Pea soup with dumplings

Name: Pea soup with dumplings
Ingredients: 500 g chicken offal (hearts; gizzards; carcasses; wing tips; backs; necks) 2 tablespoons of oil 2 medium carrots or 1 large 300 g fresh or frozen peas 1 medium onion (or 3-4 green onion stalks) salt; pepper 1 teaspoon sweet paprika a handful of fresh dill sour cream for serving For dumplings: 150 g flour 1 egg 100 ml milk 1/2 teaspoon salt

Soups - Pea soup with dumplings by Florica K. - Recipia

Pea Soup with Dumplings Every time I come across fresh peas or have a bag left in the freezer from a stew, I think about making pea soup with dumplings. Typically, I use whatever meat scraps I have on hand—usually chicken carcasses set aside specifically for such soups. It’s not a fancy soup and comes together quite quickly. The flavor is clear, slightly sweet from the peas, and the small dumplings make it more filling. Quick Info Total time: 40-45 minutes Preparation time: about 10 minutes Cooking time: 30-35 minutes for the meat, plus 10 minutes after adding the vegetables and dumplings Servings: 4-6 Difficulty: easy Recipe type: summer soup with poultry and vegetables Ingredients 500 g chicken giblets (hearts, gizzards, carcasses, wing tips, back, neck) 2 tablespoons oil 2 medium carrots or 1 large 300 g peas (fresh or frozen, not canned) 1 medium onion (or 3-4 green onions) salt pepper 1 teaspoon sweet paprika a handful of fresh dill sour cream for serving For the dumplings: 150 g flour 1 egg 100 ml milk 1/2 teaspoon salt Preparation method 1. Prepare the ingredients. Peel the carrot and cut it lengthwise into not-too-thin sticks. Chop the onion finely. 2. In a small pot, heat a tablespoon of oil and add the carrots. Cover and sauté over low heat for 5-7 minutes, until they soften a bit and become more colorful. Stir occasionally to prevent burning. 3. Add the peas to the carrots. Stir and let them cook for another 3-4 minutes, then remove the pot from the heat. 4. In a larger pot, sauté the onion in a tablespoon of oil over medium heat. The onion should become translucent, not browned. 5. Add the giblets (or carcasses) to the pot with the onion. Stir well for a few minutes until they start to sizzle and take on a bit of color. 6. Pour 2-3 liters of warm water over the meat and vegetables. Season with salt, pepper, and the teaspoon of sweet paprika. Let it simmer over medium heat for 30-35 minutes. If using hearts and gizzards, check that they are well cooked—if you cut them into smaller pieces, they will cook faster. 7. Once the meat is cooked, add the peas and sautéed carrots, including the oil from the small pot. Let it simmer together for another 10 minutes. Check the texture of the vegetables—they should be cooked but not mushy. 8. If you used carcasses, remove them from the soup and let them cool for a few minutes. Shred the meat from the bones and return it to the pot. 9. For the dumplings: mix the flour, egg, and salt in a bowl. Gradually add the cold milk, stirring continuously until you achieve a thick batter, denser than pancake batter. Let it sit for 10 minutes—it will thicken a bit. 10. In the last 5 minutes of cooking, form the dumplings. You can either use a special sieve (for gnocchi) or a teaspoon dipped in the hot soup to scoop small amounts of batter and drop them into the pot. Work quickly, as they will puff up while cooking. Let them simmer for 5 minutes over low heat, stirring gently to prevent sticking or boiling over. 11. Check one dumpling to ensure it’s cooked through. If so, turn off the heat. 12. Finally, chop the dill and sprinkle it into the soup. Stir gently. 13. The soup is served hot, with sour cream. Why I make this recipe often This soup comes together quickly, using ingredients that are typically found in the freezer or fridge. It’s easy to adapt and hearty without being heavy. It effectively utilizes meat scraps or bones, minimizing waste. It’s perfect for a quick and filling meal, especially in the summer. Tips and Variations Tips If you use chicken with bones, the soup will have a richer flavor. The dumplings cook quickly and shouldn’t be left in the pot too long, or they will become tough. You can adjust the thickness of the dumpling batter with a bit of milk if it seems too dense. Substitutions The giblets can be replaced with just carcasses if you don’t have anything else on hand. It also works with leftover cooked meat. Dill can be substituted with parsley if you don't have it, but the flavor will be different. You can use green onions instead of dried onions if it's in season. Variations If you want a meatless soup, omit the meat and use only vegetables. You can swap the sweet paprika for a bit of hot paprika for a more intense flavor. The dumplings can be made smaller if you prefer. Serving Ideas The soup goes very well with cold sour cream directly in the bowl. A sprinkle of freshly ground black pepper can be added before serving. Frequently Asked Questions Can I use canned peas? I do not recommend it. Canned peas are too soft and lack the fresh flavor desired for this soup. If I don’t have gizzards or hearts, can I make the soup with just carcasses? Yes, the carcasses provide enough flavor. You can use any leftover chicken scraps, even wing tips or necks. How long should I cook the dumplings? The dumplings should cook for about 5 minutes, but it's good to check one to ensure it's cooked through. Don’t leave them too long, or they will become tough. If I don’t have dill, can I use another herb? Parsley is an option, but the soup will not have the typical Transylvanian flavor given by dill. Can I freeze the soup? I do not recommend it; the dumplings change texture when frozen. It's best enjoyed fresh or the next day, stored in the fridge. Nutritional Values Approximately, for one serving (out of 6): about 250 kcal, 13 g protein, 7 g fat, 30 g carbohydrates. Values depend on how much meat remains on the carcasses and how much sour cream is added at serving. It’s a light soup with a moderate amount of protein and carbohydrates. Storage and Reheating The soup can be stored in the fridge for up to 2 days. Reheated over low heat, the dumplings hold up well if they haven't been overcooked. I do not recommend freezing, as the texture of the dumplings will suffer. If you have too much, it's better to share it with someone or make a smaller batch next time.

Pea soup with dumplings

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