Usuba
Turkey Soup with Flour Dumplings
Thick soup with homemade dumplings made from wheat and cornmeal, vegetables, and turkey fillet. The dish is hearty and warming, with tender dumpling texture and rich broth flavor.
- Total
- 20 min
- Standard serving
- 234.1 g
Ingredients
Total 15- Olive oil
2.55 ml≈ 1/2 tsp - Carrot
67 g≈ 2/3 pcs - Onion
25.5 g≈ 5 clove - Chicken broth
32.5 ml≈ 2 tbsp - Wheat flour
23.375 g≈ 3 tbsp - Cornmeal
9.3 g≈ 1 tbsp - Baking powder
0.765 g - Salt
0.65 g - Seasonings
to taste - Cheddar cheese
46.75 g≈ 1.5 slice - Chicken egg
8.5 g - Milk
15 ml≈ 1 tbsp - Black peppercornsмолотый
to taste≈ 1.5 pcs - Corn
0.17 pcs - Turkey fillet
0.17 slice
Instructions
- 1
Step 1
Heat olive oil in a large pot over medium heat. Add the chopped carrots and onion, stir for 3–4 minutes.
- 2
Step 2
Pour in the chicken broth and 2 cups of water. Bring to a boil, cover with a lid and simmer for 8–10 minutes.
- 3
Step 3
In a separate bowl, mix wheat flour, cornmeal, baking powder and salt. Mix well.
- 4
Step 4
Add the egg and milk to the flour mixture. Stir and whisk until you get a sticky dough.
- 5
Step 5
Shape small balls or lumps from the dough.
- 6
Step 6
Add turkey fillet to the boiling broth. Salt and pepper to taste.
- 7
Step 7
Gradually lower the dough balls into the boiling broth. Cook for 5–6 minutes until the dumplings are done.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
