Description
The word "dumpling" is of German origin and means lump. In different Nations, e.g. the Germans, poles, Czechs, Lithuanians, part of the dumpling, the taste is extremely diverse. But remain unchanged the basic ingredients - flour, egg, milk or melted butter. Today I propose to complement the taste of sausage and corn.
Ingredients
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Broth
2.5 l
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Potatoes
4 piece
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Onion
1 piece
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Carrots
1 piece
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Quail egg
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Green onions
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Chicken egg
1 piece
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Milk
1 Tbsp
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Mayonnaise
1 Tbsp
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Corn flour
3 Tbsp
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Sausage
2 slice
Cooking
Cook chicken broth. Cut the potatoes into cubes and put into boiling broth
Onions finely chop, carrots to RUB on a large grater and fry in vegetable oil. After boiling the potatoes add to the soup. Season with salt and pepper to taste
Sausage finely chop
In a bowl break the egg
Add milk
Mayonnaise
The flour and mix well with a whisk. Add the previously sliced sausage and stir again
Tea spoon to put the dumplings in the soup, cook for another 10 minutes. In the finished soup, add the cooked quail eggs and green onions. Bon appetit!
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