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Pea Soup with Yeast Dough Dumplings

Welcome to UAFood, where culinary dreams come true! Today we embark on a journey of flavors with a dish that promises to elevate your experience
2 servings

Pea soup with yeast dough dumplings is a hearty and aromatic first course. The peas are soaked in advance, then cooked in broth. Diced potatoes, onions, and carrots are added. Once the vegetables are cooked, yeast rye dough dumplings are introduced into the boiling broth, which float to the surface when done. This soup can also be prepared without potatoes, by increasing the amount of peas or dumplings. Serve with onions fried in ghee or butter. Optionally, season your portion with qatiq at the table, avoiding adding it to very hot soup to prevent curdling. For the dumplings, you can use yeast rye dough intended for baking bread.

Sort the peas, rinse, and soak them in warm water. Place the swollen peas into the broth. Once the peas are cooked, add diced potatoes, onions, and carrots. After the vegetables are cooked, add dumplings made from yeast rye dough to the boiling broth. The cooked dumplings will float to the surface of the broth. This soup can also be prepared without potatoes; in this case, use more peas or increase the dumpling portion. Dumplings should be added to the broth as quickly as possible, stirring constantly, otherwise they will settle to the bottom and form lumps. It's better for two people to perform this operation. Before serving, season the finished soup with onions fried in ghee or butter. At the table, you can season your portion with qatiq to taste. Do not add qatiq to very hot soup, as it will curdle. For the dumplings, you can use yeast rye dough intended for baking bread.

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