Bright, aromatic, hearty soup.
You can add any vegetables to it, to taste.
The amount of ingredients is indicated per 4 liter saucepan..

  • 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


  • 1 egg
  • 50 ml milk
  • flour (about 5 heaped tablespoons)


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.

Beat the egg a little.

Add milk.

Add flour.
Salt a little.
The dumpling dough should not be liquid, but not thick either.

Add potatoes to the broth.

Then add pepper.
Cook for 5 minutes.

Add onions and carrots.

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!

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