Grandma's soup with dumplings

1. My chicken leg, put it in a saucepan, pour water, send it to the fire. When the water boils, add a couple of peas of pepper and bay leaf, cook for 30 minutes, in the process remove the foam.

2. Peel potatoes, carrots and onions, wash. Potatoes are cut into soup as usual, onions are cut into cubes, carrots are grated. Bulgarian pepper is cleaned from seeds, washed, cut into small cubes. Dill and parsley are washed, crushed with a knife.

3. Remove the ham from the broth, filter the broth through a sieve, salt and return to the fire. Put the potatoes in the filtered broth, and at this time fry the carrots, onions and peppers in vegetable oil until soft, about 7 minutes.

4. At this stage, we prepare the dough for dumplings, for this we break an egg into a bowl, pour half of the chopped dill and parsley, add vegetable oil, salt and pepper, pour flour, pour a little boiling broth, knead the dough. Since the flour is different for everyone and the eggs may vary in size, add a little more flour if necessary. The dough turns out a little thicker than pancakes. 

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

5. We type the dough with a teaspoon and use another spoon to peel it into boiling broth. When all the dumplings are in the broth, we spread the roast and the rest of the greens after them, mix, let the soup boil and remove from the fire.

We pour the soup in portions and serve it on the table.

Bon appetit!

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours.  In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one glass per serving - if the soup is very thick, to 1.5-2 glasses - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".