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Dumpling soup: Polish cuisine. Video
Polish cuisine is known for its original soups. One of the most famous Polish national dishes is dumpling soup, which is popular in many other countries of the world. It can be cooked in chicken broth, milk, and even melted cheese. Therefore, this soup will appeal to both children and adults.
Dumpling soup: Polish cuisine
How to make dumplings in Polish
In Polish cuisine, dumplings are served both with first and second courses with tomato, mushroom or other sauce. To prepare the dumplings, you will need the following ingredients: – flour – 400 g; – eggs – 2 pieces; – water – 240 milliliters; – bread crumbs – 20 g; – butter – 40 g; – salt – to taste.
The process of making flour dumplings in Polish will take about 25 minutes
So, the recipe for dumplings. Knead a thin dough of eggs, flour, water, salt. It should be elastic and separate from the spoon easily enough. Then beat the dough vigorously so that it absorbs more air, making the dumplings fuller. Then moisten a spoon in water, take small oblong pieces of dough and put them in salted boiling water, covering the pan with a lid. Remove the ready-made dumplings with a slotted spoon, discard them in a colander and rinse with hot water. Place on a plate or dish and drizzle with butter or melted bacon mixed with lightly fried breadcrumbs.
How to make polish dumpling soup
To make a soup with dumplings, you will need: for the soup: potatoes, processed cheese, onions, carrots, dill, salt, vegetable oil; for dumplings: wheat flour, white bread (crumb), an egg, milk.
Prepare the dumplings first. To do this, grate the crumb of white bread on a coarse grater, then add a little milk and an egg to the bread crumbs. After that, gradually add flour and knead the dough until it thickens. Roll out the dough into small balls. To prevent them from sticking to your hands, first lubricate your palms with oil.
Now make your soup. After dicing the potatoes, dip them in a saucepan of salted water. Bring to a boil and reduce heat. Grate the carrots on a fine grater. Chop the onion finely and fry it until golden brown in a preheated skillet with oil. Next, add the grated carrots, mix and fry a little.
The number of dumplings should be no more than 2-3 per serving plate
Put the prepared mass of carrots and onions in a saucepan with potatoes cooking in it. When it is completely soft, add the processed cheese, cut into pieces. Let the soup simmer a little more over low heat. Add the dumplings and cook until they float to the surface. At the end of cooking, add the dill and let the soup sweat. Serve the dumpling soup on the table.
Chicken puree soup with polish dumplings
To prepare the Polish dumpling soup, you will need the following ingredients: • chicken fillet – 200 g; • parsley root – 10 g; • onions – 1/4 part; • carrots – 1/4 part; • butter – 1 teaspoon spoon; • salt – half a teaspoon; • broth – one and a half glasses.
For dumplings, take the following products: • water – 2 tablespoons; • egg – one piece; • salt – a quarter teaspoon; • flour.
Boil chicken fillet with onions, carrots and parsley root. After removing the cooked chicken from the broth, strain it, and then pass the fillet through a meat grinder 2-3 times. Next, bring the strained broth to a boil and add the made chicken mince to it. Let the broth simmer and place the dumplings in it.
Chicken soup dumpling recipe: mix one egg with cold water, salt and add sifted flour. Its amount should be such that the dough does not get too thick and, at the same time, easily peels off with a spoon. Using a teaspoon, dip the dumplings in small pieces into the broth and cook until tender.
Lean mushroom soup with dumplings
To prepare mushroom soup with dumplings, you will need: – water – 700 milliliters; – milk – 150 milliliters; – semolina – 100 g; – dried or fresh mushrooms – 50 g; – egg – 1 piece; – carrots – 1 piece; – onions – 1 piece; – butter – 2 tablespoons; – parsley root – 1 piece; – parsley sprigs – 4 pieces; – salt – to taste.
Rinse dried mushrooms and leave in cold water for 3 hours. After that, remove the mushrooms, and carefully drain the water into a container. Then boil the mushrooms until tender, remove from the pan, refrigerate and cut into pieces. Strain the mushroom broth through cheesecloth. Peel carrots, onions and parsley root, rinse and cut into strips. Fry all this over low heat in a frying pan with a tablespoon of butter for about five minutes. Put boiled mushrooms and fried vegetables in mushroom broth, salt, bring to a boil and simmer over low heat for ten to fifteen minutes.
For mushroom soup, make semolina dumplings. After boiling milk, carefully pour semolina into it and cook with constant stirring for about fifteen minutes. Cool and add 1 tablespoon to the semolina porridge. butter and 1 egg. Mix well until smooth. After boiling salted water, use a teaspoon to make dumplings and cook until tender. After that, fold the dumplings onto a sieve, a colander or sieve and place in portioned bowls of mushroom soup. You can decorate this dish with chopped parsley.