Vegetable soup with dumplings

Name: Vegetable soup with dumplings
Ingredients: 1 large onion; finely chopped 2 carrots; sliced 1 parsnip; grated 1/2 root of celery; grated 1 tomato; diced salt/pepper For dumplings: 2 eggs 100 grams semolina salt

Soups - Vegetable soup with dumplings by Geta F. - Recipia

Vegetable soup with dumplings is something I make quite often when I want a light yet filling meal. I usually use whatever vegetables I have in the fridge, but for this recipe, I stick to the classic list. The dumplings turn out fluffy if I take my time mixing and don’t rush the boiling process. It doesn’t make much mess, and the steps are really simple, with no surprises. Quick Info Total time: about 40 minutes Preparation time: 10 minutes Cooking time: 30 minutes (20 for the vegetables, 10-15 for the dumplings) Servings: 4-5 Difficulty: easy Recipe type: homemade soup, suitable for lunch or dinner Ingredients For the soup: 1 large onion, finely chopped 2 carrots, sliced 1 parsnip, grated 1/2 celery root, grated 1 tomato, diced 2 liters of water 1 tablespoon of oil salt (to taste) pepper (optional, to taste) For the dumplings: 2 eggs 100 grams of semolina salt (a pinch) Instructions 1. Place all the vegetables (onion, carrots, parsnip, celery, and tomato) in a pot with 2 liters of cold water. Bring to a boil over low heat. Once it starts boiling, let it simmer uncovered for 20 minutes. 2. After the vegetables are cooked, add a tablespoon of oil and salt to taste. I add salt towards the end so the vegetables don’t become tough. 3. While the vegetables are cooking, prepare the dumpling mixture. Crack the eggs and separate the egg whites from the yolks. 4. Mix the yolks with the semolina and a pinch of salt until it forms a thick paste. Set the mixture aside for a few minutes. 5. Whip the egg whites with a whisk or mixer until they form soft peaks, but not too stiff. 6. Gently fold the egg white foam into the yolk and semolina mixture using broad, light movements to avoid deflating it. 7. Once the vegetables are cooked, use a spoon to form the dumplings directly into the soup. I dip the spoon in water each time to prevent sticking. Work quickly, and avoid stirring too much after adding them. 8. Let the dumplings simmer on low heat for 10-15 minutes, without covering completely. If the heat is too high, the dumplings may break apart. 9. Taste a dumpling after 10 minutes. If it’s fluffy and there’s no raw semolina in the center, you can turn off the heat. 10. Add salt and pepper to taste at the end, if needed. Why I make this recipe often I love that this soup is quick and uses only simple ingredients. If I have soft dumplings and the vegetables aren’t overcooked, even kids will eat it without fuss. It’s made without complicated steps, and you don’t have to stand by the pot for long. Tips and Variations Tips Don’t add all the semolina at once, especially if the eggs are small. You can adjust the amount of semolina if you see that the dough is too soft or too hard. To prevent the dumplings from sticking to the spoon, wet the spoon each time. Don’t stir the soup after adding the dumplings; just gently shake the pot if necessary. Substitutions Parsnip and celery can be replaced with other root vegetables if you don’t have them. If you don’t want semolina, there are no suitable substitutes for the dumplings; semolina is essential. Variations You can add parsley at the end, but the basic recipe doesn’t include it. Sometimes I add a bit of pepper to the dumpling mixture. If you prefer, the tomato can be omitted; the soup will be clearer. Serving Ideas Serve hot, possibly with some chopped fresh parsley on top. It’s great as a first course or for dinner when you want something light. Frequently Asked Questions 1. Why do my dumplings fall apart in the soup? If the dumpling mixture is too soft or if the heat is too high while boiling, the dumplings may break apart. Whip the egg whites well and add enough semolina to achieve a mixture that doesn’t run off the spoon quickly. 2. Can I use something other than semolina? No, for this classic dumpling recipe, only semolina is used. Other grains won’t work the same way. 3. How firm should the dumplings be after boiling? The dumplings should be soft but not fall apart when cut. If they are hard, you probably added too much semolina or they were boiled too long. 4. What should I do if the dumplings sink to the bottom of the pot? Don’t stir them. If you followed the proportions and didn’t have the heat too high, they will rise to the surface on their own when they’re almost done. 5. Can I add other vegetables? You can add other root vegetables if you like, but for the classic version, I stick to the list above. Nutritional Values Estimated per serving (for 4 servings): approximately 180-200 kcal Protein: 6-8 g Carbohydrates: 25-30 g Fat: 5-6 g Values are approximate and may vary depending on the size of the eggs or how much oil you use. The soup is light and contains carbohydrates from the vegetables and semolina, plus a little protein from the eggs. Storage and Reheating The soup with dumplings keeps well in the fridge for up to 2 days. When reheating, use low heat and do not boil the dumplings again to avoid making them tough. I do not recommend freezing it, as the dumplings will change texture.

Category: Soups Author: Geta F. Views: 1 Date: 07.10.2024

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