Recipe: Spinach Dumpling Soup step by step with pictures | Handy.Recipes

Spinach Dumpling Soup

Cooked spinach soup with dumplings

Time to cook: 40 minutes

Total Servings: 8

Nutritional Value

A Good Lunch.

Author of the recipe

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:
1052.6 Calories
47.8 g
11.8 g
196.9 g
Per Serving:
131.6 Calories
6 g
1.5 g
24.6 g
61.6 Calories
2.8 g
0.7 g
11.5 g

Tomato, Flour, Wheat Flour, Potatoes, Yummy, Lemon Juice, Onions, Spices, Eggs, Carrots, Bay Leaf, Dill, Milk, Pasta, Celery, Soups, Hot Soups

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