Homemade soup with fluffy dumplings

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

Soups - Homemade soup with fluffy dumplings by Amanda D. - Recipia

Homemade soup with fluffy dumplings is made without complicated ingredients, but it requires a bit of attention to the consistency of the dumplings. The vegetables are boiled just until a fork easily pierces them, and the semolina is added gradually to the beaten egg whites. If you add too much semolina at the start, the dumplings may turn out hard. The safest approach is to first boil a single dumpling and adjust the mixture if needed. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: vegetables are boiled until soft, and dumplings are boiled for a few minutes Servings: not specified; the amount depends on the volume of water and the size of the dumplings Difficulty: easy Recipe type: vegetable soup with semolina dumplings Ingredients 2 pieces of root vegetables, such as parsnip and parsley root 3 carrots 2 large onions 2 potatoes 2 eggs Semolina, added gradually until the mixture reaches the right consistency Fresh parsley Salt Water 1 tablespoon of oil, added towards the end of the soup Preparation method 1. Prepare the vegetables Peel the root vegetables, carrots, onions, and potatoes. Cut the vegetables into suitable pieces for soup. There’s no need to chop them too finely, as they will boil in water and can be left in larger chunks. Place all the vegetables in a pot, add water and salt, then set the pot over medium heat. The soup is boiled until the vegetables are almost tender. Check them with a fork: it should easily pierce the vegetables without them being overcooked. It’s best to stop boiling when the vegetables are cooked but still hold their shape. If left too long on the heat, they become too soft and lose their quality. 2. Prepare the dumpling mixture When the vegetables are nearly cooked, separate the egg whites from the yolks. Place the egg whites in a bowl and beat them with a pinch of salt until they form a well-risen foam. In another bowl, mix the yolks with a tiny bit of salt. Add them to the beaten egg whites and gently fold, ensuring the foam doesn’t deflate completely. 3. Add the semolina Incorporate the semolina gradually. Stir after each addition and stop when you achieve a mixture that doesn’t run off the spoon. The exact amount of semolina is not fixed, as it can vary depending on the size of the eggs and the consistency of the mixture. Do not try to thicken the mixture too much from the start. A very thick mixture usually leads to dense and hard dumplings. 4. Test a dumpling Before adding all the dumplings to the soup, take a small amount of the mixture with a teaspoon and drop a single dumpling into the boiling water. If it disintegrates in the soup, add a little more semolina to the mixture and test again. This step is especially useful when the eggs are of different sizes. It’s easier to correct a mixture that is too soft than to try to make fluffy dumplings from a mixture that has too much semolina. 5. Boil the dumplings When the soup is nearly ready, add the dumplings one by one, using a teaspoon. Take a small amount of the mixture each time and let it drop into the soup. Boil the dumplings for a few minutes. There’s no need to stir them vigorously, as they may break apart. Once they are cooked, add a tablespoon of oil to the soup. Finally, turn off the heat and sprinkle with finely chopped fresh parsley. Taste the soup and adjust the salt if needed. Why I make this recipe often It’s a simple soup with common ingredients and an easy preparation process. The dumplings are made from eggs and semolina, and the vegetables give the soup flavor without needing additional ingredients. I also like that I can quickly check the consistency of the mixture before boiling all the dumplings. Testing a single dumpling significantly reduces the risk of compromising the entire dish. Tips and Variations Tips The most important thing is to add the semolina gradually. The mixture should remain cohesive enough not to run off the spoon but should not become too thick. Boil the vegetables over medium heat and check them with a fork. The soup doesn’t need to boil for a long time once the vegetables are already tender. Add the dumplings to the soup one by one, not all at once. This way, they have room to boil separately, and it’s easier to see if they hold their shape. If the first dumpling falls apart, it doesn’t mean you need to discard the entire mixture. Add a little semolina, stir, and repeat the test. Substitutions The root vegetables can consist of parsnip, parsley root, or a combination of both, as mentioned in the ingredient list. For the fresh parsley, you can use either freshly chopped parsley in the soup or reserve some for the end. The recipe uses parsley added at the end. Variations The base of the recipe remains the same even if you cut the vegetables into larger or smaller pieces. What matters is that they are cooked until tender and not left on the heat for too long. The amount of semolina can be adjusted during preparation, depending on how the first dumpling behaves when boiled. This is the main practical variation of the recipe and doesn’t require changing the other ingredients. Serving Ideas The soup is served hot, with the vegetables and dumplings in the same bowl. The fresh parsley is added at the end to keep the flavor fresher. It works well as a simple dish, especially when you want a homemade soup without meat. Frequently Asked Questions Why do the dumplings fall apart in the soup? Most likely, the mixture is too soft and needs a bit more semolina. That’s why it’s recommended to boil a single dumpling first. If it doesn’t hold its shape, add more semolina and test again. What happens if I add too much semolina? The dumplings will become hard and dense. It’s better to start with less semolina and gradually add more than to put in a lot from the beginning. When do you add the dumplings to the soup? The dumplings are added when the vegetables are nearly cooked. The soup should already be prepared to cook them, but the vegetables should not be allowed to boil excessively. How long do you boil the dumplings? In the original recipe, the dumplings are boiled for a few minutes. The exact time depends on their size. It’s important not to boil them longer than necessary and to let them cook in the soup without vigorous stirring. Can I use any type of semolina? The recipe specifies using semolina, but it doesn’t indicate a specific type or amount. Add it gradually and use the single dumpling test to check the result. Nutritional Values The values below are estimates, as the recipe does not specify the amount of water, the amount of semolina used, or the number of servings. For a standard serving, the soup may contain approximately 100–160 kcal, depending on how much semolina and oil end up in the bowl. Protein: approximately 4–7 g Carbohydrates: approximately 15–25 g Fats: approximately 3–6 g Fiber: approximately 2–4 g Sodium primarily depends on the amount of salt added. These values are indicative and should not be considered an exact nutritional calculation. Storage and Reheating The soup can be stored in the refrigerator in a covered container, and it’s best consumed as soon as possible. The dumplings gradually absorb the liquid, so after storage, they may become softer, and the soup may appear less clear. When reheating, heat only the amount you plan to serve and avoid prolonged boiling. If you repeatedly reheat the entire soup, the dumplings may lose their texture.

Homemade soup with fluffy dumplings

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