This soup will always help out if you are hungry and there is no time for cooking; if fatigue overcomes or just laziness "covered".
It's good if you have a couple of boiled potatoes in your refrigerator, but if not, then you can do without them. But still better with potatoes - much more satisfying!
Definitely not to do without:
- Frozen dumplings - 6-8 pcs. (of course, homemade ones are better!)
- Chicken broth - 200 ml. (you can also from a bag or a cube),
- Bulb onion - a small head,
- Fresh carrots - small, 9-10 centimeters long,
- A bunch of dill (a couple of tsp dried will do),
- A bunch of parsley (as much as dill).
Eh, it would be nice to have a small piece of even hardened cheese!
Let's start cooking.
If you still have potatoes, cut them into cubes and fry them together with onions and grated carrots, in such a way as if we are making a frying for soup in vegetable oil. We put the frying in a pot. For one pot - 1 small potato.
While the onion-carrot dressing is fried, boil the broth. Dumplings, laid on a pillow from the "dressing", so that they do not stick together during cooking and do not turn into an unpleasant dough-meat lump, you need to pour only boiling broth! Fill so that there is about a finger space between the edge of the pot and the surface of the broth. If you pour it higher, then when boiling, our soup will "jump out" through the lid. Not only will it flood everything around with greasy splashes, the soup will have a burnt smell that will interrupt all our efforts.
If desired, to enhance the taste, you can put a half of the "chushka" - sweet bell pepper, cut into half rings, into the pot. Throw in a bay leaf and 5-6 black peppercorns. All this, like nothing else, will give the soup a special flavor!
It's time to close the pot with this very lid and send it to a very hot oven for 15 minutes. Don't have an oven? Microwave will help! We also put on 15 minutes.
While the pot is boiling in one of the ovens ("Boil, pot, boil!"), Finely chop the dill and parsley. And if you still find cheese, then rub it on a fine grater.
After 15 minutes. remove the pot from the "flaming vent" and add dill-parsley "slicing" to it. And cheese, if any. A piece of butter will also not be superfluous.
If the dill and parsley are fresh, then leave a couple of teaspoons of green "slices" on a cutting board, we will add it to the soup a little later. If the greens are dried, then we season them to cook all at once.
We close the pot and send it back for another 2-3 minutes.
At this stage, the "haste" pot soup can be considered complete.
Let's get ready for dinner ourselves. We will not pour the fragrant soup with dumplings into the plate. Just put the pot on a saucer, take a large spoon, scoop up more sour cream with it and put it in the pot. Put the rest of the chopped dill with parsley right on top of the sour cream. We will put a salt shaker and a pepper shaker next to it. It remains to sit down more comfortably, breathe in the wonderful aroma, exhale and eat all this soup without a trace!
