Even a novice cook can make these dumplings for soup. For soup for five people you will need only one portion of this recipe. These dumplings expand greatly in size when cooked, so I advise you to take no more than half a teaspoon of dough at a time. The dumplings themselves are soft and tender, and the addition of seasoning makes them delicious. You can make any kind of soup: with meatballs, just vegetable soup, fish soup, today I’m making it with meat.

To prepare soup dumplings, prepare the ingredients according to the list.

Break the egg into a bowl, add salt and seasoning, stir.

Stir in the flour in parts until a viscous consistency is achieved, mixing thoroughly. The consistency of the dough should be thicker than for pancakes.

We begin adding the dough to the soup 8-10 minutes before the end of cooking. Dip a spoon into the boiling soup before the first portion of dough. Scoop half or less of the dough onto a spoon, drop it into the boiling soup, and keep it in the soup for a few seconds. We do this with the entire portion of the dough.

I invite housewives to prepare a delicious soup with dumplings according to my home recipe. I usually prepare this first dish using a piece of beef neck. From such meat the broth is rich, transparent and clean. And the dumplings made from liquid dough, made from eggs and flour, are so tasty and tender that they simply, as they say, melt in your mouth. The recipe is accompanied by step-by-step photos that will help me describe the cooking process.

Ingredients (based on a three-liter pan):

400 grams of beef neck;

4 potatoes;

1 carrot;

3 onions;

30–40 ml. lean oil;

1 head of garlic;

Salt - to taste;

2–3 table. lie flour

When starting to cook, you need to wash a piece of beef neck well and boil it for an hour.

After the water boils, do not forget to remove the foam.

While the broth is cooking, we need to prepare the frying. To do this, chop pre-peeled garlic, onions and carrots.

Then, pour vegetable oil into a frying pan and fry the vegetables over low heat until transparent.

You shouldn’t overcook the vegetables, and you also need to stir the frying frequently.

When the meat is almost cooked, the broth must be salted and the chopped potatoes can be added to the pan.

Potatoes take about ten minutes to cook on average. During this time, we must have time to knead the dough for dumplings.

How to make soup dumplings from eggs and flour

They are easy to prepare. To do this, you just need to beat an egg in a deep plate with a fork, adding a pinch of salt to it.

Then add flour little by little and continue whisking with a fork. The dough should be without lumps and medium in thickness (as in the photo).

When the potatoes are ready, we need to drop the dough into the pan using a teaspoon. This needs to be done quickly, as the dumplings cook instantly.

At the last stage, pour the roast into the soup and let it boil again.

That’s it, a delicious homemade soup made with rich beef broth with tender egg dumplings is ready.

You can serve soup with dumplings to the table even without bread.

There are dozens of recipes for soup with dumplings, and the difference is not only in the composition of the pieces of dough. One thing is for sure - this is an economical hot dish, with many flavor variations and is prepared from the simplest products that are always available in the house.

There are analogues of dumplings in different cuisines of the world: in Italy, the Czech Republic, Germany, of course, everyone knows Ukrainian dumplings. But do not be confused, each of these additives has its own characteristics.

Not every housewife knows how to prepare tasty, unusual and correct soup with dumplings.

Recipes for different types of dumplings for the first course

For many, everything is limited to kneading dumpling dough from flour and water to prepare dumplings for soup. In fact, the cooked pieces should be fluffy and soft. Various products help to achieve this softness - milk, cream, butter.

Soup dumplings are always an improvisation. Good additions include grated vegetables, cheese, cereals and aromatic herbs.

Prepare the dough right before throwing it into the boiling broth. Place pieces of dough into the pan before turning it off; they cook very quickly. And the readiness indicator - additional particles will float to the surface.

Usually the dumplings are boiled, but there are gourmets who like them lightly fried with onions in oil.

Dumpling dough

The traditional composition of the most common dumplings is simple: eggs, flour, cream, butter.

They are mixed according to the principle of dumpling dough, a little thinner.

Eggs must be taken from the refrigerator, and the flour must be sifted. When it is enriched with oxygen, the dough turns out airy. Of course, we melt the butter. This is the base for the dumplings. If you add additional ingredients, then add them to the finished dough.

Any type of dumpling is made from dough, this is the base.

The soup turns out to be satisfying, but at the same time not banal with rice, noodles and potatoes.

Millet dumplings

• 100 g millet
• 1 egg
• 1 tbsp. wheat flour

We cook the cereal in advance. Add an egg to the soft porridge, add salt and fasten with a spoon of flour. Knead, form into balls, all that remains is to add to the soup. This dish can also be served on its own, with sour cream.

How to make soup dumplings from eggs and flour

The easiest way, known to every housewife.

The eggs are beaten with a whisk, spices and salt are poured into the egg mass. And then they add flour. You can take the batter with a spoon and throw it into boiling water, the dumplings themselves will take the desired shape and harden.

Semolina dumplings

Minimum products required. For the cereal we take one egg and a little vegetable oil.

Mix the egg vigorously with a spoon. The liquid ingredient will help the semolina swell. Leave for a while so that the cereal dissolves. All that remains is to put the pieces in heated oil, fry and take a sample. If you are going to cook the dumplings, then divide the dough into small portions, it tends to greatly increase in volume.

Potato dumplings

• 10 potatoes
• 2 onions
• Salt and, if mains, nutmeg

For this dish, boil the potatoes “in their jackets”. Remove the peel and finely chop the root vegetable. Onions can also be grated; their juice will add flavor to fresh potatoes. You can also fry it in oil, in which case you will have to add 1 egg to the dough so that the dumplings do not fall apart.
To prevent potato chips from darkening, add a few drops of lemon juice.
That's it, you can roll out the balls and throw them into the broth.

Galushki

• 1 egg
• 400 g wheat flour
• 0.5 teaspoon soda
• 0.5 teaspoon salt
• A glass of kefir

The secret to the tenderness of dumplings is in kefir and soda. They turn out unusually soft and fluffy. The dough is kneaded, starting with the eggs, and finally the flour is poured in. And just like dumplings, our dumplings are cooked until they float to the surface.

Gnocchi

This is an Italian dish, almost a complete copy of our potato dumplings. The composition and recipe are no different.
If you really want to make soup with gnocchi, just make them very small. They differ only in size.

Simple soup with dumplings

Ingredients:

• Water – 2.5 liters
• Potatoes – 4 pcs.
• Carrots – 2 pcs.
• 2 onions
• Salt, pepper, vegetable oil
• 2 sweet peppers
• Greens you like

For flour additive:

Egg, flour, milk, salt.

Dumpling soup is good just with water, if you want, cook it in broth.

Let's look at the step-by-step recipe. Pour cubes of chopped potatoes and bell pepper into a saucepan with boiling liquid.

Add carrots and onions in sauteed form.

We add the greens at the end so that they retain the flavor.

Just before turning it off, scoop out the mixture with a spoon and cook the flour pieces.

The dough is mixed very simply: pour milk into a beaten egg, add salt and shape with flour.

Boil the soup for a couple of minutes and place on plates.

How to cook soup with dumplings using broth

The recipe is similar. Only we cook the broth in advance. It is enough to boil the chicken for half an hour. But we keep the meat on the stove for at least an hour so that the pieces are cooked. Otherwise, we follow the recipe with a simple hot version.

Potato dumpling soup

• 2.5 liters of meat broth
• Carrots, onions, bell peppers 1 piece each
• Half a glass of tomato juice
• A couple of sprigs of parsley, salt, oil

For the potato balls:

• 4 potatoes
• 4 tbsp. flour
• 1 egg
• Salt and pepper

Preparation:
For potato dough, we cook mashed potatoes and crush them.
Beat with the egg for tenderness and let it become floury.
We finely grate and chop all the prepared vegetables, as you like, and throw them one by one into the boiling broth.
Tomato juice is also sent there for color.
Add potato balls 2-3 minutes before turning off the heat.
The main product is already cooked; they only need cooking for compaction.

This soup is much more interesting than regular potato soup.

How to make soup with semolina dumplings

• 1.5 liters of any broth
• 1 carrot and onion each
• Vegetable oil
• 1 egg
• 2.5 tbsp. decoys
• A piece of butter

Cooking sequence:

We add lightly fried vegetables to the hot broth. For beauty, you can cut them into shapes. Grind the egg with melted butter. Sprinkle with semolina, salt and let stand.
Scoop up a portion with a teaspoon and drop it into the boiling first course. Cook for a few minutes.

Cheese Dumpling Soup Recipe

The soup base is cooked as usual. Potatoes, carrots, overcooked onions are required ingredients. You can use any broth, just don’t forget to add bay leaf and spices.
More emphasis on the dumplings.

Cooking options:

• 1 egg
• 100 g cheese
• Bunch of greenery
• 1.5 spoons of flour
• A piece of butter

Grind hard cheese on a fine grater, stir with egg, flour, chopped herbs. Roll the balls right away so as not to waste time later.
Once the vegetables are cooked, you can add cheese balls to the soup. They float like regular dumplings.
To make the cheese dumplings extra fluffy, add milk when kneading the dough.

Other chefs know their secret: separate the yolk and white and beat them separately. You have the opportunity to try all the recipes.
As you can see, an inexpensive and satisfying lunch is a reality.
You just need to use your imagination and a simple set of products.

Many people, especially children, are indifferent to soups. This can be explained by the fact that every day on our tables there are rather monotonous and slightly boring soups with potatoes, pasta, and rice. And I really want variety! In such a case, skillful housewives will find several recipes for making soups with dumplings useful, which, being original, do not require any special culinary skills. So, do you have flour, eggs, milk, butter for the dumplings? Then we open the refrigerator, take out what we have and start improvising.

Soup with dumplings - general principles and methods of preparation

Ukrainian dumplings, Belarusian dumplings, Bavarian dumplings, Italian gnocchi, Czech dumplings - and all these are flour “pads” or balls (whichever is more convenient for you) called dumplings.

Today, almost every housewife knows what these same dumplings are - dumplings in common parlance, and how they should be boiled correctly, but most continue to make the same mistake, making dumplings from a dense dough consisting only of eggs and flour. Meanwhile, the technology for their preparation is not limited to such a meager set of ingredients.

Dumplings simply have to be soft and fluffy. To achieve the desired consistency, milk, cream and always butter are added to the dough along with the eggs - preferably butter. But that’s not all. To give the dish a specific aroma and taste, some people mix finely chopped herbs, spices, as well as grated potatoes, cereals and other favorite ingredients into the dough. However, here you should rely on your own taste.

The base (dough) for dumplings should be made immediately before preparing the soup, which can have a very different recipe: be it vegetable or meat or mushroom soup - dumplings will only brighten it up. They are lowered a few minutes before the dish is ready, since they boil very quickly. Their readiness is determined by their position in the pan: if they float to the surface, it means they are cooked, and you can start eating the tasty, nutritious, aromatic soup.

By the way, who said that dumplings are only an ingredient for soup? Not at all. Many people like to eat them separately, boiled and fried with onions in a frying pan. But that is another story.

Dumpling soup - food preparation

The technology for making dumplings is very simple: eggs, butter (cream or milk), salt and flour - this is perhaps the most traditional set of ingredients for preparing tender, airy, cloud-like and soft dumplings. It is better to cool the eggs first, it is advisable to sift the flour to enrich it with oxygen (due to this it will acquire a more “porous” structure), and melt the butter. In addition, if you plan to add milk, cream or other products to the dough, be sure to check their quality and freshness before purchasing.

Dumpling soup - the best recipes

Recipe 1: Chicken Dumpling Soup

Chicken soup with dumplings is a very tasty, filling and light dish at the same time. It turns out to be very original, thanks to the “pillows” of dough boiled in the broth. Men especially love this soup. And even if you put in more meat!

- one and a half liters of water
— 500 gr. chicken meat
- two onions (medium)
- carrots - two pcs.
- a couple of black peppercorns
- laurel
- salt to taste (spices for chicken dishes to choose from)
- three potatoes
- a bunch of green onions
- dill greens
- a tablespoon of butter
- raises. frying oil
- one egg
- table seven. tablespoons flour (good stickiness)
— 150 gr. milk
- salt to taste (for dumplings)

Cooking method:

1. Prepare the broth. Let's boil the chicken. When the chicken has simmered for about ten minutes, add a whole onion, one coarsely chopped carrot, bay leaf, pepper into the container and cook the broth until the chicken is ready.

3. Peel the potatoes, cut them into cubes and add them to the broth. Boil the potatoes for ten minutes.

4. While the potatoes are boiling, finely chop the onion, grate the carrots (or cut into thin strips) and fry the prepared vegetables in a frying pan (separately, first the onion, then the carrots). Add the roast and meat to the soup. Let's cook.

5. Make dumplings (they should be prepared before starting the procedure). Separate the yolk and white. Place the white in the cold for a few minutes, and grind the yolk with softened plums. butter and a pinch of sugar. Then add milk and flour to it in parts. Beat the cooled whites thoroughly until they form a thick, strong foam and carefully fold them into the dough, being careful not to damage the fluffy structure. So, the base for the dumplings is ready.

6. 5-10 minutes before the soup is ready, using two teaspoons soaked in water, we begin to drop small pieces of dough into the soup (with one we pry up the dough, with the other we sharply throw it into the soup). Don't forget that the dumplings will eventually increase in volume, so be sure to take this into account. After the dumplings are “in place”, cook the soup, stirring, for another five minutes, add the chopped greens and turn off the stove.

Recipe 2: Soup with dumplings and meatballs

Don’t have the time or desire to stand at the stove for a long time and wait for the meat to boil? Then soup with dumplings and meatballs is just what you need. This dish will become a real lifesaver for the modern housewife.

Ingredients:

- about four liters of water
- four potatoes
- 400 gr. minced meat
- a handful of breadcrumbs
- one onion
- one carrot
- two eggs
- 100 gr. flour
- dill to taste
- parsley leaves to taste
- spices to taste (salt, pepper, bay leaf, etc.)
- fat base for frying

Cooking method:

1. Cut the peeled carrots and potatoes into cubes (potatoes should be cut into larger cubes) and place in a container with water. Place on the stove and boil until half cooked (about ten minutes).

2. Mix the minced meat with a handful of breadcrumbs and one egg until smooth, add salt and pepper. Then we form round meatballs.

3. To prepare the dumplings, mix the egg with flour and salt (add a small amount of vegetable oil). You can also use the dumpling recipe described in recipe No. 1.

4. Add meatballs to a saucepan with vegetable broth (together with carrots and potatoes).

5. Peel the onion, chop and fry until tender. Place it in a saucepan with soup.

6. Form the dumplings in the manner described above (using teaspoons) and 10 minutes before the dish is ready, place them in the soup. Add spices, salt, chopped herbs and, if desired, garlic.

Recipe 3: Cheese and mushroom soup with dumplings

This dish contains the most unusual combination of ingredients: cheese, mushrooms and flour pads. Dumplings and cheese make the soup very satisfying and nutritious, but at the same time extremely healthy. And all thanks to valuable dairy products - cheese and mushrooms.

Ingredients:

- one and a half liters of mushroom broth
- 0.8 kg of fresh or frozen mushrooms (any)
- three potatoes (approximately)
- one onion
- 500 ml milk
- 200 gr. cream (for dumplings)
- four table. lie butter
- 200 gr. processed cheese
- vegetable oil
- one egg
- flour
- spices and herbs to taste

Cooking method:

1. Wash the mushrooms, soak them, and boil them if necessary. Boil peeled and chopped potatoes in mushroom broth until tender.

2. Using eggs, a pinch of salt, cream and flour, make a thick, but soft and sticky dough. Chop the onion, fry it, then add boiled mushrooms with butter to it and also fry over high heat for two minutes.

3. Crush the boiled potatoes directly in the pan, then add the overcooked mushrooms and onions, add milk and spices. Bring to a boil. Then add dumplings to the soup.

4. Cut the processed cheese into small cubes, and after the dumplings have floated to the surface, add it to the soup. Cover the pan with a lid and turn off the stove. Let the soup sit for about ten minutes. Now you can serve it to the table. Bon Appetit everyone!

— In Belarus, to give the dumplings a special juiciness and piquant taste, a small piece of salted or smoked lard, usually without skin, is pressed into each “pampushka” before boiling;

— Butter gives dumplings a special delicate consistency, so it should be added to the dough, even if the recipe is silent about it;

— The dumplings will turn out much softer if, during their preparation, some of the flour is replaced with semolina;

— It’s better to make dumplings small in size; ideally, the dough should fit half a teaspoon, since during the cooking process the “pads” soften and increase in volume two to three times.

Dumplings are small flour products, the recipe for which is available in many countries, but they are called differently. So in Belarus - these are jackdaws, In Ukraine - dumplings, In the Czech Republic - dumplings. Every housewife knows what soup dumplings are and the recipe for making them, although not everyone is happy with their results. Many products turn out tough, which means it’s time to reveal all the secrets of making fluffy and soft dumplings.

Soup dumplings - classic recipe

A simple recipe for dumplings requires the most common set of ingredients that can be found in every housewife’s kitchen.

Ingredients:

• 225 g flour;
• one large egg;
• water;
• a couple of grams of salt.

Cooking method:

1. Beat the egg into the sifted flour, add salt and pour in water. Knead the not very stiff dough.
2. Make a thick sausage from the dough and cut it into pieces of the same size.
3. Roll each piece into a ball with a diameter of 2 cm and place it in the soup approximately 10 minutes before it is ready.
4. Some housewives cook the dumplings separately and add them when serving the finished dish. This way the soup remains clear and the dumplings do not lose their taste. Plain water can be replaced with sour cream, this will increase the satiety of the products.
5. Dumplings can be served separately, topped with sour cream, tomato or cream sauce.

Soup dumplings recipe

If you prepare dumplings only from eggs and flour, then the products turn out to be harsh, but if you add a little melted butter, you can get tender-tasting dumplings for soup.

Ingredients:

• 245 g flour;
• 34 g ghee;
• two raw eggs;
• 155 ml milk;
• a couple of grams of salt.

Cooking method:

1. You need to rinse the saucepan with cool water and pour the milk drink into it, put it on the stove, let it boil, add butter, salt and add flour in portions.
2. As soon as the resulting dough has cooled a little, pour in the eggs and quickly stir everything.
3. Now we make a sausage, divide it into equal pieces, roll it into small balls and put it in the soup 10 minutes before the dish is ready.
4. You can also add any seasonings, fresh herbs, and even pureed vegetables to the dumpling dough.

Dumpling dough without eggs

If you are making a meatless soup, then you need a recipe for simple dumplings without adding eggs or any dairy products.

Ingredients:

• 35 ml lean oil;
• spoon of ripper;
• 385 g flour.

Cooking method:

1. Pour the sifted flour into a container along with the baking powder and salt, pour in the oil, and mix the ingredients thoroughly.
2. Roll the pieces of dough into small balls and add them to the soup at the final stage.

Cooking with semolina

Instead of flour, you can use semolina; the dumplings will be softer.

Ingredients:

• 65 g ghee;
• one raw egg;
• two grams of salt;
• 25 g flour;
• 95 g semolina.

Cooking method:

1. Place the butter in a bowl and rub it with the egg, adding some salted granules. It is better to remove the oil from the cold first so that it becomes soft and easy to work with.
2. Mix semolina with flour and pour into the resulting mass of eggs and butter, knead the dough, which should not spread.
3. As soon as the soup is almost ready, take a dessert spoon, scoop up a little dough, transfer it to hands moistened with water and quickly roll it into a ball.
4. During cooking, the dumplings will increase in size and become soft and fluffy.

Potato dumplings

Many housewives know how to make dumplings from flour, but do they know how to make them from potatoes? Such products can be served separately with any sauce or used to prepare vegetable, meat or fish soup.

Ingredients:

• five potato tubers;
• 95 g flour;
• two raw eggs;
• 35 ml cream;
• fennel and cumin seeds, salt.

Cooking method:

1. Peel the potatoes, boil and mash. Do not let the mashed potatoes cool completely and immediately pour in the cream, add salt and stir.
2. Now beat in the eggs, add the fennel seeds, cumin and flour, and thoroughly knead the potato dough.
3. All that remains is to roll the dumplings and add them to the soup. Or you can serve it separately with onions fried in melted butter. Either with mushroom or creamy garlic sauce, it will be very tasty.

Cheese dumplings

Another interesting version of dumplings is cheese dumplings with the addition of nutmeg and sesame seeds.

Ingredients:

• 315 g cheese;
• 185 g flour;
• 115 ml kefir (milk);
• two large eggs;
• a pinch of nutmeg;
• 37 g sesame seeds.

Cooking method:

1. Grind the cheese, add flour to it, pour in the eggs beaten with a fork and any dairy product, mix.
2. Now add a little grated nutmeg and sesame seeds, stir again and make dumplings from the resulting dough.
3. Add the products to the soup or boil separately for eight minutes.

Cheese dumplings are great for chicken and rice soup, but for pickle soup it is better to make garlic dumplings, for milk soups and vegetable broths - semolina, for buckwheat soup - potato ones.