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Grandma's Soup with Dumplings

A tasty, rich lunch soup from the simplest ingredients! Grandma's soup with dumplings is one many of us remember from childhood — no surprise, since its flavor is in a class of its own. You can pull the chicken from the broth, portion it, and add it to the soup before serving, or save it for another dish. The neat thing about this soup is that it's served without bread — the dumplings take its place!

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Grandma's soup with dumplings
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 10 g
Fats 27 % 7 g
Carbohydrates 35 % 9 g
139 kcal
GI: 60 / 0 / 40
    1. Rinse the chicken, put it in a pot, cover with water, and set it over the heat. When the water boils, add a couple of peppercorns and the bay leaf, and cook for 30 minutes, skimming off the foam as you go.
    1. Peel and wash the potatoes, carrot, and onion. Cut the potatoes as you would for soup, dice the onion, and grate the carrot. Core the bell pepper, wash it, and cut it into small cubes. Wash the dill and parsley and chop them with a knife.
    1. Lift the chicken out of the broth, strain the broth through a sieve, season with salt, and return it to the heat. Add the potatoes to the strained broth, and meanwhile sauté the carrot, onion, and pepper in vegetable oil until soft, about 7 minutes.
    1. Now make the dumpling dough: crack an egg into a bowl, add half the chopped dill and parsley, the vegetable oil, salt, and pepper, then the flour and a little hot broth, and mix into a dough. Since flour and egg sizes vary, add a little more flour if needed. The dough should be a bit thicker than pancake batter.
  • Be ready to use a little more or less flour than stated. Go by the consistency of the dough, not the exact amount of flour. To avoid mistakes, read up on flour and its properties.
    1. Scoop up the dough with a teaspoon and push it off with a second spoon into the simmering broth. Once all the dumplings are in, add the sautéed vegetables and the rest of the herbs, stir, let the soup come to a boil, and take it off the heat.
  • Ladle the soup into bowls and serve.
  • Enjoy!
  • Tip: whether or not the recipe specifies how much water to use, go by your own preference (thick or thin soup), the size of your pot, and the ingredients you have. The author's idea of how much meat, potato, grain, and so on belongs in the soup may not match yours. In practice, if you're making it for the first time, don't cook a whole pot at once — make a tasting batch for one or two people. Scale all the ingredients down to 1-2 servings and figure on about one cup of water per serving for a very thick soup, up to 1.5-2 cups for a thinner one (and remember some liquid cooks off). After tasting a small batch, you can dial in both the liquid and the proportions to your taste. Before long, like most seasoned cooks, you'll be adding water and ingredients by eye.

Caloric content of the products possible in the composition of the dish

  • Mature potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley - 45  kcal/100g
  • Dill - 38  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
  • Vegetable oil - 873  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Broth - 15  kcal/100g
  • Chicken leg - 185  kcal/100g

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