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Soup with cheese dumplings

Soup with Cheese Dumplings

A tasty, hearty meatless soup with cheese dumplings. The cheese dumplings in this soup take the place of meat, but you can add meat too if you like. For an even heartier soup, you can make it not just with water but with any broth.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Potatoes

Carrots

Bell pepper

Vegetable oil

Hard cheese

100

Flour

Butter

Eggs

Turmeric

0.25

Paprika

0.25

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 40 % 4 g

Carbohydrates 40 % 4 g

57 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

Gather all the ingredients for the soup. Peel the potatoes and carrot, and remove the seeds and stem from the bell pepper. If you like, you can add onion to the soup (step 6).
Step 2:

Cut the bell pepper into small cubes.
Step 3:

Cut the carrot into matchsticks or grate it on a coarse grater.
Step 4:

Cut the potatoes into medium cubes.
Step 5:

Bring the water to a boil in a pot. Add the potatoes. Cook over medium heat for 15 minutes.
Step 6:

Heat the vegetable oil in a skillet. Add the carrot and bell pepper and sauté them together, stirring, for about 5 minutes. If you like, you can add a chopped onion to the sauté. In that case, first sauté the onion and carrot for 5 minutes until the onion turns translucent, and only then add the bell pepper and cook everything together for another 4–5 minutes.
Step 7:

Add the sautéed vegetables to the soup pot and stir. Cook over medium heat for another 5–7 minutes. It's best not to add salt and pepper until after you add the dumplings.
Step 8:

While the vegetables cook, make the cheese dumplings. The butter should be at room temperature, so take it out of the fridge ahead of time (1–2 hours) and cut it into cubes so it softens faster.
Step 9:

Grate the cheese on a fine grater. The finer the cheese is grated, the more workable the dough and the softer the finished dumplings.
Step 10:

Add the egg to the cheese, then the turmeric, paprika, salt, and ground pepper. Add the salt carefully, tasting the cheese first. If the cheese is already salty, you don't need to add more salt. Mix the cheese with the egg and spices.
Step 11:

Add the soft, room-temperature butter. Mix everything again.
Step 12:

Add the flour and knead a soft, slightly sticky dough. If the dough comes out too loose, add a little more flour.
Step 13:

Dust your work surface with flour, set out the dough, and roll it into a thin rope about the thickness of a pencil.
Step 14:

Cut the rope into small pieces and roll them into balls with your hands.
Step 15:

Add the dumplings to the soup pot and cook everything together, stirring, for another 5 minutes. At first the dumplings will sink to the bottom, so stir the soup for the first couple of minutes so they don't stick to the bottom or to each other.
Step 16:

As they finish cooking, the dumplings will gradually float to the surface. Once all the dumplings have floated up, the soup is ready. Taste it and add salt and pepper if needed.
Step 17:

Take the pot off the heat, cover it, and let the soup rest for 15 minutes. Then ladle the soup into bowls and serve. Enjoy!