Chicken soup with spinach dumplings

Chicken soup with spinach dumplings

Shopping list:

Butter
Chicken
Parsley

Dumplings:

Leaf spinach Hortex – 100 g

3-4 stale Kaiser rolls

200 ml milk

50 g butter

2 eggs

1 small onion

1 bunch of parsley

1-2 tablespoons wheat flour

salt, pepper, nutmeg

Broth:

Green peas Hortex – 1 package

5 l water

1 chicken

1 bunch of soup vegetables (carrots, celery, root parsley, leek)

spices: bay leaf, English pepper, grainy black pepper, salt

4
Soup
60 minutes
In the
main role:
LEAF SPINACH

Recipe:

Broth: 

Wash the chicken and divide into portions. Pour over the chicken 5 l water and cook. Add peeled soup vegetables, bay leaf, English pepper, grainy black pepper and simmer for ca. 3 hours. Strain and season to taste with salt and pepper. Toss in the broth peas and pieces of chicken meat. Cook for a while.

Dumplings: 

Cut Kaiser rolls into cubes and pour milk over. Leave to soak. Whisk eggs with salt, pepper and nutmeg. Chop the onions and fry them in butter. Finely chopped parsley combine with defrosted and chopped spinach. Squeeze the milk out from rolls and mix with everything. Afterwards, form round balls (if the dough is too thin, add little bit of wheat flour). Cook in salted water. Spinach dumplings serve in bowls poured over with chicken soup.

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