Dumpling soup


Chicken fillet 200 g

Water 1.5 l

Carrot 1 pc

Garlic clove 2 pcs

Universal seasoning 1 tsp.

Egg 1 pc

Cream 15% fat. 30 pcs

Flour 5-6 tbsp. l.

Vegetable oil 3 tbsp. l.

Dill (greens)

Parsley (greens)

Dice the chicken fillet, peel the carrots and cut into small slices.

Fry fillets and carrots in a pan with vegetable oil. Add finely chopped garlic.

Boil water in a saucepan and season with universal seasoning.

Chop the dill and parsley finely.

Beat the egg in a bowl.

Add ¼ tsp of seasoning.

Add flour and cream, knead the dough, thicker than the pancakes.

Spoon the dumplings into the broth.

Add meat and carrots. Cook over low heat for 10-12 minutes. Add herbs to the soup.

Pour into bowls.

Bon appetit!