This soup with semolina dumplings, which comes from Polish cuisine, is light and full of flavor. Use any broth you like: vegetable, chicken or beef – the soup is very tasty with any option.
The dumplings with its silky texture can be served both with soups and with meat and veggies as a main dish. Use a covered glass food container to store the dumplings in the fridge (max 3 days).
Soup with semolina dumplings
- 200 g semolina
- 250 ml warm milk
- 3 eggs
- 50 g butter, soft, room temperature
- 200 g wheat flour
- 1 tbsp vegetable oil
- 1,5 l any broth (I used beef)
- 2 carrots, sliced
- 2 garlic cloves, cut in half
- 3 thyme sprigs
- 1/2 onion, fried
- Salt, pepper
- Pour the semolina with warm milk, mix well and put aside for 30 minutes. Carefully separate egg whites from the yolks. Whisk egg whites until stiff peak form. Grind soft butter with the egg yolks and stir in the semolina and the egg white foam, gradually adding the flour with salt.
- Bring water to the boil with salt and 1 tbsp of oil in a big pot. Reduce the heat letting water to simmer.
- Using two soup spoons form the dumplings and delicately put them in the simmering water. Cook for 2 minutes from the moment they go up.
- Take them out by slotted spoon and put the dumplings on the plate.
- Bring to the boil any broth you like, adding garlic, full thyme sprigs and fried onion. Season with salt and pepper. Simmer for 15 minutes. Remove thyme sprigs and add 2 sliced carrots. Cook for 10 minutes and remove from the heat.
- To serve add full or sliced dumplings to the hot soup.