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Prepared by: Dasha Petrova
08/17/2014 Cooking time: 40 min
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An original and simple recipe for soup with cheese dumplings is an excellent solution for anyone who wants to diversify their dinner table. Affordable, fresh and interesting, and it’s beyond words to describe how delicious it is!
Chicken soup with cheese dumplings
Ingredients for dumplings:
- flour – 100-150 g;
- hard cheese – 100 g;
- egg – 1 piece;
- milk – 1/2 cup;
- butter – 2 tsp;
Cooking method:
- Beat the egg white with a pinch of salt. The result is strong foam;
- Remove the butter from the refrigerator in advance so that it has time to soften. The soft mixture is ground a little with egg yolk;
- The egg-oil mixture is combined with sifted flour and kneaded thoroughly, making sure that there are no lumps;
- Finely grated cheese is poured into the mass, warm milk is poured in;
- Add protein foam and mix further, adding flour as necessary - the dough needs to be dense and elastic;
- The finished dough is wrapped in plastic wrap and left to proof for half an hour;
- Then it is rolled into sausages and cut into pieces 1-1.5 cm thick;
- Housewives usually put raw dumplings in almost finished soup. However, in this case, flour will get into the broth and it will lose transparency. It is better to boil the pieces of dough separately in salted water and place in a colander to drain the liquid.
Ingredients for the first course:
- chicken breast – 1 piece;
- small bulbs - 2 heads;
- medium carrot – 1 piece;
- potatoes - 4 medium tubers;
- parsley root – 2 pcs;
- bay leaf, chopped herbs, ground black pepper, salt to taste.
Cooking method:
- Transfer the chicken breast to a 3-liter saucepan. Fill with water and place on medium heat. During the cooking process, remove any foam that appears:
- After boiling, continue cooking for half an hour. During this time, vegetables are prepared;
- One onion is finely chopped, the carrots are cut into strips. Sauté vegetables in vegetable oil until golden brown;
- The washed and peeled parsley root, bay leaf and the second peeled onion are placed in boiling water. After 10 minutes, remove vegetables, bay leaves and chicken breast from the broth;
- The potato tubers are washed and peeled, cut into cubes, which are sent to the broth;
- While the potatoes are boiling, remove the meat from the chicken breast and finely chop it;
- As soon as the potatoes become soft, sautéed vegetables and shredded chicken are placed in the pan;
- Add salt and ground black pepper to taste;
- Cook for another 5-10 minutes and add the ready-made dumplings.
The soup is poured into bowls and sprinkled with chopped herbs - cilantro, dill, parsley.
How to cook
Soup with cheese dumplings can be prepared either lean or with meat. I prefer light soups. So I'll make soup with chicken broth.
First of all, boil the meat. I do this in advance and entrust this task to my assistant - the slow cooker. I place the chicken in the multicooker bowl and fill it with water. In the “stew” mode, the chicken is cooked for 1 hour. At the end of cooking, you can add salt, pepper and bay leaf to the broth.
After finishing cooking, be sure to strain the broth. And let's move on to the next stage. You can continue cooking the soup with cheese dumplings either on the stove or in a slow cooker. Since I cooked the broth in a slow cooker, I continue to cook the soup on the stove.
The broth is ready and it's time to prepare the cheese dumplings. Grate the cheese into a small bowl and then add the egg, drain softly. oil, herbs.
Also add flour, salt and pepper.
Mix the cheese mixture very well. In the list of ingredients I indicated 3 tablespoons of flour, but I replaced one with breadcrumbs. You don't have to do this.
The resulting mass needs to be divided and formed into small balls like this. It is convenient to do this with wet hands. Tip: do not make large dumplings as they will expand when cooked!
Place the cheese balls in the refrigerator for 20 minutes.
In the meantime, peel the potatoes and cut them as desired. I prepared 4 tubers, but only needed 3.
Add chopped potatoes to the strained broth and place on the stove.
Right there, side by side, we put it in a frying pan with the plant. oil chopped onion and carrots.
We do not fry the vegetables too much, but lightly sauté them.
When the potatoes are cooked but not mushy, add the cheese dumplings to the pan. Cook everything together over medium heat for 5-7 minutes.
Then add the sautéed vegetables and taste. If necessary, add salt and fresh herbs.
We wait for the soup to boil again and immediately turn off the heat. As always, let the soup brew under the lid for about 10 minutes and you can pour it into plates!
A generous spoonful of homemade sour cream and bon appetit!
The whole family appreciated the soup with cheese dumplings in chicken broth. There was only a small portion left from the 3-liter pan. The soup turns out delicious and nutritious!
My additions: if desired, you can add green peas or a handful of homemade noodles (vermicelli) to the soup.
Mushroom soup with cheese dumplings
The recipe calls for dried mushrooms, but you can replace them with fresh or salted ones.
Ingredients for the dough:
- hard cheese – 50-60 g;
- potatoes - 2 medium tubers;
- flour - 3 tbsp. l;
- egg – 1 piece;
- salt - a pinch.
Cooking method:
- Well-washed jacket potatoes are boiled in boiling salted water. Cool, peel and rub finely through a grater. The puree prepared in this way will be especially sticky;
- Beat the egg with a pinch of salt until smooth;
- Add egg mixture, finely grated cheese and flour to mashed potatoes;
- Knead the dough thoroughly and put it in the refrigerator, not forgetting to cover it with film.
While the dough is proofing, prepare the soup itself.
Ingredients:
- dry mushrooms – 30-40 g;
- onion - 1 head;
- carrot – 1 piece;
- potatoes - 2 medium tubers;
- pickled cucumber – 2 small;
- butter – 30 g;
- add ground black pepper and salt to taste;
- chopped parsley.
Cooking method:
- Dry mushrooms are washed and soaked in 500 ml of cold water in the evening. In the morning, take it out and squeeze it out. There is no need to pour out the remaining liquid;
- Pour water into a 3-liter saucepan approximately halfway and place on medium heat;
- Wash the potatoes and peel off the skin. The tubers are cut into small cubes;
- When the water boils, place the potatoes in the pan and salt to taste;
- Soaked mushrooms are washed in running water, chopped and fried in hot butter;
- While the mushrooms are fried, peel the onion and cut into cubes;
- Peel the carrots and coarsely wipe them;
- Transfer the vegetables to the mushrooms and continue frying for 10 minutes, remembering to stir the ingredients;
- Coarsely grate the pickled cucumbers and add them to the frying pan with the other ingredients;
- After 2-3 minutes, remove the pan from the heat;
- The potatoes are removed from the boiling water and mashed with a potato masher;
- Dip mashed potatoes and fry into the pan, pour in the water in which the mushrooms were soaked, filtering it through a fine sieve;
- Continue cooking at medium heat for another 15-20 minutes;
- Take the dough out of the refrigerator and, scooping it with a wet teaspoon, drop small pieces into the boiling broth;
- Reduce the heat and after 5 minutes remove the pan from the stove.
The finished first course is sprinkled with herbs and served with sour cream.
Fish soup with cheese dumplings
Ingredients for the dough:
- hard cheese – 50 g;
- egg – 1 piece;
- breadcrumbs - 2-3 tbsp. l;
- flour – 2-3 tbsp. l;
- salt - a pinch.
Cooking method:
- The cheese is rubbed through a fine grater and mixed with a chicken egg, salt and breadcrumbs;
- The flour is introduced gradually so that the dough is not dense, but sticky;
- Knead well and put in the refrigerator.
Soup ingredients:
- fish fillet – 300 g;
- onion - 1 head;
- carrot – 1 piece;
- salt, chopped parsley - to taste.
Cooking method:
- Place a small saucepan with a volume of 1.5-2 liters on the fire. Fill with water and bring to a boil;
- The fish fillet is cut into large pieces, removing the bones;
- The boiled water is salted and chopped fillet is transferred into it;
- The fish cooks quickly, so after 10-15 minutes you can add the frying;
- For it, carrots and onions are peeled, finely chopped and fried until golden brown in hot vegetable oil;
- Dip the roast into the boiling broth and reduce the heat;
- The dough is rolled out into a thick flat cake on a board greased with vegetable oil and cut into small diamond shapes;
- The pieces are carefully removed from the board and lowered into the pan;
- Keep the pan on low heat for another 10 minutes. Pepper to taste.
Close the pan tightly and let the dish brew for 10-15 minutes. Sprinkle the finished soup with parsley.
Milk soup with cheese dumplings
Ingredients:
- flour – 500 g;
- processed cheese – 100 g;
- low-fat cottage cheese – 100 g;
- eggs – 2 pcs;
- milk – 2 l;
- butter – 2 tbsp. l;
- water – 500 ml;
- salt - to taste.
Cooking method:
- The cheese is rubbed on a fine grater and mixed with mashed cottage cheese;
- Beat the eggs and pour into the cheese and curd mass, not forgetting to add salt;
- Pour in water and slowly add flour, mixing thoroughly, breaking up all the lumps;
- When the dough becomes uniform in composition, roll it out into sausages and cut into dumplings, the thickness of which does not exceed 1.5 cm;
- Pour water into the pan, add salt. Bring the liquid to a boil and drop in pieces of dough in small batches;
- The floating dumplings are transferred to a colander;
- Boil milk in a separate saucepan;
- The dumplings are placed on plates and poured with boiled milk.
Place butter on each plate before serving.
Ingredients
- 2.5 liters of water
- 4-5 potatoes
- 1 bell pepper
- 1 carrot
- 1 onion
- 100 g hard cheese
- 100 g flour
- 1 egg
- small bunch of greenery
- salt, pepper to taste
Homemade recipe
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