Lenten dumpling soup

I remember that the first time I tried to make this soup, I completely forgot about the semolina in the cupboard and only added flour. Obviously, nothing came out with any structure—just some weird, sticky floating bits that I didn’t even bother to take out of the pot. Everyone laughed at me back then. Now I laugh too, but I could make it with my eyes closed. There's always someone at the table who asks, "What do you mean no egg? Are you sure the dumplings will hold?" They do, carefully, and they are actually fluffy. To be honest, I make this whenever I want something light that still satisfies that craving for warm, home-cooked food without complicating things.

My cooking time varies; I’m not a person of exact numbers, but with chopping the vegetables and taking a little break to chat by the pot, it usually takes about 50-60 minutes for the whole thing. That’s for about 4 hearty servings, for people who really want soup, not for dieting or tasting. I have to say, it’s not a complicated recipe; it’s at the level of “I know how to boil potatoes,” but if you want the dumplings to turn out well, you need a bit of patience and not to rush unnecessarily.

I make this soup quite often, especially during times when I’m not in the mood for meat or when it’s fasting. Plus, it works wonderfully when you have fresh seasonal vegetables and maybe find a forgotten bunch of greens in the fridge. I also love it because it’s the kind of soup that brings people to the table, and no one feels like they’re missing anything, even if it’s a fasting dish. And yes, you don’t feel heavy afterward; you can eat it comfortably for dinner or lunch. Also, when there’s a chill in the air, this soup is at the top of the preferences. I don’t know if it heals anything, but it definitely soothes.

Ingredients for the soup, enough for 4 people:
- 2 carrots (medium-sized, not too small; if they’re a bit thin, add another one)
- 2 onions (white, classic, neither too small nor huge; for the base)
- 1 bell pepper (I use a red one for color, but any will do)
- 50 ml oil (sunflower oil, don’t stress about extra virgin here)
- 1 teaspoon salt (to taste, of course)
- 1 teaspoon vegetable seasoning or dried vegetable powder—if you don’t like the seasoning, use natural vegetable broth or skip it altogether, but it adds an extra flavor
- Water, enough to fill a 2-2.5 liter pot (I usually put about 2 liters and top it off as needed)
- Greens: dill, parsley, whatever you like or have on hand—at least a good bunch, washed and finely chopped

For the dumplings:
- 2 heaping tablespoons of semolina (without an exaggerated peak, about 40-45 g)
- 2 tablespoons of white flour (about 35-40 g, just enough to bind the mixture)
- a pinch of salt
- warm water, a little at a time—I didn’t measure exactly here, but approximately 80-100 ml, just keep adding until you get the right consistency

The carrot and pepper add sweetness and color, the onion is the flavor base, the oil helps release the aromas from the vegetables (don’t skip it), the seasoning adds just the right touch, and the greens are for freshness. The dumplings are made from semolina and flour so they don’t fall apart, and the salt, of course, is for flavor. The water should be enough to make soup, not a thick broth.

1. First, I prepare the vegetables—I peel everything: the onion, carrots, and pepper. I wash them well, taking my time to get rid of any dirt. I chop the onion as finely as I can; I don’t want big pieces that will jump out at me in the bowl. I leave the carrots whole because I like to take them out at the end and either put them aside or, if I feel like it, slice them into rounds in the soup after they’ve boiled. I cut the pepper into small pieces, not too finely.

2. In a pot, I heat the oil over low to medium heat. I toss in the onion and let it soften a bit without burning. No need for browning, just to soften and release a pleasant smell. If you leave it too long, it can turn bitter. That’s one of the mistakes I made at the beginning.

3. When the onion is ready, I pour in the water, about 2 liters. I don’t add it all at once; I save a bit in case I need to top it off later. Then, I add salt, seasoning, the chopped pepper, and the whole carrots. I let everything simmer over medium heat for about 25-30 minutes until the vegetables are tender. In the meantime, I can prepare the dumplings.

4. For the dumplings: in a bowl, I mix the semolina with the flour and the pinch of salt. There’s no rush here. I start adding warm water gradually, not all at once, and keep mixing with a spoon. It needs to turn into a thick paste, not runny but not like concrete either. If it’s too thick, the dumplings will come out hard as rocks. If it’s too thin, they’ll fall apart in the soup, and you won’t have anything to show for it. I check with the spoon—lift it once, and it should flow very slowly.

5. When the vegetables are cooked (you can test with a fork; if the carrot goes in easily, it’s done), I turn the heat to the lowest setting. If the soup is boiling hard, don’t add the dumplings, or they will fall apart. I take a spoonful of the dumpling mixture and gently drop it into the soup. If you want them smaller, use a teaspoon. I usually get about 10-12 dumplings. Don’t overcrowd the pot; leave room for each to puff up.

6. After you’ve added all the dumplings, I slightly increase the heat so it comes back to a boil, but I don’t turn it up to maximum. I let it cook for 5-6 minutes, no more. Don’t touch them, don’t stir; just partially cover with a lid.

7. After 5-6 minutes, I turn off the heat. I put the lid on and let the dumplings sit in the soup for another 10 minutes without boiling. This makes them fluffier; I don’t know why, but it works for me every time.

8. Now I can take out the carrots if I want, or I can slice them and put them back in. At the end, I toss in the chopped greens, mix gently, and the meal is ready. I always add both parsley and dill; it seems complete that way. I check the salt one last time, and that’s it.

Tips, variations, and serving ideas

Useful tips:
- Don’t rush the dumplings; let them rest in the soup after you’ve turned off the heat, or they might be raw in the middle.
- If you want them fluffier, you can add a drop of oil to the dumpling mixture, but don’t overdo it.
- Test the first dumpling with a spoon to see if it holds its shape. If it falls apart, add a bit more flour.
- Let the soup settle a bit before serving; the flavors blend more beautifully.

Ingredient substitutions:
- You can skip the flour in the dumplings if you want them gluten-free, using only gluten-free semolina (available in health stores). They didn’t turn out exactly the same for me, but they work reasonably well.
- If you’re not using seasoning, you can substitute it with a pinch of dried spices (celery, parsley, dried lovage, salt, and pepper).
- The vegetables can vary: you can add celery, parsley root, or whatever you have on hand.
- You can make dumplings with just semolina and water, without flour, but they will be more fragile.

Variations:
- If you like soups with more greens, add some fresh lovage leaves or even some wild garlic in spring at the end.
- A bit of crushed garlic at the end adds an unexpected twist.
- You can also add some diced potatoes, cooking them along with the vegetables.

Serving ideas:
- It goes best with fresh bread or even polenta if you’re in the mood for a hearty lunch.
- You can serve it with hot peppers on the side if you want something to “keep you warm.”
- For dinner, I pair it with a simple tomato and onion salad or homemade pickles.
- For kids, I take the dumplings out separately and put them in their bowl with a bit of clear soup and sliced carrots.

Frequently asked questions

1. How do I keep the dumplings from falling apart in the soup?
If your mixture is too thin, the dumplings will break while boiling. My advice: start with less water, mix well, and check the texture with a spoon. If it doesn’t hold on the spoon, add a bit more semolina or flour. And don’t add the dumplings when the soup is boiling hard!

2. Can I make the dumplings in advance?
I don’t really recommend it; the dumplings should be added directly to the hot soup to avoid hardening or drying out. If you really want to make them ahead, keep them covered in a bowl and put them in the pot as soon as the soup is ready.

3. What can I use instead of seasoning if I don’t use it?
The best option is to use salt, a bit of pepper, some extra root vegetables, and perhaps a bit of dried lovage or parsley. If you have it on hand, a splash of soy sauce adds umami, but don’t overdo it so you don’t change the classic soup flavor.

4. Can I use a different type of flour for the dumplings?
Yes, you can try whole wheat flour or gluten-free flour, but the texture won’t be identical. Plain white flour works best for these dumplings; they come out soft and slightly fluffy.

5. Can the soup be frozen?
The soup itself can be frozen, but the dumplings don’t come out the same after thawing; they become a bit gummy. If you want to, freeze just the broth with vegetables and make fresh dumplings when you defrost it.

6. Why do I need to take the carrots out of the soup at the end?
Because when boiled whole, the carrots retain their texture and sweetness, and you can slice them nicely before putting them in the bowl. If you leave them in small pieces, they lose some sweetness and break apart.

Nutritional values (approximate)

This soup is one of the lightest meal options. A serving has about 120-150 kcal, depending on how much oil you add and how big you make the dumplings. Carbohydrates mainly come from the dumplings (semolina + flour) but also from the vegetables. There are a few fats, just from the oil at the beginning—around 4-5 g per serving, depending on how much drains into the bowl. Proteins—there aren’t many, around 3-4 g/serving, since it’s still a fasting soup. The good part is that it has a lot of fiber from the vegetables; you won’t feel drained of energy, and it won’t bloat you like some bean soups. It’s light but filling, and it doesn’t have sugar or hidden ingredients. If you want to make it even lower in calories, reduce the oil and make the dumplings smaller.

How to store and reheat

If you have leftover soup, put it in a container with a lid and store it in the fridge—it keeps well for 2-3 days. I usually take the dumplings out separately if I want to keep them “fresher,” because if they sit too long in the broth, they can absorb too much and become too soft. When you want to reheat, do it over low heat, not on high, to avoid breaking the dumplings. You can also reheat in the microwave, but ideally, put them in a small pot with a bit of water so the soup doesn’t boil completely. If you see that the liquid has evaporated, add half a cup of water and adjust the taste with salt or a bit of fresh greens. If you’ve taken out the carrots, slice them and add them when serving; don’t leave them too long in the soup in the fridge, or they’ll turn to mush. That’s it, simple and hassle-free.

 Ingredients: 2 carrots, 2 onions, 1 bell pepper, 2 tablespoons of semolina, 2 tablespoons of flour, 1 teaspoon of vegetable bouillon, herbs, 50 ml of oil, salt

 Tags:  dumpling soup vegetable soup