Traditional chicken soup with semolina dumplings.
Another take on the traditional chicken soup, this time with dumplings. Soft, fluffy egg and semolina dumplings, rich chicken flavour and tasty vegetables, all cooked long and slow to develop the taste and richness.
A traditional Romanian (though I know other countries make this soup as well) recipe, well loved and often used, mostly for Sunday lunch.
This recipe is identical (up to the point when the noodles are put in, replaced by the dumplings) with the Chicken noodles recipe (link here: http://gustomondo.net/chicken-noodle-soup-romanian-traditional/) so I will only describe the making of the dumplings.
- All ingredients from the chicken soup with noodles recipe, minus the noodles.
- See recipe for link.
- For the egg and semolina dumplings (8 servings)
- 4 eggs
- 280g semolina
Beat the eggs with a pinch of salt (I assume that the eggs are medium size, which is 50g per egg, without shell) well with a fork until they start to froth a bit on the top.
Incorporate (mixing continuously with the fork) the semolina, 280g, or 70g per egg. Meanwhile the soup should be just simmering on the lowest heat.
With a medium spoon, form and drop gently the dumplings into the soup, cover and let simmer for about 15 minutes. Try them with a knife if they are cooked all the way through.
And lastly, you need to “scare” the dumplings. Using half a glass of cold water, remove the lid from the pot and pour the water over the dumplings. Cover again and let them sit for 15 minutes.
Serve with fresh parsley on top.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.