Grandma's soup with dumplings in chicken broth

The first step is to prepare chicken broth. To do this, rinse the chicken, cut it into pieces, if necessary, and place it in a saucepan. Pour in water, put the pan on the stove. Bring the water with chicken to a boil, remove the foam with a slotted spoon and cook at a slow boil for forty to forty-five minutes. At the beginning of cooking, immediately add salt to taste, bay leaves and pots of black and allspice. After the specified cooking time, we take out the chicken and cool it to a comfortable temperature. In parallel with cooking the broth, we make vegetable frying. In a frying pan, heat a little vegetable oil and put chopped onions and carrots cut into thin cubes into it. We bring the vegetables to light browning and put them in the broth. We remove the chicken meat from the bones and also put it in the broth. Then put the potatoes cut into pieces and continue to cook everything together for fifteen to twenty minutes.

While the soup is cooking, prepare the dumpling dough. To do this, break the egg and separate the white from the yolk. Put the yolk, soft butter, a pinch of salt in a bowl and grind everything together. Pour in milk, add flour - knead a homogeneous elastic dough.

Beat the protein separately until a firm foam. Spread the foam into the kneaded dough and mix gently from top to bottom.

The dough turns out to be a little thicker than for pancakes.

We collect the resulting dough with a teaspoon (we fill the spoon by about a third, since the dumplings increase during cooking) and lower it into the boiling soup. To make the dough go into the broth faster, we push it out with a second teaspoon, as shown in the photo. Cook the dumplings for no more than five minutes.

When the dumplings are ready, they will float to the surface. Turn off the stove. We taste the soup and add more salt if necessary. Wash the dill and grind it. Put the greens into the soup. Let the dish brew for ten to fifteen minutes under the lid.

Pour the finished soup into deep portioned bowls and serve hot.