Chicken soup with semolina dumplings
We start by preparing a pot of approximately 5 liters, ideal for cooking a generous portion of food. We heat a little oil inside the pot, enough to cover the bottom, and add finely chopped vegetables. It is important to choose a mix of fresh vegetables, such as carrots, celery, parsley, and bell pepper, to give a rich flavor to our dish. We sauté the vegetables over medium heat, stirring occasionally, until they become slightly soft and start to release their aromas.
After the vegetables have been sautéed, we add the meat cut into suitable cubes. It can be beef, pork, or chicken, depending on everyone's preferences. It is important for the pieces of meat to be well browned on all sides to add a special flavor to the dish. We do this by stirring constantly to prevent sticking to the bottom of the pot.
Once the meat has taken on a golden color, we add salt and peppercorns to taste. These two ingredients are essential for enhancing the flavors. We continue the process by adding enough water to completely cover the ingredients in the pot. It is recommended to use warm or room temperature water to not stop the cooking process.
After adding the water, we bring everything to a boil. We cover the pot with a lid and let it simmer on low heat, so that the flavors combine harmoniously. It is important to stir occasionally to prevent the ingredients from sticking to the bottom of the pot. The boiling time varies depending on the type of meat used; chicken will be ready faster, while beef may require a longer cooking time, even up to two hours, to become tender.
During the boiling process, it is ideal to taste the soup to adjust the seasonings, adding more salt or pepper if necessary. Once the meat is well cooked and the vegetables are soft, we can decide whether we want to thicken the soup. This can be done by adding flour or cornstarch diluted in water, stirring constantly to avoid lumps.
In the end, we serve the dish hot, sprinkled with a little freshly chopped parsley for an extra touch of freshness. This recipe is not only tasty but also comforting, perfect for cool days or for gathering the family around the table. Enjoy your meal!
Put the vegetables in a pot (about 5 L) to sauté with a little oil... and with the meat.... Add salt, peppercorns, and water.... Let it boil.... of course until the meat is tender.... Once the meat is boiled, proceed to make the dumplings... Beat the egg whites from the 2 eggs until the foam doesn't run from the plate, then add the yolks. Then add the semolina in a rain-like manner. It is important to mix the semolina very gently with the egg white foam when making the dumplings. Use a spoon to place the dumplings in the soup. In the original recipe, the meat is left in the soup... but I can't stand large pieces of meat in soup or broth.... so I removed the chicken drumsticks and solved the second course as well. Let the dumplings boil until they become soft. During boiling, add about half a cup of cold water to stop the boiling a bit and allow the dumplings to swell. Add the peas and parsley and let them cook until they are slightly blanched. Recipe proposed by AniLuca.
Ingredients: The original recipe was made with squab (young pigeons) and green peas from our own production... so very fresh... which is why the broth had a sweet, pleasant taste... but my variation is no less sweet... I hope you will try it... I am sure that soup and broth lovers will want to sip it as often as possible... You need: (adjust the quantities of vegetables according to everyone's taste) for the SOUP - 2 medium carrots - celery (root) - parsnip - parsley... and root... and leaves - 1 onion - peas... about 150g - chicken meat (I used drumsticks... 5 pieces) - a teaspoon of salt - a few black peppercorns The quantities of vegetables vary according to everyone's taste... this being a recipe where you can play with the quantities without risking the taste of the final product. for DUMPLINGS - 2 eggs - semolina
