Recipe: Soup with Szechuan Beans and Dumplings step by step with pictures | Handy.Recipes

Soup with Szechuan Beans and Dumplings

Cooked Soup with Beans and Dumplings

Time to cook: 45 minutes

Total Servings: 10

Nutritional Value

Slightly crunchy beans, tender, fragrant dumplings and a rich, rich lamb broth. However, I don't insist on the lamb, you can use meat to your taste, or even without it at all, cook it in vegetable broth. My sons really liked the soup. They suggested that I post the recipe on "Cookbook".

Author of the recipe

Ingredients for soup with tushy beans and dumplings:

  • Meat (any (I have lamb)) - 400 g
  • Green beans - 200 g
  • Potatoes - 5 pcs
  • Carrots - 1 pc
  • Parsnip (optional) - 1 pc
  • Onion - 1 pc
  • Sweet pepper (optional) - 1 pc
  • Tomato paste (I have homemade tomato - 180 ml.) - 3 tablespoon
  • Chicken egg - 2 pcs
  • Wheat flour / Flour - 4 tablespoon
  • Salt (to taste) - 1 tablespoon
  • Black pepper (to taste) - 0.25 teaspoon
  • Greens (parsley. dill, green onions, basil (3-4 leaves)) - 1 bunch.
  • Garlic - 2 clove
  • Vegetable oil - 3 tablespoon

How to cook soup with string beans and dumplings step by step with photos

I picked up a bundle of beans, as many as I could fit in my hand. 3-liter saucepan. By the time I decided I wanted to make broth, it was ready. The cooking time of the broth may vary depending on the meat and its age, so I did not take this time into account. My vegetables are all young, from the garden, so they cook quickly.

Peel and wash the vegetables. Trim bean tips. Last time I cooked without bell peppers and parsnips (they have not yet grown), it turned out no worse. Peel (scrape off) young potatoes under running water, so that the skin does not stain the river in a dark color.

Chop parsnips, carrots, peppers. Chop onions. Chop or break the beans into 2-3 pieces. Put parsnips into the pot. Bring broth to a simmer.

Fry half of the carrots and onions in vegetable oil. Put the other half in the broth and season with salt.

Add tomato or tomato paste to the fried vegetables.

The tomato must be evaporated. This will take about 3 minutes, fry the tomato paste for about a minute.

Chop the herbs. Put all the basil (you can use dried basil) and half the greens, the eggs, salt and pepper

Process with blender. Add flour.

Batter should be as thick as sour cream. Chop potatoes and add them to vegetables. which have already been simmering for about 10 minutes. Followed by bell peppers.

In about 5 minutes add the beans. Bring to a boil, taste for salt. Toss in the pasta. Chop garlic.

After another 4-5 minutes (potatoes are ready), using a teaspoon (soaked in broth), picking up less than half, quickly drop the dumplings into the boiling broth. Then add garlic, herbs. Turn off gas. Soup is ready.

Enjoy your soup!

Nutritional Value:

Whole Dish:
2654 Calories
55.9 g
56.8 g
284.4 g
Per Serving:
265.4 Calories
5.6 g
5.7 g
28.4 g
128.8 Calories
2.7 g
2.8 g
13.8 g

Salt, Black Pepper, Garlic, Tomato, Vegetable Oil, Flour, Wheat Flour, Potatoes, Greens, Onions, Eggs, Carrots, Bulgarian pepper, Tomato Paste, Salted, Beans, Soups, Parsnips, Hot Soups

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