Print Recipe
 Vegetable Broth with Gnocchi Recipe
I suggest you try a delicious rich vegetable broth with potato dumplings, baked chicken breast and garlic dressing.
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Wash the vegetables. Peel the carrots and cut them into thin slices. Peel the onion. Cut the celery into small pieces. Cherry tomatoes cut in half. Put all the vegetables in the pan. Add pepper, oregano and fill with water. Put on the fire and bring to a boil. Cook for about 30-40 minutes on low heat.
    Wash the vegetables. Peel the carrots and cut them into thin slices. Peel the onion. Cut the celery into small pieces. Cherry tomatoes cut in half. Put all the vegetables in the pan. Add pepper, oregano and fill with water. Put on the fire and bring to a boil. Cook for about 30-40 minutes on low heat.
  2. Make incisions on the chicken fillet, but not to the end, rub garlic, vegetable oil and soy sauce.
    Make incisions on the chicken fillet, but not to the end, rub garlic, vegetable oil and soy sauce.
  3. Put the fillets in a heat-resistant form, covered with foil. Next, lay out the garlic slices. Cover the chicken and garlic cloves with foil. Bake in a preheated 180 degree oven for about 20-25 minutes.
    Put the fillets in a heat-resistant form, covered with foil. Next, lay out the garlic slices. Cover the chicken and garlic cloves with foil. Bake in a preheated 180 degree oven for about 20-25 minutes.
  4. Boil the potatoes in a uniform until tender, peel them hot and mash them into a puree. Add salt, add flour and knead the dough. It should not be too steep and liquid.
    Boil the potatoes in a uniform until tender, peel them hot and mash them into a puree. Add salt, add flour and knead the dough. It should not be too steep and liquid.
  5. Form sausages with a diameter of 2-3 cm from potato dough and cut into thin slices.
    Form sausages with a diameter of 2-3 cm from potato dough and cut into thin slices.
  6. Prick each dumpling with a fork. Boil the dumplings in salted water for about 2-3 minutes. Transfer to a plate and lightly brush with oil.
    Prick each dumpling with a fork. Boil the dumplings in salted water for about 2-3 minutes. Transfer to a plate and lightly brush with oil.
  7. Remove the baked garlic from the skin, put it in a bowl and mash with a fork. Add 1 tbsp soy sauce and stir. Put the filling in the ready-made broth, add salt if necessary.
    Remove the baked garlic from the skin, put it in a bowl and mash with a fork. Add 1 tbsp soy sauce and stir. Put the filling in the ready-made broth, add salt if necessary.
  8. Serve the broth with chopped baked chicken and potato dumplings.
    Serve the broth with chopped baked chicken and potato dumplings.
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