Lick your fingers: pea soup with dumplings from Lisa Glinskaya


Fingers lick: pea soup with dumplings from Liza Glinskaya

The soup turns out to be very tasty and satisfying.

Pea soup with dumplings will give a completely new reading to the usual taste two different dishes. Lisa Glinskaya, a well-known food blogger, winner of the second season of the Master Chef culinary project, who graduated with honors from the prestigious Le Cordon Bleu culinary school in France, told how to cook it on her Instagram page.

To prepare such a soup (large pot) we need:

  • Water – depending on the volume of the pot;
  • 500 g split peas;
  • 1 large carrot;
  • 2 medium onions;
  • 400-500 g smoked ribs or 1 smoked chicken leg;
  • 3-4 potatoes;
  • Salt to taste;
  • Fresh dill.

For dumplings:

  • 1 chicken egg;
  • 50 g sour cream;
  • 60 g flour;
  • Salt.
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    Cooking method:

    Peas for soup are best prepared in the evening: rinse well and soak in cold water. Then in the soup it will completely boil. If there is no time for soaking, then add a teaspoon of baking soda to the peas, pour boiling water over it and leave for 15-20 minutes, then rinse it well.

    Pour prepared peas with cold water, add whole carrots, salt to taste. When everything boils, cook over low heat, removing the foam.

    Then add the ribs or the ham, disassembled and cut into small pieces, as well as finely chopped onion, into the soup and cook for about 30-40 minutes.

    Next comes the turn of potatoes. Cut into cubes, add it to the soup and cook until the potatoes are ready.

    The boiled carrots need to be taken out, cooled, grated on a fine grater and sent back to the pan.

    The next step is dumplings. To prepare them, we mix all the ingredients, and when the dough is ready, “bite off” them with a small spoon and send them to the soup. Cook for about 3 more minutes until all dumplings float to the surface.

    At the very end of cooking, add finely chopped dill and, if desired, add salt.