Spring vegetable soup with drop dumplings
By chef Maria
A light soup made from fresh vegetables complemented by delicate drop dumplings. Ideal as a fresh spring lunch or dinner.
- 14 min
- total
- Medium
- level
- 5
- (2)
2 min prep · 12 min cook
What you will need
-
Green Peas 50 g -
Carrot 0.5 pcs -
Semi-coarsed flour 1 tbsp -
Eggs 0.5 pcs
-
Vegetable bouillon 0.5 pcs -
Butter 0.5 tbsp -
Parsley 0.13 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare the ingredients. Here's what's coming to your plate - a light vegetable soup with drop dumplings and fresh parsley; prepare your ingredients in advance so the work goes smoothly
-
Prepare the carrot. Peel the carrot and cut it into small dice.
-
Chop the parsley. Finely chop the parsley.
-
Sauté the vegetables. Melt the butter in a pot over medium heat and briefly sauté the carrot and peas for about 2-3 minutes.
-
Cook the base. Pour in the broth (bouillon dissolved in water), season with salt and pepper, and simmer over low heat for about 5 minutes, until the vegetables are slightly tender.
-
Prepare the drop dumplings. In the meantime, mix the egg with medium-ground flour in a bowl to make a smooth batter for the drop dumplings; optionally add a little parsley.
-
Cook the drop dumplings. Drop the batter through a fork into the gently simmering soup and cook for another 2-3 minutes, until the dumplings float to the surface.
-
Finish the soup. Finally, add the chopped parsley.
-
Serve. Serve warm
Ratings and comments
-
Janka
Rating without a comment
-
Sára
Raději jsem si tedy udělala poctivý vývar a ne polévku z kostky, ale jinak moje oblíbená polévka 😋
More from this category
Pasta with Three Cheeses and Broccoli
Try our simple recipe for pasta with three cheeses. A dish that combines the creaminess of a blend of cheddar, mozzarella and parmesan and a vegetable component in the form of broccoli.
