Porcini Soup with Dumplings

Last Updated on September 30, 2024

To the fried vegetable base added yeast, after a while and eggs, all covered with broth and boiled. The soup served with an insert of yeast dumplings.

Ingredients:

1 l beef or vegetable stock 42 g yeast 2 tbsp lard 1 piece 20 cm leek 1 pc parsley 1 pc carrots 1 pc onions 1 pc eggs chives, chives, parsley… pepper salt For dumplings: 42 g of yeast 1 pc garlic cloves 1 pc smaller onion 1 handful of breadcrumbs 3 tbsp milk 1 tbsp chopped parsley 1 tbsp of lard 2 tsp of marjoram 1 piece of egg pepper

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salt

Procedure:

Fry the onion in the lard in a saucepan, add the finely chopped Vegetable Recipes and sauté for a while

.Crumble the yeast and add it to the Vegetable Recipes, fry until golden brown, then beat the eggs until they start to make “cucks”, pour in the broth

Salt and pepper to taste, cook for about 10 minutes.

Cook dumplings and add “green”

Preparation of dumplings:

Fry the finely chopped onion in hot lard, add the chopped or pressed garlic and let it flourish

Add the crumbled yeast and knead it into a slurry, then add the milk and let it cool

.li>Add the rest of the ingredients to the cooled mixture and work it to make it smooth, adding breadcrumbs as needed

Shape the dumplings in your hands, boil them directly in the soup or water

Cook for about 10 minutes until they float to the surface.

Note:

Recipe from Cooking with Tom, photo and text by Nadia Indruchová