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Chicken Soup with Semolina Dumplings

Chicken Soup with Semolina Dumplings
6 servings

for the broth:

1 chicken breast with bone

3 liters of water

a small bunch of greens

1 bay leaf

4 potatoes

1 onion

1 carrot

1 tbsp of vegetable oil

any greens to taste, salt

freshly ground black pepper

for the dumplings:

1 egg

1/2 tsp of salt

20 g of butter

120 ml of milk

150 g of Makfa semolina

ground nutmeg to taste

1 hour 40 mins


Additional properties For kids


1. Place the chicken breast in water, add chopped greens, the bay leaf, salt and pepper and cook for 45 minutes until the chicken is ready. Remove the chicken breast, cool it, remove the meat, and return the bones to the broth.

2. Prepare the dough for dumplings. Separate yolks and whites, mix the yolks with salt and soft butter. Add the milk, the semolina and the nutmeg, mix. Then add whipped egg whites and mix again.

3. Peel the potatoes, cut into cubes and add to the broth. Bring the broth to a boil.

4. Wet the teaspoon in cold water, and use the spoon to form dumplings and drop them into the broth. Cook for 10 minutes.

5. Peel onions and carrots, chop the onions finely, and grate the carrots coarsely. Heat the oil in the saucepan and sauté the vegetables for 5-7 minutes until golden. Add the vegetables to the soup and cook for 10 more minutes.

6. Pour the soup into plates, decorate with chopped greens and serve

Cuisine Russian cuisine
Dish type Soups and Salads