Chicken soup with cottage cheese and dill dumplings
(0)
50 min
Under an hour
Sezamo
O supă limpede și aurie de pui, îmbogățită cu legume de toamnă și găluște pufoase și aromate din brânză proaspătă de vaci, griș fin și mărar verde. O reinterpretare caldă și savuroasă a confortului de acasă.
Preparation method
Preparing the chicken soup and vegetables
Wash the 600 g of boneless chicken thighs and cut them into bite-sized pieces. Place them in a large pot with about 2.5 liters of cold water and 1 teaspoon of fine table salt. Skim the broth thoroughly as needed until the liquid remains completely clear.
Prepare the vegetables: cut the 250 g of carrots into thin rounds, dice the 150 g of parsnip root and 150 g of celeriac, and finely chop the 150 g of yellow onion. Add all the vegetables to the pot along with the chicken, reduce the heat to medium-low, and let everything simmer gently for 20-25 minutes.
Preparing the mixture and shaping the dumplings
In a bowl, mash the 250 g of cottage cheese well with a fork. Incorporate the 2 lightly beaten fresh eggs, 1 bunch of very finely chopped fresh dill, a pinch of fine table salt, and 1 teaspoon of ground black pepper. Gradually add the 70 g of wheat semolina and mix until you achieve a smooth, light, and slightly soft mixture. Let the mixture rest for 10 minutes to allow the semolina to swell.
Chef's tip
For the cheese dumplings to turn out exceptionally fluffy and not fall apart, the soup should only simmer very gently, without boiling vigorously. Letting the mixture rest for 10 minutes before cooking is the secret to properly hydrating the semolina.
Ingredients
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