A simple soup with fried dumplings – a detailed recipe cooking. 
Time: 55 min In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 large potato tubers for baking (approximately 800 gr.)
- 55-85 gr. diced ham (chop in the kitchen combine to get 1/3 tbsp.)
- 2 tsp salt
- 1/2 tbsp. grated parmesan
- 2 lightly beaten eggs of category CO
- 2 tbsp. l (30 gr.) Butter
- 1/4 tsp grated nutmeg
- 1 tbsp. wheat flour
- 2.5 tbsp. low salt beef broth
- 2 tbsp. low salt chicken stock
- 1.5 tbsp. water
- 1 tbsp. diced onions
- 1 tbsp. peeled and sliced carrots
- 1/2 tbsp. frozen peas
- 1 tbsp. l chopped fresh parsley leaves
- 6 tbsp. l vegetable oil
Recipes with similar ingredients: potatoes, ham, parmesan, carrots, peas, eggs, nutmeg, gnocchi (dumplings), parsley
Recipe preparation:
- Wash the potatoes and place in a small pan. Fill in cold water, add a teaspoon of salt and bring to a boil on high heat. Reduce heat to moderately low and cook 30-35 мин. until the potatoes are soft. Drain the water.
- Peel the potatoes while it’s still warm, but not hot, so as not to burn your hands. Put the peeled potatoes in the press, set it on a small bowl and wipe the potatoes. Or wipe the potatoes with the back of a spoon or a rubber spatula through the openings of the colander into the bowl installed underneath. You can mash potatoes by hand, but in this case the dumplings will not be so add the ham, parmesan, whipped to the mashed potatoes eggs, butter, nutmeg and the remaining teaspoon salt. Mix well.
- Cover the pan with a paper towel and sprinkle in a small bowl of flour. Roll small balls from potato mixture, about 2 tsp. with a slide each. Roll each dumpling in flour, shake off excess and put on prepared a baking sheet.
- In a 6 liter soup pan. mix the beef broth chicken stock, water, onions, carrots, peas and parsley. Bring to boil and cook for 10 minutes. Turn off the heat and cover the pan lid to keep contents warm.
- In a large frying pan with a non-stick coating on medium or moderately high heat, heat 2 tbsp. l oils. Add 1/3 Part potato dumplings, leaving enough room for them turn over. Fry the dumplings on all sides, 6-8 minutes., Until golden color and lay on a covered with a paper towel a plate or baking sheet. Keep frying the remaining dumplings, using 2 tbsp. l oils for each batch. chicken-beef broth over moderate heat to a low boil. Gently lower the dumplings into the boiling broth with a ladle. Cook 3-5 min. dumplings are very tender. Serve right away.
