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Cabbage soup with dumplings
Cabbage soup with dumplings is a tasty and filling option of traditional Russian soup, which is perfect for a family lunch. Thanks to the aromatic garlic dumplings, this dish takes on a special homemade flavor and spiciness. The soup turns out thick, hearty, and warming, perfectly satisfying and giving energy for the whole day.
From this recipe, you will learn how to make cabbage soup with dumplings so that they come out aromatic and tender, preserving all the beneficial properties of the vegetables.
Ingredients
Show ingredients
- meat (pork) - 350 g;
- potatoes - 4 pcs;
- cabbage - 200 g;
- carrot - 1 pc;
- onion - 1 pc;
- garlic - 3 cloves;
- eggs - 4 pcs;
- salt - to taste;
- herbs - 10 g;
- vegetable oil - for frying.
For the dumplings:
- flour - 9 tablespoons;
- milk - 50 ml;
- garlic - half a clove;
- salt - to taste.
Preparation
- Prepare all the ingredients in advance, so the process goes quickly and conveniently.
- Cut the meat into medium-sized cubes.
- Place pieces of pork in a pot with cold water. Put on the stove and boil over medium heat until the meat is done (about 40-50 minutes). Skim off the foam periodically.
- Shred the cabbage into thin strips.
- Cut the potatoes into cubes, so they cook well.
- Chop the onion into cubes and sauté in a pan with a small amount of vegetable oil until lightly golden. To avoid tears while chopping, wet the knife with cold water.
- Add the grated carrot to the onion and sauté until the vegetables are soft, about 5 minutes.
- In the prepared meat broth, add the potatoes and cabbage, and boil for about 25 minutes until the vegetables are soft.
- Boil three eggs hard (7-8 minutes after boiling). Peel and cut in half - they will be used for serving.
- Prepare the ingredients for the dumplings: egg, milk, garlic, and flour.
- In a bowl, mix the egg with the milk until smooth.
- Finely chop the garlic for the dumplings or press it through a garlic press.
- Add the garlic and a pinch of salt to the egg-milk mixture, and mix well.
- Gradually add flour and knead the dough until it stops sticking to your hands.
- From the resulting dough, shape a sausage and cut it into small pieces.
- Roll small balls - the garlic dumplings are ready.
- Add the sautéed vegetables (onion and carrot) to the boiling soup, stir, and cook for about 5 minutes.
- After that, drop the dumplings into the pot. Cook the soup for another 10 minutes after it comes to a boil again.
- One minute before readiness, add finely chopped garlic and herbs to the soup. This will preserve their flavor and beneficial properties.
- Cover the finished soup with a lid and let it steep for 5-10 minutes to bring out all the aromas.
- Serve the aromatic cabbage soup with garlic dumplings in bowls, placing halves of the hard-boiled egg on top and garnishing with herbs.
Helpful tips from the author
- For a brighter flavor, you can use a mixture of fresh herbs: dill, parsley, green onions.
- The soup tastes even better the next day - it absorbs flavors and thickens.
Frequently Asked Questions (FAQ)
What kind of cabbage is best for soup?
Both young cabbage in season and fresh late cabbage will work, as long as the leaves are juicy and not wilted.
What can replace pork?
You can use beef, chicken, or turkey - the taste will remain excellent.
Can cabbage soup with dumplings be frozen?
Yes, the soup freezes well and can be stored in the freezer for up to a month.
How long does the prepared soup last?
In the refrigerator - up to 3 days.
What to serve with soup
- With fresh bread, sour cream, and herbs.
- With garlic croutons.
