PREMIUM
@lekting
Difficulty: Easy
6 Serves
0.0
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Cooking Time
1 h. 15 min.
Serves
6
Difficulty
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About This Recipe
When we first made this soup, we didn't quite know what we would get. During the tasting, two of our "editorial" children, 5 and 12 years old, came into the kitchen. Seeing the dumplings, both became very interested... Since then, their moms make this soup for them at least once a month – and it never gets old for either the kids or the parents!
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 17
Serves:
Vegetable broth - 750 ml
Chopped tomatoes in their own juice - 800 g
Potato - 2 pcs.
Bulb onions - 2 pcs.
Celery root - 1 pcs.
Butter for greasing finished flatbreads - 30 g
Flour - 2 tbsp
Salt - to taste
Salt, freshly ground black pepper - to taste
Flour - 180 g
Milk or low-fat cream - 100 ml
Egg - 1 pcs.
Butter for greasing finished flatbreads - 20 g
Oat semolina Garnets gluten-free - 1 tbsp
Baking powder for the dough - ⅘ tsp
Parsley - 50 g
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
57г
🍚
Carbohydrates
259г
🥩
Protein
55г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Cut the vegetables into small cubes. Heat half the oil in a heavy-bottomed saucepan, add the onion, cook over medium heat until soft, 5-7 minutes. Add celery, cook 10 minutes. Add potatoes, cook 10 minutes.
Step 2
Pour the tomatoes, juice and broth (water) into the pan, bring to a boil, simmer over low heat for 15 minutes. Using a blender, puree the soup, add salt and pepper to taste. Leave it alone.
Step 3
For the dumplings, sift the flour with baking powder and salt. Chop the parsley with cold butter as finely as possible. Beat the egg with milk, mix with dry ingredients, without stirring too much. Add parsley and stir.
Step 4
Grease your hands with vegetable oil and roll into small dumplings. Place the finished dumplings on the board.
Step 5
Heat the remaining 2 tbsp in a saucepan. l. oil, add flour, fry until light beige. Pour in a little broth and stir over low heat until smooth. Add the resulting mixture to the soup and place on low heat.
Step 6
Heat the remaining 2 tbsp in a saucepan. l. oil, add flour, fry until light beige. Pour in a little broth and stir over low heat until smooth. Add the resulting mixture to the soup and place on low heat.
Step 7
Place the pot of soup on the fire and bring to a boil. Pour in the flour, butter and broth mixture and stir well. Place the lettuce on the surface of the supak, close the lid, reduce the heat to low, and cook for 10–12 minutes. Serve immediately.
Enjoy your meal!
Follow the instructions step by step