photo: Green Bean Dumpling Soup

Green Bean Dumpling Soup

If after yesterday's dinner you have some dumplings left in the freezer, make a delicious and nourishing soup. To make it rich and fragrant, cook it in chicken broth with the addition of vegetables and green beans. The recipe is simple and affordable, and most importantly, everyone likes it. For the preparation of this soup, you can use home-made dumplings or store ready-witted ones of good quality.
60 min
8 servings


  • Chicken back
    1 pcs
  • Water
    2 l
  • Potato
    2-3 pcs
  • Carrot
    1 pcs
  • Onion
    1 pcs
  • Green beans
    150 g
  • Garlic
    2-3 clove
  • Tomato paste
    2 tbsp
  • Dumpling
    300 g
  • Vegetable oil
    3 tbsp
  • Bay leaf
    2-3 pcs
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Paprika
    0.25 tsp
  • Dill
    - to taste


  • 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.
  • 2. Wash the tubers of potatoes, peel and cut cubes. Add crushed potatoes to boiling chicken broth.
  • 3. After 5 minutes, gently dip frozen dumplings into the boiling soup. Bring the soup to a boil and boil it for 10 minutes.
  • 4. Next, add in the soup green beans, cut small segments.
  • 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.
  • 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.
  • 7. Then add finely chopped garlic cloves and tomato paste to the browned vegetables.
  • 8. Add a small amount of chicken broth to the vegetables, mix and continue simmering vegetables for a few more minutes.
  • 9. Then put the mixture of vegetables and tomato paste into a saucepan with soup.
  • 10. A few minutes before the end of cooking, add bay leaves, black allspice, salt, spices and finely chopped fresh herbs to the soup.
  • 11. Pour the finished dish in portion plates or soup bowls, decorate with fresh herbs and serve hot.
  • 12. Bon appetit!
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