Chicken soup with cheese dumplings. Cheese dumplings for soup recipe. Recipe for cheese dumplings

Step by step recipes incredible soup with cheese dumplings and chicken, pork meatballs, mushrooms, vegetables and pickled peas

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

8 gr.

carbohydrates

188 kcal.

Option 1: Classic Cheese Dumpling Soup Recipe

In Slavic cuisine, first courses with dumplings are common and loved. And each housewife has her own unique recipe. However, today's selection is dedicated, on the one hand, to a simple, and on the other hand, to a surprisingly delicious soup with cheese dumplings.

Ingredients:

• three potatoes;
• salt (large);
• medium carrot;
• a spoonful of oil;
• half a bunch of greens;
• onion;
• spices "For soup";
• three liters of water;
• 79 grams of butter;
• two tablespoons of sour cream;
• 79 grams of cheese;
• salt pepper;
• 95 grams of flour.

Step by step recipe for soup with cheese dumplings

Grate hard cheese. Mix with soft butter. Add pepper, sifted flour and salt.

Enter sour cream. Mix the dough. The consistency is thick, moldable. But not packed!

Leave the dumpling mince in the refrigerator. Then put a pot of water over medium heat. Add salt.

While the liquid is boiling, heat the oil in a frying pan. Pour chopped onions, grated carrots and small cubes of potatoes. It is important to pre-wash and clean all vegetables.

After frying the ingredients for five minutes, transfer the frying to a saucepan with bubbling salted water.

Cook the first for another 13-14 minutes. Then take out the bowl of dough. Form small balls. Send to the pan, trying not to burn your hands with splashes.

In addition, introduce spices "For soup" and chopped herbs. Cover the soup with cheese dumplings with a lid. Simmer at the lowest temperature for another 6-7 minutes.

Serve this amazing dish hot right away. At the same time, do not forget to complement it with crispy slices of baguette or other type of bread. By the way, it is recommended to add fresh herbs to the plate for beauty and aroma.

Option 2: Quick Cheese Dumpling Soup Recipe

To speed up the process of creating our soup, we advise you to abandon even a short frying of vegetables and insisting the dough in the refrigerator.

Ingredients:

• two liters of filtered water;
• black pepper;
• 55 grams of cheese (hard);
• 70 grams of flour;
• a tablespoon of sour cream;
• a piece of butter (55 g);
• salt to taste;
• medium carrot;
• a third of a bunch of greens;
• stalk of celery;
• two potatoes.

How to quickly cook soup with cheese dumplings

Wash the celery stalk. Do the same with peeled carrots and potatoes. Finely chop all vegetables.

Pour a couple of liters of water into a saucepan. Bring to a boil, adding salt. As soon as the liquid begins to boil, add carrots, potatoes and celery.

Boil the future soup for about 10-13 minutes. In parallel, knead the dough from flour, sour cream, salt, softened butter (butter) and grated cheese.

Form small balls from a very thick mass. Send them to the pot.

Also add pepper, herbs (chopped) and salt. Mix soup with cheese dumplings. Leave to languish for another 9-11 minutes. Fire - medium, closer to the minimum.

Due to the fact that we eliminated roasting, cooking this soup will take much less time. And that is why we recommend excluding onions, which not everyone likes when boiled.

Option 3: Vegetable soup with cheese dumplings

Vegetables are difficult, if not impossible, to spoil any first course. This also applies to the presented soup, which this time we will cook with potatoes, celery, cherry tomatoes, sweet peppers and carrots.

Ingredients:

• 75 grams of cheese (yellow, hard);
• 85 grams of flour (wheat);
• two tablespoons (table) sour cream;
• 75 grams of soft butter (butter);
• salt to taste;
• three liters of cool water;
• pepper (black, ground);
• three medium potatoes;
• onion;
• a spoonful of oil (refined);
• carrots (fresh);
• large sweet pepper;
• six cherry;
• stalk of celery.

How to cook

Peel onions, potatoes, peppers and carrots. Finely chop into cubes along with the celery stalk. Moreover, it is permissible to rub the carrots.

Fry all these vegetables in hot oil. It is better to use a frying pan with a thick bottom. Frying time - 7-8 minutes.

Now put water in a saucepan over medium heat. While it boils, knead the dough. To do this, combine soft butter with grated cheese, salt, sour cream and sifted flour.

Leave the sticky dough in the refrigerator. In parallel, transfer the contents of the pan to boiling water.

Reduce fire. Simmer the first 6-7 minutes.

Return the dough from the refrigerator. Scoop it up with a spoon and drop it into the bowl. Salt to taste.

Now throw in the cherry tomatoes cut in half. Pepper.

Continue cooking soup with cheese dumplings for a few more minutes. Serve immediately with bread.

In addition to those vegetables that are indicated in the recipe, the use of other types is also welcome. It can be zucchini, eggplant, broccoli, cauliflower, green beans or peas. Everything directly depends on your taste.

Option 4: Soup with chicken and cheese dumplings

The classic version of this dish does not involve the use of meat. But who can forbid the hostess to add, for example, tender chicken fillet? Let's try this option!

Ingredients:

• two chicken fillets;
• three liters of water;
• 85 grams of hard cheese;
• 95 grams of white flour;
• 80 grams of butter;
• salt;
• a couple of tablespoons of sour cream;
• onion;
• small carrots;
• two potatoes;
• allspice;
• refined (odorless) oil;
• fresh dill.

Step by step recipe

With a spatula, mix finely grated cheese with sour cream, flour and softened butter. After adding salt, knead a viscous thick dough. Transfer the container to the refrigerator.

Pour three liters of water into a saucepan. While the liquid begins to boil, peel small carrots (60-70 g) and onions.

Shred vegetables finely. Peel potatoes. Immediately cut into cubes and wash from starch.

Throw carrots, potatoes and onions into hot oil. Add small neat pieces of chicken fillet. Fry no more than 10 minutes. Mix several times during the process.

Now move the vegetable fry with chicken to boiling water. Spice up. Reduce the temperature to medium, closer to a small fire.

Take out the cold dough. Roll small balls with your fingers and immediately lower them inside.

Continue boiling the soup with cheese dumplings for another 15-17 minutes. At the end, throw in chopped dill (fresh and washed). Cover the first with a lid. Let it brew a little.

Chicken fillet should be carefully peeled and washed well. Since we won't be straining the broth, don't forget to remove any foam that appears as well. But in addition to dill, it is permissible to include parsley, basil, and cilantro.

Option 5: Soup with Pork Meatballs and Cheese Dumplings

Don't like chicken? Make meatballs. It will turn out very beautiful, given the presence of cheese dumplings. Try it, you will definitely like it.

Ingredients:

• 350 grams of minced pork;
• salt;
• 81 grams hard cheese;
• 91 grams of flour;
• 79 grams of butter (soft, creamy);
• black pepper;
• 39 grams of sour cream;
• three liters of water;
• 110 grams of rice;
• small carrots;
• a third of a bunch of greens (fresh).

How to cook

Minced pork knead with your hands. Add salt and a pinch of pepper. If the mass is dry, pour in a spoonful of water.

Form the same meat balls. Put on a plate, send to the refrigerator.

In addition, replace viscous dough from sour cream, necessarily soft butter, flour and grated yellow cheese. Move it to the meatballs.

Also add finely grated carrots (without peel). Wait until the future soup boils again. After that, carefully lay the meatballs.

Now make neat dumplings from the dough. Introduce them into the pan after the meat balls.

Cook soup with cheese dumplings for 12-13 minutes. Then add chopped greens. Mix. After another 3-5 minutes, turn off the medium heat.

For meatballs, bread and onions are not added to the minced meat, as is the case with cutlets. Therefore, pork meat is incredibly important to knead well. So that during the cooking process, the blanks do not fall apart.

Option 6: Soup with mushrooms, pickled peas and cheese dumplings

And finally, we have saved an amazingly fragrant version of the soup with fresh mushrooms and pickled peas. By the way, if there are no raw champignons, it is quite acceptable to make the first one with canned mushrooms, while adjusting the salt level.

Ingredients:

• 150 grams of mushrooms (fresh);
• three liters of water;
• 81 grams of butter;
• 85 grams of grated cheese;
• 91 grams of flour;
• coarse salt;
• 41 grams of sour cream;
• two potatoes;
• carrots (fresh);
• five tablespoons of pickled peas;
• spices "For mushrooms".

Step by step recipe

Having combined cheese (grated), butter (soft), flour (sifted) and sour cream of any fat content in a dry container, squeeze out the dough. Consistency - thick, viscous.

Having sent the container to the refrigerator shelf, put a pot of water on a large fire.

At the same time, clean all the mushrooms (we have champignons) and carrots. Chop the first and grind the second.

When the water boils, throw (as carefully as possible) carrots and mushrooms. Also add cubes of fresh potatoes washed from starch. Salt.

Throw in a few tablespoons of pickled peas. Sprinkle with spices "For mushrooms". Mix.

Return the dough from the refrigerator. Gaining mass with a teaspoon, send in turn to the pan.

Cover the soup with cheese dumplings with a lid. On low heat, continue cooking for another 14-16 minutes.

Mushrooms, if desired, can be replaced with forest mushrooms. It doesn't matter if it's fresh or dried. The main thing is to carefully process them and soak them in salted water. As for peas, in summer it is permissible to use fresh, rather than pickled, grains.

Let's consider today how to cook a delicious chicken soup with creamy cheese dumplings. Such chicken soup with cheese dumplings is prepared quite quickly, if you had a pre-cooked broth, then you will need 15 minutes to cook. If the broth needs to be cooked with, then it will take at least an hour.

INGREDIENTS

For 3 l. soup you will need the following:

• half a chicken back;
• greens (dill, parsley, celery) - to taste;
• salt, pepper, lavrushka - to taste;
• potatoes - 450 g;
• carrots - 1 pc.;
• sweet pepper - 1 pc.;
• onion - 1 pc.;
• grated hard cheese - 2 tbsp. l.;
• heavy cream (or sour cream) - 1 tbsp. l.;
• flour - 1 tbsp. l.

COOKING

1. Pour the chicken back cold water two-thirds of the pan and put the broth to boil over high heat without a lid.
2. When the foam rises, remove it and reduce the heat to medium.
3. Boil the broth for at least an hour.
4. Add green stalks to the broth during cooking.
5. While the broth is cooking, wash and peel the potatoes, peppers and carrots with onions.
6. Cut the potatoes into cubes, and finely chop the carrots and onions.
7. After 40 minutes of boiling the broth, remove the green stalks from the broth and put chopped vegetables into the broth without frying.
8. While the chicken soup is cooking, prepare the cheese dumplings.
9. The dumplings turned out very tender and delicious! Flour for this amount of cheese and cream, you need to take a tablespoon with a slide or two tablespoons without a slide.
10. 5 minutes before the soup is ready (about an hour later), carefully lower 1 pc. dumplings and gently stir so that they do not sink to the bottom of the pan and do not stick together.
11. After 5-7 minutes of cooking, you can then pour chicken soup into bowls, adding 2-3 pieces of dumplings, a piece of chicken and green leaves to each plate.

PS. Are you wondering why we didn't roast? The fact is that when cooked, the dumplings release the delicate taste of cream and cheese, and therefore additional fats are not required.

Bon appetit!

Watch the video for the recipe for a delicious chicken soup with dumplings.

For a change, we offer to cook chicken soup with cheese dumplings for the first time and surprise your family. The soup turns out to be light, at the same time satisfying, with a cheesy taste. You've never made a soup like this before! In addition to cheese, you can add bell pepper to dumplings, then they will also sparkle with colors, can you imagine such beautiful dumplings on your plate?

Such a first dish will not only increase your appetite, but also cheer you up. And if you are a cheese lover, then you are probably going to repeat this one more than once. dumpling soup for lunch! The main thing is to choose real cheese for cooking, and not a cheese product, which sometimes does not even melt during heat treatment.

Soup with cheese dumplings

Soup with dumplings or dumplings made from cheese is best cooked at a time, it is very tasty fresh. If you reheat it the next day, the tender cheese dumplings will already be slightly vague and not the same to taste.
In a step-by-step photo recipe, we will cook soup with cheese dumplings in a slow cooker, but this does not mean that it cannot be cooked in the traditional way on the stove.

Ingredients:

• Chicken 500 - 700 grams,
• Potatoes - 4 pieces medium,
• Carrots - 1-2 pieces,
• Onion - 1 piece,
• Water 1.5 - 2 liters,
• Bay leaf - 1-2 pieces,
• Greenery,
• Salt, seasonings to taste.

For dumpling dough:

• Egg - 1 piece,
• Cheese - 100 grams,
• Greens - 1 small bunch,
• Butter - 25 grams,
• Flour - 1.5 tablespoons.

Cooking process:

First, let's prepare the chicken broth for the soup. We wash the fresh chicken, cut it into pieces, and put it in the multicooker bowl. Potatoes, peel, cut into cubes or strips. Carrots are also cut into small strips, or three on a grater. We put the whole onion.

Who prefers to fry vegetables in the first dishes, then you should first fry in a slow cooker, and then add all the other components.

Add spices, bay leaf and pour everything with boiling water. We put the slow cooker in the "soup" or "stewing" mode for 1 hour.

In the meantime, we will make cheese dough, like dumplings. You need to take the cheese and grate it on a medium grater. We take hard cheese. I have Russian cheese. Next, finely chop the greens, put in a cup. We drive in there a raw egg and add softened butter, mix everything. No need to melt butter!

And gradually introduce flour, mix everything well, if you see that the dough is liquid - add flour.

We put the dough for dumplings with cheese in the refrigerator for twenty minutes. When the time is up, take the dough and roll the cheese balls with wet hands.

If you are a fan of thick soups, then feel free to make two servings of dumplings. Since for sure one serving will not be enough for you for such a volume of water.

The dumplings will expand slightly when cooked, so they don't need to be large.

When ten minutes remain until the end of cooking the chicken soup, throw the cheese dumplings into the soup. Mix carefully. As soon as they pop up, turn off the multicooker. Or you can speed up the process, switch the multicooker to the "baking" mode, so that the dumplings emerge faster and do not fall apart. If desired, add chopped herbs to the soup.

Let the chicken soup brew for ten minutes, and you can serve it to the table!

We thank Svetlana Kislovskaya for the recipe and photo of cooking soup with cheese.

Bon appetit wishes Notebook of recipes!

By tradition, we reward the most active commentators of the previous month:

A very light and tasty soup with cheese dumplings will suit almost everyone: both those who lose weight on diet soups, and those who adhere to proper nutrition, and for children from 1-1.5 years old and for those who just want to have a tasty and healthy lunch.

Ingredients

• 2.5 liters of water
• 4-5 potatoes
• 1 bell pepper
• 1 carrot
• 1 bulb
• 100 gr hard cheese
• 100 gr flour
• 1 egg
• small bunch of greenery
• salt, pepper to taste

Recipe for cooking at home

Cream soup with shrimps

Potato soup with cheese

Soup with corn

Cheese soup with meatballs

Cheese soup in a slow cooker

Cheese soup with mushrooms

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Soup with cheese dumplings: the best recipes

Want to diversify your menu? Make a soup with cheese dumplings - delicious, light and nutritious at the same time.

Dough Ingredients:

• flour - 100-150 g;
• hard cheese - 100 g;
• egg - 1 pc;
• milk - 1/2 cup;
• butter - 2 tsp;

• Whisk the egg white with a pinch of salt. It turns out a strong foam;
• The butter is taken out of the refrigerator in advance so that it has time to soften. Soft little rubbed with egg yolk;
• The egg-oil composition is combined with the 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;
• Protein foam is added and mixed further, introducing flour as necessary - the dough needs to be dense and elastic;
• The finished dough is wrapped in plastic wrap and left for half an hour to distance;
• Then it is rolled into sausages and cut into pieces, 1-1.5 cm thick;
• Housewives usually put raw dumplings in an almost ready 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, put them in a colander to drain the liquid.

Ingredients for the first course:

• chicken breast - 1 pc;
• small bulbs - 2 heads;
• medium carrot - 1 pc;
• potatoes - 4 medium tubers;
• parsley root - 2 pcs;
• bay leaf, chopped greens, ground black pepper, salt are taken to taste.

• The chicken breast is washed and transferred to a 3-liter saucepan. Pour in water and put on medium heat. In the process of cooking, the protruding foam is removed:
• After boiling, continue to cook for half an hour. During this time, vegetables are prepared;
• One onion is finely chopped, carrots are cut into strips. Vegetables are sautéed in vegetable oil until golden brown;
• The washed and peeled parsley root, bay leaf and the second peeled onion are dipped in boiling water. After 10 minutes, vegetables, parsley and chicken breast are removed from the broth;
• Potato tubers are washed and peeled, cut into cubes, which are sent to the broth;
• While the potatoes are cooking, the meat is removed from the chicken breast and chopped finely;
• As soon as the potatoes become soft, passivated vegetables and shredded chicken meat are lowered into the pan;
• Salt and black ground pepper are added to taste;
• Cook for another 5-10 minutes and lay ready-made dumplings.

The soup is poured into bowls and sprinkled with chopped herbs - cilantro, dill, parsley.

Mushroom soup with cheese dumplings

The recipe calls for dry mushrooms, but you can replace them with fresh or salted ones.

Dough Ingredients:

• hard cheese - 50-60 g;
• potatoes - 2 medium tubers;
• flour - 3 tbsp. l;
• egg - 1 pc;
• salt - a pinch.

• Well-washed potatoes in the "uniform" are boiled in boiling salted water. Cool, peel and rub finely through a grater. Puree prepared in this way will be especially sticky;
• Beat the egg with a pinch of salt until smooth;
• AT mashed potatoes lead the egg mass, finely grated cheese and flour;
• The dough is thoroughly punched and put in the refrigerator, not forgetting to cover with a film.

While the dough is resting, prepare the soup itself.

• dry mushrooms - 30-40 g;
• onion - 1 head;
• carrot - 1 pc;
• potatoes - 2 medium tubers;
• pickled cucumber - 2 small;
• butter - 30 g;
• ground black pepper and salt to taste;
• chopped parsley.

How to prepare the first dish:

• Dry mushrooms are washed and soaked in 500 ml of cold water overnight. Take out and squeeze in the morning. The remaining liquid does not need to be poured;
• Pour water into a 3-liter saucepan to about the middle and put on medium heat;
• Wash the potatoes, peel off the skin. Tubers are cut into small cubes;
• When the water boils, the potatoes are lowered into the pan and salted 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;
• Carrots are peeled and coarsely wiped;
• The vegetables are transferred to the mushrooms and continue frying for 10 minutes, not forgetting to stir the ingredients;
• Coarsely rub the pickled cucumbers and add to the pan to the other ingredients;
• After 2-3 minutes, the pan is removed from the heat;
• The potatoes are taken out of the boiling water and mashed with a crush;
• Dip mashed potatoes and roasted potatoes into the pan, pour in the water in which the mushrooms were soaked, filtering it through a fine sieve;
• Continue to cook at medium heat for another 15-20 minutes;
• Take out the dough from the refrigerator and, scooping it up with a wet teaspoon, lower small pieces into the boiling broth;
• The heat is reduced and after 5 minutes the pan is removed from the stove.

The finished first course is sprinkled with herbs and served with sour cream.

Fish soup with cheese dumplings

Dough Ingredients:

• hard cheese - 50 g;
• egg - 1 pc;
• breadcrumbs for breading - 2-3 tbsp. l;
• flour - 2-3 tbsp. l;
• salt - a pinch.

• The cheese is rubbed through a fine grater and mixed with chicken egg, salt and breadcrumbs;
• Flour is introduced gradually, so that the dough is not dense, but sticky;
• Wrinkle well and store in the refrigerator.

Soup Ingredients:

• fish fillet - 300 g;
• onion - 1 head;
• carrot - 1 pc;
• salt, chopped parsley - to taste.

• Put a small saucepan on the fire, with a volume of 1.5-2 liters. Fill with water and bring to a boil;
• The fish fillet is cut into large pieces, taking out the bones;
• The boiled water is salted and the chopped fillet is transferred to it;
• The fish is cooked quickly, so after 10-15 minutes you can add frying;
• For her, they clean the carrots and the head of the onion, finely chop and fry until golden brown in hot vegetable oil;
• Lower the frying into a boiling broth and reduce the heat;
• The dough is rolled out with a thick cake on a board greased with vegetable oil and cut into small rhombuses;
• 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

• 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.

• The cheese is rubbed on a fine grater and mixed with mashed cottage cheese;
• Beat the eggs and pour into the cheese-curd mass, not forgetting to salt;
• Pour in water and slowly introduce flour, mixing thoroughly, breaking all the lumps;
• When the dough becomes uniform in composition, roll it into sausages and cut into dumplings, the thickness of which does not exceed 1.5 cm;
• Pour water into a saucepan, add salt. Bring the liquid to a boil and drop pieces of dough in small batches;
• Floated dumplings are transferred to a colander;
• Milk is boiled in a separate saucepan;
• Dumplings are laid out on plates and poured with boiled milk.

Butter is placed on each plate before serving.

Bean soup with cheese dumplings

Dough Ingredients:

• The cheese is rubbed through a fine grater;
• The egg is beaten until smooth;
• Mix the ingredients and slowly add the pre-sifted flour;
• Knead until a uniform dough is obtained.

Soup Ingredients:

• beans - 1 tbsp;
• onion - 1 head;
• carrot - 1 pc;
• potatoes - 3 medium tubers;
• tomato - 1 pc;
• green onions, ground paprika, black pepper, salt are taken to taste.

• Beans are soaked overnight, in which case they will cook faster;
• Before cooking the first course, it is boiled until soft in salted water;
• Onions and carrots are peeled and chopped into small cubes;
• Sliced ​​vegetables are fried in hot vegetable oil;
• Water is poured into a 2-liter saucepan and sent to medium heat;
• Peel and wash potatoes, cut into cubes;
• As soon as the water boils, frying and potatoes, pre-boiled beans are sent to it;
• When the potatoes are cooked, scoop up the dough with a wet teaspoon and send it to the pan;
• Pour paprika, salt, add ground pepper if desired;
• Cook until dumplings float. Then the pan is removed from the fire.
• Sprinkle the finished soup with finely chopped green onions.

Try to cook the first course with cheese dumplings. The recipes are varied and will be a real boon for the hostess. Bon appetit!

mjusli.ru

Chicken soup with cheese dumplings

Chicken soup with cheese dumplings is light and tasty. There are analogues of Polish dumplings in many cuisines of the world: Italians cook gnocchi and canederli, Czechs and Germans - dumplings, Ukrainians - dumplings, Japanese - dango. Pieces of dough, the recipes of which are similar in all countries, are added to broths, poured with sauce, baked with cheese. It is unlikely that soup with cheese dumplings can be considered the property of a certain national cuisine - good idea had to visit many cooks. The classic recipe consists of flour, eggs and butter, but there are countless variations on the theme of dumplings. We propose to prepare cheese soup with dumplings.

How to make delicious cheese dumplings

Dumplings will be soft if water is not included in the recipe. It is better to achieve the desired consistency with softened butter or milk. It is advisable to separate the yolks and proteins, add a little salt to the proteins and beat. First, oil, grated with yolk, is poured into the flour, and then the proteins.

Our recipe for cheese dumplings is the simplest, most delicious soup with cheese dumplings, even a novice cook will succeed.

Servings - 6. Cooking time - one and a half hours.

Recipe for cheese dumplings

• 100-150 g flour. Sometimes “fluid” flour comes across, so it’s hard to say exactly how much it will be needed - be guided by the density of the dough.
• 100 g of cheese, for example, Russian or Estonian.
• One chicken egg.
• About half a glass of milk.
• A couple of teaspoons of butter.

It takes 15-20 minutes to prepare the dough.

1. Place the flour in a small container.
2. We disassemble the egg and separate the protein from the yolk.
3. Mix the yolk with the butter and add to the flour.
4. Beat the protein with a whisk or fork, add to the dough.
5. Finely grate the cheese and mix with the dough.
6. Add warmed, but not hot milk and knead the dough.

Cheese dumpling soup recipe

• Chicken quarter or breast.
• Two small bulbs.
• Bay leaf.
• Parsley root.
• Medium sized carrot.
• Four medium potatoes.
• Two tablespoons of vegetable oil.
• Salt pepper.
• Greens (parsley, dill, cilantro, basil).

Any recipe begins with the preparation of products. We thoroughly wash the chicken and vegetables, proceed to cooking:

1. Pour the chicken with three liters of cold water and cook without boiling for about 30 minutes.
2. After boiling, put parsley and onion, after 10 minutes - bay leaf.
3. We clean and cut potatoes.
4. Finely chop or grate carrots.
5. Finely chop the onion.
6. Pour oil into a hot frying pan and sauté onions and carrots.
7. We take out boiled onion, parsley, bay leaf and chicken meat from the broth.
8. Cut the chicken into portions and return to the soup.
9. Load the potatoes into the pot.
10. After boiling, add browned vegetables. Salt.
11. While the soup is cooking, take the dough out of the refrigerator. With wet hands, roll into small balls. The size of the pieces of text should not be larger walnut They will puff up a little while cooking. If the dough turned out to be fluid, it doesn’t matter, dumplings can be formed by picking them up with a wet teaspoon and immediately dropping them into boiling soup. The recipe will not be affected by this.
12. We try the potatoes in the soup, if it is already cooked, we dip the dumplings one by one into the soup. We mix.
13. The dumplings should float to the top and cook for another 3 minutes.

Soup with cheese dumplings is ready. Already in plates, sprinkle it with chopped herbs. Bon appetit!

edimsup.ru

Soup with cheese dumplings

Soup with cheese dumplings

Soup with cheese dumplings - delicious, light, tender first course to diversify your everyday table. Optionally, you can add vegetables that are available. I also added green peas - it turned out great.

Pour water into a saucepan, bring it to a boil. Season with salt and put the diced potatoes in boiling water. Boil potatoes over low heat for 20 minutes.

Next, add freshly frozen peas.

Cut onions and carrots into small pieces, fry until soft in a mixture of vegetable and butter. Add vegetables to the pot. Boil the soup further for 15 minutes.

To prepare the dumplings, grate the cheese on a medium grater, add the egg, salt a little. Mix.

Add flour and mix well again.

The cheese dough will turn out to be a little thicker in consistency than for pancakes.

Add spices and seasonings to the soup. With a teaspoon, add the cheese dough to the boiling soup.

Boil the soup for another 7 minutes. After the cheese dumplings float, boil for another 2-3 minutes.

Pour the prepared, delicious soup with cheese dumplings into bowls, sprinkle with a little pepper mixture and serve.

Enjoy your meal!

rutxt.ru

Chicken soup with cheese dumplings

Today we are preparing a fragrant soup in clear chicken broth with unusual dumplings made from hard cheese. They are very tender, giving the soup an original taste.

If desired, freshly frozen green peas and pieces of chicken fillet can be added to it. True, this option will turn out to be more satisfying and nutritious.

“Chicken soup with cheese dumplings” per 100 g

The beauty of this recipe is that everyone can interpret it to their liking, in any case it will turn out great. And if you like the usual classic dumplings, then you can see their recipe here.

For the recipe, you can use vegetable or meat broth. I decided to make the dish more satisfying, so I settled on the last option. We wash the meat, put the drumstick in a saucepan and fill it with filtered cold water. For this amount of products, we need two liters of ready-made broth or purified water. Boil the meat until cooked, then remove from the pan.

We wash from the soil and peel the potatoes. Let's cut it into cubes.

Pour it into the finished broth and boil until almost ready.

Chicken soup with cheese dumplings is light and tasty. There are analogues of Polish dumplings in many cuisines of the world: Italians cook gnocchi and canederli, Czechs and Germans - dumplings, Ukrainians - dumplings, Japanese - dango. Pieces of dough, the recipes of which are similar in all countries, are added to broths, poured with sauce, baked with cheese. It is unlikely that soup with cheese dumplings can be considered the property of a certain national cuisine - a good idea should have visited many chefs. The classic recipe consists of flour, eggs and butter, but there are countless variations on the theme of dumplings. We suggest cooking cheese soup with dumplings.

How to make delicious cheese dumplings

Dumplings will be soft if water is not included in the recipe. It is better to achieve the desired consistency with softened butter or milk. It is advisable to separate the yolks and proteins, add a little salt to the proteins and beat. First, oil, grated with yolk, is poured into the flour, and then the proteins.

Our recipe for cheese dumplings is the simplest, most delicious soup with cheese dumplings, even a novice cook will succeed.

Servings - 6. Cooking time - one and a half hours.

Recipe for cheese dumplings

• 100-150 g flour. Sometimes “fluid” flour comes across, so it’s hard to say exactly how much it will be needed - be guided by the density of the dough.
• 100 g of cheese, for example, Russian or Estonian.
• One chicken egg.
• About half a glass of milk.
• A couple of teaspoons of butter.

It takes 15-20 minutes to prepare the dough.

1. Place the flour in a small container.
2. We disassemble the egg and separate the protein from the yolk.
3. Mix the yolk with the butter and add to the flour.
4. Beat the protein with a whisk or fork, add to the dough.
5. Finely grate the cheese and mix with the dough.
6. Add warmed, but not hot milk and knead the dough.

Cheese dumpling soup recipe

• Chicken quarter or breast.
• Two small bulbs.
• Bay leaf.
• Parsley root.
• Medium sized carrot.
• Four medium potatoes.
• Two tablespoons of vegetable oil.
• Salt pepper.
• Greens (parsley, dill, cilantro, basil).

Any recipe begins with the preparation of products. We thoroughly wash the chicken and vegetables, proceed to cooking:

1. Pour the chicken with three liters of cold water and cook without boiling for about 30 minutes.
2. After boiling, put parsley and onion, after 10 minutes - bay leaf.
3. We clean and cut potatoes.
4. Finely chop or grate carrots.
5. Finely chop the onion.
6. Pour oil into a hot frying pan and sauté onions and carrots.
7. We take out boiled onion, parsley, bay leaf and chicken meat from the broth.
8. Cut the chicken into portions and return to the soup.
9. Load the potatoes into the pot.
10. After boiling, add browned vegetables. Salt.
11. While the soup is cooking, take the dough out of the refrigerator. With wet hands, roll into small balls. The pieces of text should be no larger than a walnut in size - they will swell a little during cooking. If the dough turned out to be fluid, it doesn’t matter, dumplings can be formed by picking them up with a wet teaspoon and immediately dropping them into boiling soup. The recipe will not be affected by this.
12. We try the potatoes in the soup, if it is already cooked, we dip the dumplings one by one into the soup. We mix.
13. The dumplings should float to the top and cook for another 3 minutes.