Summer soup with cottage cheese dumplings
Cooking time:
45 minutes
Active time:
30 minutes
Complexity:
Easy
Let stand
This soup is nothing but summer and cannot be called - because it is green and very dacha in mood.
5
Recipe "Summer soup with cottage cheese dumplings "
Ingredients for 4 servings
A few tubers of young potatoes
Carrot
Nettle bundle
Bunch of beetroot tops
Salt
Bay leaf
Pepper peas
Sour cream
Cottage cheese (for dumplings)
1 tbsp. spoon
Semolina (for dumplings )
half tbsp. spoons
Half egg (for dumplings)
Salt (for dumplings)
Dill (for dumplings)
Step 1/3
We peel the potatoes, cut them, put them to cook (do not forget a few peas of pepper and bay leaf), after a while we send the carrot to the pan. Mix cottage cheese, semolina and egg in a bowl, salt and add finely chopped dill.
Step 2/3
When the water in the pan is already boiling, and the potatoes are half boiled, we dip a teaspoon into it, then with this spoon we take a little curd mass at the very tip and lower it into boiling water, repeat many times until there is a lot of dumpling.
Step 3/3
Then add chopped nettle and tops, wait for the soup to boil again, turn off the heat and cover. Leave an hour to brew, and you can serve with sour cream.
Ingredients for 4 servings
A few tubers of young potatoes
Carrot
Nettle bundle
Bunch of beetroot tops
Salt
Bay leaf
Pepper peas
Sour cream
Cottage cheese (for dumplings)
1 tbsp. spoon
Semolina (for dumplings )
half tbsp. spoons
Half egg (for dumplings)
Salt (for dumplings)
Dill (for dumplings)
Nutritional value per 100 g
Calories
37 kcal
Proteins
1 g
Fats
0 g
Carbohydrates
7 g
Saturated fat
0 g
Dietary fiber
2 g
Added sugar
0 g