VEGAN POTATO SOUP WITH DUMPLINGS

Name: VEGAN POTATO SOUP WITH DUMPLINGS - Draga D.
Ingredients: 1 kg potatoes 3 green onions 2 garlic scapes 1 yellow bell pepper 250 g flour salt pepper 1 teaspoon vegeta 1/2 sweet paprika 1 bunch lovage 50 ml oil

Sezon - VEGAN POTATO SOUP WITH DUMPLINGS by Draga D. - Recipia

Potato soup with dumplings is one of the simple recipes I make when I want a warm, filling dish with minimal ingredients. This version doesn't include carrots, celery, or other added vegetables; it relies on the combination of potatoes, green onions, garlic greens, bell pepper, and lovage. The dumplings are made from flour, water, salt, and a bit of oil, and the dough should be firm enough to be broken into pieces directly into the soup. Quick info Total time: not specified exactly; depends on how quickly the potatoes boil Preparation time: not specified Cooking time: the potatoes boil until almost done, then the dumplings cook for about 10 more minutes Servings: not specified in the original recipe Difficulty: easy Recipe type: fasting soup, suitable for a simple lunch Ingredients 1 kg potatoes 3 green onion stalks 2 garlic greens 1 yellow bell pepper 250 g flour 50 ml oil 1/2 teaspoon sweet paprika 1 teaspoon Vegeta 1 bunch of lovage Salt, to taste Pepper, to taste About 2 liters of warm water For the dumplings, use flour, a little salt, a tablespoon of oil, and enough water to make a firmer dough. The exact amount of water is not fixed, as it depends on the flour. The dough should be able to be taken and broken by hand, not runny. Preparation method 1. Peel the potatoes, wash them, and cut them into suitable cubes. If the pieces are very different in size, some will cook faster than others, so it's better to keep them as uniform as possible. 2. Wash the green onions, garlic greens, and yellow bell pepper. Chop them finely. Wash the lovage separately and chop it, to be added towards the end of the cooking process. 3. Put the oil in a pot and add the green onions, garlic greens, and bell pepper. Sauté them briefly over medium heat until they soften slightly. There's no need to brown them. 4. Add the sweet paprika and potatoes. Stir and let the potatoes sauté a bit with the vegetables. The paprika is added for color and flavor but should be stirred briefly to avoid burning. 5. Pour in about 2 liters of warm water. Season the soup with salt, Vegeta, and pepper, then let it simmer until the potatoes are almost cooked through. 6. While the soup is simmering, prepare the dough for the dumplings. Place the flour in a bowl, add a little salt and a tablespoon of oil. Gradually add water and mix until you achieve a firmer dough. 7. When the potatoes are nearly cooked, start breaking the dumplings directly into the pot. Take small pieces of dough and break them off by hand. It's best for them to be small, as they will puff up slightly while cooking. 8. After you've added all the dumplings, let the soup simmer for about 10 more minutes. Check one dumpling before turning off the heat; it should be cooked through inside, not hard or doughy. 9. Finally, add the chopped lovage and adjust the taste if needed with more salt or pepper. The soup is served hot. Why I make this recipe often I love it because it uses common ingredients and doesn't require complicated preparation. The potatoes are filling, and the dumplings turn a simple soup into a heartier meal. In its basic version, it is a fasting dish but can be served with sour cream for those who are not fasting. It's also an easily adaptable recipe. It can be kept simple as it is here, or you can add other vegetables if they're available. However, the combination with few ingredients has a clear taste without being overloaded. Tips Cut the potatoes into similarly sized cubes for even cooking. The potatoes should be almost cooked before adding the dumplings, not completely soft, as they will continue to cook afterward. For the dumplings, add water gradually. A dough that is too soft will be difficult to break off and may disperse in the soup. The dough should be firm but pliable enough to be broken into small pieces. It's better for the dumplings to be broken small. If they are too large, they may remain undercooked in the middle, even if they seem done on the outside. Do not add the lovage at the beginning. Its aroma is better preserved when added at the end, after the potatoes and dumplings have cooked. Substitutions Green onions can be replaced with regular onions if that's what you have on hand, keeping the same preparation idea. Garlic greens can be used instead of dried garlic, according to the original recipe; if you make substitutions, the flavor will be slightly different. Vegeta can be omitted, and the soup can be seasoned only with salt and pepper. In the basic recipe, Vegeta is used for seasoning and does not change the texture of the dish. Variations The soup can be enhanced with other vegetables, as mentioned in the original recipe. However, the presented version remains simple, with potatoes, green onions, garlic greens, and yellow bell pepper. If you are not fasting, you can add sour cream when serving. It is not added to the pot during the preparation of the fasting recipe but rather to the plate, according to preference. Serving ideas At the table, those who wish can add a little vinegar directly to their plate. The sour flavor changes the soup without the need to modify the entire pot. Hot peppers are a great accompaniment to this soup, whether fresh or pickled. For the fasting version, the soup is served plain, with lovage and, if desired, with vinegar and hot peppers. Frequently asked questions 1. How long should the dumplings boil? The dumplings boil for about 10 minutes after being broken into the soup. This is the time indicated in the recipe. To be sure, check one before turning off the heat; it should be cooked through inside. 2. What should the dough for the dumplings be like? The dough should be firmer, so it can be broken into small pieces. It is made from flour, a little salt, a tablespoon of oil, and water added gradually. There is no fixed amount of water, as flour can absorb differently. 3. Can I add sour cream to the potato soup with dumplings? Yes, those who are not fasting can serve the soup with sour cream. This is added at serving time, in the plate. For the fasting version, sour cream is omitted. 4. When should the lovage be added? The lovage is added at the end, after the potatoes and dumplings have cooked. This way, it retains its aroma better. 5. What can I use to sour the soup? At serving, a little vinegar can be added, to taste. The recipe does not include a step for souring the entire pot, so it is simpler for everyone to adjust their portion. Nutritional values The values below are estimates and refer to the entire recipe, without sour cream and vinegar. The exact amount may vary depending on the type of flour, potatoes, and the amount of salt or Vegeta used. For the entire pot: Calories: approximately 2,100-2,200 kcal Protein: approximately 45-50 g Carbohydrates: approximately 360-380 g Fats: approximately 45-50 g If the recipe is divided into 6 servings, one serving has approximately 350-370 kcal, 7-9 g protein, 60-63 g carbohydrates, and 7-8 g fats. The values do not include sour cream added at serving and may vary depending on how much oil remains in the dish. Storage and reheating The soup can be stored in the refrigerator in a covered container. The dumplings will gradually absorb some of the broth and may become softer after storage, so the texture is better when the soup is fresh. When reheating, heat only the amount that will be served. If needed, the soup can be gently heated on the stove without prolonged boiling. If it has thickened after storage, a little water can be added, then it can be re-seasoned with salt and pepper.

VEGAN POTATO SOUP WITH DUMPLINGS

Tags

Categories