Green Bean Dumpling Soup

Steps

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  1. Wash the chicken back, put it in a saucepan and fill with two liters of cold water. Cover the pan with a lid, put it on the fire and bring the water to a boil. Remove the foam that has risen with a skimmer, reduce the stove power to a minimum and boil the chicken broth for 40 minutes. Then remove the chicken back from the finished broth.
  
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  2. Wash the tubers of potatoes, peel and cut cubes. Add crushed potatoes to boiling chicken broth.
  
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  3. After 5 minutes, gently dip frozen dumplings into the boiling soup. Bring the soup to a boil and boil it for 10 minutes.
  
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  4. Next, add in the soup green beans, cut small segments.
  
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  5. Clean onion from the husk and cut cubes. Put chopped onion into the pan with hot vegetable oil. Occasionally stirring, fry the onions to homogeneous.
  
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  6. Then add carrots, chopped on a coarse grater, to the onions. Continue frying the ingredients together for another 3-4 minutes until the vegetables are soft.
  
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  7. Then add finely chopped garlic cloves and tomato paste to the browned vegetables.
  
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  8. Add a small amount of chicken broth to the vegetables, mix and continue simmering vegetables for a few more minutes.
  
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  9. Then put the mixture of vegetables and tomato paste into a saucepan with soup.
  
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  10. A few minutes before the end of cooking, add bay leaves, black allspice, salt, spices and finely chopped fresh herbs to the soup.
  
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  11. Pour the finished dish in portion plates or soup bowls, decorate with fresh herbs and serve hot.
  
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  12. Bon appetit!