This delicious and hearty chicken soup features potatoes and unique dumplings. The recipe's special touch is that the dumpling dough is brushed with vegetable oil infused with herbs and garlic, rolled into a log, and then sliced into rounds. These garlic dumpling rolls impart a rich and appetizing aroma to the soup.
Prepare all necessary ingredients. Any chicken parts can be used for the broth.
Place the chicken (e.g., drumsticks) in a pot with 1.8 liters of water and lightly salt.
Place the pot on the stove, bring the water to a boil, and skim off any foam. Cover the pot and simmer the broth over low heat for approximately 40 minutes. Then remove the chicken meat from the broth.
Separate the chicken meat from the bones and cut into small pieces.
Peel the potatoes and cut them into small pieces.
Add the potatoes to the pot with the broth. Cook for 10 minutes.
Peel the onion and carrot. Dice the onion, and grate the carrot on a coarse grater.
Heat a frying pan with vegetable oil and sauté the onion and carrot for about 5 minutes, until soft and golden.
Prepare the dumpling dough: crack an egg into a bowl, add salt.
Mix the egg with salt. Then add 1 tablespoon of vegetable oil.
Also, pour in 1 tablespoon of water and mix.
Knead a soft, elastic dough. Form the dough into a ball, cover with plastic wrap, and let rest for 10-15 minutes.
Peel the garlic and press it through a press. In a deep bowl, combine 2 teaspoons of vegetable oil, Italian herbs, and garlic.
Place the dough on a floured surface.
Roll out the dough into a thin rectangular layer about 2 mm thick (e.g., 17x44 cm).
Brush the surface of the dough with the garlic-oil mixture, leaving a 1.5 cm border from the edge, so the dough will seal properly.
Roll the dough tightly into a log.
Moisten the edge of the dough with water to help the log seal better.
Carefully pinch the seam of the roll.
Roll the finished log on the table several times.
Then slice the roll into rounds 5 mm thick.
Add the chicken meat and the sautéed onion and carrot to the pot with the potatoes.
Add bay leaf and black ground pepper. Season with additional salt to taste.
Bring the soup to a boil. Drop the dumplings into the boiling soup.
Gently stir and cook the soup over low heat for another 7-10 minutes.
Chicken soup with garlic dumplings is ready. Ladle the soup into individual bowls. Finely chop dill and add to each bowl.
2 часа (ваши 40 мин )
6 servings
