Soup with dumplings is a simple and hearty dish that can be cooked both in ordinary water and in meat, vegetable, mushroom and other broths. I suggest that you familiarize yourself with the classic recipe for dumpling soup, which can be easily prepared in a slow cooker.
You will need:
- 500 grams of meat on the bone (you can take chicken, pork, and beef);
- three to four potatoes;
- one onion;
- one carrot;
- salt and spices;
- two liters of water;
- 2-3 laurel leaves.
For dumplings:
- one egg;
- a glass of flour;
- 50 ml of medium fat kefir;
- a pinch of salt and soda.
First, prepare the broth. To do this, pour two liters of water into the multicooker bowl, place the meat in the water, salt and set the "stewing" mode on the kitchen appliance for two hours. After a while, turn off the multicooker, let the broth cool at room temperature, then strain it through cheesecloth (this will protect you from getting bones into the broth).
Next, prepare all the vegetables for the soup (potatoes, onions, carrots), peel them, rinse well and chop.
Pour the broth into the multicooker bowl, put the chopped vegetables into it and set the "stew, soup" mode on the appliance for one hour.
While the soup is cooking, prepare the dumplings (dumplings). To do this, in a bowl, mix the egg, flour and kefir, salt this mixture and add soda to it. Mix everything well again. Roll a small sausage no more than a centimeter thick from the resulting dough and cut it into small pieces.
Dip the resulting dumplings into the boiling soup 10-15 minutes before it is cooked, stir and taste the soup. If necessary, add salt to it, add the desired seasonings, finely chopped herbs, laurel leaves. It is advisable to eat the ready-made soup immediately after cooking, otherwise the dumplings will swell and look not very appetizing.
