Ingredients
Dumplings:
- 2 pieces Chicken eggs
- 90 gram Olive oil
- 50 gram Water
- 0,5 teaspoons Salt
- 0,5 teaspoons Garlic powder
- 1 pinch Black pepper
- 150 gram Flour wheat / Flour
Instructions
- Prepare the broth. Cut the potatoes into small pieces and lower them into the boiling broth.
- Finely chopped onion and grated carrot fry gently until Golden brown in oil.
- Put eggs, oil, water, salt, garlic and pepper in a convenient container. Beat with a fork.
- Gradually introduce the flour stirring with a fork in a circle. Take into account the density of flour, it is different in all regions. The dough is slightly thicker than on pancakes.
- When the potatoes are ready, fill the soup with fried, let cook for 5 minutes. Dip a teaspoon into the soup and put a little dough in it and send it to the soup. We do the same with the rest of the dough-dipped a spoon in the broth, collected the dough, sent it to the broth, and so on.
- Ready-made dumplings float to the surface.
- Add the Bay leaf, dill and colored pepper.
- After a couple of minutes, turn off the heat and let the soup infuse for 30 minutes.
- Flavorful, very appetizing soup with tender, but not spreading and not sticky dumplings, very much loved in my family, I hope you will like it. By the way, sometimes I cook dumplings as a side dish, delicious!