A real soup with tender, boiled dumplings can only be prepared at home. This is a true symbol of healthy home cooking. The soup is extremely tasty, easy to prepare, nutritious and can completely replace a whole lunch. The abundance of fresh herbs will also make the dish very fragrant. Mushroom broth and cauliflower broth will come in very handy as a base.
It is very convenient to scoop the dough with a wet spoon: its portions should not be large. Lightly fried carrot shavings give the dish an appetizing amber color and a sweetish taste, just be careful not to overheat the butter.
Ingredients
- potatoes 600 g
- carrots 120 g
- onion 120 g
- chicken egg 2 pcs.
- butter 36 g
- wheat flour 120-150 g
- broth 2.4 l
- parsley
Preparation
1. Peel the onion. Cut into small pieces.
2. Peel the carrots and rinse. Grate on a coarse grater.
3. Add butter to the pan. Melt it down. Add onions and carrots. Sauté over moderate heat for 10 minutes until the vegetables are soft.
4. Peel the potatoes. Wash and cut into small cubes.
5. To prepare the soup, use chicken or other meat broth, which can be boiled in advance. Pour into a saucepan and place over high heat. Leave approximately 120 ml for preparing the dumplings. Once the broth comes to a boil, add the potatoes. Stir. Let the contents of the pan come to a boil. Reduce heat and simmer until potatoes are soft, 15-25 minutes.
6. Then add onion-carrot dressing. Stir and cook after boiling for 10 minutes over low heat.
7. Prepare the dumplings. Pour 120 ml of broth into a deep bowl. Beat in the eggs. Shake with a fork until smooth.
8. Add flour in parts. Stir. Depending on the size of the eggs, the amount of flour may vary slightly.
When asked by my husband, my quirky grandmother cooked him soup with dumplings and noodles as a child, who knows exactly how it is cooked? How many times have you tried the one asked by the author? Mashulya. the best answer is Maybe it’s not as tasty as it seems to him now, but just childhood memories? Can’t I ask grandma anymore?.. .
As a child, I really loved bread sprinkled with sugar and sprinkled with water... Now I think: this is disgusting!
Answer from 2 answers[guru]
Hello! Here is a selection of topics with answers to your question: my husband has a quirky grandmother who cooked him soup with dumplings and noodles when he was a child, who knows exactly how it is cooked? I haven’t tried it many times.
Answer from IN.[guru]
Clear chicken soup with dumplings
Section: Chicken soup
For the recipe you will need:
- chicken - 100g or chicken bones - 300g
- egg (boiled) - 1/2 pcs.
- egg (white) - for guying
- carrots - 5g
- parsley - 5g
- onion - 5g
- salt - 5g
for the broth:
- food bones (except vertebrates) - 125g
- beef (cutlet meat) - 40g
- carrots - 10g
- parsley and celery roots - 5g each
- onion - 5g
- salt - 5g
- water - 700g
for the dumplings:
- wheat flour - 40g or semolina - 30g
- butter - 5g
- egg - 1 pc.
- broth - 60g
- salt - 5g.
Boil meat or chicken broth. At the same time, prepare the dumpling dough from flour or semolina. Pour broth (60 g) into a saucepan, put butter and salt, boil, then add flour or semolina, stir and cook for 1-2 minutes, and semolina for 5-6 minutes. Then remove the pan from the heat, cool, add the egg and mix well.
Dumplings can be prepared in another way. Pour semolina into boiling salted water, boil for 2-3 minutes, add flour, stir. Cool and add egg.
The dumplings prepared using the first method are cut using two spoons. Place the mass prepared using the second method on a cutting board, adding a little flour, shape it into a roll, and cut it into pieces with a knife moistened with water.
Cook the dumplings in salted water, avoiding a strong boil. The finished dumplings will float to the surface. When cooked for a long time, they become flabby and watery. Remove the dumplings from the water, let the water drain, and cover with damp gauze. When serving, place the dumplings in a plate, pour clear broth, add parsley leaves, scalded with boiling water, 0.5 eggs
dumplings and dumplings are the same thing
Answer from I'm Elena[guru]
Everything is very simple: cook the chicken until almost done, add diced potatoes and cubes of carrots. Dough for dumplings: pour flour into a bowl, add a pinch of salt, break an egg. While stirring, add water. The dough should be without lumps, as thick as pancakes. When the potatoes are boiled (it’s even better if they’re a little boiled, I sometimes crush a few potatoes on purpose at the end of cooking), dip a spoon into the soup, then grab a little dough and drop it into the soup. So put all the dumplings in the soup. Add salt to taste. The dumplings cook very quickly: just boil for a couple of minutes and that’s it. Add dressing: onion fried in vegetable oil. Sprinkle in fresh dill, wait a minute and turn off the heat.
(Instead of dumplings you can put vermicelli, but it will be tastier with homemade noodles)
Answer from Urandot*[guru]
My grandmother cooked for me too. This is a simple soup. True, I can’t imagine why there’s also vermicelli there. And this is a simple broth, I add fried onions and carrots, potatoes. I make a batter from one egg, a glass of water. I take the dough with a teaspoon and drop it into the boiling broth. Greens at the end. Very tasty. But the vermicelli... instead of potatoes or what?
It often happens that children like the way the cooks cook in kindergarten so much that they ask their parents to prepare exactly the same dishes for them. The recipe for a classic soup with dumplings in chicken broth has been a success among many generations of children, and even those who do not attend kindergarten enjoy eating this tasty and healthy soup.
Classic chicken soup with dumplings
Even an inexperienced housewife can cook this soup. It always turns out delicious and pleases all family members without exception, not just children.
Ingredients
- onions, carrots - 2 pcs. (150 gr);
- cold water - 1.5 l;
- chicken soup set - 0.5 kg;
- sunflower oil (for frying vegetables);
- potatoes - 2-3 pcs. (200 gr);
- peppercorns - 2-3 pcs.;
- salt, herbs, bay leaf - to taste;
- chicken egg - 1 pc.;
- milk (can be replaced with plain water) - 130 ml;
- flour - 6-7 tablespoons;
- butter - 1 tablespoon;
- salt - optional.
Preparation
- Wash the chicken, place it in a pan, add water.
- Place the chicken on the fire, wait until the broth boils over high heat, carefully remove the foam and turn the heat to low.
- Salt the broth, put one whole peeled carrot and peeled onion into it, add spices and cook for about 45 minutes.
- Remove vegetables and chicken from broth. Discard the vegetables and separate the boiled chicken meat from the bones.
- Add thinly sliced potatoes to the broth and cook over very low heat until the potatoes are cooked.
- Peel the remaining onions and carrots, chop finely and fry separately in vegetable oil.
- Divide the egg into white and yolk; put the white in the refrigerator to cool.
- Soften the butter and grind with the yolk.
- Add milk little by little to the mixture and stir.
- Add flour little by little and knead into an elastic and smooth, but not liquid, dough.
- Add salt to the dough and mix.
- Beat the chilled egg white into a foam and carefully fold it into the dough.
- When the potatoes are cooked, add the fried vegetables to the soup and add the dumplings.
- Simmer the soup for a few minutes until the dumplings are cooked and float.
- If necessary, add salt and pepper to the soup.
- Turn off the heat under the pan, put chicken meat in the soup, add dill, stir and leave to steep for half an hour under the lid.
It is best to add dumplings to the soup using two spoons. To do this, scoop up the dough with one spoon and drop it into the boiling soup with the other. To prevent the dumplings from sticking, lightly spray the spoons with cold water. This process can be very fun for older children, who enjoy helping their parents in the kitchen.
Children's soup with dumplings on kefir in a slow cooker
The multicooker is very popular among young mothers because it significantly saves their time. You can also cook soup for children using it.
Ingredients
- carrots, onions - 1 pc. (150 gr);
- potatoes - 5-6 pcs. (300 gr);
- chicken - 0.5 kg;
- bay leaf, fresh or dried herbs, seasoning for soup, salt - to taste;
- kefir - half a multicooker glass (100 g);
- egg - 1 pc.;
- flour - 6 tablespoons
- salt - to taste.
Preparation
- Disassemble the meat, cut into pieces and place in the multicooker bowl. Fry the chicken without oil in the “Baking” mode for 10 minutes.
- Add chopped vegetables to the meat and fry for another 10 minutes in the same mode.
- Add potatoes, salt, sprinkle with seasoning, add bay leaves.
- Pour water into the multicooker bowl to the maximum possible level, switch the device to the “Stew” mode and leave the soup to cook for 1 hour. If the potatoes remain raw, you need to increase the cooking time.
- When the soup is almost ready, mix the egg with flour and kefir until smooth.
- Open the lid of the multicooker and spoon the dumplings into the soup by the teaspoon.
- Wait until the dumplings float to the surface, add herbs to the soup and turn off the multicooker.
The taste of kefir dumplings is liked not only by children, but also by adults.
Semolina dumplings
An alternative version of dumplings for children. These dumplings are very suitable for feeding babies who are not willing to eat pasta and other products made from boiled dough.
Ingredients
- chicken egg - 1 pc.;
- semolina - 2 tablespoons;
- salt or other seasonings - to taste.
Preparation
- Mix semolina with egg and salt.
- Scoop up the dough with a teaspoon and drop it into the boiling soup.
- Boil until it floats, and then boil for about 10 minutes.
- The dumpling dough should resemble thick pancake batter in appearance;
- You should not put too much dough into the spoon, since the dumplings greatly increase in volume when cooked (about a third of a teaspoon of dough is enough for one dumpling);
- To prepare dough for dumplings, you can use not water or milk, but the same broth, which in this case must first be poured into a cup and cooled;
- Butter is added to the dumpling dough so that the dumplings easily come off the spoon. If semolina dumplings are difficult to separate from a spoon, it is recommended to add very little vegetable oil to the dough;
broth for soup with dumplings can be made not only from chicken, but also from any other meat. Some cooks cook this soup using cabbage broth;
- In order for the broth to remain transparent, you should constantly remove the foam from it as it boils;
- To make your child more willing to eat soup with dumplings, you can not just cut the carrots into chunks, but cut into shapes from thin carrot slices using children’s cutters. Preschoolers willingly look for such “surprises” in their plates and are very happy when they find them; for children, you can also add pasta in the shape of various figures;
- if your child doesn’t really like thick soups, you don’t have to put potatoes in the soup;
- After reheating the soup, the dumplings may harden, so it is better to take care not to reheat them many times.
The first hot dishes must be eaten daily. Why? Because they mostly contain both meat and vegetables, which means they contain a lot of useful and nutritious substances. Plus, they improve the functioning of the digestive tract.
When hot, all useful elements are absorbed better by the body, this is especially necessary in the winter, when the immune system is weakened and it is so necessary to maintain it. And if someone is tired of the usual soups and, believe me, there are so many recipes for first courses in the world that for five years you can cook something new every day.
Proof of this is the dumpling soup. Do you often do this? Let's try and look at the five most popular variations of it first.
What are dumplings and how to prepare them?
A long time ago in Europe they came up with the idea of making small flour products from flour, water and eggs, which were given the name dumplings. They have the shape of small balls or sticks; they are boiled and then used as an ingredient for soups or as a dish on their own.
Now the recipe for small flour lumps has spread all over the world and in each country they have been given their own name. In Ukraine these are dumplings or floats, in Hungary and Transcarpathia - gambovitsy, in Belarus - jackdaws, in Germany - dumplings, and in Italy - gnocchi. There are many varieties of this flour product - potato, meat, cheese dumplings.
Today we will look at the classic version of preparing dumplings, which we will then use for soups.
Ingredients:
- chicken egg – 1 piece,
- drinking water – 40-50 ml,
- white wheat flour – 100-120 g,
- salt - a pinch.
Preparation:
1. Break a raw egg into a bowl, pour water into it and mix with a whisk. 
2. Now add a little salt and gradually add the sifted flour. You can add dried or finely chopped fresh herbs to the dough to taste. 
3. Knead the dough. It should be thick and elastic. 
4. Divide the dough into several sausages and cut them into small cubes. You can stick the dumplings in the form of small balls. 
Place the prepared dumplings on a floured board and work on the soup.
Soup with dumplings and chicken
This soup is very filling due to the fact that it contains meat, dumplings and vegetables. Perfect for lunch on frosty winter days.
Ingredients:
- chicken meat – 550-650 g (half a small carcass),
- drinking water – 1.4-1.6 l,
- salt - to taste,
- bay leaves - 3-4 pieces,
- black pepper – 4-5 peas,
- carrots – 1 piece (150 g),
- onion – 1 piece (150 g),
- sweet pepper – 1-2 pieces (200 g),
- vegetable oil (for frying) – 30-40 ml,
- potatoes - 4 pieces,
- ready-made dumplings – 13-15 pieces,
- parsley and dill - half of the middle bunches each.
ground black pepper - to taste,
Preparation:
1. Pour water into a saucepan and place the chicken in it on the fire. When it boils for 5 minutes, add salt, add bay leaves and black peppercorns. Boil until the meat is completely cooked.
2. While the chicken is cooking, start preparing the vegetables. Peel them and wash them under cool running water. Cut the potatoes into small cubes. Grate the carrots on a medium grater. Cut the onion into cubes and the pepper into thin strips.
3. Place onion cubes in a frying pan with heated vegetable oil and fry them until golden brown. Now add the carrots there and fry everything together for 6-7 minutes. Lastly, add pepper, salt, stir and fry for another 5 minutes.
4. Remove the cooked meat from the saucepan, discard the spices and add the potato pieces.
5. After 6-8 minutes, add dumplings to the potatoes.
6. Meanwhile, cool the chicken meat, remove the bones, and cut into medium pieces.
7. When the potatoes and dumplings are cooked, transfer onions, carrots and peppers from the frying pan, add pieces of chicken meat. Taste and add a little more salt and ground black pepper if necessary. Simmer the soup over low heat for another 2-3 minutes.
8. When serving, sprinkle the soup with chopped herbs.
Soup with dumplings “like in kindergarten”
Probably all mothers have had such a case. You cook, you try, you come up with something tasty and original, and the child comes and says: “Mom, make soup like in kindergarten.”
There’s nothing you can do, you just have to take it and cook it (by the way, dads will also be delighted with this soup). To make everything work out like the kindergarten cooks, we will make dumplings from semolina.
Ingredients:
- drinking water – 2-2.5 l,
- chicken soup set – 400-500 g,
- salt - to taste,
- onions - 2 pieces,
- carrots – 2 pieces,
- bay leaves – 2-3 pieces,
- black peppercorns - 1-2 pieces,
- potatoes – 3-4 pieces,
- white cabbage (preferably young) – 300 g,
- vegetable oil – 20-30 ml,
- chicken egg - 2 pieces,
- semolina - 4 tablespoons,
- fresh dill - 1 medium bunch.
Preparation:
1. Place the washed chicken mixture in a saucepan, add water and place on the stove. Add salt, peeled carrots and onions, bay leaves and black peppercorns to the boiling broth. Reduce heat to low and simmer for about one hour.
2. During this time, prepare the vegetables. Wash them and peel them. Cut the potatoes into small cubes. Grate the carrots on a coarse grater, cut the onion into small cubes and fry them a little separately in a frying pan with vegetable oil. Shred the cabbage.
3. Remove the cooked chicken pieces from the pan. Discard vegetables and spices from the broth and place potatoes in it.
4. Prepare the dumpling dough. Mix a raw egg with semolina in a bowl, add a little salt. Roll into small balls.
5. When the potatoes have boiled for 5-6 minutes, carefully add dumplings, cabbage and frying to it. Cook until the potatoes and dumplings are completely cooked.
6. Wash the greens and chop finely.
7. Add meat in pieces, dill to the soup, add salt, stir, turn off and let it steep for another half an hour.
Soup with dumplings in chicken broth
Soup with dumplings in chicken broth is a version of the classic and is considered a favorite among many. Transparent broth combined with tender meat and well-cooked small pieces of dough. Well, very tasty!
Ingredients:
- drinking water – 2.5-3 l,
- chicken legs – 2 pieces,
- onion – 1 piece,
- garlic cloves – 3 pieces,
- carrot – 1 piece,
- allspice – 4-5 peas,
- black pepper – 4-5 peas,
- bay leaves - 3-4 pieces,
- salt - to taste,
- ready-made dumplings – 20-30 pieces,
- parsley and dill - half a small bunch each.
Preparation:
1. Wash the legs, place them in a saucepan, pour water and place on the stove.
2. Wash and peel the carrots, onions, and garlic cloves. When the broth boils, place them in a saucepan, add bay leaf, black and allspice peas, and salt. And cook for an hour.
3. Remove the finished meat from the pan, throw the vegetables and spices out of the broth. Place the dumplings into the boiling soup and cook until done.
4. Remove the bones from the cooled meat and cut into pieces.
5. Wash and finely chop fresh herbs.
6. When the dumplings are ready, add the meat and chopped dill and parsley to the soup.
7. You can serve this soup with sour cream.
Soup with dumplings and meatballs
It is soup with dumplings and meatballs that is incredibly popular in European countries. Those who have traveled to Hungary, the Czech Republic, Austria, and Germany know that the owners of small restaurants always try to offer their guests the most delicious things, and this soup is one of their top five treats.
Ingredients for meatballs:
- minced chicken (beef, pork) – 200-250 g,
- chicken egg - 1 piece,
- onions – 1 piece,
- finely chopped greens - 1 tablespoon,
- ground black pepper and salt - to your taste,
- breadcrumbs - 1-2 tablespoons.
Soup ingredients:
- drinking water – 3 l,
- onions – 1-2 pieces,
- carrot – 1 piece,
- sweet pepper – 2 pieces,
- potatoes – 4-5 pieces,
- vegetable oil (for frying) – 2-3 tablespoons,
- bay leaves - 1-2 pieces,
- ready-made dumplings – 18-20 pieces,
- salt - to your taste,
- fresh herbs - a few sprigs.
Preparation:
1. First, start making meatballs. Chop the onion very finely, add minced meat, chopped herbs, breadcrumbs (you can replace them with semolina), beat in a raw egg, add pepper and salt to your taste. Mix everything together, beat lightly and place in a cool place for 25-30 minutes.
If you don’t like raw onions, you can first fry them a little in oil and then add them to the minced meat. After the required time has passed, with wet hands, form meatballs the size of cherries from the resulting mass.
2. Pour water into the pan and let it boil over high heat.
3. During this time, prepare the vegetables. Peel them and wash them. Cut the potatoes into cubes or cubes, pepper into thin strips, onion into small cubes, grate the carrots on a coarse grater.
4. Add salt to the boiling water, place the potatoes in it, and boil for 5-7 minutes.
5. Heat the vegetable oil in a frying pan, fry the onion cubes until golden brown, then add the carrots to it and simmer for another 6-8 minutes.
6. Carefully place the meat balls into the soup and let cook for another 5 minutes.
7. Place the dumplings in the pan, after 2 minutes the carrots and onions and after another couple of minutes the chopped bell pepper (we put it in the soup not fried).
8. Taste the soup, add salt, and throw in a bay leaf.
9. Serve the soup, pouring it into bowls and topping with chopped herbs.
Soup with dumplings in a slow cooker
How kitchen appliances make our lives easier. The soup with dumplings itself is not complicated, but cooked in a slow cooker will require the minimum amount of time from the ever-busy housewives. The taste and aroma are in no way inferior to soup cooked on the stove.
Ingredients:
- carrot – 1 piece,
- onion – 1 piece,
- vegetable oil – 30-40 ml,
- potatoes – 4-5 pieces,
- water drinking water – 1.5-2 l,
- allspice peas - 3-4 pieces,
- ready-made dumplings – 20-25 pieces,
- salt - to your taste,
- bay leaf – 2-3 pieces,
- fresh dill with parsley - a few sprigs,
- butter – 30 g,
- garlic cloves – 2 pieces.
Preparation:
1. Peel and wash the carrots and onions. Cut the onion into thin half rings, the carrot into strips (or grate on a coarse grater). Place the vegetables in the bottom of the multicooker bowl, pour in the vegetable oil and turn on the “Fry” mode for 10 minutes. Periodically look at the vegetables and stir them.
Depending on what kind of multicooker you have, it may take a little more or less time. The main thing is that the vegetables are browned, but not burnt.
2. Peel the potatoes, rinse and cut into medium cubes. Place it on top of the fried onions and carrots, pour in water, throw in allspice peas. Close the multicooker lid and set the “Soup” mode for 40-45 minutes.
3. 15 minutes before the end of the process, open the lid and carefully place the dumplings, bay leaf, and salt into the bowl. Close and wait for the program to finish. For now, you can chop the garlic cloves and finely chop the fresh herbs.
4. When the cooking signal sounds, add herbs, garlic and a piece of butter. Let the soup brew for 20 minutes with the lid closed and pour into plates.
— dumplings are considered cooked when they float to the surface of the soup;
— dumplings swell a little during cooking (especially those made from semolina). Keep this in mind if you don't want the soup to be too thick;
— you can make the dough for dumplings a little thinner (like thick dough for pancakes). These dumplings should be dipped into the soup using two teaspoons dipped in water. Use one spoon to scoop up a little dough and drop it into the boiling soup with the other;
— to prepare dumplings, you can use milk or meat broth instead of water;
— to prevent semolina dumplings from sticking to spoons and leaving them well behind them, it is recommended to add a little vegetable oil to the dough;
— if the soup then sits in the refrigerator, the dumplings may harden. Try to prepare enough soup to eat at one time. It is better that soups with dumplings are always fresh;
— for kids, catching dumplings in the soup is quite an exciting activity. To involve your child in the process of eating a hot dish even more, you can cut the carrots into shapes using special molds (these can be flowers, circles, squares, diamonds);
— the dumplings will turn out even more tender if you add butter to the dough when making them.
Ingredients
- potatoes - 300 gr.;
- carrots - 60 gr.;
- onions - 60 tsp;
- chicken egg - 1 pc.;
- butter - 18 gr.;
- wheat flour - 60 gr.;
- salt - 1 tbsp. l.;
- broth - 1.2 l.;
- greens - optional for serving;
Cooking method
- Peel the potatoes, cut into cubes.
- Finely chop the onion and carrots and simmer in butter until soft.
- Place potatoes and carrots and onions into the boiling broth. Reduce the temperature to avoid intense boiling, otherwise the broth will become cloudy and milky.
- Prepare the dumplings. To do this, cool about 30-40 ml of broth. Beat the egg in the broth.
Sift the flour and mix with the broth and egg mixture. Knead into a loose dough. - Turn up the heat under the soup pot and use a teaspoon to size the dumplings. Readiness is determined by the “float” method - if it floats, it means it’s cooked.
- Now everything can be salted. The soup can be served with herbs, and parsley or dill are ideal for this.
Potato soup with semolina dumplings for a child
Ingredients
- potatoes - 6 pcs.;
- carrots - 1 pc.;
- parsley - 1 stem;
- onion - 1 pc.;
- margarine - 2 tbsp. l.;
- salt - to taste;
- semolina - 3 tbsp. l.;
- butter or margarine for dumplings - 1 tbsp. l.;
- salt for dumplings;
Cooking method
- Place diced potatoes into boiling meat broth and cook until half cooked.
- Add lightly fried vegetables and let it boil.
- Make dumplings and cook for another 5-10 minutes, then season with salt.
- When serving, sprinkle with parsley or dill.
- To prepare semolina dumplings, break an egg, add butter or margarine, add salt and mix well. Drop into the soup in small portions with a teaspoon.
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