Star of Ukrainian cuisine, with a long history, with golden rich aroma of meat and weightless pieces of soft dough, a mother and a home – soup with dumplings.
- Chicken thigh – 300 g
- Potatoes – 3-4 pcs
- Onions – 1 pc
- Carrots – 1 pc
- Bay leaf – 1 pc
- Dill – 10 branches
- Green onions – 3 pen
- Butter – 20 g
- Vegetable oil – 40 ml
For the dumplings:
- Eggs – 1 pc
- Flour – 400 g
- Soda – 0.5 tsp
- Salt – 0.5 tsp
- Kefir (3.2%) – 250ml
Chicken leg clear of the skin and fat, cut the meat. Bones for broth boil, add salt a little. Finished separate bones from meat, meat, add to the soup.
Tip: To broth was nourishing, put the bones in cold water.
Peel the potatoes and cut into cubes, soak in cold water for 10 minutes, so that the soup was not cloudy. Then add the potatoes to the broth.
Onions finely chop and fry in vegetable-butter until transparent, grate the carrots on a fine grater and add to the onions. Stew vegetable broth, put in the soup.
Dumplings. Mix the yogurt with the eggs, salt, baking soda and flour. Knead the dough and let it “rest” for 10 minutes at room temperature.
Tip: Do not cover the dough film – soda will react slower with poor access to oxygen.
To the dough does not stick to the spoon, moisten it with water. Put the dumplings into the soup, after they emerge, cook another 2 minutes. Add the bay leaf and spices to taste. In the finished soup add the finely chopped herbs and let stand 15 minutes.