Vegetable soup with garlic dumplings
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The usual vegetable soup and at the same time. Preparing the decoction, with an unusual garlic-green rolls-dumplings that are in the process of cooking get Burgundy color. The soup turns out rich Burgundy, because I is prepared from boiled beets, what else facilitates the process of cooking. The soup is meatless, but the sour cream I serve to children and guests who are not fasting, separately.
Ingredients for Vegetable soup with garlic dumplings
- The broth - 3 years
- Potatoes - 4 PCs
- Cabbage - 200 g
- Carrots - 1 piece
- Beets - 1 piece
- Onion - 1 piece
- Lecho - 1.5 tbsp
- Citric acid
- Sugar - 1 tsp.
- Garlic - 3 tooth.
- Greens - 3 vetos.
- Water - 120 ml
- Vegetable oil - 1 tbsp
- Flour - 1 Cup.
- Salt - to taste
Step by step instruction of cooking Vegetable soup with garlic dumplings
Cut cabbage and put in boiling broth from the pasta or rice. The broth does add a little thickness to the broth.
Put the potatoes.
Prepare the stabilizing. Onions and carrots fry in vegetable oil, add flour and cook a couple of minutes.
The stabilizing pour in the broth.
Prepare the dumplings. In water add salt.
Add flour and knead slightly sticky dough.
Garlic RUB on a small grater, add chopped greens, vegetable oil.
Roll out the dough into a rectangle, distribute the garlic mixture over the entire surface.
Turn loaf seam suscipiam.
Cut into dumplings.
Beets for borscht I pre-boiled.
Beets cut into thin strips, add the sugar, citric acid, a little water. Stir, leave to stand for 30 min.
In the boiling broth put the dumplings
Immediately after pour the beet gnocchi.
Proverjaem to Bob up all the dumpling.