Soup with stuffed dumplings
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Soups and soups should not be neglected in the diet of children and adults. They nourish, vitaminize and hydrate at the same time. What could be more suitable for a lunch?
- 8 small balls
- 2 green onions
- 2 carrots
- 2 potatoes
- 3 tablespoons oil
- 1 sprig of thyme
- 1 glass of sour cream - or Greek yogurt
- 1 or
- 1 tablespoon white flour
- 400 gr minced veal
- brazilian pepper [is less hot]
- chopped green parsley
Preparation time: less than 60 minutes
RECIPE PREPARATION Soup with stuffed dumplings:
- Peel a squash, grate it and slice it. The cartons are cleaned and cut into cubes.
- Lightly fry the vegetables in oil and add 1l of water.
- The minced meat is mixed with salt, pepper and chopped green parsley.
- Wash the balls, peel them easily and scoop them out with a teaspoon. The balls are powdered inside with white flour and filled with the meat composition.
- If there is still a minced meat composition, form small meatballs that you boil along with the goulash.
- If the shell of the collars is tender, it does not clean at all.
- Finely chop the core of the gulia and add it to the soup together with the thyme stalk.
- When it starts to boil, boil the dumplings with the filling up.
- Boil over low heat so that the filling does not come out of the goulash.
- Now the potato cubes are boiled.
- At the end of boiling, add more water to have the desired amount of juice.
- Mix the cream with a little warm juice and then incorporate it into the soup [this way they will not become lumpy]
- Taste and salt / season if necessary.
- Give freshness to the soup with chopped green parsley.
Great appetite, children !!!!
Use a wider pot so that the gills do not overlap when boiling.
If there is still a minced meat composition, form small meatballs that you boil along with the goulash.
Use a fatter cream, even if you put less. You will not spoil the look of the lump soup.
Mix the cream with a little warm juice and then incorporate it into the soup [this way they will not become lumpy]