Inventory, accessories:
- a stove or hob;
- pan 4 - 5 l;
- ladle / saucepan up to 1 liter;
- pan;
- cutting board;
- kitchen knife;
- coarse grater for vegetables;
- garlic squeezer;
- a glass of 200 ml;
- teaspoon 2 pcs.;
- whisk for whipping;
- deep dinner plates to serve the finished meal.
Ingredients
| Chicken bouillon | 3 l |
| Potato (medium size) | 4 - 5 pcs. |
| Onions (medium size) | 1 PC. |
| Carrot (medium size) | 1 PC. |
| Olive or vegetable oil | 3 tbsp. l |
| Egg | 1 PC. |
| Garlic | 1 clove |
| Hard cheese | 50 g |
| Flour | 100 g |
| Water | 300 ml |
| Parsley | to taste per serving |
| Salt | 1 tsp |
| Bay leaf | 1 - 2 pcs. |
| Peppercorns | 8 - 10 pcs. |
Did you know? For cooking, it is better to use potatoes with a low starch content, such varieties do not boil in the soup and retain their shape. It can be a young potato, or already ripened with a reddish skin.
Step cooking
- We put 3 l of broth on the stove for boiling. 4 - 5 pcs. cut potatoes into cubes.
- After boiling the broth, we send chopped potatoes into it. Add to the broth 2 - 3 pcs. bay leaf and 8 - 10 pcs. pepper peas.
- Rub 50 g of cheese on a coarse grater. Rub the carrots on the same grater.
- Dice the onion.
- Heat a frying pan with oil (2 tbsp. L.) Over medium heat, send chopped onions to it, stir occasionally during cooking.
- As soon as the onion is browned, add the grated carrots to it, stir, stir, until tender, remove from the stove.
- Pour 150 ml of water into a ladle or small saucepan, add 1 tbsp. l oil and 1 tsp. salt, set to boil on the stove.
- After boiling, remove water from the stove and gradually add flour to it (the amount is regulated in the process), brewing the dough and quickly stirring with a whisk.
- Bring the mass to a state of loose mashed potatoes (or gruel).
- In the finished dough, squeeze 1 clove of garlic and mix thoroughly with a whisk.
- Add 1 egg to the dough and mix until smooth, if necessary, add flour.
- Add 50 g of grated cheese to the resulting mass and mix again.
- With half-finished potatoes, add frying pan to the broth, bring to a boil.
- Pour 150 ml of cold water into a glass, soak 2 teaspoons in it.
- Using teaspoons, we collect the dough ½ tsp. into one of them, forming a dumpling with another spoon, and whisk it into the broth, periodically wet the spoons in water.
- Boil the broth with dumplings for about 7 - 10 minutes. over medium heat.
- Pour the finished soup into plates, add chopped herbs to taste. Enjoy your meal!
Did you know? So that the dough does not stick to your hands or kitchen tools, it is enough to moisten them in cold water.
Video recipe
In the proposed video, you will see how to cook flavored chicken soup with cheese and garlic dumplings step by step, how to form the dough, and what foods and kitchen utensils you will need during the cooking process.
This soup will pleasantly diversify your daily menu. Do you want to express your opinion about the recipe, share your cooking results, please leave your comments below. I wish you success in cooking, mastery of the culinary arts and good mood!
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Enjoy your meal!
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