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Semolina soup

Semolina Soup

A delicious, tender, hearty, and nourishing soup! Semolina is finely ground wheat, so it's a great addition to any soup — made with chicken broth, with meat, or simple vegetable — making it more nourishing and filling. Semolina soup has a tender flavor, and kids happily eat a soup like this. It's also quite easy to make, so you can add some variety to the family menu without much fuss or expense.

Snezhana

Recipe author

Composition / ingredients

Servings:

Ground meat

300

Potatoes

Carrots

Onion

Vegetable oil

Semolina

Salt

Ground black pepper

Peppercorns

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 3 g

Fats 44 % 7 g

Carbohydrates 38 % 6 g

96 kcal

GI: 67 / 33 / 0

Cooking method

Cooking time: 40 min

Step 1:

Prepare the ingredients. We'll cook the semolina soup with ground-meat meatballs. You can make the ground meat yourself from fresh meat or buy it ready-made at the store. If you like, you can use ground poultry to cut the calories of the semolina soup. Add salt and ground black pepper to the bowl of ground meat to taste and mix. With hands dampened with water, form small meatballs.
Step 2:

Wash, peel, and cut the potatoes into cubes or strips, whichever you prefer. The cut potatoes should be rinsed once more to wash off excess starch, so the broth stays clear. Put the potatoes in a pot and cover with clean cold water. Set it on the heat.
Step 3:

Wash, peel, and grate the carrots on the medium side of a grater.
Step 4:

Peel the onion and chop it finely.
Step 5:

Pour vegetable oil into a skillet and turn on the heat. Once it's hot, add the prepared carrots and onion. Fry them until lightly golden.
Step 6:

Add the sautéed vegetables to the pot with the potatoes. Add spices to taste: salt and black peppercorns. Cook for ten minutes from the moment the water boils, over medium heat. Skim the foam off the surface of the broth with a slotted spoon.
Step 7:

Then drop the meatballs into the boiling broth in batches, so they don't stick together. Right away, stir the soup with a spoon so they don't stick to the bottom of the pot. Cook the soup for about 10 more minutes from the moment the broth comes back to a boil.
Step 8:

Then pour the semolina into the boiling broth in a thin stream. Stir right away so the semolina doesn't form lumps. Cook for about five minutes from the moment it boils. Turn off the heat. Let the soup rest, covered, in the pot.
Step 9:

Serve the soup with semolina and meatballs, sprinkled with fresh herbs, with sour cream and bread. Enjoy!