Bright, aromatic, hearty soup.
You can add any vegetables to it, to taste.
The amount of ingredients is indicated per 4 liter saucepan..
Ingredients
- 600-700 g fillet of beef (pork, chicken)
- 500 g potatoes
- 350 g bell pepper
- 200 g onions
- 200 g carrots
- Bay leaf
- vegetable oil
- salt
- 5–6 peppercorns
dumplings:
- 1 egg
- 50 ml milk
- flour (about 5 heaped tablespoons)
Preparation
Dice the meat.
Cook for 1 hour, periodically removing scale.
Finely chop the onion.
Grate the carrots on a medium grater.
Pepper to clear from seeds.
Cut into strips.
Cut the potatoes into cubes or sticks.
Fry the onions in vegetable oil.
Add carrots.
Fry.
Beat the egg a little.
Add milk.
Mix.
Add flour.
Salt a little.
Mix.
The dumpling dough should not be liquid, but not thick either.
Add potatoes to the broth.
Salt.
Then add pepper.
Cook for 5 minutes.
Add onions and carrots.
Boil.
Gather the dough with a teaspoon, dip in boiling broth.
The dumplings will swell during cooking, so you don’t need to make them too large.
I am typing ½ tsp test.
Add pepper, bay leaf.
Cook for 5-7 minutes.
Top up if necessary.
Enjoy your meal!
