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Romanian Schiken Soup with Dumplings

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Ingredienser

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Dumpling
Large egg 2 stk. Beaten
Semolina flour 1/2(+/-) cup You can also use cream of wheat
Salt - -
Pepper - Optional
Onion powder 1 tsp Totally optional... I sometimes add it for additional flavor
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Broth
Whole chicken 1 stk. A large Cornush hen, would also do
Celery stalks 2 stk. -
Carrot 2 stk. -
Parnsnip 1 stk. Only if you have it
Big yellow onion 1 stk. -
Garlic cloves 2-3 stk. -
Salt/Pepper - -

Fremgangsmåde:

Dumpling

  1. Beat the eggs. Add the semolina(or cream of wheat, if using)... start with 1/3 cup for every 2 ex-large eggs.... and then add a bit extra semolina if needed( up to 1/2 cup or so).
  2. Mix to fully incorporate. You may need to add a bit extra semolina, a bit at a time, if the mixture is too, too runny( all depends on the size of the eggs)... but don't add too much, as the dumplings can get to be tough if the semolina mixture is too thick. Rather err on adding less semolina and letting the mixture rest longer. You still want the mixture to be somewhat soft... the consistency of sour cream(as my mom told me).
  3. Allow the dumpling mixture to rest until thickened(about 5 minutes)... you should be able to form a dumpling without it falling apart, but it will still be a bit soft. You may want to add one dumpling in the soup to check for consistency and see if it falls apart in the soup right away.... if it does, let it rest a bit more, or add a tiny amount of semolina flour if need be.
  4. Before you form the dumplings, place your silverware teaspoon or tablespoon in the hot stock, then form dumplings mixture....this helps the dumpling fall off the teaspoon without sticking. They will plump up to twice their size.

Broth

  1. Wash chicken and place in a large pot.
  2. Add celery,onion, garlic and carrots. My mom always used a parsnip. Add that in if you have it. I didn't have it ...it still came out great!
  3. Add about 1 heaping TBS kosher salt. Cover with water to almost the top of the pot....oh, about 10-15 cups of water
  4. Heat on high and bring to boil. Skim off any grey matter(scum) that accumulates. Lower heat to low and semi cover it. Leave the lid askew so that it won't boil over.
  5. Let it simmer on low for 1-2 hours.You can likewise to make the stock in a pressure cooker... it will take 40 minutes.
  6. Taste for seasoning and adjust. Strain broth
  7. Reserve chicken meat for other use(chicken salad, enchiladas,quesadillas etc).
  8. Make dumplings.

Setting everything together

  1. Bring broth to a boil and then lower heat to medium so that it is a soft boil.....I noticed if the broth boils rapidly, it will sometimes break up the dumplings.
  2. Add dumplings using a silverware teaspoon to form them into a semi football shape. After all the dumplings are made give them a stir in the broth to make sure they don't stick to the bottom.
  3. Add 1/2 cup cold water and cover. Bring back to boil and then lower heat to simmer.
  4. Cover the pot and simmer for 20-40 minutes... or until dumplings are fork tender.
  5. And that's it. Pofta buna!