Soup with Dumplings
A hearty, aromatic and colorful dish. Any vegetables can be included in the composition if desired. The volume of ingredients is calculated for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 4 / 5
Ingredients
Recipe scale: 1x
- beef fillet 600-700 g
- potato 500 g
- bell pepper 350 g
- onion 200 g
- carrot 200 g
- bay leaf
- vegetable oil
- salt
- peppercorns 5-6
- egg 1
- milk 50 ml
- flour
Instructions
Step 1 of 17
Cut the meat into cubes.
Step 2 of 17
Cook for 1 hour, removing foam from time to time.
Step 3 of 17
Finely chop the onion.
Step 4 of 17
Grate the carrot on a medium grater.
Step 5 of 17
Remove seeds from the pepper. Cut into strips.
Step 6 of 17
Cut the potato into sticks or cubes.
Step 7 of 17
Sauté the onion in vegetable oil.
Step 8 of 17
Add the carrot to it and sauté.
Step 9 of 17
Lightly beat the egg.
Step 10 of 17
Pour in the milk and mix.
Step 11 of 17
Add flour, add a little salt and mix. The consistency of the dumpling batter should be medium: not too liquid and not too thick.
Step 12 of 17
Put the potato into the broth and add salt.
Step 13 of 17
Then add the pepper. Cook for 5 minutes.
Step 14 of 17
Add the sautéed onion and carrot, bring to a boil.
Step 15 of 17
Using a teaspoon, drop the batter in portions into the boiling broth. The dumplings will increase in size during cooking, so do not make them too large. I take ½ tsp of batter.
Step 16 of 17
Add bay leaf and pepper. Cook for 5–7 minutes.
Step 17 of 17
Add salt if necessary.