Today we will tell you how to prepare a delicious soup with potato balls, which in different regions are called quite differently. You can meet the first dish with dumplings or dumplings, and some can boast of the ability to cook soup with gnocchi. But in fact, all these products carry the same basis, perfectly complementing many dishes. Some of them are in our recipes below.
Buckwheat soup with mushrooms and potato dumplings
Ingredients:
- buckwheat groats - 70 g;
- champignons - 275 g;
- water filtered - 1,8 l;
- chicken breast - 280 g;
- onion bulb - 85 g;
- carrots - 85 g;
- salt is a large cookery - to taste;
- ground black pepper - to taste;
- peas of sweet pepper - 2-3 pcs .;
- bay leaves - 2 pcs .;
- Fresh sprigs of dill and parsley - to taste;
For dumplings:
- potato tubers - 420 g;
- medium-sized chicken egg - 1 pc .;
- wheat flour - 120-150 g;
- salt is a large cookery - to taste.
Preparation
Beginning the preparation of soup with potato dumplings, or as they are called dumplings, we put in a single container to cook chicken breast, and in another peeled potato tubers. On the readiness of vegetable slices, the decoction is drained, and the potatoes are kneaded by tolks and left to cool.
Next, we clean the onion and cut it into cubes. We pass the carrots through a grater, and rinse the mushrooms with small amounts of shred and put them into a heated frying pan with vegetable oil without flavor. Fry the mushroom mass until all the moisture evaporates, and after that add onions and carrots and fry all together for another ten minutes.
In the cooled potato puree, drive in the egg, pour in the flour, add salt and stir it thoroughly until a viscous texture of the dough is obtained.
Chicken meat is extracted from the broth, we get rid of bones if necessary, cut it finely and put it back into the broth. We dispose of it again on fire and after boiling we pour buckwheat groats and fry with onions, carrots and mushrooms. We throw in the soup and laurel leaves, peppercorns and salt cooked to taste and cook until the softness of the buckwheat grains, after which we collect a teaspoonful of potato dough and introduce it step by step into the soup, forming round dumplings. We give the food to boil for about three to four minutes, so that the dumplings are cooked, and then add the freshly chopped fresh herbs and serve them to the table, spilling over the plates.
Soup with potato gnocchi
Ingredients:
- chicken meat - 550 g;
- laurel leaves - 1-2 pcs .;
- water filtered - 2.2 liters;
- peas fragrant pepper - 3-4 pcs .;
- onion bulb - 85 g;
- carrots - 85 g;
- leek onion - 85 g;
- sweet Bulgarian red pepper - 85 g;
- olive oil - 45 ml;
- garlic teeth - 3 pcs .;
- stalks of green onions - 3 pcs .;
- salt is a large cookery - to taste;
- ground black pepper - to taste;
- fresh greens of dill and parsley - to taste;
For potato gnocchi:
- potato tubers boiled in a uniform - 380 g;
- medium-sized chicken egg - 1 pc .;
- wheat flour - 120-150 g;
- salt is a large cookery - to taste.
Preparation
Initially, let's deal with the broth. We put the chicken meat to boil, fill it with water and add salt, laurel leaves and sweet pea pepper to taste. By the readiness of the meat, we remove it from the bones, sort it into fibers and return it to the pan.
While the chicken is cooked, we prepare the gnocchi. To do this, boiled in a uniform and peeled potatoes we grind through the finest grater and mix with egg, salt and wheat sifted flour until an elastic test is obtained. We roll small round balls out of it and put them on a cutting board, dusting it with flour beforehand.
Now we heat olive oil in a frying pan, put in it a pre-prepared and chopped onion onion and leek, carrots cut into small cubes and a Bulgarian pepper and fry all together until soft, stirring, adding finely chopped garlic cloves and stalks of green onion.
In the boiling broth with the meat we throw the prepared potato gnocchi, lay out the fry, add the salted food to taste, add fresh greens and cook for three minutes, after which we give the dish another five minutes to infuse before serving.