Potato Soup with Dumplings
by Editorial Staff
Light vegetable soup with dumplings.
Ingredients
- Potatoes – 3 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Milk – 70 ml
- Flour – 70-100 g
- Butter (or vegetable) – 50 g
- Salt – 0.5 teaspoon (to taste)
- Bay leaves – 1-3 pcs.
- Parsley – 3-4 sprigs
- Dill greens – 3-4 branches
- Water – 1.5 l
Directions
- Prepare the ingredients for the soup.
- Peel the potatoes, wash, cut into cubes.
- Boil water in a saucepan, add chopped potatoes. Cook until half cooked over medium heat (about 10 minutes).
- Peel the onion, wash, chop finely.
- Peel carrots, wash, grate on a coarse grater.
- Heat a frying pan, melt butter in it, add the onion. Saute (fry) the onion in butter (or vegetable) oil over medium heat (3-4 minutes).
- Add carrots to the onion and lightly fry, stirring occasionally (2-3 minutes).
- Add onions and carrots to a pot with potatoes, salt, add bay leaves and cook for 5-7 minutes.
- Pour the milk into a bowl, salt, add a little flour (the dough should be like sour cream), mix well until smooth.
- Collect the dough with a teaspoon and dip it in boiling soup. Dip the dumplings in small portions until the dough runs out. Boil for 5 minutes over medium heat.
- Wash greens, chop finely.
- Turn off the soup, add the herbs, and let the soup steep a little (10-15 minutes).
Enjoy your meal!
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