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Dumpling Soup with Pork, Potatoes, and Bell Pepper

Original, light, and quick. Make it and treat your loved ones to something new! My parents didn't make this soup very often, but I remember it as something special. As a kid I gave it a funny name — "tritatuy." So now I'd like to make it together with you. It comes together fast, uses just a few ingredients, and is really light. This soup is a great way to shake up your menu. Let's get started.

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Recipe author
Soup with dumplings, pork, potatoes and bell peppers
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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 20 % 2 g
Fats 30 % 3 g
Carbohydrates 50 % 5 g
49 kcal
GI: 80 / 0 / 20

Cooking method

  1. Step 1:

    Step 1

    The ingredients, plus 3 liters (about 12 cups) of water for the broth. Set a pot of water on the stove and cook the meat (chicken breast) in it for 20 minutes.

  2. Step 2:

    Step 2

    Cut the potatoes into cubes and add them to the pot. Next, dice the bell pepper and add it to the pot as well.

  3. Step 3:

    Step 3

    While the water comes to a boil, finely chop the onion.

  4. Step 4:

    Step 4

    Grate the carrots on a box grater.

  5. Step 5:

    Step 5

    Sauté it all in a skillet with a little vegetable oil until golden.

  6. Step 6:

    Step 6

    Now beat the egg with the salt and water.

  7. Step 7:

    Step 7

    Add the flour and mix thoroughly.

  8. Step 8:

    Step 8

    Work the batter to the consistency of pancake batter.

  9. Step 9:

    Step 9

    Once the potatoes are cooked, scoop up half a teaspoon of batter at a time and drop it into the boiling broth. Don't forget to season the broth with salt and pepper.

  10. Step 10:

    Step 10

    As soon as the dumplings float to the surface, the soup is ready.

  11. Step 11:

    Step 11

    It's winter, and I have a little "windowsill garden." That's where I'll grab the herbs for our soup.

  12. Step 12:

    Step 12

    Finely chop the herbs and stir them into the pot after you've turned off the heat.

  13. Step 13:

    Step 13

    Come to the table! Enjoy!

  • This soup is also great with pork ribs. Personally, I like to serve it without any extra garnish — bread on the side is optional, whatever you prefer.

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

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  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
  • Seed parsnip - 47  kcal/100g
  • Parsnip - 47  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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