Homemade soup with fluffy dumplings

Name: Homemade soup with fluffy dumplings - Daciana N.
Ingredients: 2 pieces of white root (parsnip; parsley) 3 carrots 2 large onions 2 potatoes green parsley 2 eggs semolina salt

Soups - Homemade soup with fluffy dumplings by Daciana N. - Recipia

Clear broth with semolina dumplings is one of those recipes I turn to when I need something simple, made with basic ingredients and a clean taste. Whether I want to use up leftover vegetables or simply crave a light soup, the soft dumplings always turn out just right if I follow the steps below. I usually prepare this soup on chilly days or when I want something light in the evening. Quick Info Total time: about 60 minutes Servings: 4-5 Difficulty: easy Recipe type: classic soup, suitable for lunch or dinner Ingredients 2 parsnips (or parsley root) 3 carrots 2 large onions 2 potatoes fresh parsley, for garnish 2 eggs semolina (enough to bind the dumpling mixture) salt 1 tablespoon of oil (for the soup at the end) Preparation Steps 1. Peel and chop the vegetables: carrots, onion, potatoes, and parsnip. Cut them into large pieces, as precise cuts are not necessary for clear soup. 2. Place all the vegetables in a large pot and cover them with cold water. Add salt to taste. 3. Bring the vegetables to a boil over medium heat. Do not cover the pot completely. Check after about 30-40 minutes – the vegetables are done when a fork easily pierces them. Do not overcook, as they will lose their flavor and texture. 4. When the vegetables are nearly done, prepare the dumplings: - Crack the eggs and separate the whites from the yolks. - Whisk the egg whites with a pinch of salt until stiff peaks form. - Beat the yolks separately with a little salt, then gently fold them into the beaten egg whites. - Gradually add semolina, mixing gently. You should achieve a mixture that holds its shape on a spoon but isn’t too dense. If you haven’t measured the semolina perfectly, you can test by boiling one dumpling – if it falls apart in the soup, add a bit more semolina to the mixture. 5. Using a wet teaspoon, scoop out the mixture and drop the dumplings one by one directly into the soup while it simmers gently. Do not overcrowd the pot; the dumplings will double in size. 6. Cook the dumplings for a few minutes (about 7-10 minutes, depending on their size). Avoid stirring too much; just gently shake the pot if necessary. 7. Finally, add a tablespoon of oil to the soup and sprinkle with chopped fresh parsley. 8. Taste for salt and turn off the heat when the dumplings are well cooked and soft inside. Why I Make This Recipe Often It’s a quick soup, with no complicated ingredients, and it’s easy to adapt if I don’t have all the vegetables. The dumplings come out soft if I follow the steps, and they don’t require any special techniques. I like that I can control how salty or clear the soup turns out, and leftovers can be easily reheated. Tips and Variations Tips - For fluffy dumplings, do not overbeat the egg whites; just enough to firm them slightly. - Do not add all the semolina at once; start with small amounts and check the texture. - Always test one dumpling to avoid making the entire mixture too dense. - If you want larger dumplings, use a spoon; if you prefer smaller ones, use a teaspoon. Substitutions - You can use parsnip or parsley root, depending on what you have on hand. - If you don’t have fresh parsley, you can skip it or use finely chopped celery leaves at the end. Variations - For a more intense flavor, you can add a piece of celery while boiling, but it’s not mandatory. - Sometimes I also add bell pepper if I have it in the fridge. Serving Ideas - Serve the soup hot, with extra fresh parsley. - If desired, you can add a bit of pepper at the end or even a few drops of lemon juice for an extra touch of freshness. Frequently Asked Questions 1. How do I know if I’ve added enough semolina to the dumplings? If the mixture flows too quickly from the spoon, add more semolina. Test one dumpling – if it falls apart in the soup, the mixture is too soft, and you need a bit more semolina. 2. Why do my dumplings turn out hard? You likely added too much semolina. Next time, add it gradually, with pauses, and check the consistency. 3. Can I use only egg whites or only yolks? It’s best to use the whole egg (whisk the whites separately, then add the yolk) for good texture. If one part is missing, the dumplings will have a different structure. 4. Can I make them with corn semolina? No, the classic recipe uses wheat semolina. Corn semolina behaves differently, and the dumplings will not have the correct texture. 5. How long should the dumplings cook? About 7-10 minutes, depending on their size. You can easily check – if they have puffed up and are no longer soft on the surface, they are done. Nutritional Values Values are approximate, per serving (based on 4 servings): Calories: about 160-200 kcal Protein: 4-5 g Fat: 5-6 g Carbohydrates: 25-30 g Vegetable soup with semolina dumplings is a light option with low fat. The calorie count varies based on the exact amount of semolina and oil used. Storage and Reheating The soup keeps well in the refrigerator for 1-2 days. When reheating, warm it over low heat, being careful not to let the dumplings boil for too long, or their texture will change. Dumplings are best fresh, but they remain soft after reheating if they weren’t overcooked initially. If you want to store it longer, I recommend not adding the parsley until serving.

Preparation

We cook the vegetables over medium heat; they will be done when a fork goes in easily. Do not overcook them, as our vegetables will lose all their vitamins through excessive boiling. When the vegetables are almost cooked, we start preparing the dumplings. We separate the egg whites from the yolks. We beat the egg whites with a pinch of salt until they are nice and fluffy. To the beaten egg whites, we add the yolks mixed separately with a little salt, gently folding them in. We gradually add the semolina until we obtain a mixture that doesn't run off the spoon. It's better to start with less semolina; boil one dumpling, and if it disintegrates in the soup, add more semolina rather than adding too much from the start and ending up with hard dumplings. Using a teaspoon, we place the dumplings into the soup one by one. We boil the dumplings for a few minutes, add a tablespoon of oil to the soup, and finally, some freshly chopped parsley.

Homemade soup with fluffy dumplings

Preparation

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