As a rule, the vast majority of soups with dumplings are cooked on meat broths. And, as a rule, with a small amount of vegetables. The main ingredient is pieces of dough of various shapes, which in turn are kneaded with flour, water, butter and eggs. So says the classics of culinary science. However, dumplings can be prepared using different technologies and have minor differences. They can be added to soups in different ways. Either immediately cook in a boiling broth, or pre-boil and put on a plate just before serving. The main thing at the time of cooking the dumplings is to observe the time frame so that the dough does not overcook (the dumplings will be tough) and will be raw inside if you do not overcook them. In addition, other ingredients can be added to soups with dumplings at the discretion of the hostess. These are carrots, and onions, and even meatballs, as well as greens and various seasonings. These soups are light, aromatic and at the same time satisfying. And children also like it because dumplings resemble pasta. Well, practice shows that pasta for many children is a kind of “food hit”. And of course, you can't use it. After all, with interesting, unusual dumplings that look like small clouds, boiled vegetables are also eaten in soups, which do not shine with popularity among kids, and some adults too.
Today I want to give you a recipe for not quite ordinary dumplings, which are not put in a boiling broth with a teaspoon, but are cooked in a very simple but interesting way.
Children's soup with dumplings is best boiled with chicken broth, so that the soup is more satisfying, boil the soup with chicken pieces. Children can be involved in the process of making dumplings. I assure you they will love it. These dumplings are small and round, just right for kids.
TIME: 40 min.
Light
Ingredients
- potatoes - 2 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- eggs - 1 pc.;
- chicken broth - 1.2 l
- flour - 3-4 tablespoons;
- sunflower oil - 20 ml;
- salt - to taste.
Cooking
Let's start with soup potatoes. Wash it thoroughly, peel and, not forgetting to rinse, cut into small pieces. The way you usually cut into soup. Put the potatoes in a saucepan and pour the broth over it. I have a chicken one. Put on medium heat and start cooking. 
Soup with dumplings as in kindergarten cooked with vegetables, potatoes, carrots and onions are an obligatory component.
While the potatoes are cooking, prepare the vegetables. As usual, carrots and onions must be washed, peeled and chopped. Cut not large. I cut the onion into quarter rings, and grated the carrots. We put all this in a pan and stew with the addition of a minimum amount of oil and 1-2 tablespoons of water or broth. Vegetables should soften. 
In the pan where the potatoes are boiled, put the onions and carrots from the pan. Stir and continue to cook over low heat. Salt the soup to taste. 
Let's start making the main component of our soup. So, take a bowl and break an egg into it. Wash the egg first. I always do this. Add 80 ml of water.
Either with a whisk or an ordinary fork, lightly beat the egg with salt and water until a light foam appears. 
And immediately add flour. You can take any flour, but for quality dumplings, of course, use the highest grade.
Again, with a fork or whisk, gently and thoroughly knead the dough. The consistency should be like sour cream, but not very thick.
I have not quite the usual technology for making dumplings. And I do the following. When the vegetables are ready in the soup, I put the grater with large holes down. I spread the dough inside the grater with a tablespoon and drive along it with the same spoon, helping the dough get into the boiling soup. And so on until all the dough is in the pan. It literally drips through the holes of the grater, immediately turning into small round dumplings.
After 5-6 minutes, small cute balls will be cooked in vegetable broth and this is the picture. I think it will intrigue your little ones. The soup is delicious, the dumplings are small, just like a kindergarten.
It remains, if desired, to add a little finely chopped greens. After all, not all children love it in soups.
I think that kids will not resist small clouds of dough in a plate with bright sunny broth.
The proposed recipe is perfect for children from 1.5 years old. It contains only those products that are already able to be digested and assimilated by the child's body at this age. Moreover, it is prepared without frying, and the vegetables are simply stewed (stewed) over low heat. Chicken - refers to low-fat and dietary meats. Especially useful chicken breast, especially since there are no bones in it, which makes the soup safe for a small child. You can also use rabbit or turkey meat for cooking, which is considered hypoallergenic and dietary. The soup turns out to be very bright and beautiful in color, so it attracts kids with its appearance and excites their appetite. Dumplings are usually eaten by babies first and they really like it.
Ingredients:
- Chicken breast - 1/2 part
- Potatoes - 3 pcs.
- Carrot - 1 pc.
- Onion - 1/2 pc.
- Vegetable oil - 2 tbsp. l.
- Dill - a few sprigs
Dumplings:
- Egg - 1 pc.
- Flour - 200 g
You can skip the soaking process if you pour out the broth after boiling water.
With this preparation of meat, the second broth will be like water. Cook the meat until done. After that, put the meat on a plate, and filter the broth.
Finely chop half of the onion, and rub the carrots on a medium grater.
Vegetables need to be slightly stewed, for this it is suitable Cast-iron pan or saucepan.
Pour vegetable oil into the bottom of a heated pan and put vegetables there. Simmer for 5-7 minutes.
We put the pan with strained broth on gas.
Drop diced potatoes into boiling water. Cook for 10 minutes. We check it for readiness, for this we take out a few pieces of potatoes and cut them with a knife.
Add to soup vegetable stew and a breast cut along the fibers (part 13). We cook 5 minutes.
Cooking dumplings
When the broth is cooked, we prepare the dumpling dough.
To do this, break the egg into a wide mug, beat it. Now add flour 1 teaspoon. It is better to beat the dough with a fork.
Flour takes about 10 teaspoons with a slide (200 gr.). When the dough becomes a fairly thick consistency, add a little chopped dill, salt on the tip of a knife and mix everything well again.
Add the dumplings to the boiling soup. To do this, dip a teaspoon into a glass of water, and then, grabbing a little dough, dip it into the soup. You need to do this quickly, otherwise, when you lower the last dumpling, the first one will be already overcooked.
After we lower the last dumpling - cook for half a minute.
Appetizing soup is ready. Pour it into a bowl and let it cool.
You can decorate with a small amount of finely chopped dill.
Even small children will like this soup and is suitable for a child from 1.5 years old, when children can chew dumplings themselves.
Bon Appetit!
MOM ON A NOTE
Those who have in the house Small child, know perfectly well that from him proper nutrition will depend not only on his health, but also development. Therefore, the daily diet should be balanced and as nutritious as possible, since a growing body requires a lot of energy. The menu must contain protein foods: meat, eggs, dairy products - it promotes the growth and strengthening of muscle and bone tissues. Grains are fiber, and carbohydrates are a source of energy. And indispensable components baby food should be fruits and vegetables.
But do not forget that even if a child already has all the teeth, this does not mean at all that he can already eat adult food. The nutrition of young children (up to 3 years old) has its own characteristics. The formation of the digestive system ends only by the age of three, which means that not all enzymes are produced at the age of 2, so not all dishes and foods can be digested equally well. First of all, this applies to fatty meats (pork, lamb), as well as the method of preparation (you can not give fried foods and poorly processed, such as raw meat and fish). There is also a ban on spices and seasonings, so dishes for baby food should be salted sparingly and not peppered, as salt and spices can irritate the walls of the stomach and intestines.
It is very important that hot dishes, such as soups and borscht, be sure to be present in the daily diet of the child. They help the proper functioning of the gastrointestinal tract, stimulate intestinal motility and contribute to its regular emptying. In addition, this is a complete and balanced dish that carries the whole complex of nutrients. Due to its light texture, it is easily absorbed and processed by the body, saturating it with everything it needs.
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What to add to the soup to make it thicker and tastier? If rice and other cereals with pasta are rather tired, it's time to think about dumplings. Small lumps of flour balls (from the German Kloβchen - lump) can be poured into soup or served as a side dish for the second meat dish. And you can cook sweet dumplings, pour butter, sour cream, berry sauce or jam - that's the dessert ready!
For us, the most familiar dishes are dumplings and dumplings, the recipes of which belong to Ukrainian or Belarusian cuisine. Therefore, we will describe in detail how to cook soup with dumplings - classic recipe With choux pastry. We will also tell you what other cooking options can be so that you can experiment and cook a new delicious soup at least every day.
Buckwheat soup with mushrooms and potato dumplings
Not only champignons are suitable for cooking. A dish with dried porcini mushrooms will turn out very tasty and fragrant. It's better to cook with water light chicken, vegetable or mushroom broth.
Ingredients:
- champignons - 200 g
- water - 2 l
- chicken fillet - 200 g
- carrots - 1 pc.
- onion - 1 pc.
- buckwheat - 0.5 tbsp.
- vegetable oil - 2 tbsp. l.
- bay leaf - 1 pc.
- salt and pepper - to taste
Dough Ingredients:
- egg - 1 pc.
- salt - 1 chip.
- wheat flour - 3-4 tbsp. l.
- jacket potatoes - 2-3 pcs.
- Cut the mushrooms into thin slices and fry vegetable oil, salt.
- Add the onion, diced to the mushrooms, as well as the carrots, chopped on a grater. Fry until the onion is transparent.
- Peel the boiled potatoes and mash into a puree. Mix all the ingredients for the dumplings in a bowl - the dough should be thick and dense.
- Boil the fillet, then cut it into cubes. Return the meat to the boiling broth, add the buckwheat and cook for 8-10 minutes.
- Add vegetables with mushrooms and bay leaf to the pan. Scoop the dough with a teaspoon and spread in portions into the boiling broth. Add herbs, salt and pepper. Cook for another 2-3 minutes, until the dumplings are done.
Soup with cheese dumplings
The dish is light and at the same time satisfying, with a pronounced cheese aroma. The most delicious is obtained in chicken broth. Cheese dumplings are best cooked at a time. If the soup is heated several times, then the dough will become sour and “float”.
Ingredients:
- chicken - 500 g
- potatoes - 4 pcs.
- carrots - 1 pc.
- onion - 1 pc.
- water - 2 l
- bay leaf - 1 pc.
- salt and seasonings - to taste
Dough Ingredients:
- hard cheese - 100 g
- egg - 1 pc.
- chopped greens - 1 tbsp. l.
- butter - 30 g
- flour - 1.5-2 tbsp. l.
- Pour the chicken with water, salt, boil until tender, removing the foam. If the meat is on the bone, then disassemble and return to the pan only the diced fillet.
- Peel and cut potatoes and carrots into strips. Chop the onion into a cube. Send vegetables to boiling broth.
- cook cheese dough. To do this, chop the cheese on a medium grater, combine it with chopped herbs, an egg and butter softened with room temperature. Gradually add flour, mix well. If the consistency is too liquid, add more flour.
- Put the dumpling dough with cheese in the refrigerator for half an hour so that the butter sets and it is easier to form balls.
- Roll with wet hands cheese balls small size. Spread in the soup 5 minutes before the end of cooking. As soon as they float, you can remove the pan from the heat. Let it brew for 10 minutes and serve.
Now you know how delicious to cook a dozen different soups with dumplings. Get to the kitchen - it's time to act! Dumplings with meat will surely appeal to the male audience, and tender curd balls will fall in love with the smallest members of the family. And which do you prefer - cheese, potato, fried or custard? Or maybe you have your signature recipe soup with dumplings? Share, we are very interested!
my husband has a bzik. Grandmother cooked soup with dumplings and vermicelli for him in childhood, who knows how it is cooked exactly? How many have I tried and got the best answer
Answer from Assoba[guru]
Maybe it's not as tasty as it seems to him now, but just childhood memories? Can't you ask your grandmother already? .. .
As a child, I loved bread sprinkled with sugar and sprinkled on top with water ... Now I'm thinking: that's disgusting!
Answer from V.[guru]
Clear chicken soup with dumplings
Chapter: Chicken soup
For the recipe you will need:
- chicken - 100g or chicken bones - 300g
- egg (boiled) - 1/2 pc.
- egg (protein) - for stretching
- carrots - 5g
- parsley - 5g
- onion - 5g
- salt - 5g
for the broth:
- food bones (except vertebrates) - 125g
- beef (cutlet meat) - 40g
- carrots - 10g
- parsley and celery roots - 5g each
- onion - 5g
- salt - 5g
- water - 700g
for dumplings:
- wheat flour - 40g or semolina - 30g
- butter - 5g
- egg - 1 pc.
- broth - 60g
- salt - 5g.
Cook meat or chicken bouillon. At the same time, prepare the dough for dumplings from flour or semolina. Pour the broth (60 g) into the pan, put oil and salt, boil, then add flour or semolina, stir and boil for 1-2 minutes, and semolina - 5-6 minutes. Then remove the pan from the heat, cool, add the egg and mix well.
Dumplings can be prepared in a different way. Pour semolina into boiling salted water, boil for 2-3 minutes, add flour, stir. Cool and add the egg.
The dumplings prepared in the first way are cut with the help of two spoons. Put the mass prepared in the second way on a cutting board, adding a little flour, shape it into a roll, cut into pieces with a knife moistened with water.
Boil dumplings in salted water, avoiding a strong boil. The finished dumplings will float to the surface. When cooked for a long time, they become flabby and watery. Remove the dumplings from the water, let the water drain, cover with damp gauze. When serving, put dumplings on a plate, pour clear broth, add parsley leaves scalded with boiling water, 0.5 eggs
dumplings and dumplings are one and the same
Answer from I am Elena[guru]
Everything is very simple: the chicken is cooked almost until cooked, potatoes are laid in cubes, carrots in cubes. Dough for dumplings: I pour flour into a bowl, put a pinch of salt, break an egg. While stirring, add water. The dough should be without lumps, as thick as pancakes. When the potatoes are cooked (it’s even better if they boil a little, I still sometimes crush a few potatoes on purpose at the end of cooking), dip a spoon into the soup, then grab a little dough and put it into the soup. So put all the dumplings in the soup. Salt to taste. Dumplings cook very quickly: boiled, a couple of minutes and that's it. Put the dressing: onion fried in vegetable oil. Rash fresh dill, take a minute and turn off the fire.
(Instead of dumplings, you can put vermicelli, but with homemade noodles will taste better)
Answer from urandot*[guru]
My grandmother also cooked for me. This is a simple soup. True, I can’t imagine why there is also vermicelli. And so a simple broth, I add fried onions and carrots, potatoes there. I do batter from one egg, a glass of water. I take the dough with a teaspoon and dip it into the boiling broth. Greenery at the end. Very tasty. And here's the vermicelli... instead of potatoes?
Answer from Mara[guru]
Delicious for lunch today. I remember how they prepared such a soup in kindergarten, and I loved it very much. And now I am preparing it for my loved ones, my beloved children and my husband. Children especially like the soup, they love lumps of dough in the soup, so when we have dumplings for lunch, it’s generally a joy!
We offer a recipe for soup with dumplings and meatballs. The advantage of such a soup is that the meatballs cook very quickly, much faster than it would be necessary to boil a piece of meat for this purpose or domestic chicken. Especially if you are a practical housewife and have small frozen meatballs for soup or baby cabbage soup in the refrigerator.
Although, you can diversify the menu and cook according to the same principle. different soups from dumplings: with mushrooms, cheese or fish. Try, fantasize and be full!
Soup with dumplings and meatballs
Ingredients:
- Potatoes 2-3 pieces
- Carrots 1-2 pieces
- Onion - 1 piece,
- Greens - dill, parsley.
- Bay leaf,
- Water -2 liters.
Dumpling dough:
- 1 egg
- Wheat flour,
- Milk 30-50 ml,
- Salt.
Meatballs:
- Minced meat - 500 grams,
- Salt,
- Pepper,
- Garlic.
Cooking process:
Pour water into a saucepan, wait for the water to boil. In the meantime, we are making meatballs.
I had minced meat mixed, from pork and beef, frozen, I finely chopped the onion there, and squeezed out the garlic. So the meatballs will be fragrant, and the soup with dumplings will turn out tastier. Stir well. Many add an egg for a bunch, I did not add it, everything turned out well.
I rolled the meatballs, and when the water boiled, I put them in a saucepan. WITH meatballs there was a little scale, carefully removed with a slotted spoon. Lowering the temperature on the stove, left the meatballs to cook for fifteen minutes.
And she herself took up the dough for dumplings. Beat the egg well with a fork, add a little salt, add milk. And I began to gradually add flour, I wanted today to be cooler. Who likes them to be softer, you can knead not very hard dough and spoon them into the soup.
I kneaded everything well so that there was no unmixed flour left. Here's a bun I got.
For comparison, I took a picture on my arm so that you could see how small and rather cool it turned out.
Now roll out the dough into sausage dumplings and cut into small pieces, as shown in the photo. The dumplings will expand slightly when cooked.
Next, we prepare potatoes for soup: peel, wash, cut, as you like.
I cut the carrots in the soup into strips. I didn’t fry onions and carrots, but added them fresh to the soup.
I cut the onion into halves and, together with the potatoes, sent it to the broth with meatballs.
When the soup boils, reduce the temperature and cook for another fifteen minutes, add the bay leaf.
Gently fold the dumplings ten minutes before the soup is ready.
Salt the dumpling soup, add your favorite seasonings. At the end of cooking, add greens for a couple of minutes. I have dill and parsley. Then you can also add fresh herbs to a plate.
Let the soup brew and can be poured into plates. The soup turns out fragrant, tasty, and beautiful. Try it and you will be satisfied with it!
Thanks to Svetlana Kislovskaya for the recipe and photo of soup with dumplings.
Bon appetit wishes you a Notebook of recipes and her friends.
