Bulgarian Tomato Dumpling Soup

poniedziałek, 3 lutego 2014

Bulgarian Tomato Dumpling Soup

Time: 1 hrs 25 mins


  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil
  • 6 cups chopped fresh tomatoes
  • 2 -3 teaspoons hot chili powder
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups vegetable stock or 4 cups tomato juice


  • 1 In a medium soup pot, saute the onions and garlic in oil, stirring frequently until onions begin to soften.
  • 2 Add the tomatoes and cook until the onions are golden and the tomatoes are soft.
  • 3 Stir in the chili powder, flour, salt, and pepper an mix well.
  • 4 Pour in the stock slowly while whisking to completely dissolve the flour.
  • 5 Coarsely blend the soup in a blender or food processor and return it to the pot.
  • 6 Bring the soup to a boil, then reduce heat and simmer for 20-30 minutes.
  • 7 As soup simmers, prepare the dumplings. Cream the butter with the egg yolks.
  • 8 Place the couscous in a small bowl; pour the boiling water over the couscous, cover the bowl with a plate and allow it to steam for 5 minutes.
  • 9 Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well.
  • 10 In a separate bowl, beat the egg whites until stiff and then fold them into the couscous mixture.
  • 11 Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered for about 15 minutes.
  • 12 The dumplings will rise to the top.
  • 13 To test dumplings, scoop one out and check to see if it is thoroughly cooked before serving.
  • 14 Serve hot, topped with fresh parsley and cheddar cheese.

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