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Fast and tasty
Simple soup with dumplings

Simple Soup with Halushky (Dumplings)

Simple and quick to make, yet really tasty! Soup with halushky is one of my favorites. On top of being delicious, it comes together in no time. When you're short on time, or you get home tired from work, halushky come to the rescue.

Chicken broth makes by far the TASTIEST version, but you can also do a vegetable or mushroom one. I wouldn't recommend a fish broth, though that's just my personal taste.

The dough takes no time at all — mix the ingredients and it's ready. You don't even shape the dumplings; you just pinch off bits by hand or with a spoon dipped in cold water.

The soup is fast to make — the main thing is having broth on hand. Sauté your vegetables (onion, carrot, a bit of pepper), add spices, and drop in the halushky. Done.

Varvara

Recipe author

Composition / ingredients

Servings:

Eggs

Milk (can be replaced with water)

Wheat flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 11 g

Fats 7 % 4 g

Carbohydrates 73 % 41 g

248 kcal

GI: 2 / 0 / 98

Cooking method

Cooking time: 30 min

Step 1:

The ingredients you'll need for the dough.
Step 2:

Make a well in the flour and crack the eggs into it.
Step 3:

Pour in the milk and knead the dough.
Step 4:

The dough should be soft enough to scoop up with a spoon or pinch off.
Step 5:

Drop the halushky into the boiling broth with a spoon: dip the spoon in cold water, scoop up a small piece of dough, and drop it into the soup. You can pinch them off by hand, but then you'll need to wet your fingers so the dough doesn't stick.
Step 6:

The cooked halushky float to the surface. It's best to simmer the soup over low heat for 5–10 minutes so the dumplings turn out fragrant, soft, and tender.
Step 7:

Ladle it out and sprinkle with parsley, cilantro, or dill. There's nothing like warming up with a bowl of this soup on a raw autumn day.