I made bean soup with dumplings again, one of the recipes I learned from my mother. I've always associated it with long winters and the lack of bread, but it never bothered me because these large dumplings made from simple dough really have their place in the soup. This time I used red beans, as I have tried before, but the recipe works with any dried beans.
Quick Info
Total time: 3-4 hours (most of the time is boiling)
Preparation time: 30 minutes (includes chopping the vegetables and shaping the dumplings)
Cooking time: 2.5-3 hours (varies depending on the beans)
Servings: 6-8
Difficulty: medium
Recipe type: traditional family soup, vegan (without egg dumplings)
Ingredients
500 g dried beans, preferably local red beans
2 onions
3 carrots
1 parsley root
1 parsnip
1 slice of celery
1 yellow bell pepper
1 bunch of lovage
1 bunch of dill
1 bay leaf
Dried thyme (to taste)
100 ml oil
250 ml tomato puree (homemade, if available)
Salt
Pepper
Vegeta (optional)
Sweet paprika
Vinegar (to taste)
For the dumplings:
300 g flour
1 egg
2 tablespoons oil
Salt
Water (enough to make a firmer dough)
Preparation Method
1. The first step is to soak the beans. I usually do this in the evening, in plenty of cold water, so they boil more easily the next day.
2. The next day, drain the beans, put them in a pot with enough cold water to cover them, and bring to a boil. I change the water three times, especially if I'm using red beans, to make them easier to digest.
3. In the meantime, peel the vegetables: carrots, parsley root, parsnip, celery, bell pepper, and onion. Cut them into suitable cubes or as you prefer. Chop the herbs (lovage and dill) finely, but reserve some for the end.
4. When the water in the beans is not so cloudy anymore, top it up with clean water, then add the chopped vegetables, one chopped onion, the bay leaf, and a bit of thyme. Season with salt, pepper, and Vegeta if you're using it.
5. In a frying pan, heat the oil, add the other chopped onion and 50 ml of water, and let it soften over medium heat. When it's soft, add the sweet paprika and stir briefly, being careful not to burn it. Pour this mixture into the soup pot.
6. When the beans and vegetables are cooked (the beans are soft in the middle), focus on the dumplings. In a bowl, combine the flour, egg, two tablespoons of oil, a little salt, and enough water to make a firmer, elastic dough that doesn't stick easily to your hands.
7. Break off pieces of dough and roll them between your palms or on a board to form long dumplings, about the size of a finger. Place them on a tray, and when the soup is almost ready, drop them into the pot.
8. Let the dumplings cook for 8-10 minutes without a lid over medium heat. They are done when they rise to the surface. You can scoop them out with a slotted spoon into a bowl or leave them directly in the soup.
9. Add the tomato puree and, if desired, a little vinegar to taste. Sprinkle the remaining chopped lovage and dill on top. Taste and adjust the salt or pepper if necessary.
Why I make this recipe often
I make it when I have good dried beans or when I don't have bread at home. The dumplings are filling and also taste good cold, eaten separately. The recipe doesn't require expensive ingredients and can be easily adapted with what you have in the pantry.
Tips and Variations
Tips
Red beans should be soaked for at least 10-12 hours. If you have time, change the water a few times; it's easier to digest.
Don't leave the paprika on the heat for long; it becomes bitter.
If you want fluffier dumplings, add a little sparkling water to the dough.
The dumplings shouldn't be too thick; otherwise, they won't cook well in the middle.
Substitutes
You can use white or speckled beans if you don't have red ones.
Vegeta can be omitted, or you can add a bit more salt.
If you want a vegan recipe, skip the egg and add extra water to the dough.
Variations
Some people add garlic at the end, but I usually don't include it in this soup.
Instead of tomato puree, you can use canned tomatoes if you have them.
Serving Ideas
The soup is served hot, with fresh or pickled chili peppers.
The dumplings can be placed separately on a platter, drizzled with a bit of oil, to make them easy to take from the bowl.
It goes well with red onion on the side if you don't want peppers.
Frequently Asked Questions
1. Do I need to cook the dumplings separately or directly in the soup?
I cook them directly in the soup after the vegetables and beans are ready so they absorb the flavor.
2. Can I prepare the dumplings a day in advance?
You can make the dough ahead of time and keep it in the fridge, but fresh dumplings are better.
3. What should I do if the beans don't cook well?
Use water that has been changed a few times and don't add salt at the beginning. If the beans are very old, they will cook slowly no matter what you do.
4. How often should I change the water for the beans?
At least 2-3 times, especially for red beans, to change their taste and make them easier to digest.
5. Can I add more herbs?
Yes, lovage and dill never hurt in the end.
Nutritional Values
Estimated per serving: 350-400 kcal. Carbohydrates: 55-60 g. Protein: 13-15 g. Fat: 8-10 g. Values are approximate and can vary depending on the exact amount of oil and flour used, but it is a fairly hearty soup due to the dumplings and beans.
Storage and Reheating
The soup lasts in the fridge for 2-3 days; the dumplings become firmer after sitting but do not spoil. You can reheat it over low heat, stirring gently so the dumplings don't break. Freezing is not recommended, as the dough changes texture.
Quick Info
Total time: 3-4 hours (most of the time is boiling)
Preparation time: 30 minutes (includes chopping the vegetables and shaping the dumplings)
Cooking time: 2.5-3 hours (varies depending on the beans)
Servings: 6-8
Difficulty: medium
Recipe type: traditional family soup, vegan (without egg dumplings)
Ingredients
500 g dried beans, preferably local red beans
2 onions
3 carrots
1 parsley root
1 parsnip
1 slice of celery
1 yellow bell pepper
1 bunch of lovage
1 bunch of dill
1 bay leaf
Dried thyme (to taste)
100 ml oil
250 ml tomato puree (homemade, if available)
Salt
Pepper
Vegeta (optional)
Sweet paprika
Vinegar (to taste)
For the dumplings:
300 g flour
1 egg
2 tablespoons oil
Salt
Water (enough to make a firmer dough)
Preparation Method
1. The first step is to soak the beans. I usually do this in the evening, in plenty of cold water, so they boil more easily the next day.
2. The next day, drain the beans, put them in a pot with enough cold water to cover them, and bring to a boil. I change the water three times, especially if I'm using red beans, to make them easier to digest.
3. In the meantime, peel the vegetables: carrots, parsley root, parsnip, celery, bell pepper, and onion. Cut them into suitable cubes or as you prefer. Chop the herbs (lovage and dill) finely, but reserve some for the end.
4. When the water in the beans is not so cloudy anymore, top it up with clean water, then add the chopped vegetables, one chopped onion, the bay leaf, and a bit of thyme. Season with salt, pepper, and Vegeta if you're using it.
5. In a frying pan, heat the oil, add the other chopped onion and 50 ml of water, and let it soften over medium heat. When it's soft, add the sweet paprika and stir briefly, being careful not to burn it. Pour this mixture into the soup pot.
6. When the beans and vegetables are cooked (the beans are soft in the middle), focus on the dumplings. In a bowl, combine the flour, egg, two tablespoons of oil, a little salt, and enough water to make a firmer, elastic dough that doesn't stick easily to your hands.
7. Break off pieces of dough and roll them between your palms or on a board to form long dumplings, about the size of a finger. Place them on a tray, and when the soup is almost ready, drop them into the pot.
8. Let the dumplings cook for 8-10 minutes without a lid over medium heat. They are done when they rise to the surface. You can scoop them out with a slotted spoon into a bowl or leave them directly in the soup.
9. Add the tomato puree and, if desired, a little vinegar to taste. Sprinkle the remaining chopped lovage and dill on top. Taste and adjust the salt or pepper if necessary.
Why I make this recipe often
I make it when I have good dried beans or when I don't have bread at home. The dumplings are filling and also taste good cold, eaten separately. The recipe doesn't require expensive ingredients and can be easily adapted with what you have in the pantry.
Tips and Variations
Tips
Red beans should be soaked for at least 10-12 hours. If you have time, change the water a few times; it's easier to digest.
Don't leave the paprika on the heat for long; it becomes bitter.
If you want fluffier dumplings, add a little sparkling water to the dough.
The dumplings shouldn't be too thick; otherwise, they won't cook well in the middle.
Substitutes
You can use white or speckled beans if you don't have red ones.
Vegeta can be omitted, or you can add a bit more salt.
If you want a vegan recipe, skip the egg and add extra water to the dough.
Variations
Some people add garlic at the end, but I usually don't include it in this soup.
Instead of tomato puree, you can use canned tomatoes if you have them.
Serving Ideas
The soup is served hot, with fresh or pickled chili peppers.
The dumplings can be placed separately on a platter, drizzled with a bit of oil, to make them easy to take from the bowl.
It goes well with red onion on the side if you don't want peppers.
Frequently Asked Questions
1. Do I need to cook the dumplings separately or directly in the soup?
I cook them directly in the soup after the vegetables and beans are ready so they absorb the flavor.
2. Can I prepare the dumplings a day in advance?
You can make the dough ahead of time and keep it in the fridge, but fresh dumplings are better.
3. What should I do if the beans don't cook well?
Use water that has been changed a few times and don't add salt at the beginning. If the beans are very old, they will cook slowly no matter what you do.
4. How often should I change the water for the beans?
At least 2-3 times, especially for red beans, to change their taste and make them easier to digest.
5. Can I add more herbs?
Yes, lovage and dill never hurt in the end.
Nutritional Values
Estimated per serving: 350-400 kcal. Carbohydrates: 55-60 g. Protein: 13-15 g. Fat: 8-10 g. Values are approximate and can vary depending on the exact amount of oil and flour used, but it is a fairly hearty soup due to the dumplings and beans.
Storage and Reheating
The soup lasts in the fridge for 2-3 days; the dumplings become firmer after sitting but do not spoil. You can reheat it over low heat, stirring gently so the dumplings don't break. Freezing is not recommended, as the dough changes texture.