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Yerma with dumplings
1 serving
Finely chop the onions, cut the peppers in rings, grind the wheat into flour, cut the potatoes into small cubes and cook the soup until the potatoes are ready. Warm half a cup of flour in a dry frying pan, dilute in water and introduce in a thin stream into the soup. Grind the yolk in half a glass of water, and mix the dough for rivets from the remaining flour. Stir cumin into the dough, add a little sea salt. Lay a bay leaf in the soup and form a dessert spoon of dumpling. When they pop up, close the pan with a lid and bring the dumplings to readiness. In total, the soup is cooked for about 10-12 minutes. Move the pan to the edge of the stove, sprinkle with finely chopped greens and let it brew for 5 minutes. If desired, you can add crushed garlic to the soup along with the greens.
Finely chop the onions, cut the peppers in rings, grind the wheat into flour, cut the potatoes into small cubes and cook the soup until the potatoes are ready. Warm half a cup of flour in a dry frying pan, dilute in water and introduce in a thin stream into the soup. Grind the yolk in half a glass of water, and mix the dough for rivets from the remaining flour. Stir cumin into the dough, add a little sea salt. Lay a bay leaf in the soup and form a dessert spoon of dumpling. When they pop up, close the pan with a lid and bring the dumplings to readiness. In total, the soup is cooked for about 10-12 minutes. Move the pan to the edge of the stove, sprinkle with finely chopped greens and let it brew for 5 minutes. If desired, you can add crushed garlic to the soup along with the greens.
wheat - 1.5 glasses, onions - 4 pcs., bell green pepper - 1 pc., bay leaf to taste, cilantro to taste, cumin to taste, eggs - 1 pc., potatoes - 2 pcs., or girasol - 2 pcs.
