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Chicken soup with semolina dumplings

0
693
Kitchen European
Calorie content 48.6 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 2.3 gr.
Fats * 2.8 gr.
Carbohydrates* 7.2 gr.
* per 100 gr. product
Chicken soup with semolina dumplings
Content

A very simple soup that does not require special products and unnecessary hassle. And it turns out very tasty. For the most part, this is the merit of semolina dumplings - they are very interesting in texture, soft and tender. To add extra richness to the chicken broth, prepare a fry from the onions and carrots. And when serving, do not forget about fresh herbs - they add a pleasant aroma and perfectly emphasize the taste of chicken broth.

Ingredients

Cooking process

step 1 out of 8
Prepare the dumpling dough right away so that the cereal has time to swell. Break the egg into a bowl, add a pinch of salt, black pepper and shake well with a fork.
step 2 out of 8
Pour semolina into the egg mass, mix and leave the mixture for thirty minutes to soften the cereal.
step 3 out of 8
While the semolina is infused, we prepare the vegetables for frying. Peel the carrots from the upper skin, rinse and rub on a coarse grater.
step 4 out of 8
Peel the onions, wash them and chop them with a knife into small cubes.
step 5 out of 8
Heat a mixture of vegetable and butter in a frying pan and put onions and carrots. Fry vegetables over medium heat with stirring until soft - it will take five to six minutes
step 6 out of 8
Place the chicken broth in a saucepan and place on the stove. Put the bay leaf and black peppercorns. Bring to a boil. Cut off the peel from the potato, wash it and cut it into small pieces.
step 7 out of 8
Put the prepared potatoes in the boiling broth, lower the onion and carrot frying, bring the soup to a boil. Meanwhile, the semolina dough was infused and thickened. We take small portions of the dough with a teaspoon and dip them into the boiling soup. Cook the dumplings with stirring for seven to ten minutes. The dumplings should float up and increase noticeably in volume.
step 8 out of 8
At the end of cooking, taste the soup and add salt if necessary. We also add black ground pepper. We wash the greens, dry them and chop them with a knife. Pour into the soup, stir and remove from the stove. Let the finished soup stand under the lid for five to ten minutes. Then pour it into deep bowls and serve hot or warm.
Bon Appetit!

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