Dumpling soup (lean) (serves 4)

4 servings
50 min your 30 min

Such soup with dumplings, without meat, turns out to be very satisfying, thick and rich. So if you're not eating meat, make a lean soup with dumplings and beans or peas, and you'll feed the whole family delicious and satisfying.

How to make lean soup with dumplings: Soak beans or peas in advance for 3-4 hours in cold water.

Wash the mushrooms, peel, cut finely.

Peel the carrots and parsley roots, wash, finely cut into straws or cubes.

Peel the potatoes, wash, cut into pieces.

Place finely chopped vegetables and mushrooms in a 2-liter saucepan, pour cold water over them.

Put the pan on the heat, bring the water to the boil. Cook vegetables and mushrooms until tender over a low heat (about 20 minutes).

Peel the onions, wash, finely chop.

Heat the pan, add oil. Put the onions in hot oil (vegetable or butter). Fry the onions until rosy, stirring, over a medium heat (2-3 minutes).

Salt the soup, add onions browned in vegetable (or butter) oil, add water, if necessary.

Make dumplings. To do this, break the eggs into a bowl.

Stir the eggs and sour cream thoroughly, then beat with a whisk into foam.

Sift the flour. Pouring a little flour into the ovary-sour cream mixture, make the dough.

Beat well until smooth.

Pour the dough into a saucepan and put it in another hot water saucepan, let the water simmer until the dough has cooked.

Separate small dumplings with a teaspoon, trying to make them the same in size and shape, and lower them into boiling soup.

Cook the soup for another 5-7 minutes (until dumpling is ready).

Dumpling soup is ready. Serve lean soup with hot dumplings. Enjoy your meal!

You can add several mushrooms, fresh or dry, to lean soup with dumplings (dry, soak in warm water). Pre-soak beans or peas in water for several hours. Everything should be cooked over low heat until fully ready. You can top up the boiling water so that the amount of soup does not decrease.