Bulgarian Tomato Dumpling Soup
photo by Artandkitchen
- Ready In:
- 1hr 25mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
Soup
- 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
-
Dumplings
- 2 tablespoons butter, at room temperature
- 2 eggs, separated
- 1⁄4 cup couscous
- 1⁄4 cup boiling water
- 3⁄4 cup flour
- 1⁄4 teaspoon salt
- 2 teaspoons fresh dill weed (1 tsp dried)
- 1⁄3 cup milk or 1/3 cup vegetable stock
-
Garnish
- chopped fresh parsley
- grated sharp cheddar cheese
directions
- In a medium soup pot, saute the onions and garlic in oil, stirring frequently until onions begin to soften.
- Add the tomatoes and cook until the onions are golden and the tomatoes are soft.
- Stir in the chili powder, flour, salt, and pepper an mix well.
- Pour in the stock slowly while whisking to completely dissolve the flour.
- Coarsely blend the soup in a blender or food processor and return it to the pot.
- Bring the soup to a boil, then reduce heat and simmer for 20-30 minutes.
- As soup simmers, prepare the dumplings. Cream the butter with the egg yolks.
- 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.
- Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well.
- In a separate bowl, beat the egg whites until stiff and then fold them into the couscous mixture.
- Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered for about 15 minutes.
- The dumplings will rise to the top.
- To test dumplings, scoop one out and check to see if it is thoroughly cooked before serving.
- Serve hot, topped with fresh parsley and cheddar cheese.
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Reviews
-
This soup worked out great. I loved using couscous in the dumplings, which gave them a nice texture. The dill in the dumplings was fantastic as well. The consistancy of the soup was great, but even though I only added the 2 tsp chili powder we found it too spicy. Next time I would decrease the chili powder to 1 tsp or so. Otherwise, we really enjoyed this. Thanks Ms*Bindy!
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One of my all-time favorite recipes!! We are in the middle of a torrential chilly downpour, and I've spent two hours looking for my Sundays at Moosewood Cookbook (did I lend it to someone???). So happy to find the recipe here. I know the soup ingredients by heart, but I sometimes cut corners and use store-bought gnocchi instead of making the dumplings, so I really needed to find it. Yay!!!
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