Although we have the most famous Ukrainian soup with dumplings, This dish is present in most cuisines of the world. It most likely appeared at the dawn of the Neolithic
revolutions, when slices of cooked dough began to be added to too thin
lean soup due to poverty. Thus, the dish was made more rich and nutritious. Galushki is a Ukrainian word, but in Poland they are called dumplings. And there are knels, chipset and other names. The soup itself is made quickly and easily. It can be chicken or lean, vegetarian.
Many more housewives are interested in the question of how to make dumplings for soup. Therefore, here we will focus on their preparation, give various recipes. Well, you need to throw them into a practically finished yushka. Some dumplings are made from batter. Then they are dipped in boiling water with a spoon previously moistened in cold water. Others are sticks of dough, like lazy dumplings. They are carefully poured into the soup and cooked for two minutes from the moment the dough pops up. Also, some housewives before lowering the pieces into a boiling broth, bread them in flour.
Poltava soup with dumplings
Shake with a fork in a bowl one egg with a small amount (2-3 tablespoons) of water or milk and a pinch of salt. Gradually add flour until a dough is kneaded. It is rolled into a thick (2 cm) layer and cut into squares. The steeper the dough, the longer it cooks. This kind of dumplings should stay in boiling soup for about a quarter of an hour. After them, they add to the pan a frying of cracklings, onions, garlic and carrots, season the yushka with salt and seasonings.
Chicken Garlic Dumplings Soup
Spicy dumplings are great for fresh chicken stock. Beat two eggs in a bowl, add a spoonful of salt, a bunch of finely chopped greens and two cloves of garlic passed through a press. Add the flour sifted through a sieve and knead the dough, as on dumplings. Cover it with a towel, set aside for a while. When the potatoes in your soup bowl are almost ready, we form long thin sausages from the dough. We cut them into small pieces - dumplings, flattening each with your fingers. They cook for about 10 minutes, so throw the frying after the test.
Buckwheat meat dumplings soup
Shake two eggs and a couple of spoons of water with a fork. Salt to taste. Gradually add three quarters of a glass of
buckwheat flour. Do not forget to actively beat the mass until it becomes capable of sculpting. Pour wheat flour in a saucer. We pluck a piece from the dough, form a ball or a roller with our palms. We brew dumplings in flour and dip in a practically ready soup. They should cook for only two minutes over low heat.
Chicken Dumpling Soup
It is very convenient if you cook the whole chicken broth. After it is boiled, we take it out of the pan and remove the meat from the bones. Pass the fillet through a meat grinder. In half a glass of milk, pre-soak two loaves of white bread. We connect both components (you can scroll through the meat grinder again). Salt, pepper, add seasoning “To the chicken”. Two egg whites are slightly beaten. Gradually add them to the minced meat, whipping it with a spatula from the bottom up. We put in the refrigerator. 10 minutes before the end of cooking the broth with fingers moistened with water, we form dumplings and dip them into the soup.