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Chicken soup with semolina dumplings

Chicken soup with semolina dumplings


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The meat is washed and put on the fire in a large pot.

Remove the foam that forms on top of the meat.

The vegetables are cleaned and washed.

Chop the radishes, carrots, parsley and celery.

Put the onion and capsicum whole.

Add the vegetables when the meat is almost ready and season with salt.

When the vegetables are almost cooked, we start making semolina dumplings.

We need a kitchen scale on which we will weigh whole eggs with the shell, read the value of the weight and we will weigh the same amount of semolina that we will incorporate in well beaten eggs with a fork in a bowl or plate. We will add the semolina one by one, with a spoon, and we will always mix. Towards the end, when the embossing semolina is finished, we will notice that the plate will start to turn slightly on the counter, we will add a little salt and the composition is ready.

Remove the whole onion and capsicum from the soup. We stop boiling by pouring a little cold water about 150-200ml, otherwise the dumplings will crumble and with the help of a teaspoon we take the semolina composition and add it to the soup until we finish the whole composition. Let it boil over a good heat, sprinkling 3-4 tablespoons of cold water from time to time. Boiling takes about 20 minutes.

At the end we add chopped green parsley.

Good appetite!



Chicken soup with semolina dumplings & # 8211 A traditional Romanian recipe that every housewife should know how to make

Soups and soups are essential meals for Romanians. Most eat a soup at lunch, at least once or twice a week. And chicken soup remains a classic recipe, used not only as a source of food, but also as a source of healing. For example, hot chicken soups are recommended in colds and flu in winter, due to the decongestant effect.

Dumpling soup is an even more special choice, a favorite among family-served dishes. It is usually consumed at noon, in the first place. But it is so consistent and filling that more than likely you will not need the second way. The nutritional value of chicken soup with dumplings is undeniable. It contains lean meat, rich in satisfactory protein, vegetables rich in vitamin C, antioxidants and minerals, and of course plenty of water.

Chicken soup with dumplings - recipe

  • ½ chicken (different parts, with bones)
  • 2 carrots
  • 1 celery root
  • 1 parsnip root
  • 1 handful of parsley leaves
  • 3 teaspoons salt
  • 4 liters of water

Put the chicken pieces in a large saucepan. Fill it with water, leaving a space of 2-3 fingers on top. Let the meat simmer over medium heat.

Remove foam that has accumulated on the surface of the water with a paddle / foamer. Boil the meat for an hour, or until no more foam is produced.

Add the carrots, celery root, onion and parsley root all diced, and let them boil for 40 minutes or an hour.

After the vegetables are cooked, remove them with a spatula in a bowl. Do the same with the cooked chicken pieces. Loosen the meat from the bones and cut it into small pieces. Add them to the pan again.

Put 2 liters of water in a large saucepan and bring to a boil. Beat the eggs in a bowl and gradually add the semolina, one tablespoon at a time. Stir until smooth. You need to get a suitable composition, neither too thick nor too liquid.

Soak a tablespoon in cold water, take the semolina composition and let it boil in boiling water. The fire must be kept low so that the dumplings do not disintegrate. Boil the dumplings for 10 minutes, then turn them on the other side and leave for another 10 minutes.

When you have finished cooking all the dumplings, transfer them to the pan with the chicken soup. Season with salt and other spices and simmer for another 5 minutes, so that the flavors of the ingredients blend.

Extinguish the fire when you think the soup is ready. Add the finely chopped fresh parsley leaves and place the lid on. Let the soup "infuse" for a few minutes, then put in bowls and serve hot. The parsley can be added separately, right at the time of serving.


Chicken soup with semolina dumplings & # 8211 A traditional Romanian recipe that every housewife should know how to make

Soups and soups are essential meals for Romanians. Most eat a soup at lunch, at least once or twice a week. And chicken soup remains a classic recipe, used not only as a source of food, but also as a source of healing. For example, hot chicken soups are recommended in colds and flu in winter, due to the decongestant effect.

Dumpling soup is an even more special choice, a favorite among family-served dishes. It is usually consumed at noon, in the first place. But it is so consistent and filling that more than likely you will not need the second way. The nutritional value of chicken soup with dumplings is undeniable. It contains lean meat, rich in satisfactory protein, vegetables rich in vitamin C, antioxidants and minerals, and of course plenty of water.

Chicken soup with dumplings - recipe

  • ½ chicken (different parts, with bones)
  • 2 carrots
  • 1 celery root
  • 1 parsnip root
  • 1 handful of parsley leaves
  • 3 teaspoons salt
  • 4 liters of water

Put the chicken pieces in a large saucepan. Fill it with water, leaving a space of 2-3 fingers on top. Let the meat simmer over medium heat.

Remove foam that has accumulated on the surface of the water with a paddle / foamer. Boil the meat for an hour, or until no more foam is produced.

Add the carrots, celery root, onion and parsley root all diced, and let them boil for 40 minutes or an hour.

After the vegetables are cooked, remove them with a spatula in a bowl. Do the same with the cooked chicken pieces. Loosen the meat from the bones and cut it into small pieces. Add them to the pan again.

Put 2 liters of water in a large saucepan and bring to a boil. Beat the eggs in a bowl and gradually add the semolina, one tablespoon at a time. Stir until smooth. You need to get a suitable composition, neither too thick nor too liquid.

Soak a tablespoon in cold water, take the semolina composition and let it boil in boiling water. The fire must be kept low so that the dumplings do not disintegrate. Boil the dumplings for 10 minutes, then turn them on the other side and leave for another 10 minutes.

When you have finished cooking all the dumplings, transfer them to the pan with the chicken soup. Season with salt and other spices and simmer for another 5 minutes, so that the flavors of the ingredients blend.

Extinguish the fire when you think the soup is ready. Add the finely chopped fresh parsley leaves and place the lid on. Let the soup "infuse" for a few minutes, then put in bowls and serve hot. The parsley can be added separately, right at the time of serving.


Chicken soup with semolina dumplings & # 8211 A traditional Romanian recipe that every housewife must know how to make

Soups and soups are essential meals for Romanians. Most eat a soup at lunch, at least once or twice a week. And chicken soup remains a classic recipe, used not only as a source of food, but also as a source of healing. For example, hot chicken soups are recommended in colds and flu in winter, due to the decongestant effect.

Dumpling soup is an even more special choice, a favorite among family-served dishes. It is usually consumed at noon, in the first place. But it is so consistent and filling that more than likely you will not need the second way. The nutritional value of chicken soup with dumplings is undeniable. It contains lean meat, rich in satisfactory protein, vegetables rich in vitamin C, antioxidants and minerals, and of course plenty of water.

Chicken soup with dumplings - recipe

  • ½ chicken (different parts, with bones)
  • 2 carrots
  • 1 celery root
  • 1 parsnip root
  • 1 handful of parsley leaves
  • 3 teaspoons salt
  • 4 liters of water

Put the chicken pieces in a large saucepan. Fill it with water, leaving a space of 2-3 fingers on top. Let the meat simmer over medium heat.

Remove foam that has accumulated on the surface of the water with a paddle / foamer. Boil the meat for an hour, or until no more foam is produced.

Add the carrots, celery root, onion and parsley root all diced, and let them boil for 40 minutes or an hour.

After the vegetables are cooked, remove them with a spatula in a bowl. Do the same with the cooked chicken pieces. Loosen the meat from the bones and cut it into small pieces. Add them to the pan again.

Put 2 liters of water in a large saucepan and bring to a boil. Beat the eggs in a bowl and gradually add the semolina, one tablespoon at a time. Stir until smooth. You need to get a suitable composition, neither too thick nor too liquid.

Soak a tablespoon in cold water, take the semolina composition and let it boil in boiling water. The fire must be kept low so that the dumplings do not disintegrate. Boil the dumplings for 10 minutes, then turn them on the other side and leave for another 10 minutes.

When you have finished cooking all the dumplings, transfer them to the pan with the chicken soup. Season with salt and other spices and simmer for another 5 minutes, so that the flavors of the ingredients blend.

Extinguish the fire when you think the soup is ready. Add the finely chopped fresh parsley leaves and place the lid on. Let the soup "infuse" for a few minutes, then put in bowls and serve hot. The parsley can be added separately, right at the time of serving.


Chicken soup with semolina dumplings & # 8211 A traditional Romanian recipe that every housewife should know how to make

Soups and soups are essential meals for Romanians. Most eat a soup at lunch, at least once or twice a week. And chicken soup remains a classic recipe, used not only as a source of food, but also as a source of healing. For example, hot chicken soups are recommended in colds and flu in winter, due to the decongestant effect.

Dumpling soup is an even more special choice, a favorite among family-served dishes. It is usually consumed at noon, in the first place. But it is so consistent and filling that more than likely you will not need the second way. The nutritional value of chicken soup with dumplings is undeniable. It contains lean meat, rich in satisfactory protein, vegetables rich in vitamin C, antioxidants and minerals, and of course plenty of water.

Chicken soup with dumplings - recipe

  • ½ chicken (different parts, with bones)
  • 2 carrots
  • 1 celery root
  • 1 parsnip root
  • 1 handful of parsley leaves
  • 3 teaspoons salt
  • 4 liters of water

Put the chicken pieces in a large saucepan. Fill it with water, leaving a space of 2-3 fingers on top. Let the meat simmer over medium heat.

Remove foam that has accumulated on the surface of the water with a paddle / foamer. Boil the meat for an hour, or until no more foam is produced.

Add the carrots, celery root, onion and parsley root all diced, and let them boil for 40 minutes or an hour.

After the vegetables are cooked, remove them with a spatula in a bowl. Do the same with the cooked chicken pieces. Loosen the meat from the bones and cut it into small pieces. Add them to the pan again.

Put 2 liters of water in a large saucepan and bring to a boil. Beat the eggs in a bowl and gradually add the semolina, one tablespoon at a time. Stir until smooth. You need to get a suitable composition, neither too thick nor too liquid.

Soak a tablespoon in cold water, take the semolina composition and let it boil in boiling water. The fire must be kept low so that the dumplings do not disintegrate. Boil the dumplings for 10 minutes, then turn them on the other side and leave for another 10 minutes.

After you have finished cooking all the dumplings, transfer them to the pan with the chicken soup. Season with salt and other spices and simmer for another 5 minutes, so that the flavors of the ingredients blend.

Extinguish the fire when you think the soup is ready. Add the finely chopped fresh parsley leaves and place the lid on. Let the soup "infuse" for a few minutes, then put in bowls and serve hot. The parsley can be added separately, right at the time of serving.


Chicken soup with semolina dumplings & # 8211 A traditional Romanian recipe that every housewife should know how to make

Soups and soups are essential meals for Romanians. Most eat a soup at lunch, at least once or twice a week. And chicken soup remains a classic recipe, used not only as a source of food, but also as a source of healing. For example, hot chicken soups are recommended in colds and flu in winter, due to the decongestant effect.

Dumpling soup is an even more special choice, a favorite among family-served dishes. It is usually consumed at noon, in the first place. But it is so consistent and filling that more than likely you will not need the second way. The nutritional value of chicken soup with dumplings is undeniable. It contains lean meat, rich in satisfactory protein, vegetables rich in vitamin C, antioxidants and minerals, and of course plenty of water.

Chicken soup with dumplings - recipe

  • ½ chicken (different parts, with bones)
  • 2 carrots
  • 1 celery root
  • 1 parsnip root
  • 1 handful of parsley leaves
  • 3 teaspoons salt
  • 4 liters of water

Put the chicken pieces in a large saucepan. Fill it with water, leaving a space of 2-3 fingers on top. Let the meat simmer over medium heat.

Remove foam that has accumulated on the surface of the water with a paddle / foamer. Boil the meat for an hour, or until no more foam is produced.

Add the carrots, celery root, onion and parsley root all diced, and let them boil for 40 minutes or an hour.

After the vegetables have boiled, take them out with a spatula into a bowl. Do the same with the cooked chicken pieces. Loosen the meat from the bones and cut it into small pieces. Add them to the pan again.

Put 2 liters of water in a large saucepan and bring to a boil. Beat the eggs in a bowl and gradually add the semolina, one tablespoon at a time. Stir until smooth. You need to get a suitable composition, neither too thick nor too liquid.

Soak a tablespoon in cold water, take the semolina composition and let it boil in boiling water. The fire must be kept low so that the dumplings do not disintegrate. Boil the dumplings for 10 minutes, then turn them on the other side and leave for another 10 minutes.

After you have finished cooking all the dumplings, transfer them to the pan with the chicken soup. Season with salt and other spices and simmer for another 5 minutes, so that the flavors of the ingredients blend.

Extinguish the fire when you think the soup is ready. Add the finely chopped fresh parsley leaves and place the lid on. Let the soup "infuse" for a few minutes, then put in bowls and serve hot. The parsley can be added separately, right at the time of serving.


Noodle soup

Necessary ingredients for noodle soup:

  • chicken breast
  • 2 carrots
  • 1 celery
  • 1 onion
  • noodles
  • parsley
  • salt
  • pepper

How to prepare noodle soup:

Boil the chicken breast and cleaned vegetables in salted water. After they are boiled, remove them and cut the carrot and celery into small cubes. The chicken breast can be used for something else.
Put the vegetables back in the boiled water and add the noodles.
When the noodles are cooked, add the finely chopped parsley and season with salt and pepper to taste.

This recipe was proposed by the blog bucatarie-usoara.blogspot.ro/


Ingredients for chicken soup with semolina dumplings

  • for 4 servings
    Chicken Soup
  • a cutlery with wings from a country chicken
  • 4 suitable carrots
  • 3 yellow onions
  • a small parsnip (optional)
  • salt
  • green parsley for serving
    Gray dumpling
  • two eggs & # 8211 weighed without shell- 104 g
  • 104 g semolina (I used Baneasa semolina)
  • a pinch of salt

How to prepare chicken soup with semolina dumplings

To prepare chicken soup you can use any of the chicken parts, I chose to use only the cutlery with wings because I made a country chicken with enough fat to make a tasty soup.
The portioned meat is boiled in 2.5 l of cold water, when it boils, reduce the flame and gather with a spatula all the foam formed. Add salt and continue cooking over low heat.
Onions, carrots and parsnips are cleaned, washed and put whole in a soup that boils over low heat.

Bring to the boil until the meat and vegetables are well penetrated. If the soup has dropped too much, add hot water and continue cooking for a few more minutes.
After the soup is cooked, carefully remove the vegetables and meat and strain it to remove the leftover meat and vegetables. I prefer to put sliced ​​carrot pieces or larger pieces in the final soup.
Put the strained soup in a clean pot and bring it to the boil while we prepare the composition of semolina dumplings.

How to prepare semolina dumplings for chicken soup

We break the eggs in a bowl and weigh them.
In my case, the two eggs weighed 104 g. I added a pinch of salt over them and beat them well with a fork. I weighed the semolina, I used the same amount as the eggs and I added it in the rain over the eggs, stirring until incorporated.
I left the resulting composition to rest for about 5-7 minutes. while the composition acquires a firmer consistency.

After the soup started to settle, I let the fire moderate and I started to add the dumplings in it.
The dumplings are portioned with a spoon or a teaspoon soaked each time in hot soup. The choice of spoon or teaspoon for portioning depends on how big you want to come out at the end.
As you know, they increase a lot by boiling, reaching to double or even triple their volume.

How to boil semolina dumplings

After I put all the dumplings in the soup, I covered the pot with a lid and let it boil over a moderate heat for about 10-12 minutes, during which time I passed the spoon between them to be turned.
I'm ready when it's easy to cut with a spoon. Turn off the heat and leave the pot covered with the lid for another 10-15 minutes.

I boil the dumplings directly in the soup, but many prefer to boil them in salted water and then put them in the soup so as not to disturb the juice.
As you can see in the picture, the juice did not come out cloudy and the dumplings taste much better because they absorbed the soup, not plain salt water.
Put the soup on the plate, sprinkle with green parsley and eat with great appetite.
Chicken soup with semolina dumplings is a tasty and nutritious soup, perfect on cold winter days, only good to enjoy and when you face a cold or flu.

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Chicken soup with semolina dumplings

"Chicken soup with semolina dumplings"

Chicken soup is a worldwide cure-all for cold days, stuffy noses, and general under-the-weather moments. If you are a regular cook, then you should try making your own broth. It & # 8217s a good economical way to use a whole chicken and the remaining meat can be stripped from the carcass and made into a salad to follow the soup or saved for another day. Making 3 liters of stock is no more difficult than make 1 liter, so it's worth making up a big batch and refrigerating or freezing the rest to save time at a later date, if you don't need to use it all the time. soup.

If you don & # 8217t fancy making such a huge quantity of stock, you can cut down on the ingredients listed below and make a smaller batch using a couple of chicken legs, about 150g of celeriac, 50g of parsley root, 1 carrot, 1 teaspoon of salt, and about 2 liters of water. The stock won't be quite as rich as it would be if you used the entire carcass, but it & # 8217ll do very well. These quantities will result in enough soup for 2 as a lunch-sized portion, or maybe 3 bowls for a smaller starter-sized portion. You might want to cut down on the dumpling mix too if making it for two.

If you can & # 8217t find parsley root where you are (it & # 8217s not so common in western Europe and North America) then you can substitute it with a parsnip or even some celery. If you & # 8217ve never seen a parsley root, it looks just like a parsnip and is called root patronjel in Romanian.

Of course, if you are really lazy or short of time, you can use a shop bought broth or stock, or even just make up the required amount of liquid with hot water and a stock cube, but where & # 8217s the fun (and cooking ) in that?

Servings: 4-6 servings (depending on size)
Time: 30 minutes (plus 3 hours for homemade broth)

Ingredients:

For the chicken broth (makes about 2-3 liters after reducing):
1 whole chicken
300g of celery
100g of parsley root
2 carrots
Leap

For the dumplings (makes about 16 dumplings):
2 eggs
7-8 tablespoons of semolina flour
1 teaspoon of oil
A couple of pinches of salt

For garnish:
Salt and pepper
Parsley for garnish

To make the chicken broth:
1. Wash the chicken inside and out and put it, whole, into a deep stock pot and cover with water, probably about 4-5 liters. Put the pot on a low heat.
2. Peel and roughly chop up the celeriac, parsley root, and carrots and add to the broth along with two teaspoons of salt. Leave in on a low heat until the broth starts to simmer. The theory is that if you bring it rapidly to the boil, you won't end up with a nice clear broth.
3. Skim the top of the broth with a slotted spoon to remove the froth and scum that rises. Do this regularly until it produces no more froth (maybe an hour) and then wipe any scum off the inside edge of the pot with a damp piece of kitchen roll.
4. Once it has finished producing scum, pop the lid on to stop it reducing too much and leave for about another two hours.
5. When the time is up, strain the soup through a fine sieve into a clean pot.

For the chicken dumpling soup we only need the broth, but obviously it would be wasteful not to make use of the lovely tender chicken meat. The whole chicken can be stripped of its meat, which can then be added to a salad, or reserved to be put into a stew or a soup. I used mine to make some Brasovene pancakes (Brasov-style savory pancakes).

If you make this broth using a whole chicken, you should end up with about 2-3 liters of liquid. For the dumpling soup you might only want half of that (depending on how many you're cooking for) so any leftover broth can be reserved for a couple of days in the fridge to be used as stock for other recipes, or frozen in a plastic tub and stored in the freezer for a couple of months.

The vegetables used in the stock can also be eaten, put into a soup (perhaps with the remaining stock and chicken pieces to make a basic chicken soup), or even mashed up as a side dish for something else.

To make the dumpling soup:
1. Beat the eggs in a bowl with the oil and the salt.
2. One tablespoon at a time, sprinkle the semolina flour into the beaten egg mixture, stirring constantly, until you reach the desired consistency. After adding each tablespoon, drag a fork through the mixture: it & # 8217s is good to go when the fork marks remain visible. Too soft, and the dumplings will fall apart when added to the soup, too thick, and they'll end up like cannonballs. It should be thicker than pancake batter, but not quite as thick as a dough.
3. Put the broth on a low heat & # 8211 don & # 8217t allow it to boil or it & # 8217ll break the dumplings up when you add them.
4. Once the broth is up to temperature (hot, but not boiling), you can start making dumplings. Put a teaspoon into the hot broth for a few seconds to moisten it and make it hot, then take a spoonful of the dumpling mixture and lower it into the broth (don & # 8217t drop it from height) and allow it to slide off. Repeat this until you have used up all the dumpling mixture.
5. Put the lid on the pot and leave on a low heat for another 5-10 minutes until the dumplings are cooked through and have expanded (they'll double in size).
6. Taste and adjust the seasoning, give it a twist of pepper, and garnish with chopped fresh parsley.


Method of preparation

Chicken soup with semolina dumplings

Put the chicken to boil (I put 7-8 liters because from the thighs and part of the soup I use them

Semolina dumplings for chicken soup

Separate the egg whites from the yolks. Beat the egg whites well with a fork to make a foam. it


Video: Chicken Soup with Semolina Dumplings. Supa de pui cu galuste. London Style. (June 2022).