Everyone in my family loves chicken broth soups. I cook chicken broth often and try to diversify the ingredients for soups on such a light and tasty broth. Today I will offer you a variant of a very light chicken broth soup with dumplings. The soup is prepared in a matter of minutes: if you already have chicken broth, then it will take you about 15 minutes to cook the soup - that's how much it will take to cook the potatoes.

Dumplings are small pieces of dough that are cooked in broth, water or milk. The main ingredients for dumplings are egg, flour, water. In many European countries, soups with dumplings are prepared, only they have different names: in Germany and Austria - "dumplings", in Ukraine - "dumplings", in the Baltic states - "kama".

I cook dumplings a little in my own way, I ate such dumplings from a neighbor with Russian roots, it is from her that I have a recipe. So, she added greens, a little vegetable oil and chicken broth instead of water to the dough for dumplings. You can also add garlic, but I don’t really like it with garlic, chicken broth is very aromatic and rich in itself and does not need an additional flavor enhancer such as garlic.

To prepare chicken soup with dumplings, we will prepare the products according to the list.

Let's make chicken broth. To do this, put the chicken leg in a pot of water, put on fire and let the water boil. As soon as foam begins to appear, the fire should be reduced to medium, very carefully remove all the foam from the surface of the broth with a slotted spoon. After that, add a bay leaf, a couple of peas of allspice, half a carrot, cut into circles, and half an onion to the pan. Salt the broth to taste and cook it until the chicken legs are fully cooked.

Cut the potatoes into medium-sized cubes, cut the onion and bell pepper into small cubes, and grate the carrots on a medium grater.

Add potatoes to the finished broth and continue to cook the soup. The meat can be removed from the pot and used for another dish or for serving soup with dumplings.

While the potatoes are cooking, make the soup fry. To do this, fry onions, carrots and bell peppers in vegetable oil, leaving a couple of drops of oil for dumplings. Saute vegetables for 7 minutes, stirring occasionally.

Now let's prepare the dumplings. To do this, beat an egg into a bowl, add parsley and dill, a couple of drops of vegetable oil, salt, pepper, a little flour. Mix everything well and add 2-3 tablespoons of boiling broth, mix the dough very well, as if brewing it.

Gradually add the remaining flour until a dough is obtained, as for thick pancakes.

Put the dumplings into the boiling broth with two teaspoons. We collect the dough in one spoon, and with the help of another spoon we clean the dough from the spoon so that it falls into the broth. The dumplings will immediately sink to the bottom, but as they cook they will float to the top.

Add to the soup prepared earlier frying.

Sprinkle soup with dill and parsley. Let the soup boil again and remove from heat.

Pour the finished chicken soup with dumplings into portioned plates and serve. For this soup, you do not need to serve bread, dumplings will replace it. Dumplings in consistency are not dense and not soft, they keep their shape well. If you are serving the soup with the chicken that you used to make the broth, then it's time to distribute the meat among the plates.

Bon Appetit!

Chicken soup is easy to make and has many options. It is boiled with legumes, cereals, pasta, vegetables or dumplings made from eggs and flour. For taste and aroma, they are complemented with processed or hard cheese, herbs and aromatic spices.

Delicious and satisfying soup with dumplings in chicken broth is obtained. To make the broth saturated and fat, we will cook it from chicken thighs. For taste, add potatoes and fried onions with carrots.

Step by step recipe for soup with chicken and flour dumplings

Ingredients:

• Chicken thighs (on the bone) - 2 pcs.;
• Potatoes (medium) - 2 pcs.;
• Onions (large) - 0.5 pcs.;
• Carrots (small) - 1 pc.;
• Chicken eggs - 2 pcs.;
• Flour - 4.5 tbsp. l.;
• Vegetable oil - 2 tbsp. l.;
• Bay leaf - 1 pc.;
• Ground pepper;
• Salt.

Cooking time - 40 minutes.

How to make soup with dumplings in chicken broth

1. We wash the thighs well, removing the remnants of feathers on the skin, and send them to boiling water (2 liters) with the addition of salt and bay leaf. Cook on low heat for 15 minutes. We constantly check for the presence of foam and remove it. We clean the vegetables.

2. Cut the prepared potatoes into cubes, finely chop the onion, rub the carrots coarsely.

3. We send potato cubes to the broth with chicken and cook while frying the vegetables.

4. Put the onions together with the carrots in hot oil, cover and cook, stirring, over medium heat for 6-7 minutes.

5. Break the eggs into a bowl and add 1 pinch of salt.

6. Pour flour into a bowl with a spoon and mix. The exact amount of flour depends on the size of the eggs.

7. The preparation for dumplings should turn out thick, like fat sour cream.

8. Remove the finished thighs from the broth with potatoes, add pepper and fried vegetables. Boil 1-2 minutes.

9. Separate the meat with skin from the bones, cut into small pieces.

10. We send the chicken to the pan.

11. Immediately form dumplings. We take 2 teaspoons, with one we grab the egg blank (1/2 spoon), and with the other we remove the mixture directly into the soup. The mass, when it enters the broth, immediately increases in size and hardens.

12. So we lay the whole workpiece and cook a delicious soup for 4-5 minutes. At this stage, we taste for salt and, if desired, add greens.

13. Pour fragrant soup with dumplings into bowls and serve immediately with homemade cakes or crispy bread.

• The number of eggs for dumplings can be reduced to one and pour water into the mixture (4-5 tablespoons).
• For a change, make soup with cheese dumplings. Add to the egg blank 2 tbsp. l. finely grated hard cheese and then gradually pour in the flour.
• To add spice to the first dish, season it with red hot pepper (ground or fresh slices).
• For cooking, use any parts of the chicken carcass. If cooking from breast, then more oil should be added to fry vegetables (4 tablespoons).
• The dish will turn out to be dietary if it is prepared from pieces of breast without skin and vegetables are laid raw along with meat, supplemented with greens in large quantities.

1. Here is a very modest set of ingredients you will need to replicate this simple chicken dumpling soup recipe in your kitchen. First you need to cook the broth. To do this, wash the chicken, send it to a pot of water and cook until soft. If desired, vegetables, roots, spices can be added to the broth.

2. After the broth, strain, carefully removing the chicken. Return to heat and bring to a boil. Salt to taste. Peel potatoes and cut into small pieces. Send to boiling broth.

3. Heat a little vegetable oil in a frying pan. Peel onions and carrots, fry over medium heat. Add vegetables to soup, continue cooking.

4. In a small bowl, beat the egg with a pinch of salt. Add the sifted flour and milk (you can water). The dough should be liquid.

5. Disassemble the chicken, send the pulp to the soup. Using a teaspoon, form small dumplings, put them in a saucepan. Cook for another 5 minutes until they all float to the surface. Now chicken soup with dumplings at home is ready. Add chopped herbs, cover and leave for 10-15 minutes to infuse.

Chicken soup with dumplings is surprisingly fragrant, tender and satisfying. Make dumplings from semolina, potatoes, rice and cheese at home.

Choux pastry dumplings with cheese literally melt in your mouth.

Sauteed onions and carrots, in addition to their unique taste, also give it a bright sunny color. Undoubtedly, this is a super-recipe for the first dish.

• Chicken - ¼ carcass
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves
• Potatoes - 2 pcs.
• Bay leaf - 2 pcs.
• Peppercorns - 5 pcs.
• Oil rast. - 2 tbsp.
• Greenery

Dough for dumplings:

• Water - 120 gr.
• Oil rast. - 1 tbsp.
• Flour - ¾ cup
• Egg - 1 pc.
• Cheese - 30 gr.
• Garlic - 2 cloves
• Salt to taste

We take ¼ of the chicken, wash it, remove the skin and fat and lower it into cold water for cooking.

We chop potatoes, onions and garlic and three carrots on a coarse grater. Drop the potatoes into the boiling broth.

Shredded carrots, onions and garlic are dipped in a frying pan with a small amount of vegetable oil and sautéed for 5 minutes over low heat.

Dip the browned vegetables, bay leaf and peppercorns into the broth and salt to taste.

We turn to the preparation of dough for dumplings. Sift the flour, add boiling water to it and begin to mix quickly until a thick sour cream is smooth. Add one tablespoon of vegetable oil.

In the chilled custard dough, add the grated cheese, egg and squeeze the garlic, mix.

We cut the chicken meat and dip it into the soup.

We take a small spoon and dip the dough into the soup in small portions, not forgetting to stir. Cook for another 2-3 minutes. Our soup is ready.

We serve our unusually tasty and surprisingly appetizing chicken soup with dumplings with sour cream and herbs.

Recipe 2: Chicken Broth Dumpling Soup (with photo)

The simple chicken dumpling soup recipe below can be made with whole chicken or chicken pieces. In this case, there is a soup with chicken wings.

• 5-6 chicken wings;
• one medium-sized carrot;
• one onion of medium size;
• 2-3 stalks of celery;
• one egg;
• two tablespoons of semolina;
• two tablespoons of flour;
• one bay leaf;
• 2-3 fragrant peppers;
• 4-5 black peppercorns;
• salt to taste;
• ground black pepper to taste;
• any greens to taste (preferably dill or parsley).

Boil the chicken. Do not forget to put spices (allspice and black pepper, bay leaf). Take the cooked chicken out of the broth.

Finely chop the onion.

Carrots and celery finely chop or grate on a medium-sized grater.

Heat vegetable oil in a frying pan (you can also use chicken fat) and sauté the vegetables in it.

In a bowl, lightly beat the egg with salt.

Add semolina and flour to the egg. Add gradually. The result is a dough with the consistency of sour cream. It shouldn't spill. The dough can also be salted and peppered to taste.

Transfer vegetables to chicken broth and bring to a boil. If the greens have long petioles, then finely chop them and also put them in the broth along with the sautéed vegetables.

Put the dumplings into the boiling broth. Spread with a teaspoon. If the dough does not separate well from the spoon, then you can use the second spoon, helping it slide the dumpling into the broth.

Simmer chicken soup with dumplings over low heat for 10 minutes. Before the soup is almost ready, put chicken pieces in it, add chopped herbs, salt and pepper to taste.

Everything. Simple chicken soup with dumplings is ready.

Recipe 3, step by step: chicken soup with cheese dumplings

A simple recipe for chicken soup with cheese dumplings is a great solution for those who decide to diversify their menu. Chicken soup with cheese dumplings, it turns out light, but at the same time hearty, it has a rich chicken broth and cheesy taste.

• Chicken drumsticks - 4 pieces.
• Medium potatoes - 2-3 pieces.
• Carrots - 1 piece.
• Bulgarian pepper - ½-1 piece.
• Onions - 1 piece.
• Salt, ground black pepper - to taste.
• Chili pepper flakes - a pinch.
• Hard cheese - 60-70 grams.
• Eggs - 1 piece.
• Semolina or flour - 2-3 tablespoons.

Singe chicken drumsticks on gas, rinse. Transfer the chicken drumsticks to a saucepan, pour two liters of water, add a whole onion and cook over low heat until tender, salt. Remove the cooked chicken and onion from the pan.

While the meat is cooking prepare the vegetables. I didn't fry. Peel potatoes and cut into cubes.

Chop carrots and peppers as well. Cut vegetables however you like, it doesn't matter.

Transfer potatoes, carrots and peppers to a saucepan, cook over low heat until tender.

Vegetables are cooked, prepare cheese dumplings. Cheese grate on a medium grater.

Add black pepper, egg, a pinch of salt, mix thoroughly.

The cheese mixture should be thick. If the cheese mixture is runny, add more semolina. Set aside for 5-10 minutes so that the semolina swells slightly.

Meanwhile, separate the meat from the bones, transfer to a saucepan, cook over low heat.

With wet hands, make small cheese balls from the cheese dough.

Add finely chopped greens, bay leaf, chili pepper to the soup pot, try and salt to taste.

And we shift the cheese dumplings into the pan, mix gently, the fire under the pan should not be large so that the soup boils slightly.

We are waiting for the cheese dumplings to float, let the chicken soup boil for 2-3 minutes and remove the pan from the heat. Let the chicken soup with cheese dumplings brew for 20 minutes.

Serve chicken soup with cheese dumplings with croutons and sour cream. The soup was flavorful and delicious. I recommend!

Recipe 4: Chicken Soup with Rice Dumplings and Cheese

Light chicken soup with unusual cheese and rice dumplings.

• Chicken - 500 g
• Onion - 1 pc.
• Carrot - 1 piece
• Rice ((boiled need 4 tablespoons) dumplings) - 0.5 stack.
• Hard cheese (dumplings) - 100 g
• Greens (to taste in dumplings) - 0.5 bunch.
• Chicken egg (dumplings) - 1 pc.
• Wheat flour / Flour (dumplings) - 2 tbsp. l.
• Water - 2 l

Boil rice in salted water. For my serving of soup, 4 heaping tablespoons of cooked rice was enough for me.

Boil the chicken, put the onion in the middle of cooking and cook it until tender, then discard.

Grate the carrots on a fine grater, add to the broth, cook for about 7 minutes.

Measure the right amount of rice, grate the cheese, mix, add the egg, salt, herbs, flour, mix.

Shape the dough into walnut-sized dumplings. Run in boiling broth, cook for 5-7 minutes, turn off, let it brew.

My family loves to eat this soup with sour cream. Bon Appetit!

Recipe 5: Chicken Vegetable Dumpling Soup (Step by Step)

Today we are preparing a fragrant soup in clear chicken broth with unusual dumplings made from hard cheese. They are very tender, giving the soup an original taste.

If desired, freshly frozen green peas and pieces of chicken fillet can be added to it. True, this option will turn out to be more satisfying and nutritious.

The beauty of this recipe is that everyone can interpret it to their liking, in any case it will turn out great.

• chicken drumstick - 1 pc.
• potatoes - 5-6 pcs.
• onion - 1 head
• carrots - 1 pc.
• sweet pepper - 1 pc.
• vegetable oil - 2 tbsp. l.
• butter - 25 g
• dill - a few sprigs
• chicken egg - 1 pc.
• hard cheese - 50 g
• wheat flour - 3 tbsp. l.
• salt - to taste
• paprika - 0.5 tsp
• bay leaf - 1 pc.
• allspice 1 pepper - 3 peas
• dried basil - 0.5 tsp
• hot pepper - to taste

For the recipe, you can use vegetable or meat broth. I decided to make the dish more satisfying, so I settled on the last option. We wash the meat, put the drumstick in a saucepan and fill it with filtered cold water. For this amount of products, we need two liters of ready-made broth or purified water. Boil the meat until cooked, then remove from the pan.

We wash from the soil and peel the potatoes. Let's cut it into cubes.

Pour it into the finished broth and boil until almost ready.

Dice the white onion and sweet pepper (it is better to use red or orange to make the dish look more appetizing). Grate carrots.

On a mixture of melted butter and vegetable oil, first fry the onion and pepper. Then add carrots to them and fry the vegetables together for a couple more minutes.

Add them to the soup pot.

Grate hard cheese into a bowl or deep plate. Let's add an egg to it.

Mix the products until smooth, then add the sifted flour.

Mix the ingredients again. The dough for the dumplings should be thick. Form small balls with wet hands. When the potatoes are ready, add the cheese dumplings to it. Wait for the soup to boil and the cheese balls to float.

Then pour chopped greens, add allspice, fine salt, bay leaf, spices for flavor.

Let the soup boil and after a minute turn off the heat.

We will serve the dish hot, decorating with herbs. The next day, the soup with dumplings will be infused in the refrigerator and will become even tastier!

Recipe 6: Chicken Soup with Simple Semolina Dumplings

Very simple, tasty and incredibly bright soup with semolina dumplings in chicken broth without potatoes. This simple soup is prepared quickly, but you will always be full.

The basis of the dish is dumplings - a kind of semolina dumplings. They replace everything in this dish, so the presence of potatoes and other products is optional. But at your discretion, you can always replenish the list of ingredients.

• Chicken broth - 1.5 l (or chicken - 300 g)
• Carrot - 1 pc.
• Onion - 1 pc.
• Salt - to taste
• Greens - optional

• Egg - 1 pc.
• Manka - 4 tbsp. l.

Heat up the chicken broth or boil it if you don't have it ready. To do this, lower the meat into boiling water and cook over low heat for at least 30 minutes.

In the meantime, let's prepare the dumplings.

Beat the egg thoroughly with a fork, salt and season with spices. Pour 1 tablespoon of semolina to it, carefully mixing each time.

Stir the ingredients well to get a viscous homogeneous mass. The “heavier” the dough is, the better the dumplings will come out. Let the mass stand for a while to swell the semolina.

Prepare roast. Finely chop the onion, and grate the carrots. Simmer the vegetables in the skillet until soft.

Put the semolina dough into the boiled chicken broth with a teaspoon. Draining from a spoon in any form, the dough will form dumplings on its own. Try not to make things too big.

When the dumplings float, put the browned vegetables into the broth. Season the dish if necessary.

Before serving, sprinkle a bowl of soup with finely chopped herbs: parsley, dill, green onions.

Recipe 7: Chicken Broth Potato Dumpling Soup

Kletski are European relatives of Ukrainian dumplings. Translated from the German "dumpling" literally means a lump. These lumps of dough are prepared from flour, water and eggs. Sometimes the water in the recipe is replaced with milk, and butter is added. Dumplings can be either a separate dish, sweet or salty, or an integral part of the soup.

• Chicken leg - 600 grams
• Carrots - 1 medium
• Onion - 1 medium
• Potato - 600 grams
• Flour - 150 grams
• Chicken egg - 1 piece
• Sunflower oil - 2 tablespoons
• Water - 2 liters
• Salt - 8 grams
• Bay leaf - 2-3 pieces
• Spices - to taste

First, let's prepare the broth. Pour the chicken thigh with water and bring to a boil. When the water boils, remove the resulting foam, reduce the heat to a slow one and continue to cook the chicken for 40 minutes. The foam will need to be removed periodically. As a result, the meat should easily separate from the bones. Some housewives prefer to drain the first broth, because it contains a lot of extractives. For this soup, I suggest not to do this. The tighter it gets, the better.

We prepare the rest of the ingredients. Onions, carrots, 300 grams of raw potatoes, wash and peel. We disassemble the meat from the bones, cut or tear into small pieces.

Cut potatoes into small cubes and place in a bowl.

Add the meat to the potatoes, pour strained broth. If the broth has boiled away a little, you can dilute it with water. The pot should be ¾ full of liquid. Bring the broth to a boil and cook for 12-15 minutes. During this time, we need to have time to cook the frying and dumplings.

Cooking dumplings. To prepare them, we need an egg, flour, salt and mashed potatoes. Mashed potatoes can be prepared while we cook the chicken for the broth. Or take ready-made, if suddenly left in the refrigerator. For mashed potatoes, pour 300 grams of potatoes with hungry water, bring to a boil and boil for 20-25 minutes. Mash the cooked potatoes into a puree.

From eggs, flour, a pinch of salt and mashed potatoes, knead a stiff dough. The dough should not stick to the table.

Preparing a roast for soup. We rub the carrots on a coarse grater, cut the onion into small pieces.

Pour sunflower oil into a frying pan, put carrots and onions. Fry for 5 minutes over medium heat.

Roll out the dough into sausages with a diameter of 2-3 centimeters and cut into small pads.

Sometimes you can find a recipe where dumplings are made from a more liquid dough, and they are lowered into the pan with a spoon. Such dumplings usually have torn edges and a more delicate taste. Personally, I prefer to cook neat, dense pads, a little less than a tablespoon in size. Such dumplings are more satisfying. If desired, you can roll them into balls.

We add the boiling broth, adding a teaspoon of salt, and lay our dumplings. Stir lightly so that the dumplings do not stick.

When the dumplings float, add the bay leaf, roast, spices as desired and let the soup boil for another 5 minutes.

After turning off, we insist the soup under a closed lid for 5 minutes, and pour into plates. Ideally, greens will fit here: parsley or dill. Add spices to taste.

Recipe 8: Chicken Broth Soup with Milk Dumplings

Soup with dumplings is prepared quickly and simply. Especially if you already have ready-made meat or chicken broth.

• Broth 2 l.
• Potatoes 3 pcs.
• Onion ½ pcs.
• Carrot ½ pc.
• Chicken egg 1 pc.
• Milk 50 ml.
• Flour 5 tbsp
• Bay leaf 2 pcs.
• Salt to taste
• Vegetable oil

The first step is to cook meat or chicken broth. Pour well-washed meat (or chicken) with cold water, put on fire, salt, remove the foam after boiling, and cook until tender.

When the broth is ready, peel the onion, finely chop.

Lightly fry the onion in a pan with hot vegetable oil over medium heat.

Grate carrots on a coarse grater.

Put the carrots in the pan with the onions.

Lightly fry the vegetables together.

Cut potatoes into cubes.

Put the potatoes and frying into the boiling broth.

While the potatoes are cooking, we begin to prepare the future dumplings: salt the egg, beat lightly.

Pour in milk.

Mix.

Add flour, knead not thick, but not liquid dough.

Gathering half a teaspoon of dough, we begin to spread the dumplings into the boiling soup. I helped the dough fall with the second teaspoon. During the cooking process, the dumplings increase significantly in size. I posted 35 things, but I didn’t report a little test. Put the washed bay leaf into the soup.

Cook for 5-7 minutes until done.

When serving, you can add chopped fresh herbs to the plate.

Bon Appetit!

Step 1: Prepare the chicken.

It doesn't matter if you choose to cook the broth with a whole chicken or a soup set, first you need to let it thaw at room temperature. Then rinse with cool water, dry with towels. In order to make the finished soup less greasy, and therefore more useful, I always remove the skin from the bird and cut off excess fat.

Step 2: prepare the broth.

Put the prepared chicken meat in a pot of a suitable size, fill with water and bring to a boil.
While the broth boils, peel and rinse the carrots, also free the onion from the husk. You don't need to cut vegetables.
As soon as the contents of the pan boil, remove the foam with a slotted spoon, add onion and carrots to the water, as well as spices, that is, bay leaf and allspice, salt. Reduce the fire and cook everything in a current 35-45 minutes. In the meantime, you have time to prepare the other ingredients for cooking soup.

Step 3: prepare vegetables and herbs for soup.

Rinse the potatoes with water, remove the skin from it, and then rinse it again, removing the remnants of the earth. Dry the root crop and, placing it on a cutting board, cut into small pieces.


Peel the onion and cut into small cubes. Heat a little vegetable oil in a frying pan and fry the onion slices in it until golden brown. At the end, remove the finished ingredient from the pan with a slotted spoon.


Remove the peel from the carrot, rinse thoroughly with warm water, and dry. Grind the vegetable with a grater and place in a pan with the oil remaining after frying the onion. Simmer the carrots over medium heat until they soften and change color. Then remove it from the pan in the same way, decant the oil with a slotted spoon.


Rinse dill greens with warm water, dry and cut into very small pieces.

Step 4: prepare the dough for dumplings.

To prepare dumplings, first separate the yolk from the protein, the latter for now set aside. Mix the yolk with the butter that had previously lain 5-6 minutes at room temperature and become soft. Then, in portions, stirring the mass all the time, add flour and milk, in the end you should get a fairly thick homogeneous dough. Add salt to it and stir again. Attention: flour may need more or less than what is indicated in the recipe, so see for yourself how much it should be added.
Now grab the protein. It must be beaten into a homogeneous airy foam. Achieve soft peaks and then carefully fold the beaten egg white into the dumpling batter, gradually adding it with a tablespoon. Stir the foam with the dough with soft movements, in the direction from the center to the edge, from the bottom up.

Step 5: Prepare the Chicken Dumpling Soup.

When the broth is cooked, remove the chicken from it and set it to cool. Also remove the onion, carrots, bay leaves, allspice with a slotted spoon. Throw it all away, they did their job, giving the chicken broth a unique taste and aroma.
Without removing the soup from the heat, add potatoes to it, bring to a boil again, adding power. Once the liquid boils, return it to medium heat and simmer for 10-12 minutes. Then pour the fried onions and carrots to the potatoes. Bring to a boil again and leave it like that, because it's time to add dumplings to the soup.
In order for the dumplings not to fall apart, they must be lowered into the soup very quickly and without fail in boiling water. This should be done like this: scoop a little dough with a teaspoon so that it literally takes 1/3 volume of cutlery, and drop it into the soup, throwing off with the help of a second spoon. Do the same with the rest of the mass.
Once all the dumplings are in the broth, spot 5-7 minutes. This is enough time to bring the soup to readiness.
Meanwhile, disassemble the boiled chicken meat, tearing it into fibers and separating it from the bones. Add the chicken to the finished soup, and also pour the chopped dill after it. Remove the saucepan from the heat. Salt to taste again, if you see fit, and, having covered with a lid, let the soup brew for 5 minutes, then proceed to serve the finished dish to the table.

Step 6: Serve Chicken Soup with Dumplings.

Serve ready-made chicken soup with dumplings immediately after cooking, pouring it into portioned plates. It is very tasty to eat black bread or spicy homemade buns with garlic with it. Enjoy cozy homemade food yourself and treat your whole family.
Bon Appetit!

You can use water instead of milk to make dumplings.

To ensure that the protein is well whipped, thoroughly rinse the mixer bowl and attachments of the device with a degreaser. Also, do not immediately turn on the device at maximum power, save it, it is better to start from the very first speed, gradually increasing it depending on the thickening of the foam.

If you are preparing a soup for people with digestive problems or for children, then it is better not to fry them before adding vegetables to the soup.

In winter, fresh dill can be replaced with dried or frozen.