Month: September 2016

Chicken Soup with Dumplings

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Chicken Soup with Dumplings

  • Servings: 4-6
  • Difficulty: easy
  • Print

This is weekend soup, because needs more time for perfect broth

Chicken Soup with Dumplings

Ingredients

    Broth
  • bony chicken is  better, ca 600 g
  • salt, pepper, laurel
  • For Soup

  • per eater 1 potato
  • 1/2 carrot per eater
  • 1 onion
  • For Dumplings

  • 1 egg
  • 250 ml flour
  • 50 ml broth
  • 1 tablespoon soft butter
  • (salt)

Directions


1. Place the chicken in a large pot. Pour cold water over the bones
2. Bring the broth to a boil
3. Remove the impurities that float to the surface. A frothy/foamy layer will form and it
can be easily scooped off with a big spoon. Throw this part away.
4. Add  salt, pepper, spices
5. Reduce to a simmer and simmer until done
6. Boil min 30 minute, while chicken is ready. Ideal would be 1 hour.
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Borsch. A Simpler Version

Law nr.1 If in the menu Borsch, You are wearing usually something White 🙂

Beetroot has been used in Estonian cuisine already since the 17th–18th century. A lot of beetroot dishes have reached us through Slavic cuisine, so dishes like Russian beetroot and potato salad, Borscht and cold beetroot soups were known already in the Baltic German cuisine. From then on, beetroot dishes were included among the foods of the pre-war Republic of Estonia.

Continue reading “Borsch. A Simpler Version”