Bulgarian Tomato Dumpling Soup

Recipe by MsBindy
READY IN: 1hr 25mins




  • 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.