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Turkey soup with dumplings

Turkey soup with dumplings

We clean the vegetables and cut them into smaller pieces. Boil the vegetables with the meat. When the water starts to boil, season to taste. Leave on the fire until the meat softens. Remove the vegetables from the soup and strain the juice then put it back on the fire.

Beat eggs with salt, add semolina gradually, until the composition becomes dense but not hard, add the oil and take a teaspoon of the composition and put in the boiling soup. Cover with a lid and let it boil until the dumplings increase in volume and become soft and fluffy. Season again if necessary.

Serve hot with chopped parsley.



Turkey soup with dumplings

Turkey soup with dumplings from: turkey, onion, carrots, parsley, celery, frozen peas, butter, flour, sour cream, bread, milk, egg, garlic, breadcrumbs, parsley, salt and pepper.

Ingredient:

  • 500 g of turkey meat
  • 1 onion
  • 2 carrots
  • 2 parsley roots
  • 1 celery
  • 100 g frozen peas
  • 100 g butter
  • 100 g flour
  • 100 ml sour cream
  • 3 slices of bread
  • 100 ml of milk
  • 1 or
  • 2 cloves of garlic
  • 2 tablespoons breadcrumbs
  • 1 link parsley
  • salt
  • pepper

Method of preparation:

Wash the vegetables and boil them together with the meat in cold salted water. After 1 hour, strain the soup. remove the onion, and put the carrots, parsley and celery through a sieve and put them back in the soup. Brown the flour in butter, quench with soup and pour the mixture into the soup in the pot.

Add the peas to the soup and, after 20 minutes, take the pot off the heat and add the cream, the meat from the bones, finely chop it and put a small part in the soup, and mix the rest of the meat with the bread soaked in milk and squeezed with crushed garlic, egg, chopped greens, salt, pepper and breadcrumbs.

Form small dumplings and boil them in boiling salted water, then drain them and put them in hot soup. Serve the soup sprinkled with chopped parsley.


Ingredients goulash soup with flour dumplings

gully soup

  • 2 large gourds (about 180-200 grams / piece)
  • 2 medium-sized carrots
  • 1 piece of celery as 1 egg
  • 1 medium onion (about 150 grams)
  • 2 tablespoons oil
  • 1 large tomato, well cooked, peeled and diced
  • 1 bunch of green parsley (optionally, you can use dill or a mixture of parsley and dill)
  • 1 bay leaf
  • 2.5-3 liters of water
  • 150 grams of cream of at least 20% fat
  • 1 fresh egg yolk
  • salt and white pepper
  • optional: a little vinegar or lemon juice

flour dumplings (csipetke)

How to prepare goulash soup

1. Peel the gullies, removing the more woody parts. The fibrous part is at the base, opposite the leaves. The leaves can also be added to the soup, finely chopped, we avoid only those portions with a lot of fiber. After cleaning, the goulash is put on the large grater. The roots (carrots and celery) are peeled, washed well and chopped into small cubes, as well as onions.

2. In a pot of about 4 liters, heat the oil over medium heat. Add the onion, 1 pinch of salt and fry, stirring frequently, until the onion becomes slightly transparent, a sign that it has softened. Add the grated goulash and cook together for another 2-3 minutes, stirring frequently.

3. Add the carrots and celery and cook for another 1-2 minutes. What is seen green in the picture below is nothing but the few leaves of the gules, finely chopped, which I added to the pot together with the roots.

4. Add water (about 2.5-3 liters or as needed to fill the pot leaving a space of one hand wide). Add the bay leaf and 1 teaspoon of salt. Bring to the boil and cook all together for about 7-8 minutes, or as long as it takes for the goulis and carrots to be cooked about halfway, so that they do not lose their texture completely.

How to prepare csipetke flour dumplings for goulash soup

5. While the juice is boiling, we have enough time to prepare the csipetke flour dumplings, ie “pinches” (in Hungarian). You will see, the name is closely related to the method of preparation. For starters, beat the egg with a pinch of salt in a bowl with a fork. Add the flour spoon by spoon, mixing well.

6. When mixing with the fork is no longer effective, knead the dough. We will get a softer dough than noodles. We don't even need to let him rest, as in the case of pasta, we immediately continue with the next step.

7. Break small pieces of dough as we can "pinch" with two fingers, and spread on a sheet of baking paper. The paper will help us boil all the dumplings at once.

8. When the juice boils and the vegetables have the degree of cooking described in point 4, add all the dumplings to the pot at once, using the sheet of paper I put.

Gully soup & # 8211 gully soup & # 8211 completion of the preparation

9. Immediately after I have added the dumplings to the pot, add the diced tomatoes. Let everything boil together for about 6-7 minutes.

10. Turn off the heat and add the chopped green parsley. Season with salt and white pepper to taste. Cover the pot with the lid and let it rest for a while, while we take care of the cream for dressing.

How to straighten with cream and egg yolk soup & # 8211 goulash soup

11. Beat the cream and the yolk well with a fork, in a large bowl (about 1.8 liters).

12. Polish with polish, add the hot juice, stirring vigorously after each new batch added. Continue until the mixture in the bowl heats up well (if we put our hand on the bowl we feel the heat well). In this way, the cream is tempered and the risk of its agglutination (cutting) is reduced when it is added to the hot soup. A cream with a low fat content, however, can be cut even if it was properly tempered, so we use cream with a fat percentage ≥20%.

13. Add the contents of the bowl to the pot and mix quickly. Check again the seasoning with salt and white pepper and it's ready.

Gully soup or gully soup, if you prefer it hardened, is served hot. If someone wants to increase it, offer vinegar or lemon juice at the table. It's a light and very pleasant "zam", I hope you try it and like it. May it be useful to you!


Fine and fluffy dumpling soup by Simona Callas

Dear friends, today I want to present you a dish that we all know, many of us love it, we certainly had it at lunch, as a child, often, prepared by my mother, grandmother or even in kindergarten (as was my case, I went to kindergarten with extended hours - "home", as I used to call it, and we had lunch there, along with breakfast and afternoon snack). Good when we are sick, but also at any time, this preparation can be a balm for the stomach of the one who eats it and a torment for the housewife. It's about dumpling soup.

How is this tasty and nutritious soup made? What is the secret of the golden, fluffy dumplings that melt in your mouth? What is the cooking technique and what wonderful ingredients can we add to the dumpling soup to make our soup taste fantastic? You will find out all this by reading carefully what follows. Fine and fluffy dumpling soup


Method of preparation

Turkey soup with dumplings

Wash the cup well and put it in a pot with a pinch of salt, to boil. Remove the foam that forms the vegetables

Turkey soup with dumplings

Put the turkey wings to boil in salted water and clean the foam until the juice remains clear.


Method of preparation

Wash the cup well and put it in a pot with a pinch of salt, to boil. Remove the foam that forms


We clean and wash the vegetables


We grate the celery and cut the rest of the vegetables into cubes.


When the meat is half cooked, add the vegetables and let it continue to boil. When it is ready, take it out of the soup, let it cool, break it into strips and add it back to the pot.


For the dumplings: beat the eggs with a pinch of salt, add the 2 tablespoons of oil and the semolina spoon by spoon. We take the teaspoon of the composition and pour it into the hot soup. Put the lid on and let it boil for another 10 minutes on low heat. While the dumplings are boiling, sprinkle them 2-3 times with cold water. Season with salt and pepper and add chopped parsley.

Turkey soup with dumplings

Wash the meat and put in 4l of water, only when the water reaches boiling temperature.

Turkey soup with dumplings

Put the turkey wings to boil in salted water and clean the foam until the juice remains clear.


How to make the best and fluffiest soup dumplings.

The dumplings for chicken soup with dumplings do not always come out properly, sometimes they are hard and not fluffy at all. So I propose to you my recipe for dumplings that never come out strong. In the composition for dumplings I always put a little oil, a little water and a knife tip of baking powder. This is the recipe inherited from my mother, as well Meatball soup. Obviously you can omit the baking powder, but it is a very small amount and does not hurt. Then I add semolina until I get a suitable hard composition. That is, not too hard for the spoon not to flow and not too soft for the dumplings to fall apart in the water. The consistency should be similar to that of a thick cream.

The composition is then left to rest for 5-10 minutes, then the dumplings for chicken soup with dumplings are formed and put in boiling water over low heat. I let them boil for about 10 minutes and then I put a little cold water on them and I leave them for another 5 minutes. Cold water makes them extremely fluffy. I never make dumplings directly in soup. First of all, because the soup loses its clarity. Then because if I don't turn out the way I want, I can make others without having to fish them out of the soup. The dumplings are then put in the soup and immediately add the chopped parsley and the soup is ready. We serve chicken soup with hot dumplings, with a lot of parsley on top and possibly with hot peppers. A madness!


Method of preparation

Turkey soup with dumplings

Wash the cup well and put it in a pot with a pinch of salt, to boil. Remove the foam that forms the vegetables

Turkey soup with dumplings

Put the turkey wings to boil in salted water and clean the foam until the juice remains clear.


Ingredients goulash soup with flour dumplings

gully soup

  • 2 large gourds (about 180-200 grams / piece)
  • 2 medium-sized carrots
  • 1 piece of celery as 1 egg
  • 1 medium onion (about 150 grams)
  • 2 tablespoons oil
  • 1 large tomato, well cooked, peeled and diced
  • 1 bunch of green parsley (optionally, you can use dill or a mixture of parsley and dill)
  • 1 bay leaf
  • 2.5-3 liters of water
  • 150 grams of cream of at least 20% fat
  • 1 fresh egg yolk
  • salt and white pepper
  • optional: a little vinegar or lemon juice

flour dumplings (csipetke)

How to prepare goulash soup

1. Peel a squash, grate it and remove the pieces that are more woody. The fibrous part is at the base, opposite the leaves. The leaves can also be added to the soup, finely chopped, we avoid only those portions with a lot of fiber. After cleaning, the goulash is put on the large grater. The roots (carrots and celery) are peeled, washed well and chopped into small cubes, as well as onions.

2. In a pot of about 4 liters, heat the oil over medium heat. Add the onion, 1 pinch of salt and fry, stirring frequently, until the onion becomes slightly transparent, a sign that it has softened. Add the grated goulash and cook together for another 2-3 minutes, stirring frequently.

3. Add the carrots and celery and cook for another 1-2 minutes. What is seen green in the picture below is nothing but the few leaves of the gules, finely chopped, which I added to the pot together with the roots.

4. Add water (about 2.5-3 liters or as needed to fill the pot leaving free space one hand wide). Add the bay leaf and 1 teaspoon of salt. Bring to the boil and cook all together for about 7-8 minutes, or as long as it takes for the goulis and carrots to be cooked about halfway, so that they do not lose their texture completely.

How to prepare csipetke flour dumplings for goulash soup

5. While the juice is boiling, we have enough time to prepare the csipetke flour dumplings, ie “pinches” (in Hungarian). You will see, the name is closely related to the method of preparation. For starters, beat the egg with a pinch of salt in a bowl with a fork. Add the flour spoon by spoon, mixing well.

6. When mixing with the fork is no longer effective, knead the dough. We will get a softer dough than noodles. We don't even need to let him rest, as in the case of pasta, we immediately continue with the next step.

7. Break small pieces of dough, as we can "pinch" with two fingers, and spread on a sheet of baking paper. The paper will help us boil all the dumplings at once.

8. When the juice boils and the vegetables have the degree of cooking described in point 4, add all the dumplings to the pot at once, using the sheet of paper I put.

Gully soup & # 8211 gully soup & # 8211 completion of the preparation

9. Immediately after I have added the dumplings to the pot, add the diced tomatoes. Let everything boil together for about 6-7 minutes.

10. Turn off the heat and add the chopped green parsley. Season with salt and white pepper to taste. Cover the pot with the lid and let it rest a bit, while we take care of the cream for dressing.

How to straighten with cream and egg yolk soup & # 8211 goulash soup

11. Beat the cream and the yolk well with a fork, in a large bowl (about 1.8 liters).

12. Polish with polish, add the hot juice, stirring vigorously after each new batch added. Continue until the mixture in the bowl heats up well (if we put our hand on the bowl we feel the heat well). In this way, the cream is tempered and the risk of its agglutination (cutting) is reduced when it is added to the hot soup. A cream with a low fat content, however, can be cut even if it was properly tempered, so we use cream with a fat percentage ≥20%.

13. Add the contents of the bowl to the pot and mix quickly. Check again the seasoning with salt and white pepper and it's ready.

Gully soup or gully soup, if you prefer it hardened, is served hot. If someone wants to increase it, offer vinegar or lemon juice at the table. It's a light and very pleasant "zam", I hope you try it and like it. May it be useful to you!


Turkey dumpling soup - Recipes

Turkey soup with dumplings
Description:
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Ingredient:

Turkey meat
1 onion
3 carrots
leek
2 garlic cloves
2 potatoes
celery root
salt
peppercorns
dumplings
2 eggs
6 tablespoons semolina
salt
pepper

Wash the meat and boil it in salted water.
We froth as many times as needed.
Add the vegetables (cleaned and washed), the whole garlic and the peppercorns, let it boil over low heat, then strain it.
GALUSTE: beat eggs with a little salt, gradually add semolina, pepper and mix well.
After the meat has boiled, (and I strained it) add 1 cup of water and put it on the fire again, add the dumplings with a teaspoon and let it boil for about 10 minutes.
At the end we add chopped green parsley.


Turkey dumpling soup - Recipes

Turkey soup with dumplings
Description:
Google Ads
geen cookies
Ingredient:

Turkey meat
1 onion
3 carrots
leek
2 garlic cloves
2 potatoes
celery root
salt
peppercorns
dumplings
2 eggs
6 tablespoons semolina
salt
pepper

Wash the meat and boil it in salted water.
We froth as many times as needed.
Add the vegetables (cleaned and washed), the whole garlic and the peppercorns, let it boil over low heat, then strain it.
GALUSTE: beat eggs with a little salt, gradually add semolina, pepper and mix well.
After the meat has boiled, (and I strained it), add 1 cup of water and put it back on the fire, add the dumplings with a teaspoon and let it boil for about 10 minutes.
At the end we add chopped green parsley.


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