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Soup with dumplings

Soup with dumplings


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Peel the vegetables and put the carrot on a large grater. Finely chop the onion, cut the celery into cubes. Put the oil in a pot and add the onion and carrot. Leave on low heat for 2-3 minutes, then add water and celery. Season with salt and pepper, add thyme to taste and leave on the right heat.

Separately in a bowl beat the 2 eggs and mix with the semolina until smooth. Season with salt and leave for about 10 minutes until added to the soup. When it has started to boil, turn it on low, take a teaspoon of the dumpling mixture and put it lightly in the soup. Continue the process until the composition is complete. Leave it on the right heat for another 10 minutes, then turn off the heat and add the finely chopped parsley.

Good appetite !


Pea soup with flour dumplings & # 8211 Transylvanian recipe

Pea soup with flour dumplings & # 8211 Transylvanian recipe. How to make chicken soup with peas and dumplings or nokedli, Nockerli? A simple and tasty soup. Pea recipes. Chicken soup recipes. Recipes for dumplings with flour.

This pea soup with dumplings and chicken is a classic of Transylvanian cuisine. A soup of my childhood (from Cluj, Sibiu and Arad). It is made in summer, with fresh peas and chicken entrails (hearts, pipettes, bones, wing heads, chest carcasses). In the off-season it is made with frozen or canned peas. The dumplings are made of flour (like paprika) but smaller in size (like thicker rags). In our country they are called Nockerli or nokedli. See here how they are made.

At the end, the soup is sprinkled with freshly chopped dill and served with sour cream. A cheerful and colorful soup, especially tasty. I didn't have pipettes and hearts at hand, so I used 3 chestnuts. I also mentioned that I always put pieces of meat or bones in the freezer that & # 8222 fall & # 8221 from other dishes & # 8211 that's why! The bones give an intense and pleasant taste to any soup and it's a shame to throw them away. What can I say about how quickly this soup is prepared? In 40-45 minutes it is ready. If hearts and pipettes are used, their cooking time is a little longer (it can be shortened by cutting them into smaller pieces).

In Transylvania and Banat we also make chicken paprika with peas and dumplings & # 8211 see here. It is delicious!

From the quantities below it results approx. 8-10 servings of pea soup with dumplings.


Fine and fluffy dumpling soup

First of all, dumplings are prepared from only 2 to two! - ingredient: egg and semolina. That's it. No baking powder or baking soda! Not that they are toxic, but simply because there is no need! When I had small children and I often prepared this soup for them, I had learned the consistency that the dumpling composition should have and I put the semolina in my eyes. Then I thought of weighing the ingredients to make sure that, even if I forget how the composition should be, I'm not wrong. So I weighed the eggs (I always make the dumplings from two large eggs) and the semolina package and after I prepared the dumpling composition, I weighed the semolina package again to calculate how much semolina I put in the dumplings. What did I find? The amounts of egg and semolina are equal.


Clear soup with parsnip dumplings

Heat the olive oil in a large pot. Add the chopped vegetables and garlic and sauté for a few minutes. Add the herbs, spices and prunes and pour cold water over it to cover the whole mixture. Leave on low heat for about 1 hour.

I strained the soup. We kept only sliced ​​carrots, you can keep celery celery if you like. Put the soup aside until we reheat it.

For dumplings

Boil the potatoes, parsnips and garlic in salted water until they soften, then drain. Add the butter to the pot and sauté the vegetables over medium heat for a few minutes to remove excess water. Crush the vegetables, add flour, semolina, egg, salt and pepper and mix until incorporated. Let the composition cool for 60 minutes.

We reheat the soup and taste it to season it. In another pot we put salt water and bring it to a boil. With a spoon, take a little of the dumpling composition and immerse it in boiling water. When the dumplings start to come to the surface, let them boil for another 30 seconds, then take them out of the water with the foamer.

Put hot soup in plates, add dumplings and garnish with green parsley. Bon appetit to Delights!


2 pcs. bleach (parsnip, parsley)
3 carrots
2 large onions
2 potatoes
green parsley
2 eggs
semolina
salt

We put the vegetables on medium heat, they will be cooked when the fork easily enters them.
Do not boil them too much, because our vegetables will lose all their vitamins by overcooking. When the vegetables are almost cooked, we start preparing the dumplings.
Separate the egg whites from the yolks.
Mix the egg whites with a pinch of salt until they grow nicely.
Over the egg whites, add the yolks rubbed separately with very little salt, stirring gently.
Add the semolina little by little, until you get a composition that does not flow from the spoon.
Better advice, put less semolina, boil a semolina dumpling and if it disintegrates in the soup, add more semolina than put a lot of semolina from the beginning and the hard dumplings come out. With a teaspoon we put the dumplings in the soup, one by one.
Boil the dumplings for a few minutes, add a tablespoon of oil to the soup and finally finely chopped fresh parsley.
The soup with fluffy dumplings is ready!

Don't forget to eat happily, be cheerful and you will be healthier!


Duck dumpling soup recipe required:

  • fat duck meat
  • 3 carrots
  • 2 onions
  • 1 suitable celery
  • 1 parsnip
  • 1 parsley root
  • 1 bell pepper
  • 2 cloves of garlic
  • 1 bunch green parsley
  • a few peppercorns, salt

For dumplings:


Duck dumpling soup recipe required:

  • fat duck meat
  • 3 carrots
  • 2 onions
  • 1 suitable celery
  • 1 parsnip
  • 1 parsley root
  • 1 bell pepper
  • 2 cloves of garlic
  • 1 bunch green parsley
  • a few peppercorns, salt

For dumplings:


Duck soup with dumplings

The colder and more changeable weather, autumn, comes to test our antibodies with a cold or a virus and there are many who are used to sniffing during this period. It is the moment when soups of any kind gain ground and become a constant presence on our table. The Transylvanians and Banatians, who flirt with soup all year round, are an exception, of course, being specialists in such juices. Traditionally, the Oltenian ate some soup when the current blew him away and he caught a cold. I don't really know what to say about Moldovans, I don't know to what extent they give up a Moldovan borscht for a soup. I, until a certain moment, not to exclude each other, I did not put the soup on the soup, but with the appearance of the children I had to engage more often with the preparation of the soup and slowly, won the zama, both with homemade noodles as well as with dumplings, ground and sympathy. Today, I was busy with duck soup with dumplings.


Preparation Fine and fluffy dumpling soup by Simona Callas

Fill a pot of about 3 liters with water and bring to a boil over medium heat. When the water boils, add the turkey wings. Boil for 15 minutes, froth. Peel an onion, grate it and add it to the pot. Peel a squash, grate it and cut it into 2 or 3 pieces. www.simonacallas.com After boiling again, add the oil (or poultry fat), the carrots cleaned and cut into cubes. When the meat is almost cooked, turn the heat to low, add the diced pepper, vegetable concentrate, salt and turmeric.

It's time to prepare the composition for the dumplings. Break the eggs in a bowl, beat with a fork or fork. Pour the semolina in the rain, in 3-4 rounds, beating continuously, so as not to form lumps. www.simonacallas.com The dumpling composition should flow slowly, like a lava as seen in the photos below. Fine and fluffy dumpling soup

IMPORTANT! The composition is not immediately boiled, but left to rest for 10-15 minutes. You will notice that after this time of rest, the semolina swells and becomes fluffy, and the composition no longer flows.

Before putting the dumplings, remove the onion, celery, parsnip (whoever wants, strain all the soup, I prefer to leave the carrot and pepper). www.simonacallas.com In the boiling soup, with the fire given to a minimum , put the dumplings. Moisten a spoon, remove from the composition and place in the soup. The dumplings will come off easily. Fine and fluffy dumpling soup

After forming dumplings from the whole composition, cover the pot with a lid and simmer for at least 15 minutes. www.simonacallas.com Then the fire is extinguished. The parsley can be added immediately after the fire is extinguished in the soup, or it can be added to the plate, before serving, to have a beautiful green color and a pleasant appearance.

If you like my recipes, please Like and follow my facebook page Simonacallas where I offer you every day sources of inspiration for the menus of the day, occasion menus or special recipes. I also invite you to join the SimonaCallas Official Group where I can answer your questions, give you culinary advice and prepare for you beautiful contests with interesting prizes.


HUNGARIAN BEEF GULAS WITH GALUSTE AND POTATOES

Beef goulash is one of the best and most popular recipes in Hungarian cuisine, with which it almost identifies.

Beef goulashGulyás & # 8211 is a well-known dish outside the borders of Hungary. If in the rest of the countries it brings more thickened stew, in Hungary it has more the consistency of a soup thickened by the natural starch of potatoes.

Hungarian food is very tasty, and this recipe is one of our family's favorites, as is the pork goulash (you can read recipe here) which we prepare more often.

It can be prepared from both beef and pork or using a mixture of beef and pork.

Even Hungarians say that there are many ways to prepare goulash, each household adding a favorite flavor or type of meat, less spicy or very spicy.

I started looking for Hungarian recipes since I met my husband, and this was the first one I chose to make.

Over time it has changed, but one thing has been constant: onions and cumin seeds that I boiled separately and added that & # 8220 cumin tea & # 8221 to the food.

It used to be cooked in a cauldron, but nowadays most housewives do it in a pot. A few hundred years ago, shepherds cooked this food in the field, in the cauldron, but now it is known and loved all over the world.

I also prepared goulash and in crock I can express, as you can see if click here.

Another recipe from Hungarian cuisine, which is not missing from our menu, is chicken paprika with flour dumplings and sour cream.

Coming back to beef goulash recipe I recommend using a Hungarian paprika if you have where to buy it. Its aroma is essential for the final taste. Someone was joking at one point, when I was in Hungary in the baths (I stayed at Igal for a week), saying that no matter how much paprika I read that it is put in a recipe, the Hungarians double the amount.

It's a filling recipe and you may not need another dish at that meal. The tender beef, potatoes and dumplings, but also carrots and peppers bring consistency.

The rich flavors given by the ingredients used make this food extremely tasty.

It is not difficult, but it needs time to cook over low heat, so that all the flavors combine and the meat is very tender.

In the past, shepherds cooked the recipe in a cauldron, but nowadays most people have given up this way of cooking goulash.

Beef goulash recipe it does not require many ingredients and no complicated steps. If you prepare everything at hand it will go very fast.

In other words, over 20 years ago I found a recipe that used lard to harden onions and meat and I stuck to it, but you can replace it with oil.

Now I leave you with the list of ingredients and how to prepare the best beef goulash:

INGREDIENT:

60 g lard or 120 ml oil

2 very large or 3 medium onions

1 bell pepper or halves from 2 differently colored peppers

2 stems with celery leaves

2 small bay leaves or 1 large one

1/2 or 1 teaspoon hot pepper flakes (depending on how spicy you eat)

2 tablespoons Hungarian paprika

For dumplings:

4 teaspoons of flour

I cut the beef into cubes of the right size and lined them with flour. I hardened the finely chopped onion in the lard until it became soft and glassy, ​​then I added hot pepper flakes, paprika and garlic given through the press.

I put the cumin seeds in 200 ml of water and boiled them for 2 minutes after they boiled.

I put the meat over the hardened onion and fried it on all sides.

I poured the cumin tea over the meat, let it boil a little, then I poured the soup and added the bay leaves.

I put a lid on and let it simmer over medium to low heat for about an hour or until the meat is almost cooked.

I had a young veal and it cooked pretty quickly, but the cooking time can increase if you use beef for up to 90 minutes.

At this point I added diced potatoes, peppers, carrots and celery. If necessary you can fill it with water.

I let it boil for another 30 minutes.

During this time I prepared the flour dumplings. I added them to the goulash in the last 10-15 minutes.

I boiled 1 liter of water with 1 teaspoon of salt.

I broke the egg, added a little salt and started beating it. I added cold mineral water and finally flour.

After the composition was homogenized, I let the dough wait for 10 minutes. I formed the dumplings between 2 teaspoons, but you can use a teaspoon that was previously placed in hot water.

Try using a long-handled teaspoon if you want to leave flour dumplings directly on the bottom of the pot.

I let them boil for about 3 minutes after they rose to the surface, then I took them out with a strainer.

I leave you the preparation method for the flour dumplings and in video format and I invite you to follow me on the channel YouTube. Don't forget to press the bell to be notified when I post a new recipe.

After I stopped the fire I let the goulash rest for a few minutes with the lid on.

The consistency of the soup thickens a little, but remains liquid, it is not as thick as a stew.

The meat from the goulash is tender, and the sauce is tasty, aromatic and slightly spicy. My husband also puts hot pepper flakes on his plate.

We really like Hungarian goulash!

Next to it we always have a homemade bread with baked potatoes in the pot.

I also invite you to the group I cook with friends - Tasty recipes.


Let's prepare a delicious dumpling soup!

Step 1
Boil the chicken in salted water and leave it until it is well cooked. You can keep it in soup or you can serve it in two ways.

Step 2:
Cut the carrots into rounds, and keep the rest of the vegetables whole. All the vegetables are put in the water in which the chicken was boiled.

Step 3:
When the vegetables are cooked, take them out and leave only the carrots in the soup.

Step 4:

Beat eggs well and add salt, 3 tablespoons oil and semolina, as it contains. The composition should not be too hard but not too soft because they can spoil.

Step 5:
Take the composition with a spoon and put it in the soup. The dumplings will remain on the surface. Let it cook for about 20 minutes.

Soup with dumplings serve hot with chopped parsley, which you put on top before serving.


Video: Σούπα Μινεστρόνε. (July 2022).


Comments:

  1. Trophonius

    It's a shame!

  2. Houston

    Excellent, very helpful post

  3. Pylades

    Quite right! I think this is a great idea.

  4. Delancy

    wonderfully, is the value answer

  5. Shelomo

    Certainly, it is right

  6. Kesar

    nakanezzto! thanks.!!!!!



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