Dumpling soup

It's the kind of soup I make when I want something classic and simple. I usually get started on it on a day when I have several vegetables in the fridge and maybe some fresh eggs. If I have chicken, I add it; if not, it works perfectly well without meat. The dumplings are always a challenge at first, but after a few tries, everything comes together naturally.

Quick Info

Total Time: about 1 hour
Preparation Time: 15-20 minutes
Cooking Time: 40-50 minutes
Servings: 6-8
Difficulty: easy to medium (the dumplings require attention)
Recipe Type: clear vegetable soup with dumplings, suitable for lunch or dinner

Ingredients

For the soup:
3 onions
2 bell peppers
3-4 potatoes
1-2 carrots
root vegetables (optional; celery, parsley root, parsnip, whatever you have)
chicken (optional)
oil
salt
pepper
fresh parsley, for garnish

For the dumplings:
3 eggs
12 tablespoons semolina
3 tablespoons oil
salt

If you're using farm eggs, use 4 tablespoons of semolina per egg; for supermarket eggs, use 3 tablespoons of semolina per egg.

Preparation Method

1. Wash all the vegetables thoroughly. Cut them into halves or quarters, not too small. If you have root vegetables (celery, parsnip), peel those as well.

2. If you're adding chicken, start with that. Place the meat in a large pot with cold water. When it starts to foam, skim off the foam with a ladle. Only then add the vegetables.

3. If you're not using meat, put the vegetables directly in cold water and let them simmer over medium heat.

4. When the vegetables are cooked (check with a fork; they should be soft but not mushy), remove them to a colander. If you've cooked chicken, place it on a plate.

5. Empty the pot of the water used and fill it again with clean water. Bring it to a new boil. In the meantime, prepare the dumpling mixture.

6. For the dumplings: crack the eggs into a bowl, add a pinch of salt, and beat them with a fork. Gradually sprinkle in the semolina while gently mixing, without overdoing it. Add the oil. You should have a smooth mixture, but not too firm.

7. When the water in the pot is gently boiling, reduce the heat to low. Take a teaspoon of the dumpling mixture and gently drop it into the hot soup. Repeat, spacing the dumplings apart. Do not stir them after adding.

8. Pour 50 ml of oil into the soup. Add salt to taste. Let the dumplings cook on low heat. Do not cover the pot completely.

9. After 10-15 minutes, check a dumpling – take one out and cut it in half. If it’s not raw in the middle, the dumplings are ready.

10. Once the dumplings are cooked, sprinkle with pepper and finely chopped fresh parsley. The vegetables and chicken (if used) can be served separately or added back to the soup, as you prefer.

Why I make this recipe often

It's quick, doesn't require much attention to the vegetables, and the dumplings go well with any clear soup. Whether I have chicken or not, it always turns out hearty. I like that I can use whatever I have on hand, and the result is predictable. The dumplings come out well with a bit of practice, and the soup fits any season.

Tips and Variations

Tips

Cook the dumplings on low heat; otherwise, they risk falling apart or becoming tough.
Do not stir the dumplings after adding them to the water; let them rise to the surface on their own.
If the eggs are small, slightly reduce the amount of semolina.
Substitutions

Instead of fresh parsley, you can use lovage if you enjoy its flavor.
If you don't have bell peppers, it's fine to omit them; you can compensate with other vegetables (e.g., celery, if you have it).
Variations

You can make the soup with just vegetables, without meat, for a vegetarian option.
Other root vegetables can be added according to preference or season.
For fluffier dumplings, some people add a little sparkling water to the mixture, but the basic recipe works well without it.
Serving Ideas

The soup is served hot, with fresh parsley sprinkled on top.
Dumplings and vegetables can be added to each bowl according to preference.
If you boiled chicken, the meat can be served either in the soup or as a separate main dish.

Frequently Asked Questions

1. My dumplings are tough or falling apart. What am I doing wrong?
Usually, if you add too much semolina or overbeat the mixture, the dumplings turn out hard. If they are too soft, it means there wasn't enough semolina. Stick to the proportions and keep the heat low while cooking.

2. Can I use only vegetables, without meat?
Yes, the soup turns out very well with just vegetables. You can add more root vegetables for a richer flavor.

3. Do I need to change the water after boiling the vegetables?
According to the recipe steps, yes. Discard the water in which the vegetables were boiled and add fresh water to cook the dumplings. This results in a clearer soup.

4. What should I do if the dumplings stick to the spoon?
You can wet the spoon in water or hot soup before each dumpling to help them release more easily.

5. The soup is cloudy. How can I keep it clear?
Do not stir too much after adding the dumplings and do not boil on high heat. Skim off the foam that forms at the beginning and use fresh water after boiling the vegetables, as per the recipe.

Nutritional Values

Estimation for a medium serving of soup with dumplings (without chicken):

Calories: 130-170 kcal
Protein: 4-5 g
Carbohydrates: 20-25 g
Fats: 4-7 g

If you add chicken, the values increase, especially for protein (add another 8-15 g of protein per serving, depending on how much meat you add).

These are estimates; values may vary based on the size of the dumplings, type of egg, amount of vegetables, and oil used.

Storage and Reheating

The soup with dumplings keeps best in the fridge, in a covered container, for up to 2 days. The dumplings absorb liquid and may firm up in the cold, so add a little water when reheating if needed. I do not recommend freezing the soup with dumplings, as the texture does not hold up well.

If you have the vegetables and meat stored separately, they can also be kept in the fridge for two days and added to the soup when serving.

 Ingredients: 3 onions 2 peppers 3-4 potatoes 1-2 carrots root vegetables (optional) chicken (optional) oil salt, pepper parsley For Dumplings 3 eggs 12 tablespoons semolina 3 tablespoons oil salt

 Tags:  dumpling soup