Russian Peasant Chicken and Dumpling Soup
Directions
- 1Into a pot goes the chicken, carrots, and onion.
- 2Cover and bring to a boil.
- 3Add a bay leaf.
- 4Make the dumplings by kneading the flour, grated cheddar, dill, egg, butter, and salt until it forms a dough.
- 5Refrigerate the dough for about half an hour.
- 6Grate two carrots and peel and dice two potatoes.
- 7Skim the crud from the boiling chicken stock and add in some salt.
- 8After 45 minutes, remove the chicken and vegetables. Chop the chicken.
- 9Add potatoes to the stock.
- 10Add the chopped chicken to the stock.
- 11Cover and cook while you roll out the dumplings to roughly half-inch diameter.
- 12Once the potatoes are half cooked, add the grated carrots.
- 13Add in the dumplings one at a time.
- 14Cover and cook for about five to seven minutes.
- 15Finish with some dill.
Ingredients
- 3 chicken thighs
- 1 chicken breast
- 2 carrots
- 1 onion
- 1 bay leaf
- 0.5 cup all purpose flour
- 0.5 cup grated cheddar
- 1 small handful dill
- 1 egg
- 3 tbsp soft butter
- 0.5 salt
- 2 potatoes
Equipment
potcutting boardknifegrater
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