Galushki soup with potatoes
The flour dumpling soup with potatoes tastes delicious, fills you up and is vegetarian. Easy, fast and with few ingredients you can make it yourself with this recipe. Serve the galushki soup warm for lunch or dinner.
Servings 6
Ingredients
for the dough
- 2 eggs
- 60 g butter room warm
- 40 ml water
- approx. 150 g flour**
- salt to taste
- black pepper to taste
for the soup
- 3 potatoes medium size
- 1 carrot
- 1 onion
- 1,5 l water
- 2 bay leaves** dried
- salt
- black pepper
- vegetable oil for frying
Instructions
Preparation of the dough
- Mix eggs, softened butter, water, salt and pepper in a mixing bowl.
- Add flour in portions and mix, for example with a fork, to form a viscous dough.
- Let the galushki dough rest at room temperature while you prepare the soup.
Preparation of the soup
- Peel onion and chop it finely.
- Rasp carrot coarsely.
- Fry the onion in vegetable oil in a pan until translucent.
- Add the carrot, continue to fry over high heat, stirring constantly, for about 2 minutes and remove from heat.
- Peel potatoes and cut them into small cubes.
- Put water and the potatoes in a saucepan and bring it to a boil.
- Once the water with the potatoes boils, dip a clean tablespoon in it, then take about 1/4 tablespoon of the dough and add it to the boiling water. Repeat the procedure until the dough is used up.
- Add the fried onion and carrot and bay leaves and mix it.
- Cook the galushki soup for about 10 minutes, until the potatoes and the dough pieces are cooked. Season the soup with salt and pepper.
Notes
- The amount of flour indicated for the dough may vary. Gradually add flour to the egg-butter mixture until a viscous dough is formed.
- Instead of water you can use vegetable broth.
- You can season the dough and the soup itself with herbs and spices of your choice.
- Note the detailed tips and tricks for making the vegetarian galushki soup above in the post.