Bulgarian Tomato Dumpling Soup

Submitted by MsBindy

"Make sure to prepare in a pot with a large diameter to allow dumplings to rise to the top. This recipe is posted for Zaar World Tour 2005. I haven't tried it but it is from Sundays at Moosewood."

 

• 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

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.

Reviews

[Artandkitchen]

I never prepared dumpling soup and from now on will do it again. I loved the addition of couscous and dill in these dumplings!<br/>This was very tasty and perfect in such cold days!<br/>A big thank for this great recipe.

 

[Chef-Boy-I-Be Illin]

Very healthy and tasty soup!! My partner and I really enjoyed the dumplings, which I've never had with tomato soup before! This is quite a pleasant departure from my tried and true basil tomato soup (flavored with bay, celery seed and a bit of sugar), but well worth a try! Thanks for sharing!

 

[LUv 2 BaKE]

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!

 

[dustymar]

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!!!

 

[Aunt Cookie]

When I stopped eating chicken, my life was suddenly devoid of dumpling soup...very sad. This recipe fills that empty place in my recipe collection, and it is really good. One note - I thought the dumplings got really gummy when I reheated the soup, so it didn't make great leftovers.