Potato soup with lazy dumplings

Potato soup with lazy dumplings


For the test:
— 3.5 glasses of flour
— 2 eggs
— 200 ml of water
— salt to taste

— 350 grams of meat or chicken mince
— 2 medium bulbs
— salt, black pepper to taste

— 4 medium potatoes
— 1 large carrot
— 1 onion
— 2 tbsp. spoons ghee
— salt and pepper to taste,
— 1 bay leaf, bell pepper
— dill 1 beam
— 2.5 liters of meat or chicken broth (or water)


1. Mix the sifted flour in the bowl, make a hole, add the egg whites slightly whipped. Mix in the salt. Add to the hole to the eggs. Knead the dough. Wrap in film and leave for 30 minutes.

2. Cut the onion very finely, add to the stuffing. Salt and pepper, mix.

3. Peel the potatoes and cut into small cubes. Cut the onions finely, grate the carrots. Fry the vegetables on melted butter.

4. Divide the dough into 4 parts. Roll out the dough into a circle from each part. Put on each circle a filling and distribute not a thick layer. Roll each circle into a roll and cut into rounds about 0.5 cm. Put them on a board sprinkled with flour and put into a freezer.

5. Pour broth into a saucepan. Boil. Add potatoes and cook until half cooked. Now put the lazy dumplings into a saucepan, cook until ready. At the very end, add the fried carrots and onions, bay leaves, bell peppers, cook for 2 minutes. Finished soup sprinkled with dill.

Serve with sour cream.

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