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Preparation Time : 20
Cook Time : 40
Total Time : 60
1/2 Beetroot sliced into big pieces
1/2 Carrot sliced into big pieces
1/2 cup big pieces Cabbage
1 small Potato cut into big pieces
1 small Onion cubed
1 stem Spring Onion chopped ( white part)
1 small fresh Red chilli slitted
3-4 stems of Dill Leaves
1/2 teaspoon crushed black pepper
1/2 teaspoon salt
3 cups Chicken stock or water 2 tablespoon Tomato paste
For 4-5 Dumplings
1/2 cup Oats/wheat flour
1 teaspoon Baking powder
1 beaten Egg
1/4 th cup Milk
1/2 teaspoon Caraway seeds
1/4 th teaspoon Salt
1/4 th teaspoon crushed black pepper
Wash and cut the vegetables
In a saucepan add 3 cups of chicken stock or water.
Add carrot and beetroot pieces with salt.
Cook in medium heat until vegetables become soft.
Take out carrot and beetroot pieces from the broth and keep aside.
In the same broth add cabbage, potato, chilli and onion pieces.
Cook till vegetables are completely cooked.
When the vegetables are cooking, shred the carrot and beetroot pieces.
Add them to the boiling soup.
Add spring onion and tomato paste.
Mix well and simmer for few minutes.
In the meantime in a dish mix together flour, baking powder and salt.
Whisk egg and milk in a bowl.
Add crushed pepper and caraway seeds.
Now add the flour mixture to the egg mixture and mix to form a thick sticky batter.
With a Ice Cream scoop or regular spoon drop 1 tablespoon of batter at a time to the simmering soup to make dumplings.
Cover for a minute and then flip the dumplings.
Add dill leaves.
Remove from heat.
Transfer immediately to the serving bowls and enjoy .
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