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Soup with cheese dumplings in chicken broth

0
842
Kitchen European
Calorie content 62.3 kcal
Portions 3 port.
Cooking time 40 minutes
Proteins * 4.2 gr.
Fats * 3.7 gr.
Carbohydrates* 6.5 gr.
* per 100 gr. product
Soup with cheese dumplings in chicken broth
Content

Chicken soup with aromatic cheese dumplings warms up perfectly on a cold winter day. It is lightweight but nutritious at the same time. To cook the broth, it is not necessary to use a chicken carcass; you can take a set of bones that remain after cutting the chicken into fillets. Economical and tasty! And for dumplings, we recommend taking exactly hard cheese, and not cottage cheese or pickled cheese. Hard cheese melts well in hot broth and provides the dumplings with a soft, delicate texture. Children especially love this soup.

Ingredients

Cooking process

step 1 out of 10
Wash green onions, dry and cut into thin transverse pieces. We take a thick-walled saucepan - in it we will first fry the vegetables, then pour in the broth and lay the dumplings. We put the pan on the stove and heat the specified amount of butter and vegetable oil in it. The mixture of oils will give a delicate flavor to the roast. Pour chopped green onions into hot oil and, while stirring, fry it for two to three minutes over medium heat until soft.
step 2 out of 10
Peel the carrots from the top, rinse and cut into thin cubes. Alternatively, you can rub it on a coarse grater. We also peel the potatoes, wash them and cut them into pieces of the same shape and size. Pour the prepared vegetables into a saucepan with green onions, stir and continue to fry for a few minutes, until the carrots begin to soften. It's literally three to four minutes.
step 3 out of 10
Then pour wheat flour over the vegetables, trying to distribute it throughout the roasting mass, and not place it in one place. Stir and continue to fry for one to two minutes.
step 4 out of 10
Pour chicken broth into the roast, add salt to taste. Bring to a boil and cook for fifteen to twenty minutes, until the potatoes and carrots are tender. By the way, you can use just water instead of broth. The soup will turn out delicious, although, of course, not so rich.
step 5 out of 10
While the soup is cooking, prepare the dumpling dough. To do this, rub hard cheese on a fine grater. Pour the resulting shavings into a bowl and add the egg.
step 6 out of 10
Pour in salt and black pepper, as well as the specified amount of flour.
step 7 out of 10
Mix thoroughly until smooth - you get a thick, slightly sticky, poorly shaped cheese dough for dumplings.
step 8 out of 10
We form dumplings from the resulting dough with hands soaked in cold water: take a small portion of the mass with a teaspoon and roll it in wet palms until smooth. You should get about twelve to fifteen pieces, depending on the size.
step 9 out of 10
When the carrots and potatoes have already become soft in the soup, lower the dumplings into the pan.Bring the soup to a boil and cook for two to three minutes. At the end of cooking, add black ground pepper.
step 10 out of 10
When the dumplings are ready, they will quickly float to the surface. Remove the pan from the stove. Pour the finished soup into deep portioned bowls and serve hot, sprinkling with chopped herbs. Additionally, we serve fresh bread.
Bon Appetit!

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