A very old recipe for a delicious and simple soup with dumplings passed to me from my grandmother, and my mother taught it to cook. Village people called dumplings made from tight dough as rags, and dumplings from liquid dough as dumplings. Dumplings were loved by everyone for their softness.
It is necessary
- - Water - 2 liters.
- - onion - 1 pc.
- - lard or bacon - 100 gr.
- - potatoes - 4 pcs.
- - carrots - 1 pc.
- - greens - 1 bunch
- - salt to taste.
- For dumplings:
- - egg - 1 pc.
- - flour - 2 tbsp. l.
- - milk - 1 tbsp. l.
Instructions
Step 1
While the water is boiling, peel and wash the vegetables. Cut the potatoes into small cubes, the carrots into thin slices. Place vegetables in a saucepan.
Step 2
Let's prepare the simplest frying of bacon, or bacon, and onions. Lard should be free of a strong unpleasant odor, even in its raw state. It is also better not to use old lard. Cut the bacon into plump pieces, as while it is fried, the pieces will decrease several times. When the bacon is clear, place the diced onions in the skillet. Fry until golden brown. Remove the froth from the broth in a saucepan, put the fry in the broth.
Step 3
Prepare a batter from eggs, milk and flour, the consistency should be like for pancakes. Dip a teaspoon in the broth before placing the dumplings - the dough will not stick to it. Then quickly separating small portions of dough (about a quarter of a teaspoon), send the dumplings to the soup, stirring occasionally. After boiling, cook the soup for another five to ten minutes. Add the chopped herbs to the soup a minute before the end of cooking.
If you do not like lard, then you can take it out after cooking, or replace it with other fats, but the taste and aroma will be completely different.
