Garlic Dumpling Soup with Pickled Cucumbers

Steps

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  1. Wash the chicken thigh, transfer to a pan and pour with two liters of cold water. Cover the pan with a lid, bring the water to boiling. Remove the foam by skimming-dish, and cook the broth on a low fire for 30 minutes.
  
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  2. While the chicken broth is cooked, let’s prepare vegetables. Wash the potatoes, peel and cut into bars.
  
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  3. From the ready broth let’s remove chicken thigh. Add cut potatoes to the boiling broth.
  
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  4. Peel onion and cut into cubes. Wash carrots, peel and ground on a large grater.
  
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  5. Put crushed onions in a frying pan with pre-heated olive oil. Periodically stirring, brown the vegetables on low fire until a light golden brown.
  
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  6. Then add grated carrots to the browned onion. Stir and continue to fry vegetables together for another 3 minutes.
  
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  7. When the potatoes are cooked to semi-readiness, add browned vegetables to the soup.
  
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  8. Ground the pickled cucumbers on a large grater.
  
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  9. Add grated cucumbers to the soup pan.
  
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  10. Let’s make dumpling dough. In a deep ware connect chicken egg, garlic cloves passed through the press, a pinch of salt and smoked paprika. Mix the ingredients until homogeneity.
  
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  11. Then add sifted wheat flour to the dough, mix thoroughly. The finished dough should be thick enough and hold on a spoon.
  
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  12. With the help of two teaspoons wetted in cold water, let's put the dumplings into the soup. For this purpose let’s take 1/3 teaspoon of dough and with quick movement drop it with the second spoon in soup. During the cooking process, the dumplings will increase in size, so don’t make them too large.
  
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  13. After the dumplings come up, cook the soup for 5 minutes. At the end of the preparation add salt, seasonings, finely chopped dill and parsley to the soup.
  
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  14. Give the ready soup with dumplings to insist for 10 minutes before serving.
  
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  15. Bon Appetite!