Spinach Dumpling Soup

A Good Lunch.
Ingredients for spinach soup with dumplings:
-
Spinach
(or frozen)
-
400 g
-
Carrots
(large)
-
1 pc
-
Onions
(large)
-
1 pc
-
Petiole celery
(twig)
-
1 pc
-
Potatoes
-
3 pcs
-
Tomato paste
-
1 tablepoon
-
bay leaf
-
Chicken egg
(dumplings)
-
1 pc
-
Milk
(dumplings)
-
4 tablespoon
-
Wheat flour
/
Flour
(dumplings)
-
3 tablespoon
-
Dill
-
2 tablespoon
-
Spices
(to taste)
-
Lemon juice
(from half lemon)
How to cook spinach soup with dumplings step by step with photos
|
Defrost spinach, chop and sprinkle with lemon juice and leave to soak.
Pour 2 liters of water into a pot, chop the peeled potatoes into it and cook until tender.
In a pan, fry the onion and the carrot, add the tomato paste and the quartered celery and stew for a few minutes.
To make the dumplings, beat the egg with milk and salt, then add the dill and flour - just enough flour to make a dough like thick sour cream.
|
|
To ready potatoes in the broth with a teaspoon put the dough, when it boils and the dough rises, add spinach and casseroles, let simmer on low heat for 10 minutes.
|
|
Taste and season with salt, pepper, add bay leaf and turn off.
P.S:
For me, one lemon was too much and I added more sugar to make it less sour.
Bon Appetit!
|
Nutritional Value:
Whole Dish: |
Calories
1052.6 Calories
|
Protein
47.8 g
|
Fat
11.8 g
|
Carbohydrates
196.9 g
|
Per Serving: |
Calories 131.6 Calories |
Protein 6 g |
Fat 1.5 g |
Carbohydrates 24.6 g |
100g: |
Calories 61.6 Calories |
Protein 2.8 g |
Fat 0.7 g |
Carbohydrates 11.5 g |
Tomato, Flour, Wheat Flour, Potatoes, Yummy, Lemon Juice, Onions, Spices, Eggs, Carrots, Bay Leaf, Dill, Milk, Pasta, Celery, Soups, Hot Soups