Potato soup with dumplings like in kindergarten

Now we will add to the collection of recipes for kids and prepare the next one according to kindergarten technology. It will be potato soup with dumplings. Light, fragrant, and at the same time satisfying.

First meal for lunch is the main source of children's energy. Soup saturates the growing body with fluid and maintains water-salt balance. A tasty soup is a good assistant to the entire digestion process, so it is very important to teach preschool children to eat correctly and properly.

Almost all children love soup with dumplings. After all, dumplings remind almost everyone of pasta, and this is an absolute gastronomic hit among children’s preferences. And this same dough goes well with healthy vegetables. And without them, any menu would be meager, identical and completely worthless.

Potato soup, like borscht, is a dressing option. This means that all products are placed in a bubbling broth. Onions and carrots are certainly sautéed.

Total cooking time – 1 hour 0 minutes
Active cooking time – 0 hours 25 minutes
Cost – average cost
Calorie content per 100 g – 48 kcal
Number of servings – 6 servings

Choose where to save the recipe:

Would you like to keep this recipe for yourself?
Select where:

How to make potato soup with dumplings

Ingredients:

Potatoes – 300 g
Carrots – 60 g
Onions – 60 g
Chicken egg – 1 pc.
Butter – 18 g
Wheat flour – 60 g
Salt – 1 tbsp.
Broth – 1.2 l
Greens – optional for serving

Manufacturing:

So, let's start by examining the collection of technology cards. This is what potato soup with dumplings looks like on paper.

And this is a manufacturing development. It should be noted here that the broth for the seasoning soup is prepared in advance. It can be cooked from either chicken or other lean meat. The first broth is filled with cool water, then filtered, and the meat is washed. The second broth is poured with boiling water and brought to a boil.

Now let's talk about everything in order and step by step. Peel the potatoes, cut into cubes.

Finely chop the onion and carrots and simmer in butter until soft. Don’t forget about the playful moments during the meal: you can cut out shapes from a narrow slice of carrot with cookie cutters, because preschoolers really like to find wonderful surprises in their own plates.

Place potatoes and carrots and onions into the bubbling broth. Reduce the temperature to avoid intense boiling, otherwise the broth will acquire a cloudy milky color. In addition, powerful fire usually “steals” most of the necessary nutrients from goods.

Prepare the dumplings. To do this, cool approximately 30-40 ml of broth. Beat the egg in the broth.

Sift the flour and mix with the broth and egg mixture. Knead into a loose dough.

Turn up the heat under the soup pot and use a teaspoon to size the dumplings. Willingness is determined by the “float” method - if it floats, it means it’s cooked. Now everything can be salted. It is allowed to serve kindergarten soup with herbs, and parsley or dill are perfect for this.

Chicken soup with potato dumplings

I decided to make this soup for lunch. I made it for the first time and was quite worried whether I would like it or not. But all my doubts were dispelled as my husband and later my daughter asked for more.

Ingredients for Chicken Soup with Potato Dumplings:

Chicken leg - 2 pcs
Potatoes - 4 pcs.
Carrots - 2 pcs.
Onions - 2 pcs.
Chicken egg - 1 piece
Wheat flour / Flour - 4 tbsp. l.
Butter - 2 tbsp. l.
Greenery
Spices

Production time: 60 minutes

Number of servings: 6

Nutritional and energy value:

Ready meals
kcal 2693.5 kcal	proteins 203.6 g	fat 113.1 g	carbohydrates 219.7 g
Portions
kcal 448.9 kcal	proteins 33.9 g	fat 18.9 g	carbohydrates 36.6 g
100 g dish
kcal 148 kcal	proteins 11.2 g	fat 6.2 g	carbohydrates 12.1 g

Recipe for Chicken Soup with Potato Dumplings:

Let the ham cook

Chop the potatoes and 1 carrot and cook in a separate pan until tender

Cut the onion and remaining carrots into small cubes and fry

Puree the cooked potatoes and carrots in a blender

Add flour, egg, herbs, butter to the resulting puree and mix well

Remove the chicken from the broth and separate the meat from the bones.

Similar Recipes

Soup with chanterelles and champignons

19
45
5951

Lenten sauce

18
14
3310

Soup “Geisha”

15
31
4540

Lenten buckwheat soup in pots

32
100
13315

Soup with pumpkin, mushrooms and barley

35
66
2285

Japanese Tofu Soup

1
76
24947

Soup “Smetankovy”

39
163
22863

Cream ear

33
71
7779

Vegetable soup “Smachny”

132
335
34711

Try to cook together

Potato “Accordion” stuffed with mushrooms

95
1142
17354

Herring in an unusual coat

52
273
14813

Julien

86
831
89425

Photo “Chicken soup with potato dumplings” from those who prepared it (2)

Comments and reviews

All
Prescription questions
Reviews

March 27, 2016 caramel77 #

January 20, 2015 t-t-t-l #

December 28, 2015 anuta kasian #

March 29, 2016 Yulia Gural # (recipe creator)

December 14, 2014 Anastasia AG #

December 14, 2014 Yulia Gural # (recipe creator)

December 14, 2014 Wera13 #

December 13, 2014 Tatyana9999 #

December 13, 2014 Milodora #

December 13, 2014 Aigul4ik #

December 13, 2014 Anastasia AG #

December 12, 2014 seamstress #

December 12, 2014 LNataly #

Hearty potato soup with custard dumplings

Dishes with dumplings are well known in various cuisines around the world. Jews usually call boiled pieces of dough kneidls, Italians call them gnocchi, and Ukrainians call them dumplings. The main recipe for these dishes is similar in almost every way: eggs are combined with flour, semolina or bread, lumps are formed from the purchased dough, which are then boiled in salted water. For smell and taste, cracklings, herbs and spices are added to the flour product. The dough is often included in recipes for first courses, where it plays the role of a thickener. A striking example of this is potato soup with dumplings, cooked in vegetable, fish or meat broth. The recipe for this hearty, nutritious, nutritious dish will be especially vital in the winter, when our bodies need warmth.

Production time - 40 minutes; quantity - 6 servings.

What we will need:

chicken broth (2 l);

4 medium potatoes;

1 carrot;

1 onion;

vegetable oil for frying;

salt, ground pepper, bay leaf (1-2 pcs.);

parsley and dill;

50 g butter or margarine;

0.5 glasses of water;

3 tablespoons (heaped) flour;

3 testicles.

Manufacturing procedure:

Cut the peeled, washed potatoes into cubes and throw them into a pan with boiling broth.
While the vegetables are boiling over medium heat, prepare the frying: cut the onion into half rings, fry it in a frying pan until golden brown, add grated carrots.
Sauté the vegetables together for a few minutes, and then dump the roast into the pan.
Season the potato soup with salt and pepper and add a bay leaf. Finish cooking the dish over low heat.
Now you can work some magic on the dumplings. In a small saucepan, boil half a glass of water with salt and butter (margarine).
Stirring thoroughly, add flour. Over low heat, bring the mixture to the desired thickness and homogeneity.
After this, remove the pan from the stove. When the contents have cooled, beat the eggs into it alternately.
Add the dough to the potato soup 10 minutes before the end of cooking. You need to do this with a teaspoon so that the dumplings come out small and neat.
Wash and finely chop the parsley and dill. Add the greens to the dumpling soup just before serving.

This recipe can be modified if desired. For example, instead of meat broth, use fish or mushroom broth. It’s even better if the soup is made with meatballs, pieces of champignons, pike perch, cod, and salmon. In this case, the freshest mushrooms are thrown into the pan 5 minutes before the end of cooking. Salmon cut into pieces, fish or meat balls are placed in the soup before the potatoes, cod and pike perch - immediately after the vegetables.

Although the recipe for dumplings is quite simple, the dish has its own secrets, the knowledge of which allows you to obtain a perfect mixture of dough. For example, it is better to add chilled eggs to the batch: first the yolks, then the whites. If you add milk instead of water, the dumplings will turn out fluffy and airy. To make the dough even more tender and softer, the flour is partially replaced with semolina. The flour itself can be not only wheat, but also buckwheat, rice, and oatmeal. The main recipe can be improved by adding 50 g of grated salted cheese to the finished choux pastry.

Because the dumplings double in size when cooked, you need to scoop half a teaspoon of dough. To make the mass slide off more easily, the tableware is moistened with cool water beforehand. In this way, you will please your family not only with tasty, but also with beautiful small dumplings.

Potato dumpling soup

In fact, any soup contains potatoes. But dumplings make it different and satisfying, which will allow you to dilute your diet and feed the whole family a good first course.

Potato dumpling soup with chicken broth
Buckwheat soup with mushrooms and potato dumplings
Milk soup with potato dumplings
Soup with Brussels sprouts and potato dumplings
Vegetable soup with potato dumplings
Pea soup with potato dumplings in a slow cooker

Potato dumpling soup with chicken broth

The recipe is simple and familiar to almost all housewives. But the potatoes will play an extraordinary role - you need to prepare the dumplings.

chicken wings – 3 pcs.;
butter – 30 g;
salt – 1.5 tsp;
potatoes – 300 g;
onion – 1 pc.;
carrots – 1 pc. (average);
flour - half a glass;
bay leaf – 2 pcs.;
eggs – 1 pc.

Prepare the broth: add water to the wings and bring to a boil. Remove the foam, add salt and bay leaf. Cook the wings until done.
Peel and cut the potatoes, add water, salt and cook until fully cooked.
Peel and cut the carrots. In cubes, on a grater - the choice is yours. Add carrots to the broth.
Peel the onion, chop (diced) finely, fry in melted butter (butter). Fry until golden brown. Dump into the broth.
Grind the previously boiled potatoes to a puree. Add salt, egg, flour to it. Knead the resulting dough.
Roll out the dough into a sausage. Cut into pieces the size in which you want to make the dumplings.
Pour them into a saucepan with broth and cook the dish for 5 minutes.

Potato dumpling soup is ready. Add salt and herbs to taste and serve.

Buckwheat soup with mushrooms and potato dumplings

This recipe with buckwheat, mushrooms and potato dumplings will help you vary the usual first course in the form of soup. Making it will take no more time than ordinary soup, and the taste will satisfy all family members.

chicken breast – 1 pc.;
champignons – 250 g;
bay leaf – 1 pc.;
buckwheat - a third of a glass;
carrots – 1 pc. (average);
greens - to taste;
salt - to taste;
testicles – 1 pc.;
flour - 3 tbsp. l.

Pour water over the washed chicken and simmer until the meat is cooked.
Wash the buckwheat, sort and fry in a dry frying pan (optional).
Clean the mushrooms. Cut, fry in oil (vegetable). Fry until all the liquid has evaporated. Peel the carrots and grate them on a large grater. Peel the onion and chop it finely. Add vegetables to mushrooms, fry until pale golden brown.
When the chicken is ready, remove it. Add salt and bay leaf to the broth. Add buckwheat, cook everything until done.
Grind the meat, separate it from the bones, add it to the broth.
Boil the potatoes and make a puree from them. Add salt, flour, egg to the puree and mix. Knead the dough. The mixture will be such that it could be taken with a spoon.
Use a teaspoon to form dumplings and add them to the broth.
As the dumplings float, add mushrooms, vegetables and herbs (chopped). Mix everything.
Bring to a boil, cook for about 5 minutes until the dumplings become tough.

The dish is ready - bon appetit!

Milk soup with potato dumplings

Making the soup will take about half an hour. The first dish is suitable for both lunch and dinner. Belarusian cuisine understands how to pamper soup lovers!

butter – 1 tbsp. l.;
testicle – 1 pc.;
milk - 6 glasses;
water – 3 glasses;
flour – 1 tbsp. l.;
potatoes – 12 pcs. medium in size.

Take the smallest grater. Grate the potatoes. Place it on gauze and carefully squeeze the juice out of the vegetable. Let the juice sit so that later you can drain it from the starch, which will precipitate.
Place the potatoes in a bowl, add the egg, starch, flour and salt. Mix the ingredients, knead the dough.
Roll into approximately uniform balls, up to 3 cm in diameter.
Put the milk and water on the fire (stir) and bring to a boil. Dip the dumplings into the milk mixture and turn on high heat.
When the milk boils, lower the heat and cook for 15 minutes.

The dish is ready. You can add salt to taste and add butter.

Soup with Brussels sprouts and potato dumplings

An extraordinary soup that takes a long time to cook (about an hour), but the taste is worth it!

Brussels sprouts – 300 g;
processed cheese – 8 pcs.;
broth - 3 l;
semolina – 2 tbsp. l.;
testicle – 1 pc.;
carrots – 1 pc. average;
onions – 1 pc.;
butter (melted) – 2 tbsp. l.;
potatoes – 1 kg;
flour – 5 tbsp. l.

Prepare the broth: boil the meat, remove from the water, separate from the bone (if any), chop finely.
Prepare mashed potatoes: you can mash them with cream or milk - to taste.
Let the puree cool, then add the egg, flour, semolina. Knead the dough; it should not stick to your hands. Place it in the refrigerator for half an hour.
Fry onions and carrots in melted butter.
Remove the dough from the refrigerator and roll it into balls up to 3 cm in diameter.
Add melted cheese to the broth. Once it melts and the broth acquires a milky taste and color, add salt, add cabbage, and bring to a boil.
After boiling, add potato dumplings. As they begin to float, add meat and herbs. Cook for 5 minutes.

The dish is ready. Bon appetit!

Vegetable soup with potato dumplings

radishes – 5 pcs.;
greenish bell pepper – 1 pc.;
onions – 2 pcs.;
tomatoes – 3 pcs.;
nutmeg – ¼ part;
allspice – 3 pcs. (peas);
parsley (root) – 1 pc.;
testicle – 1 pc.;
carrots – 1 pc.;
potatoes – 2 pcs.;
bay leaf, herbs - to taste;
flour – ½ tbsp.

Chop the onion and parsley finely, and the carrots into thin slices.
Grind the yolk with ¼ cup of water, adding flour.
Wash the potatoes, cut out the eyes, and grate them on a small grater. Add mashed potatoes to the dough. Add protein. Mix.
Boil water. Add onion to boiling water, then carrots, parsley, bay leaf and aromatic pepper.
Cut fresh bell peppers into rings and grind dried ones. Add to the pan.
Create dumplings using a spoon dipped in water. Place them in the bubbling soup.
As they begin to float, leave the dish for 2-3 minutes over low heat.
At the end of cooking, sprinkle with reddish pepper and nutmeg.

Pea soup with potato dumplings in a slow cooker

Especially for those who prefer to entrust all the work to technology or simply do not have that much time to cook. It is better to soak the peas for several hours in advance or use split peas.

water – 2.5 l;
chicken drumstick – 0.5 kg;
potatoes – 1 pc.;
carrots – 1 pc.;
snow-white onion – 1 pc.;
peas – 100 g;
salt, pepper - to taste;
butter – 3 tbsp. l.;
garlic – 2 pcs. (clove);
flour – 160 g;
testicle – 2 pcs.;
salt – ½ tsp.

Pour in the peas and let them swell.
Cut the onion and carrots into semicircles, fry together until golden brown.
The beauty of a multicooker is to put everything in a bowl: water, chicken, carrots, onions, potatoes (cut into small cubes), peas. Salt and pepper.
Set the soup mode for 2 hours. Check the readiness of the peas from time to time.
Mix eggs with salt and flour. Knead the dough.
Cut the resulting dough into 2 parts. Roll out both parts thinly. Grease with oil and sprinkle with garlic.
Roll into rolls and cut into pieces. Pinch them (like dumplings).
Once the peas are cooked, add the dumplings. They will increase slightly in volume. Cook for up to 15 minutes more. Finish the soup and let it sit for half an hour.

Potato soup with dumplings like in kindergarten