplings.

To be fair, we note that dumplings are prepared not only for soup. By varying their composition and size, you can make dumplings an independent dish, a side dish, or even a dessert. It all depends on the components of the dough and flavoring additives, sauces and gravies. But in any case, dumplings will always remain pieces of dough, giving the meal richness and nutritional value. This is just a godsend for all housewives, young and experienced. And this is already a reason to learn how to prepare dumplings for soup, main course or dessert.

What are dumplings? Features and varieties of dumplings
Dumplings are the easiest dough product imaginable to make. They are kneaded, shaped and cooked together with the soup in no time, organically fitting into its recipe. At the same time, any soup, meat or vegetable, becomes more rich, thick and satisfying. This brilliant idea came to the minds of the chefs who stood at the culinary origins different cultures, otherwise how to explain such diversity and popularity of dumplings in different parts of the world:

  • Galushki in Ukraine;
  • Knedli in the Czech Republic;
  • Gnocchi in Italy;
  • Salma in Tatarstan;
  • Kama in Estonia;
  • Spätzle in Germany;
  • Backerbsee in Switzerland and Austria.
As well as Lithuanian potato dumplings, Polish garlic dumplings, Finnish cheese dumplings and many other variations on the same theme. Actually, dumplings are a recipe from Russian cuisine. Basic and accessible, but far from the only one. Therefore, we strongly advise you to master the preparation of soup dumplings from different doughs, and then choose the option you like best.

How to make soup with dumplings?
Let's start with a simple, that is, universal recipe for potato soup with dumplings, which will appeal to the vast majority of our compatriots. Surely it will remind you of your childhood, and, who knows, maybe you will like it much more now:
It is advisable to eat soup with dumplings on the first, or maximum on the second, day after preparation. Otherwise, the pieces of dough will swell too much, stick together and lose their charm. Therefore it is better to cook small quantity soup with dumplings. But next time you can experiment and make soup dumplings using a different recipe.

How to prepare semolina dumplings for soup?
Dumplings, or dumplings based on semolina, can be prepared both for soup and as an independent dish. Due to their nutritional value, they are perfect for breakfast or a side dish for the main course:

  1. For 250 ml of milk or water, 200 grams of semolina, 2 tablespoons of butter, half a pinch of salt and sugar to taste are enough (depending on the desire to prepare sweet or unleavened dumplings).
  2. Cook thick semolina porridge in milk or water, add salt and sugar during cooking.
  3. Drop equal-sized pieces of dough into boiling soup or water. It is convenient to do this with two teaspoons or tablespoons. You can use a special round spoon, the kind you usually use to form ice cream balls.
  4. Try to make the dumplings small so that they cook evenly and do not fall apart in the liquid.
  5. After 5-6 minutes, when the dumplings are ready, remove the pot of soup from the heat and serve lunch.
As a serving option, you can remove the dumplings from the pan and place in a colander to drain. Then transfer to a plate and serve with sour cream or other thick sauce.

How to make potato dumplings for soup?
Potato dumplings in soup are just as good as they are on their own. There is no point in cooking them in potato soup, but soup with cereals, especially buckwheat or pearl barley, as well as all types of red meat (beef, lamb, etc.) will acquire a special aroma and taste with them:

  1. For dumplings, about 300 grams is enough for a medium-sized pan of soup. raw potatoes, 1 egg, half a cup of fine breadcrumbs, 2 tablespoons of flour, a pinch of salt and nutmeg.
  2. Boil the potatoes whole, peeled or in their skins. Mash the boiled potatoes, add salt and season nutmeg, beat in the egg and mix thoroughly.
  3. Gradually add breadcrumbs while kneading the potato dough. Add flour if the dough is not elastic enough.
  4. With wet hands or two spoons, form equal pieces of dough and drop them into the boiling almost ready soup. After 5 minutes, when the dumplings float, remove the pan from the heat.
Potato dumplings can be made even tastier if you knead the dough with chopped fried mushrooms. A more complex option is to place the mushrooms inside each dumpling, shaping it with your hands. A simpler option is to use other spices and/or finely chopped herbs instead of or together with nutmeg.

How to make cheese dumplings for soup?
Cheese dumplings can be prepared for any soup, or for a clear broth - the taste of the dumplings is rich enough to do without other ingredients:

  1. Take 1 egg, 60-70 grams of hard cheese and 3 tablespoons of flour, as well as a pinch of salt and a little ground pepper. If the cheese is salty, then the amount of salt can be reduced; if it is bland, the amount of salt can be increased.
  2. Lightly beat the egg and salt. Add pepper and beat again.
  3. Grate the cheese on a fine grater (the finer the better) and add to the beaten egg.
  4. Stir the cheese mass and add flour, kneading a thick dough.
  5. The dough is sticky, so carefully lower the dumplings into the soup or broth, thoroughly wetting your hands or spoons with ice water.
Unlike regular dumplings, cheese dumplings have a pleasant creamy yellow hue. It can be enhanced by adding a little curry powder and/or ground red pepper to the cheese dough.

As you can see, there are many recipes for soup dumplings and dumpling soups to suit every taste and ability. Even the simplest dumplings can be transformed by replacing wheat flour corn, buckwheat or oatmeal. But there are also chicken dumplings (made from dough based on finely chopped minced chicken), garlic dumplings, and cottage cheese dumplings - and each of these recipes allows you to add variety to familiar and slightly boring soups and broths. And to make preparing dumplings for soup even more interesting, call them dumplings, dumplings or gnocchi - and dinner in your family will become the most exciting, beloved and long-awaited ritual. Inspiration and bon appetit!

Step-by-step preparation of soup dumplings:

  1. Separate the eggs into whites and yolks.
  2. Place the first one in the refrigerator, and pour milk into the yolks and whisk with a whisk.
  3. Melt the butter in a water bath without bringing to a boil and stir.
  4. Combine the white with salt, beat with a mixer and add to the dough. Mix carefully so that the whites do not fall off.
  5. Pour flour into the liquid base and knead the dough.
  6. Take the dough with a teaspoon and form into “pads”. Place them in boiling broth or water and cook for about 2 minutes.

For healthy and proper nutrition Doctors recommend eating the first hot liquid meal every day. One of the many such options is chicken soup with dumplings, which any novice housewife can prepare.

Ingredients:

  • Chicken legs - 0.5 kg
  • Water - 2 l
  • Potatoes - 4 pcs.
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Flour - 100 g
  • Eggs - 1 pc.
  • Milk - 2 tbsp.
  • Salt - 1 tsp. or to taste
  • Vegetable oil - for frying onions
  • Greens - to taste

Step-by-step preparation of chicken soup with dumplings:

  1. Place the washed legs in boiling water and cook for 1.5 hours over low heat. Add salt 15 minutes before cooking.
  2. Strain the finished broth through a fine sieve.
  3. Add peeled and chopped potatoes, grated carrots and onions sautéed in vegetable oil to the broth.
  4. While the cooking process is underway, start making the dumplings. Beat the egg with a whisk and pour in the milk. Stir and add sifted flour. Knead the dough until smooth.
  5. Use a teaspoon to form dumplings and drop them into the boiling soup when the vegetables are already soft.
  6. Cook them for 5 minutes and turn off the heat.
  7. Add chopped herbs, salt and pepper.
  8. Add a chicken leg to each serving. small portion vegetables with dumplings and pour in the broth.


Making pea soup dumplings is easy. For this recipe you will need a standard set of small dumplings and peas. The latter can be fresh, canned, frozen or dried. Most often, crushed dried ones are used, so we will prepare the soup with it.

Ingredients:

  • Dry peas - 100 g
  • Potatoes - 1 pc.
  • Chicken drumstick - 1 pc.
  • Onion - 1 pc.
  • Carrots - 1 pc.
  • Flour - 100 g
  • Butter - 3 tbsp.
  • Eggs - 1 pc.
  • Salt - 1 tsp. or to taste
  • Ground black pepper - a pinch

Step-by-step preparation of pea soup with dumplings:

  1. Fill the peas with water in a ratio of 1:2 and leave to swell for 2 hours.
  2. Wash the chicken drumstick, cover with water and place on the stove. Boil, add the onion, salt and cook under a closed lid for one hour.
  3. Then add the soaked and washed peas and continue cooking.
  4. After 15 minutes, add the peeled and chopped potatoes and carrots.
  5. Prepare the dumplings. Mix eggs with salt and melted butter. Add flour, a pinch of salt and knead the dough.
  6. When the peas and vegetables are ready, drop a teaspoon into the shaped dumplings and cook for 5 minutes.
  7. Season the soup at the end of cooking ground pepper and chopped herbs.


The recipe for making milk soup with dumplings is familiar to many from childhood. It has certain advantages, such as lightness and simplicity, nutritional value and availability of products.

Ingredients:

  • Milk - 500 ml
  • Butter - 1 tbsp.
  • Flour - 80 g
  • Sugar - 1 tbsp.
  • Salt - 0.5 tsp. or to taste
  • Eggs - 1 pc.

Step-by-step preparation of milk soup with dumplings:

  1. Combine eggs with flour and a pinch of salt. Rub the mixture so that there are no lumps.
  2. Boil the milk and reduce the heat.
  3. Dip the dough into boiling milk using a teaspoon. Stir the dumplings occasionally to prevent them from sticking to the bottom.
  4. Add sugar, a little salt and cook the soup for 10 minutes.
  5. Add the butter and stir until it melts.
  6. Serve the soup immediately after cooking. It is usually prepared in one sitting.


Given step by step recipe vegetable soup on chicken broth with tender dumplings, he will tell you how to prepare the first dish using a slow cooker. This valuable culinary assistant will help you quickly cook delicious food.

Ingredients:

  • Chicken breast - 1 pc.
  • Potatoes - 0.5 kg
  • Carrots - 1 pc.
  • Onions - 1 pc.
  • Eggs - 1 pc.
  • Flour - 2-3 tbsp.
  • Salt - 1 tsp. or to taste
  • Ground black pepper - a pinch
  • Greens (any) - to taste

Step-by-step preparation of soup with dumplings in a slow cooker:

  1. Cut the chicken breast into pieces, add 3.5 liters of water, add the peeled onion and turn on the multicooker to the “normal cooking” mode. Cover the bowl with a lid. Boil the contents, add salt and cook for half an hour. When the liquid boils intensely, switch the multicooker to the “soup” mode.
  2. After 20 minutes, add peeled and diced potatoes to the broth.
  3. Next add the peeled and grated carrots.
  4. Cook vegetables until almost done, about 15 minutes.
  5. For the dumplings, mix the egg with 1 tbsp. water. Season with salt and pepper. Add flour and knead the dough to the consistency of thick sour cream.
  6. Drop the dumplings into the boiling soup using a teaspoon. The dough should come away from the cutlery easily.
  7. Once boiling, cook the dumplings for 2 minutes.
  8. Add finely chopped greens. Adjust the taste with salt and pepper. Turn off the multicooker and leave the soup to steep for 10 minutes.

Many people, especially children, are indifferent to soups. This can be explained by the fact that every day on our tables there are rather monotonous and slightly boring soups with potatoes, pasta, and rice. And I really want variety! In such a case, skilled housewives will find several recipes for making soups with dumplings useful, which, being original, do not require any special culinary skills. So, do you have flour, eggs, milk, butter for the dumplings? Then we open the refrigerator, take out what we have and start improvising.

Soup with dumplings - general principles and methods of preparation

Ukrainian dumplings, Belarusian dumplings, Bavarian dumplings, Italian gnocchi, Czech dumplings - and all these are flour “pads” or balls (whichever is more convenient for you) called dumplings.

Today, almost every housewife knows what these same dumplings are, or dumplings in common parlance, and how they should be boiled correctly, but most continue to make the same mistake, making dumplings from a dense dough consisting only of eggs and flour. Meanwhile, the technology for their preparation is not limited to such a meager set of ingredients.

Dumplings simply have to be soft and fluffy. To achieve the desired consistency, milk, cream and always butter are added to the dough along with the eggs - preferably butter. But that’s not all. To give the dish a specific aroma and taste, some people mix finely chopped herbs, spices, as well as grated potatoes, cereals and other favorite ingredients into the dough. However, here you should rely on your own taste.

The base (dough) for dumplings should be made immediately before preparing the soup, which can have a very different recipe: be it vegetable or meat or mushroom soup - dumplings will only brighten it up. They are lowered a few minutes before the dish is ready, since they boil very quickly. Their readiness is determined by their position in the pan: if they float to the surface, it means they are cooked, and you can start eating the tasty, nutritious, aromatic soup.

By the way, who said that dumplings are only an ingredient for soup? Not at all. Many people like to use them separate form, boiled and fried with onions in a frying pan. But that's another story.

Dumpling soup - food preparation

The technology for making dumplings is very simple: eggs, butter (cream or milk), salt and flour - this is perhaps the most traditional set of ingredients for preparing tender, airy, cloud-like and soft dumplings. It is better to cool the eggs first, it is advisable to sift the flour to enrich it with oxygen (due to this it will acquire a more “porous” structure), and melt the butter. In addition, if you plan to add milk, cream or other products to the dough, be sure to check their quality and freshness before purchasing.

Soup with dumplings - best recipes

Recipe 1: Chicken Dumpling Soup

Chicken soup with dumplings - the dish is very tasty, filling and light at the same time. It turns out to be very original, thanks to the “pillows” of dough boiled in the broth. Men especially love this soup. And even if you put in more meat!

- one and a half liters of water
— 500 gr. chicken meat
- two onions (medium)
- carrots - two pcs.
- a couple of black peppercorns
- laurel
- salt to taste (spices for chicken dishes to choose from)
- three potatoes
- a bunch of green onions
- dill greens
- a tablespoon of butter
- raises. frying oil
- one egg
- table seven. tablespoons flour (good stickiness)
— 150 gr. milk
- salt to taste (for dumplings)

Cooking method:

1. Prepare the broth. Let's boil the chicken. When the chicken has simmered for about ten minutes, add a whole onion, one coarsely chopped carrot, bay leaf, pepper into the container and cook the broth until the chicken is ready.

3. Peel the potatoes, cut them into cubes and add them to the broth. Boil the potatoes for ten minutes.

4. While the potatoes are boiling, finely chop the onion, grate the carrots (or cut into thin strips) and fry the prepared vegetables in a frying pan (separately, first the onion, then the carrots). Add the roast and meat to the soup. Let's cook.

5. Make dumplings (they should be prepared before starting the procedure). Separate the yolk and white. Place the white in the cold for a few minutes, and grind the yolk with softened plums. butter and a pinch of sugar. Then add milk and flour to it in parts. Beat the cooled whites thoroughly until they form a thick, strong foam and carefully fold them into the dough, being careful not to damage the fluffy structure. So, the base for the dumplings is ready.

6. 5-10 minutes before the soup is ready, using two teaspoons soaked in water, we begin to drop small pieces of dough into the soup (with one we pry up the dough, with the other we sharply throw it into the soup). Don't forget that the dumplings will eventually increase in volume, so be sure to take this into account. After the dumplings are “in place”, cook the soup, stirring, for another five minutes, add the chopped greens and turn off the stove.

Recipe 2: Soup with dumplings and meatballs

Don’t have the time or desire to stand at the stove for a long time and wait for the meat to boil? Then soup with dumplings and meatballs is just what you need. This dish will become a real lifesaver for the modern housewife.

Ingredients:

- about four liters of water
- four potatoes
- 400 gr. minced meat
- a handful of breadcrumbs
- one onion
- one carrot
- two eggs
- 100 gr. flour
- dill to taste
- parsley leaves to taste
- spices to taste (salt, pepper, bay leaf, etc.)
— fat base for frying

Cooking method:

1. Cut the peeled carrots and potatoes into cubes (potatoes should be cut into larger cubes) and place in a container with water. Place on the stove and boil until half cooked (about ten minutes).

2. Mix the minced meat with a handful of breadcrumbs and one egg until smooth, add salt and pepper. Then we form round meatballs.

3. To prepare the dumplings, mix the egg with flour and salt (add a small amount of vegetable oil). You can also use the dumpling recipe described in recipe No. 1.

4. Add meatballs to a saucepan with vegetable broth (together with carrots and potatoes).

5. Peel the onion, chop and fry until tender. Place it in a saucepan with soup.

6. Form the dumplings in the manner described above (using teaspoons) and 10 minutes before the dish is ready, place them in the soup. Add spices, salt, chopped herbs and, if desired, garlic.

Recipe 3: Cheese and mushroom soup with dumplings

This dish contains the most unusual combination of ingredients: cheese, mushrooms and flour pads. Dumplings and cheese make the soup very satisfying and nutritious, but at the same time extremely healthy. And all thanks to the valuable dairy product- cheese and mushrooms.

Ingredients:

- one and a half liters of mushroom broth
- 0.8 kg of fresh or frozen mushrooms (any)
- three potatoes (approximately)
- one onion
- 500 ml milk
- 200 gr. cream (for dumplings)
- four table. lie butter
- 200 gr. processed cheese
— vegetable oil
- one egg
- flour
- spices and herbs to taste

Cooking method:

1. Wash the mushrooms, soak them, and boil them if necessary. Boil peeled and chopped potatoes in mushroom broth until tender.

2. Using eggs, a pinch of salt, cream and flour, make a thick, but soft and sticky dough. Chop the onion, fry it, then add the boiled mushrooms with butter and also fry over high heat for two minutes.

3. Crush the boiled potatoes directly in the pan, then add the overcooked mushrooms and onions, add milk and spices. Bring to a boil. Then add dumplings to the soup.

4. Cut the processed cheese into small cubes, and after the dumplings have floated to the surface, add it to the soup. Cover the pan with a lid and turn off the stove. Let the soup sit for ten minutes. Now you can serve it to the table. Bon appetit everyone!

— In Belarus, to give the dumplings a special juiciness and piquant taste, a small piece of salted or smoked lard, usually without skin, is pressed into each “pampushka” before boiling;

— Butter gives dumplings a special delicate consistency, so it should be added to the dough, even if the recipe is silent about it;

— The dumplings will turn out much softer if, during their preparation, some of the flour is replaced with semolina;

— It is better to make dumplings small in size; ideally, the dough should fit half a teaspoon, since during the cooking process the “pads” soften and increase in volume two to three times.

Soup with dumplings in chicken broth is a wonderful soup for the whole family; children will especially like it, but adults will also like it. This soup is very easy to prepare, so if you are still looking for a recipe for delicious dumpling soup, then you have already found it!

Soup with dumplings in chicken broth

Required ingredients:

  • chicken breast (or any other part of the chicken; breast makes the soup easy);
  • 1 onion;
  • 1 carrot;
  • 3-4 potatoes;
  • vegetable oil;
  • bay leaf, salt and spices.

For the dumplings:

  • flour (a couple of tablespoons);
  • a couple of spoons boiled water;
  • 1 egg;
  • salt, spices.

How to Make Delicious Chicken Dumpling Soup

1. I cook all soups using the second broth and I advise you to do the same. Wash the breast, put it in a pan, pour cold water and let it cook.

2. While the chicken is cooking, peel the onion and chop it finely.

3. Peel, wash the carrots, and grate them on a coarse grater.

4. Pour vegetable oil into a hot frying pan and begin to sauté our vegetables (carrots and onions). You can also add here.

5. While the vegetables are sautéing, peel, wash and chop the potatoes. Remove the sautéed vegetables from the heat.

6. When our breast is cooked, take it out onto a plate, pour the broth out of the pan, wash the pan (or take another clean one) and fill it with water again. Place the pan on the stove and add some salt to the water.

7. Cut our breast into the desired pieces.

8. When the water in the pan boils, pour the potatoes and chopped chicken breast, don't forget about the bay leaf.

9. Making dumplings.

Soup dumplings - recipe

10. Dumplings are very easy to prepare: break an egg, add a little salt, black pepper and a couple of tablespoons of flour, as well as a couple of tablespoons of boiled water, mix everything thoroughly using a blender or whisk.

The dumpling dough should have the consistency of thick sour cream. Add flour if necessary to achieve desired consistency.

If you want the dumplings to be denser and tougher, add more flour. If they are softer and more tender, then use less flour.


Don't forget to watch the video of making this easy dumpling soup!

Soup with dumplings - quick video recipe

Before preparing the dumplings, choose the dough recipe for the soup according to your wishes. They definitely contain flour. Garlic, cheese, semolina and even pumpkin are used as additional ingredients.

Classic recipe

Dumplings are equally popular in many countries around the world, although they have different names. Some people associate them with the taste of childhood. The right recipe there is no test. Everyone is good in their own way. Traditional dumplings involve the use of the following products:
2 eggs;
5 large spoons of flour;
150 ml water;
salt.

Dough recipe:

1. Beat eggs in a deep plate.
2. Add salt and water.
3. Gradually add flour and knead the dough. The consistency should be uniform.
Two teaspoons are moistened in cold water and scoop the dough out of the bowl with one, and carefully separate it with the other and throw it into the boiling broth. Please note that it will increase in size during cooking.

Dough recipe without eggs

The Lenten version of the dish involves the absence of eggs in the recipe. For preparation you will need:
2 large spoons of flour;
1 teaspoon baking powder;
2 tablespoons sunflower oil;
a pinch of salt.
All ingredients are mixed well until a homogeneous consistency without lumps is obtained. The dough is scooped up with a spoon and sent into the boiling soup. Cook for about 3 minutes.
Typically, dumplings are added to the soup at the final stage.

However, some housewives cook them separately and then place them on plates with the finished soup. This way the dumplings retain their true flavor and the broth remains clear.

Cornmeal with pumpkin


Soup with pumpkin dumplings made from corn flour is very tasty and satisfying. The broth is suitable for both vegetables and meat. Required for the test following products:
100 g pumpkin;
1 chicken egg;
100 g corn flour;
salt, pepper

Preparation:

1. Boil the pumpkin and mash it into a puree. When it cools down, add the egg.
2. Sprinkle with salt and pepper.
3. Add flour and mix thoroughly.
Dumplings are made from the finished dough and boiled in soup for 5-7 minutes. To prevent them from sticking together, place them on opposite sides of the pan and stir the water with a spoon.