Spinach Dumpling Soup
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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
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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. |
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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. |
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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! |
Tomato, Flour, Wheat Flour, Potatoes, Yummy, Lemon Juice, Onions, Spices, Eggs, Carrots, Bay Leaf, Dill, Milk, Pasta, Celery, Soups, Hot Soups
