Hearty potato soup with custard dumplings

Reviews (2)

7

Prepared by: Arina Volskaya

01/17/2017 Cooking time: 1 hour 0 minutes

A tasty and satisfying soup in which the potatoes will appear in a slightly modified form. Interested? With this recipe you will quickly and deliciously feed the whole family with potato dumpling soup.

Potato dumpling soup with chicken broth

The recipe is simple and familiar to many housewives. But potatoes will play an unusual role - you need to prepare dumplings.

Ingredients:

• chicken wings – 3 pcs.;
• butter – 30 g;
• salt – 1.5 tsp;
• potatoes – 300 g;
• onion – 1 pc.;
• carrots – 1 pc. (average);
• flour - half a glass;
• bay leaf – 2 pcs.;
• eggs – 1 pc.

Cooking method:

1. Prepare the broth: add water to the wings and bring to a boil. Remove the foam, add salt and bay leaf. Cook the wings until done.
2. Peel and cut the potatoes, add water, salt and cook until fully cooked.
3. Peel and chop the carrots. In cubes, on a grater - the choice is yours. Add carrots to the broth.
4. Peel the onion, chop (diced) finely, fry in melted butter (butter). Fry until golden brown. Pour into the broth.
5. Grind the previously boiled potatoes to a puree. Add salt, egg, flour to it. Knead the resulting dough.
6. Roll out the dough into a sausage. Cut into pieces the size you want the dumplings to be.
7. Pour them into a pan with broth and cook the dish for 5 minutes.

Potato dumpling soup is ready. Add salt and herbs to taste and serve.

How to make Potato Dumpling Soup

Wash the chicken wings thoroughly and remove any remaining feathers.

Place the wings in a saucepan, fill them with water and bring to a boil. Remove the foam, add bay leaf and a teaspoon of salt. Cook until done.

Peel the potatoes, cut them and boil them until tender in salted water.

Peel the carrots and cut them in any way you like. You can grate it or use a vegetable peeler to cut it into thin petals. Add the carrots to the broth.

Peel the onion, cut it into small cubes and fry in butter until light golden brown. Place in a saucepan with broth.

Mash the cooled potatoes into a puree, add the egg, flour and a pinch of salt. Mix the dough.

Roll out the potato dough into a thin sausage.

And cut this sausage into small pieces - dumplings.

Place the dumplings in a saucepan with boiling broth and cook for 5 minutes.

The soup is ready. Add greens to it and enjoy the taste!

Buckwheat soup with mushrooms and potato dumplings

This recipe with buckwheat, mushrooms and potato dumplings will help diversify the usual first course in the form of soup. Cooking will take no more time than regular soup, and the taste will satisfy all family members.

Ingredients:

• chicken breast – 1 pc.;
• champignons – 250 g;
• bay leaf – 1 pc.;
• buckwheat – a third of a glass;
• carrots – 1 pc. (average);
• greens - to taste;
• salt - to taste;
• eggs – 1 pc.;
• flour - 3 tbsp. l.

Cooking method:

1. Pour water over the washed chicken and leave on the fire until the meat is cooked.
2. Wash the buckwheat, sort and fry in a dry frying pan (optional).
3. Clean the mushrooms. Cut, fry in oil (vegetable). Fry until all the liquid has evaporated. Peel the carrots and grate them on a coarse grater. Peel the onion and chop it finely. Add vegetables to mushrooms, fry until pale golden brown.
4. When the chicken is ready, remove it. Add salt and bay leaf to the broth. Add buckwheat, cook everything until done.
5. Grind the meat, separate it from the bones, add it to the broth.
6. Boil the potatoes and mash them. Add salt, flour, egg to the puree and stir. Knead the dough. The consistency will be such that it could be taken with a spoon.
7. Use a teaspoon to form dumplings and add them to the broth.
8. As the dumplings float, add mushrooms, vegetables and herbs (chopped). Mix everything.
9. Bring to a boil, cook for about 5 minutes until the dumplings are firm.

The dish is ready - bon appetit!

Preparation procedure:

1. Cut the peeled, washed potatoes into cubes and throw them into a pan with boiling broth.
2. While the vegetables are boiling over medium heat, prepare the frying: cut the onion into half rings, fry it in a frying pan until golden brown, add grated carrots.
3. Saute the vegetables together for a few minutes and then pour the roast into the pan.
4. Season the potato soup with salt and pepper and add a bay leaf. Cook the dish over low heat.
5. Now you can work some magic on the dumplings. In a small saucepan, boil half a glass of water with salt and butter (margarine).
6. Stirring thoroughly, add flour. Over low heat, bring the mixture to the required thickness and homogeneity.
7. After this, remove the pan from the stove. When the contents have cooled, beat in the eggs one at a time.
8. Add the dough to the potato soup 10 minutes before the end of cooking. You need to do this with a teaspoon so that the dumplings turn out small and neat.
9. Wash and finely chop the parsley and dill. Add the greens to the dumpling soup just before serving.

This recipe can be modified if desired. For example, use fish or mushroom broth instead of meat broth. It’s even better if the soup is made with meatballs, pieces of champignons, pike perch, cod, and salmon. In this case, fresh mushrooms are thrown into the pan 5 minutes before the end of cooking. Salmon cut into pieces, fish or meat balls are placed in the soup before the potatoes, cod and pike perch - immediately after the vegetables.

Although the recipe for dumplings is quite simple, the dish has its own secrets, the knowledge of which allows you to obtain the dough of the ideal consistency. For example, it is better to add chilled eggs to the batch: first the yolks, then the whites. If you add milk instead of water, the dumplings will be more fluffy and airy. To make the dough even more tender and softer, flour is partially replaced with semolina. The flour itself can be not only wheat, but also buckwheat, rice, and oatmeal. The basic recipe can be improved by adding 50 g of grated salted cheese to the finished choux pastry.

Since the dumplings double in size when cooked, you need to take half a teaspoon of dough. To make the mass slide off more easily, the cutlery is pre-moistened with cold water. This way, you will delight your family with not only tasty, but also beautiful little dumplings.

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Milk soup with potato dumplings

Preparing the soup will take about half an hour. The first course is suitable for both lunch and dinner. Belarusian cuisine knows how to pamper soup lovers!

Ingredients:

• butter – 1 tbsp. l.;
• egg – 1 pc.;
• milk - 6 glasses;
• water – 3 glasses;
• flour – 1 tbsp. l.;
• potatoes – 12 pcs. medium in size.

Cooking method:

1. Take the smallest grater. Grate the potatoes. Place it on gauze and gently squeeze the juice out of the vegetable. Let the juice stand so that later you can drain it from the starch, which will precipitate.
2. Place the potatoes in a bowl, add the egg, starch, flour and salt. Mix the ingredients, knead the dough.
3. Roll approximately equal balls up to 3 cm in diameter.
4. Put the milk and water on the fire (stir) and bring to a boil. Dip the dumplings into the milk mixture and set the heat to high.
5. When the milk boils, reduce the heat and simmer for 15 minutes.

The dish is ready. You can add salt to taste and add butter.

What we need:

• chicken broth (2 l);
• 4 medium potatoes;
• 1 carrot;
• 1 onion;
• vegetable oil for frying;
• salt, ground pepper, bay leaf (1-2 pcs.);
• parsley and dill;
• 50 g butter or margarine;
• 0.5 glasses of water;
• 3 tablespoons (heaped) flour;
• 3 eggs.

Soup with Brussels sprouts and potato dumplings

An unusual soup that takes a long time to prepare (about an hour), but the taste is worth it!

Ingredients:

• Brussels sprouts – 300 g;
• processed cheese – 8 pcs.;
• broth - 3 l;
• semolina – 2 tbsp. l.;
• egg – 1 pc.;
• carrots – 1 pc. average;
• onions – 1 pc.;
• butter (melted) – 2 tbsp. l.;
• potatoes – 1 kg;
• flour – 5 tbsp. l.

Cooking method:

1. Prepare the broth: boil the meat, remove from the water, separate from the bone (if any), chop finely.
2. Prepare mashed potatoes: you can mash them with cream or milk - to taste.
3. Let the puree cool, then add the egg, flour, semolina. Knead the dough; it should not stick to your hands. Place it in the refrigerator for half an hour.
4. Fry onions and carrots in melted butter.
5. Remove the dough from the refrigerator and roll it into balls up to 3 cm in diameter.
6. Add melted cheese to the broth. As soon as it melts and the broth acquires a milky taste and color, add salt, add cabbage, and bring to a boil.
7. Once boiling, add potato dumplings. As they begin to float, add meat and herbs. Cook for 5 minutes.

The dish is ready. Bon appetit!

Making soup

1. Peel the potatoes and one carrot (we will need the second one for frying) and boil until tender.
2. Cut the second carrot, pepper and onion into small cubes of equal sizes.
3. First of all, fry the onion for a few minutes, then add the peppers and carrots and cook for another 5-6 minutes.
4. We still have one onion left, which we grind into puree along with boiled potatoes and carrots.
5. Chop the greens very finely.
6. Now the most important part - preparing the dumplings. Add flour, salt, melted butter, 1 egg and herbs to the mashed potatoes. I don’t specifically write how much flour and butter should be poured, because it all depends on the amount of puree obtained and the type of flour. Keep in mind that the dumpling dough in this recipe should not be liquid; we need to make a sausage out of it.
7. Once the ideal ratio of products has been selected and the desired sausage has been obtained, cut it into small pieces.
8. While we were working our magic on the dumplings, the meat was already cooked. Remove the meat from the broth, place the roast in its place and boil for another 5-7 minutes. Then carefully place the prepared dumplings and cook for another 10 minutes. If you haven't salted the broth yet, now is the time.
9. Separate the yolks from the remaining eggs and mash them with sour cream.
10. Here it is, the long-awaited moment! Place meat into plates in portions, pour in soup and season with sour cream sauce. If desired, garnish with a sprig of parsley or simply sprinkle with chopped herbs.

We hope this step-by-step Potato Dumpling Soup recipe helps you. Bon appetit!

If desired, this recipe can be slightly modernized. If you don't have much time and a hungry family is already walking around the kitchen, replace the veal with chicken. Using chicken broth, soup with potato dumplings will cook much faster, but will be no less tasty.

If you like cereals, cook buckwheat soup with potato dumplings. To do this, add a small amount of buckwheat a few minutes before you throw in the dumplings.

Vegetable soup with potato dumplings

Ingredients:

• radishes – 5 pcs.;
• green bell pepper – 1 pc.;
• onions – 2 pcs.;
• tomatoes – 3 pcs.;
• nutmeg – ¼ part;
• allspice – 3 pcs. (peas);
• parsley (root) – 1 pc.;
• egg – 1 pc.;
• carrots – 1 pc.;
• potatoes – 2 pcs.;
• bay leaf, herbs - to taste;
• flour – ½ tbsp.

Cooking method:

1. Chop the onion and parsley finely, and the carrots into thin slices.
2. Grind the yolk with ¼ cup of water, adding flour.
3. Wash the potatoes, cut out the eyes, grate on a fine grater. Add mashed potatoes to the dough. Add protein. Mix.
4. Boil water. Add onion to boiling water, then carrots, parsley, bay leaf and allspice.
5. Cut fresh sweet peppers into rings, grind dried ones. Add to the pan.
6. Make the dumplings using a spoon dipped in water. Place them in boiling soup.
7. As soon as they begin to float, leave the dish for 2-3 minutes on low heat.
8. At the end of cooking, sprinkle with red pepper and nutmeg.

What you need to make potato dumpling soup:

ingredients for dumpling soup

• 2.5 liters of meat broth (mine is from domestic duck);
• 1 fresh carrot;
• 1 onion;
• 1 bell pepper;
• 0.5 cups of tomato juice (or 2 fresh tomatoes);
• parsley (or any other);
• salt and spices to taste;
• vegetable oil.

To prepare the dumplings themselves:

• 4 medium sized potatoes;
• 4 tablespoons flour;
• 1 raw egg;
• salt;
• ground black pepper.

Cooking steps

1. Grate the potatoes using a grater with the smallest cloves. To prevent the dumplings from turning out too liquid, you need to squeeze the juice out of the potatoes. To do this, put the grated potatoes in cheesecloth (it is better to fold it in several layers) and squeeze or place on a fine sieve, let the juice drain by itself, periodically pressing the potatoes with a spoon.
2. When the potatoes have gotten rid of excess liquid, add starch, flour and egg. Add a little salt. Mix well to obtain a homogeneous mass.
3. Wet your hands in water and form the dumplings into small balls.
4. Dilute milk with water and bring to a boil. When the milk boils, do not reduce the heat, but immediately begin laying out the dumplings. There is no need to be afraid that the milk will run away; for this purpose we diluted it with water. When the milk broth boils again, you can reduce the heat and cook for about 15 minutes.

The soup is ready! Put a piece of butter and you can pour it into plates.

Bon appetit!