Soup with dumplings is a favorite dish from childhood

1. Peel the potatoes, boil until tender, mash into puree and cool.

2. Pour water over the prepared chicken, cook until done.

3. Sift the buckwheat, lightly fry it in a dry pan.

4. Clean the mushrooms, cut them, fry them in vegetable oil until the liquid evaporates, add grated carrots and chopped onions, fry everything together until golden.

5. Remove the chicken from the broth, add salt to taste and a bay leaf, pour in the buckwheat, cook until it is ready.

6. Separate the chicken meat from the bones, cut it into pieces, return it to the broth.

7. Add salt, flour and egg to mashed potatoes, stir. It should be a thick dough, but such that it can be taken with a spoon. Drop small pieces of dough into the broth with a teaspoon.

8. As soon as the dumplings float, add fried mushrooms with vegetables and greens, mix, let it boil, cook for another 3-4 minutes until the dumplings are cooked.

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