Description
A light spring soup with dumplings in vegetable stock, although it is delicious on chicken, and meat - who has what preferences.
Ingredients
-
Celery root
0.5 piece
-
Carrots
1 piece
-
Onion
1 piece
-
Potatoes
4 piece
-
Parsley
1 coup
-
Dill
1 coup
-
The Apium graveolens Dulce
1 piece
-
Celery root
0.5 piece
-
Carrots
1 piece
-
Onion
1 piece
-
Pepper
1 piece
-
Garlic
2 tooth
-
Dill
1 coup
-
Parsley
1 coup
-
Salt
-
Allspice
3 piece
-
Turmeric
0.5 tsp
-
Basil
0.5 tsp
-
Vegetable oil
4 Tbsp
-
Butter
20 g
-
Chicken egg
2 piece
-
Corn grits
1 pack
-
Flour
3 Tbsp
-
Ham
100 g
Cooking
Products
The first thing put to boil the broth of these vegetables and 2.5 liters of water and boil in another saucepan a bag of corn grits. I had a ready-made broth yesterday, so no photo. Finely chop the onion, garlic and carrots - straws.
In a saucepan fry the onion, garlic in a mixture of oil and butter. Add carrots and fry for another 3-5 minutes.
Celery and potatoes cut into strips.
Add to the onions and carrots and fry all together for another 2 minutes, then simmer for 5 minutes.
While the vegetables stew, prepare the dough for the dumplings: beat eggs with a fork or whisk with a pinch of salt. Add flour and 2.5 tbsp of corn porridge. Stir well, the mass was homogeneous, with the consistency of thick cream. Cut the ham into small cubes and stir into the dough.
Stewed vegetables, pour the broth, add chopped bell pepper, salt, allspice, Basil, turmeric; bring to a boil and cook for 5 minutes.
With a teaspoon take a little of the dough for the dumplings and put in boiling soup. They will increase in volume by 3 times. Add the chopped greens and a couple of minutes the soup is ready.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.