Soup with Cheese Dumplings
Silky, appetizing, and a little unexpected — perfect for the whole family! This soup gets its name from the cheese dumplings cooked in it, and it uses two kinds of cheese — hard and processed. It's less work than it looks, and the soup ends up with a wonderfully delicate, creamy flavor.
Cooking method
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Step 1:
How do you make soup with cheese dumplings? Gather your ingredients. Any part of the chicken works — breast, thighs, drumsticks — or use a whole bird and cut it up yourself. Since cheese is the star here, use good-quality, all-natural cheese with no vegetable-fat additives. Choose durum-wheat pasta so it doesn't overcook. Wash the vegetables well.
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Step 2:
Wash the chicken, cover it with clean cold water, and set it over medium heat. Bring it to a boil, lower the heat, and simmer the broth, skimming the foam, for about 45 minutes. The exact time depends on the cut and size of the chicken.
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Step 3:
Lift the cooked chicken out of the broth. Let it cool a little, pull the meat off the bones, and cut it into small pieces.
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Step 4:
Strain the broth and return it to the heat. Bring it back to a boil.
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Step 5:
Make the cheese dumplings. Gather the ingredients. For the dumplings, choose a tasty, good-quality cheese with no milk-fat substitutes.
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Step 6:
Grate the cheese on the fine or medium side of a grater. Add the egg and mix well.
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Step 7:
Add the flour.
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Step 8:
Mix everything well. You should get a sticky, uniform dough.
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Step 9:
With wet hands, roll the mixture into small balls.
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Step 10:
Peel and grate the carrot.
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Step 11:
Peel the potatoes and cut them into cubes.
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Step 12:
Add the meat and potatoes to the boiling broth. Bring it back to a boil and cook, stirring, for 5 minutes over low heat.
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Step 13:
Add the grated carrot and the pasta. Season with salt and pepper to taste. Bring it back to a boil and cook for about 10 more minutes, until the pasta is done — check the package for the exact time.
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Step 14:
Add the processed cheese to the soup. Stir until it has completely melted in.
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Step 15:
Once the soup is boiling again, drop in the cheese dumplings. Cook them for 2–3 minutes.
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Step 16:
Let the soup rest, covered, for 5–7 minutes, then ladle it into bowls.
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Step 17:
At serving time, you can sprinkle the soup with fresh herbs. Enjoy!
- Important! Whether or not the recipe specifies an amount of water, it's always best to go by your own preference (do you like a thick soup or a thinner one?), the size of your pot, and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients belong in the soup, and it may not match yours. In practice, if it's your first time making it, don't cook a whole pot at once. Make a small tasting batch for one or two people: scale all the ingredients down to 1–2 servings and figure the water at roughly 1 cup per serving for a very thick soup, up to 1½–2 cups for a thinner one. Remember that some of the liquid will boil off as it cooks. After tasting that small batch, you can adjust both the amount of liquid and the proportions of ingredients to your taste. Before long, like most seasoned cooks, you'll be adding water and ingredients by eye.
- For tips on cooking pasta properly, getting it al dente, choosing a quality product, and more, see our article "Pasta — the fine points of choosing and cooking it."
- It's best to cook with neutral-tasting filtered or bottled water. Tap water can give the dish an off, characteristic taste.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Processed cheese with 60 % fat content - 354 kcal/100g
- Processed cheese with 45 % fat content - 294 kcal/100g
- Cheese 'megle' - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese 'cheese 'shavru' (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken breast - 113 kcal/100g
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