Cheese dumpling soup

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Prepare all the necessary ingredients for the soup. Peel the potatoes and carrots, remove the seeds and stems from the bell pepper. If you wish, you can add onions to the soup (step 6).

2. STEP 2

   

   Cut the bell pepper into small cubes.

3. STEP 3

   

   Cut the carrots into strips or grate them on a coarse grater.

4. STEP 4

   

   Cut the potatoes into medium cubes.

5. STEP 5

   

   Boil water in a saucepan. Lay out the potatoes. Cook over medium heat for 15 minutes.

6. STEP 6

   

   Heat vegetable oil in a frying pan. Add the carrots and bell peppers and fry together, stirring, for about 5 minutes. If you wish, you can add chopped onions to the frying. In this case, you first need to fry the onions and carrots for 5 minutes until the onions are transparent, and only then add the bell peppers and simmer everything together another 4-5 minutes.

7. STEP 7

   

   Transfer the roasted vegetables to the soup pot and stir. Cook over medium heat for another 5-7 minutes. It is better not to add salt and pepper before adding the dumplings.

8. STEP 8

   

   While the vegetables are cooking, prepare the cheese dumplings. The butter should be at room temperature, so take it out of the refrigerator in advance (1-2 hours before) and cut it into cubes to help it melt faster.

9. STEP 9

   

   Grate the cheese on a fine grater. The finer the cheese is grated, the more pliable the dough will be and the softer the finished dumplings.

10. STEP 10

    

    Add the egg to the cheese, add turmeric, paprika, salt and ground pepper. Sprinkle the salt carefully after tasting the cheese. If the cheese is already salty, then there is no need to add additional salt to the mixture. Mix the cheese with the egg and spices.

11. STEP 11

    

    Add soft butter at room temperature. Mix everything again.

12. STEP 12

    

    Add flour and knead into a soft, slightly sticky dough. If the dough turns out runny, add a little more flour. You may need a little less or more flour, focus on the consistency of the dough. Read more about the properties of flour in the article at the end of the recipe.

13. STEP 13

    

    Sprinkle the work surface with flour, lay out the dough and roll it out into a thin sausage about the thickness of a pencil.

14. STEP 14

    

    Cut the resulting sausage into small pieces and shape them into a round shape with your hands.

15. STEP 15

    

    Add the dumplings to the soup pot and cook together, stirring, for another 5 minutes. At first, the dumplings will sink to the bottom, so you need to stir the soup for the first couple of minutes to prevent the dumplings from sticking to the bottom or to each other. For how to choose the best soup pot, read the article below the steps.

16. STEP 16

    

    As the dumplings are ready, they will gradually float to the surface. When all the dumplings float to the top, the soup is ready. Taste it and add salt and pepper if necessary.

17. STEP 17

    

    Remove the pan from the heat, cover with a lid and let the soup simmer for 15 minutes. Then pour the soup into bowls and serve. Bon appetit!

Comments on the recipe

Natalia M

10.09.2023

5

It's time to make soup for lunch and I've run out of ideas. But on your favorite site there is always the right option. This time I was inspired by Cheese Dumpling Soup! I rarely cook soup without meat, but I thought that cheese and butter would add richness to the first course. The main role here, of course, is the dumplings. I made them on the basis of maasdam. Long sausages cut into pieces. I didn’t round the pieces, they still swell a little in the soup. As for the soup itself: my children don’t like peppers, so I didn’t cut them, but pre-cooked two peppers with the addition of parsley sprigs. The result was a vegetable broth like this) Then I took it all out and put in the fried onions and carrots. It turned out that the pepper and parsley gave off their taste and aroma, but they were not in the soup) The last thing to go into the pan were the dumplings. I literally brought them to a boil and removed them from the heat, letting them brew for ten minutes. The soup turned out very tasty, rich and aromatic! Turmeric and paprika also gave the broth a beautiful bright color. The taste of the soup is a little creamy, soft, with a clear taste of cheese. And the dumplings are absolutely delicious: tender, cheesy, very tasty!